BLUEBERRY PIE
Pie shell, baked & cooled
4 lg. bananas, sliced
1 pkg. Cool Whip (8 oz. size)
1 c. sugar
1 lg. cream cheese (8 oz.)

Cream Cool Whip, sugar and cheese. Spread over sliced bananas. Pour large can blueberry pie mixture over top.

ANGEL FOOD DESSERT
1 (12 oz.) pkg. chocolate bits
2 tbsp. sugar
3 eggs, separated
1 pt. Cool Whip
1 baked angel food cake

Melt the chocolate bits and sugar in a double boiler. Add 3 beaten egg yolks and let cool 10 minutes. Blend Cool Whip with 3 beaten egg whites; then fold into the chocolate mixture. Break up one store bought angel food cake and layer cake pieces and chocolate mixture until pan is full ending with chocolate on top. Top with chopped nuts. Cool until serving time.

PRETZEL JELLO MOLD
2 c. pretzel crumbs
1 1/4 sticks butter, melted
4 tbsp. sugar

Press into pan. Cook 10 minutes at 350 degrees. Cool. 12 oz. Cool Whip
8 oz. cream cheese
1 c. sugar

Blend together and spread over cooled crust. Next layer 1 large strawberry Jello. Dissolve into 2 cups boiling water. Add 1 large cup crushed drained pineapple and 10 ounce package, thawed strawberries. Blend and add onto the mold.

GOLDEN LAYER CAKE
1 (20 oz.) Dole crushed pineapple in own juice
1 (8 oz.) container Cool Whip
1 (4 serving size) pkg. instant vanilla pudding
1 frozen pound cake (16 oz. size), thawed
1/3 c. almond flavored liqueur*

*(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12.

COCONUT CAKE
2 yellow cake mixes
2 pkg. fresh frozen coconut
2 c. sugar
1 pt. sour cream
1 (9 oz.) Cool Whip

Bake 4 layers of yellow cake. Do not thaw coconut completely. Combine all ingredients, fill, frost and refrigerate for 5 days.

CREAM CHEESE SALAD
1 1/2 c. hot water
1 pkg. any flavor gelatin
3 oz. pkg. cream cheese
1 c. Cool Whip or whipped evaporated milk
3 oz. bottle maraschino cherries (opt.), cut up
1 c. coarsely broken nutmeats
1 can fruit cocktail or any other fruits

Pour hot water on gelatin. Stir until it is dissolved and then allow to stand until mixture is slightly congealed. Add cheese and blend well. Fold Cool Whip into gelatin and cheese mixture. Add fruit and nutmeats and mix well. Pour into ring mold. Chill for about 3 hours. May add fruit in center of mold after.

PEACH JELLO MOLD
1 (1 lb. 13 oz.) can peaches
1 (3 oz.) peach Jello
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
1 sm. Cool Whip

Drain peaches, mash. Add water to juice to make 1 1/2 cups. Heat to a boil. Add Jello mix, cool. Thin the cheese with milk, fold thinned cheese into Jello mix. When it begins to set, add mashed peaches and Cool Whip. Put in greased mold, set overnight.

FROZEN CHERRY DESSERT
1 lg. can Eagle Brand milk
1 can Thank You cherry pie filling
1 can crushed pineapple, drained
1/2 c. nuts
1 lg. Cool Whip

Mix Eagle Brand in thawed Cool Whip. Add rest of the ingredients and freeze. Take out of freezer 1 1/2 hours before serving. You can also serve without freezing. Place in refrigerator.

APRICOT JELLO MOLD
6 oz. pkg. apricot Jello
1 lg. (8 oz.) Cool Whip
2 boxes frozen strawberries

Combine Jello with 2 cups boiling water; cool. Thaw strawberries, add with their own juice. Refrigerate until syrupy. Beat in Cool Whip, refrigerate.

RASPBERRY BAVARIAN MOLD
1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/2 c. boiling water
Pinch of salt
1 (10 oz.) pkg. frozen raspberries
1 1/2 c. Cool Whip

Dissolve Jello, sugar and salt in boiling water. Add raspberries, stirring until berries separate. Chill until slightly thickened. Stir Cool Whip into Jello until dissolved. Pour into 6-cup mold. Chill until firm. To serve: Unmold and garnish with a little more Cool Whip. Serves 6-8.

BANANA CAKE
CAKE:
1/2 c. shortening
2 c. brown sugar
3 eggs
2 1/2 c. flour
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 c. sour milk

FILLING:
3-4 bananas
Powdered sugar
Whipped cream or Cool Whip

Use cake recipe or box mix. Cream shortening and sugar, add well beaten eggs. Sift all dry ingredients together and add with sour milk. Bake in 2 (8") cake pans 25 to 30 minutes in 350 degree oven. On first WARM layer of cake slice to cover with bananas and sprinkle with powdered sugar, add second WARM layer and repeat. Serve warm with whipped cream topping on each slice. Fast, easy and delicious.

CHOCOLATE ICE CREAM
1/2 gal. chocolate milk
1 can sweetened condensed milk
1 lg. carton Cool Whip

Mix and freeze in ice cream freezer.

PINEAPPLE AND LEMON CHIFFON
1 c. sugar
1 box lemon Jello
1 can pineapple, crushed
1 box graham cracker crust
1 egg, beaten
1 tub Cool Whip

Spread crushed graham cracker crust in a 13 x 9 inch glass casserole dish. In a saucepan, put 1 cup sugar, can of crushed pineapple. Let cook until boil, then add egg. Stir until start boiling again. Take off stove, add lemon Jello and Cool Whip. Spread on top of the graham cracker crust, then let cool. Put in refrigerator until little harder - about 1-2 hours.

PINEAPPLE RICE
2 c. rice
1/2 c. sugar
Pineapple tidbits
Lg. carton Cool Whip

Boil rice. Drain in strainer and run cold water over it so it doesn't stick. Mix in sugar, then pineapple, then Cool Whip. (Fruit cocktail may also be added.)

MILLION-DOLLAR RICE SALAD
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. sugar
1 tbsp. mayonnaise
2 oranges
2 c. cooked rice
12 maraschino cherries (halved)
2 c. miniature marshmallows
8 oz. Cool Whip
1 c. chopped pecans

Combine cream cheese, 2 tablespoons sugar and mayonnaise and blend until smooth. Peel oranges separate and cut into bite size pieces. Add rice, cherries, oranges and marshmallows to cream cheese mixture, mixing well. Whip the cream sweetening with remaining 2 tablespoons sugar. Fold Cool Whip and pecans into mixture. Chill well.

HEAVENLY RICE SALAD
2 c. cooked rice
1 pkg. strawberry Jello
1/2 c. sugar
1 c. pineapple, drained
1 c. walnut meats
1 c. Cool Whip

Dissolve gelatin and sugar in 1 cup boiling water. Add 1 cup cold water and chill until partially set. Fold in the rice, pineapple and nuts, then fold in the Cool Whip and chill until set.

LEMON CHEESECAKE
Weight Watcher Points - 8 points
Serves 8

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)

BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.

Calories 170 Total fat 5 g Saturated fat 2 g Cholesterol 5 mg Sodium 280 mg Carbohydrate 26 g Dietary fiber 0 g Sugars 11 g Protein 6 g
Reprinted with the permission of Kraft Kitchens

LOWFAT CHOCOLATE BANANA PARFAITS
Weight Watcher Points - 3 Points
Serves 4

2 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
2 medium bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.

SPOON 1/2 of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding.

TOP with remaining whipped topping. Refrigerate until ready to serve.

Calories 160 Total fat 2 g Saturated fat 2 g Cholesterol 5 mg Sodium 390 mg Carbohydrate 33 g Dietary fiber 3 g Sugars 18 g Protein 5 g
Reprinted with the permission of Kraft Kitchens

BANANA PUDDING
Weight Watcher Points - 3 Points
Serves 16

2 pkg. (4-serving size each) JELL-O Chocolate or Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

4 cups fat free milk

47 NILLA Wafers, divided

5 to 6 medium ripe bananas, sliced (about 3 cups), divided

2 cups thawed COOL WHIP LITE Whipped Topping

PREPARE pudding with milk as directed on package.

SPOON 1/2 cup pudding in bottom of 2-qt. serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas and remaining pudding. Cover.

REFRIGERATE 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired.

Calories 130 Total fat 3.5 g Saturated fat 1.5 g Cholesterol 0 mg Sodium 230 mg Carbohydrate 22 g Dietary fiber 1 g Sugars 12 g Protein 3 g
Reprinted with the permission of Kraft Kitchens

BLACK FOREST TRIFLE
Weight Watcher Points - 3 Points
Serves 10

3 cups cold fat free milk

2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided

8 SNACKWELL'S Sugar Free Chocolate Creme Sandwich Cookies, coarsely chopped

1 pkg. (12 oz.) frozen dark sweet cherries (about 2 cups), thawed

POUR milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping.

SPOON about 2 cups of the pudding mixture into 1-1/2-quart serving bowl; top with 1/2 cup of the chopped cookies and 1 cup of the cherries. Repeat layers. Refrigerate at least 2 hours.

TOP with remaining 1/2 cup whipped topping just before serving.

Calories 140 Total fat 2.5 g Saturated fat 1 g Cholesterol 0 mg Sodium 340 mg
Carbohydrate 28 g Dietary fiber 2 g Sugars 12 g Protein 4 g
Reprinted with the permission of Kraft Kitchens

CREAMY TROPICAL DESSERT
Weight Watcher Points - 2 Points
Serves 12

1 pkg. (3 oz.) ladyfingers, split
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 ripe banana, mashed
1 tsp. CRYSTAL LIGHT TROPICAL PASSIONS Low Calorie Soft Drink Mix, any flavor
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 can (11 oz.) mandarin orange segments, drained

LINE bottom and side of medium glass bowl with ladyfingers; set aside.

BEAT cream cheese, banana and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping and oranges. Spoon into bowl.

REFRIGERATE 4 hours or until firm.

Calories 100 Total fat 2 g Saturated fat 1.5 g Cholesterol 30 mg Sodium 130 mg Carbohydrate 17 g Dietary fiber 1 g Sugars 11 g Protein 4 g
Reprinted with the permission of Kraft Kitchens

LOW FAT WATERGATE SALAD
Weight Watcher Points - 3 Points
Serves 6

1 pkg. (4-serving size) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 can (8 oz.) crushed pineapple in juice, undrained
1 container (8 oz.) BREYERS Vanilla Lowfat Yogurt
2 cups thawed COOL WHIP FREE Whipped Topping
6 Tbsp. thawed COOL WHIP FREE Whipped Topping

STIR pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups whipped topping; cover.

REFRIGERATE 1 hour or until ready to serve. Top each serving with 1 Tbsp. whipped topping.

Calories 130 Total fat 2 g Saturated fat 2 g Cholesterol 5 mg Sodium 220 mg Carbohydrate 26 g Dietary fiber 0 g Sugars 16 g Protein 2 g
Reprinted with the permission of Kraft Kitchens

CAFE LADYFINGER DESSERT
Weight Watcher Points - 2 Points
Serves 12

2 pkg. (3 oz. each) ladyfingers, split, separated
1 cup freshly brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee, any variety, at room temperature, divided
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Reduced Calorie Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

BRUSH cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl.

BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.

REFRIGERATE 1 hour or until ready to serve. Top with remaining whipped topping.

Calories 110 Total fat 2 g Saturated fat 1.5 g Cholesterol 30 mg Sodium 360 mg Carbohydrate 19 g Dietary fiber 0 g Sugars 8 g Protein 5 g
Reprinted with the permission of Kraft Kitchens

BANANA SALAD
1 c. sugar
1 c. buttermilk
2 med. Bananas
1 c. pecans, chopped
1 med. container Cool Whip

Dissolve sugar in buttermilk, add mashed bananas. Add pecans, mix in Cool Whip and freeze. Serve frozen.

FRUIT SALAD CUPCAKES

1 1/2 c. sugar
2 (8 oz.) cartons Cool Whip

Mix together. Add: 1 lg. can crushed pineapple, drained
1/2 c. maraschino cherries, chopped
1 pt. sour cream
5-6 ripe bananas, mashed
4 tbsp. lemon juice
1-1 1/2 c. chopped nuts

Mix all ingredients. Pour into cupcake papers (foiled type). When frozen, store in plastic bags in deep freeze. Use as needed. Can be served with 7-Up poured over.

BANANA PUDDING
2 sm. pkgs. Jello instant pudding vanilla "sugar free"
3 c. skim milk
8 oz. sour cream substitute
8 oz. "lite" Cool Whip
Bananas

Mix pudding and milk. Add sour cream and Cool Whip. Mix well. Alternate layers of pudding and bananas.

LEMON CHEESECAKE
1 pkg. sugar free Jello lemon flavored gelatin
2/3 c. boiling water
1 c. 1% lowfat cottage cheese
1 (8 oz.) lite cream cheese
2 c. thawed lite Cool Whip
1 c. reduced calorie cherry pie filling

Spray 9 inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.

CHICKEN SALAD
2 c. diced chicken, cooked
1 c. chunk pineapple
1 c. Cool Whip
1 c. mayonnaise
1/4 cup walnuts

Mix chicken, pineapple and nuts. Mix together Cool Whip and mayonnaise. Blend all together. Refrigerate or may be frozen and cut into squares to be served with cherry on top on leaf of lettuce.

CASHEW CHICKEN SALAD
2 pkgs. shell macaroni
1 bunch celery, chopped
8 hard-boiled eggs
1 pt. salad dressing
4 chicken breasts, cooked and cubed
1/2 lb. Cashews
1/2 pt. Cool Whip

Mix all together and right before serving add the Cool Whip.

CHICKEN MANDARIN SALAD

2 c. cooked chicken
1 tsp. Salt
1 tbsp. onion, chopped
1 c. green grapes, halved
1 c. celery
1 box macaroni rings or shells
1/2 c. mandarin oranges
1 c. Miracle Whip
1 c. Cool Whip

Cook macaroni rings and drain. Combine chicken, onion and salt. Refrigerate several hours. Add grapes, celery, macaroni and Miracle Whip. Refrigerate until ready to serve and then add oranges and Cool Whip.

CHOCOLATE DESSERT
12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.

FROZEN FRUIT SALAD

1 can cherry pie filling
1 lg. Cool Whip
1 can Eagle Brand milk
1 can crushed pineapple, well drained
1/2 c. pecans

Mix together and place in deep bowl or 8x12 pan. chill or can be frozen.

FROZEN FRUIT SALAD
1 (4 oz.) pkg. cream cheese
1 tbsp. Mayonnaise
1 tbsp. Sugar
1 (10 oz.) pkg. frozen strawberries in syrup
1 (20 oz.) can pineapple tidbits, drained
1 c. Cool Whip
1/2 c. sliced almonds
16 sm. fresh strawberries
Foil baking cups

Place 16 foil baking cups on baking sheet. Set aside. In medium mixing bowl, microwave cream cheese at (high) 30 to 45 seconds or until softened. Add mayonnaise and sugar. Mix well. Stir in frozen strawberries, pineapples, almonds, and whipped topping. Spoon 1/3 cup of fruit salad mixture into each baking cup. Cut each strawberry lengthwise into thin slices. Fan each strawberry slightly. Garnish each serving with 1 strawberry fan. Place fruit salads in freezer. Freeze at least 2 hours or overnight. Before serving, let salads stand at room temperature for 10 minutes.

CHERRY COOKIES
1 box cherry cake mix
1 egg
2 c. Cool Whip, thawed
6 to 8 maraschino cherries, chopped

Mix above ingredients. With teaspoon roll into 1 to 1 1/2 inch balls, drop into bowl of powdered sugar. Roll to coat ball. Bake on cookie sheet at 350 degrees until golden, about 10 to 15 minutes.

GERMAN CHOCOLATE COOL BARS
1 c. Keebler grasshopper cookies, crushed
1/4 c. melted margarine or butter
2 pkgs. (4 oz. each) Baker's German sweet chocolate
1/3 c. milk
1 pkg. (3 oz.) cream cheese, softened
1 container (16 oz.) Cool Whip, thawed

Combine crumbs and melted butter. Press firmly onto bottom of 9 inch square pan. Grate or finely chop 1/2 package of chocolate. Set aside. Heat remaining chocolate and milk in medium saucepan over low heat, stirring until chocolate is melted. With wire whisk beat in cream cheese until smooth. Cool 5 minutes. Fold in 3 1/2 cups of the whipped topping and the grated chocolate. Spread mixture over crumbs. Spread remaining whipped topping over chocolate layer. Freeze until firm (about 2 hours). Garnish with chocolate curls or sprinkles as desired. Cut into bars. Makes about 12 to 15 servings.

CHOCOLATE CARAMEL BARS
1 (8 oz.) pkg. Baker's semi-sweet chocolate
1/4 c. margarine, melted
1 c. chocolate cookie crumbs
1/2 c. caramel topping
1/2 c. milk
1 (4 serving size) pkg. Jello vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip whipped topping, thawed
3/4 c. peanuts, chopped
3 tbsp. Margarine

Chop 4 squares chocolate; set aside. Mix melted margarine with cookie crumbs. Press into bottom of foil-lined 9 inch square pan. Top with caramel topping. Pour milk into medium bowl. Add pudding. Beat with whisk 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanuts. Spread over caramel topping. Freeze 4 hours or until firm. Melt remaining chocolate with 3 tablespoons margarine. Spread over pudding. Chocolate hardens immediately. Lift dessert from pan using "foil" handles. Cut into 18 bars.

STRAWBERRY SQUARES
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted

Stir all together and spread on a cookie sheet. Bake at 350 degrees for 20 minutes, stirring every 5 minutes to make toasted crumbs.

FILLING
2 egg whites
1 (16 oz.) pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 (8 oz.) tub of Cool Whip

Combine whites, sugar, strawberries and lemon juice in large mixer bowl and beat at high speed until stiff peaks form, about 15 minutes. Fold in Cool Whip. Put half of the cooled crumb mixture in the bottom of a 9 x 13 inch pan. Top with filling and sprinkle remainder of crumbs on top. Cover tightly with foil and freeze 5 hours or overnight. Remove from freezer 45 minutes before serving.

LEMON COOKIES
1 pkg. Duncan Hines lemon supreme cake mix
1 egg, beaten slightly
1 (8 oz.) Cool Whip
Powdered sugar

Mix cake mix, egg, and Cool Whip together. Coat hands with powdered sugar. Spoon mixture and roll in a ball. Press with wet fork coated with sugar. Bake approximately 10 minutes on a greased cookie sheet at 350 degrees.

LEMON CHEESECAKE SQUARES
1 1/2 c. flour
1 stick margarine
1/4 c. finely chopped nuts (optional)
8 oz. pkg. cream cheese
1 c. powdered sugar
12 oz. container Cool Whip
1 can lemon pie filling

Crust: Mix flour, margarine and nuts like pie crust and pat into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for about 15 minutes. Cool.

Filling: Cream together cream cheese, sugar and 1/2 of the Cool Whip. Spread over the cooled crust. Spread can of lemon pie filling over the top of the cheese mixture. Spread the remaining Cool Whip on top. Refrigerate (overnight is best). Cut into squares.

CHOCOLATE TORTILLA TORTE
16 flour tortillas
4 c. sour cream
1 (16 oz.) pkg. chocolate chips
1 tsp. almond extract
8 to 16 oz. Cool Whip

Place tortillas on plate. Melt chocolate chips in double boiler. Add sour cream, almond extract and mix well. Then spread mixture on tortilla, then add another tortilla, and continue until all used up. Ice with Cool Whip. Refrigerate and slice thin.

CREAMED CUCUMBERS
2 cucumbers, sliced thin
1 Bermuda onion, sliced thin
1 c. sour cream
2 tbsp. Vinegar
1/2 tsp. Salt
1 tsp. Sugar
1/8 tsp. Pepper
2 tbsp. Cool Whip, thawed

Slice cucumbers and onions. Combine remaining ingredients and gently mix with cucumber and onion slices. Chill.

WALDORF SALAD
6 c. diced apples
3 c. diced celery
1 1/2 c. chopped walnuts
3/4 c. mayonnaise

3 tbsp. sugar
1 1/2 tsp. lemon juice
1 1/2 c. Cool Whip

Combine apples, celery, nuts, mayonnaise, sugar and lemon juice then mix in the Cool Whip. Chill, then serve.

TAPIOCA SALAD
1 (3 oz.) pkg. Jello
1 c. hot water
1 pkg. tapioca pudding mix (instant)
1 c. milk
1 (8 oz.) can fruit
1 (8 oz.) carton Cool Whip

Mix Jello and very hot water. Cool. Mix pudding and milk. Cool. Combine Jello, pudding fruit and Cool Whip. Chill. Use any combination fruit and Jello. We like orange Jello and mandarin oranges.

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