Valentine Dessert Recipe
Ingredients:
* 1 lg. box strawberry gelatin
* 2 cups water
* 3 cups fresh sliced strawberries
* 1/2 cup crushed pretzels
* 3 tablespoons brown sugar
* 3/4 cup butter
* Small container of whipped topping
* 8 ounces pkg. softened cream cheese
* 1 cup sugar
Directions:
Mix pretzels, brown sugar and butter and press into a greased 9 x 13 inch pan. Bake crust at 350 degrees for 10 minutes.
Let cool. Whip whipped topping, cream cheese, and sugar and spread on top of crust. Mix gelatin with 2 cups boiling water.
Let gelatin partially congeal. Add strawberries and pour on top of whipped topping. Refrigerate for at least 1 hour. Cut into squares.
Valentine Fruit Punch
Ingredients:
* 1 package cherry Kool-Aid
* 1 package strawberry Kool-Aid
* 2 cups sugar
* 3 quarts water
* 1 can (6 oz. size) frozen orange juice
* 1 can (6 oz. size) frozen lemonade
* 1 quart ginger ale
Directions:
Combine ingredients and chill.
Valentine Lollipops Recipe
Ingredients:
* Safflower oil
* 2 Plastic 6-count lollipop mold
* 8 ounces Imported white chocolate
* 8 ounces Imported bittersweet chocolate
* 12 Lollipop sticks
* 12 Red cellophane bags (optional)
* 12 Gold ribbons (optional)
Directions:
Lightly oil lollipop molds. In small bowl set over saucepan of simmering water, stir white chocolate just until melted and smooth. Remove bowl from over water.
In another small bowl set over same saucepan of simmering water, stir bittersweet chocolate just until melted and smooth. Cool chocolates slightly. Drizzle small spoonful of white chocolate into bottom of each mold. Drizzle small spoonful of bittersweet chocolate over. Using toothpick, swirl chocolates slightly to marbleize. Repeat layering of chocolates and swirling until molds are filled.
Insert lollipop sticks into groove in molds and rotate sticks to coat with chocolate. Gently tap molds on work surface to release air bubbles. Refrigerate lollipops until very firm, at least 3 hours or overnight.
Refrigerate cookie sheets until chilled. Invert molds onto chilled cookie sheets. Gently bend corners to release lollipops (it may be necessary to let molds stand 30 seconds and then repeat bending). If desired, insert each lollipop into cellophane bag and tie decoratively with ribbon. (Lollipops can be prepared 3 days ahead. Cover tightly and keep refrigerated.)
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