Thompson Girls' Recipes

1 large box cook and serve vanilla pudding 1 large box orange jello 12 oz cool whip 2 cans mandarin oranges Drain oranges into measuring cup. Add water to make 3 cups. Bring juice/water to a boil. Add 1 box orange jello and stir until completely dissolved. Chill at least 6 hours or overnight. Fluffy with beaters rhea. Add 12 oz. cool whip. Fold in mandarin oranges. Chill until served. 

3 3oz pkg lemon Jello 3 c boiling water 3 c 7-up or cold water 1 c mini marshmallows 3 large bananas 1 can 20 oz crushed pineapple Dissolve jello; pour into a 9x13 glass or metal pan. Put in refrigerator until partially set. Drain juice from pineapple, save the juice for the topping. Slice bananas into the jello, add the pineapple and marshmallow. Put back into refrigerator until completely set up. Topping for the Jello 1/2 c sugar 2 T flour 1 c of the pineapple juice 1 well-beaten egg Stir until thick; add 2 T butter, then let cool. When mixture is cool, add 1 cup cool whip. Slowly pour over Jello. Place mini marshmallows all around the edge of the jello and sprinkle grated cheese inside the marshmallow edge.

1 c mayonnaise 1/2 c sugar 1/4 c cider vinegar 1/2 lb. bacon,  fried and crumbled 2 1/2 lb. fresh broccolis 1 c. shredded cheddar cheese Whisk together mayonnaise, sugar, and vinegar. Set aside. Cut broccoli into small pieces and combine in large bowl with cheese and bacon. Toss with mayonnaise dressing. Cover and chill overnight before serving serves 6-8 people.