1 c. cold milk
1/4 c. powdered sugar
1 sm. box vanilla or chocolate instant pudding mix
Beat on low for 1 minute. Stir in 8 ounce thawed Cool Whip. (If using vanilla pudding you might add a few drops food coloring for colored frosting.)
Friday, October 30, 2009
Saturday, October 3, 2009
Frozen Lemon Dessert
1 small pkg. lemon jello
3/4 cup hot water
1 cap full lemon extract
1 can of cold canned milk (refrigerate the night before)
20 graham crackers (2 pkg)
Combine first four ingredients, and cook to the syrupy stage.
Whip milk in large bowl. Pour hot syrup over whipped cream while still beating. Line pan with crackers then pour the mixture in. Let sit in refrigerator for at least 4 hours. Top with graham cracker crumbs.
3/4 cup hot water
1 cap full lemon extract
1 can of cold canned milk (refrigerate the night before)
20 graham crackers (2 pkg)
Combine first four ingredients, and cook to the syrupy stage.
Whip milk in large bowl. Pour hot syrup over whipped cream while still beating. Line pan with crackers then pour the mixture in. Let sit in refrigerator for at least 4 hours. Top with graham cracker crumbs.
Seedless Raspberry Jelly
3 C. zucchini
1/2 C. lemon juice
3 C. sugar
1 (6oz) pkg. Raspberry Jello
Peel zucchini, remove seeds and shred.Add lemon juice and cook until transparent. Blend in a blender. Return to pan and add sugar and Jello. Bring to a rolling boil for 6-8 minutes.
1/2 C. lemon juice
3 C. sugar
1 (6oz) pkg. Raspberry Jello
Peel zucchini, remove seeds and shred.Add lemon juice and cook until transparent. Blend in a blender. Return to pan and add sugar and Jello. Bring to a rolling boil for 6-8 minutes.