Medium Slicer:Slice romaine using light pressure.Arrange on large platter. ...
Dissolve jello in hot water.Add remaining ingredients.Mold and refrigerate. ...
Mix crushed wafers and melted margarine and pat into pie pan. Crust does not have to be baked.Mix yogurt and Cool Whip.Pour into prepared crust.Put pie into freezer until ready to use. ...
Blend yogurt and whipped topping with a spoon, not blender. Pour into pie crust and garnish with fruit or sprinkles.Chill 2 hours or longer.Pie may be frozen. ...
Combine cake ingredients and pur into greased 13 x 9-inch pan. Bake at 350\u00b0 until done. ...
In a large bowl, microwave cream cheese on High about 1 minute to soften.Stir in yogurt and brown sugar.Blend until smooth. Microwave on High for 3 minutes.Pour into pie crust.Microwave on 50% power ...
Drain fruit; blendsugar, cream cheese and salt.Fold in Cool Whip.Combineremainingingredients.Pour into 9 x 12-inch pan and freeze. ...
Drain peaches, saving 1 cup juice.Heat juice and dissolve jello.Add water, orange juice and lemon juice.Cut up peaches and add peaches and nuts to mixture; congeal. ...
Combine salt and ice water for brine. Cover vegetables with brine. Let set in refrigerator 48 hours. Drain well but do not rinse. Add syrup and put in containers and freeze. ...
Mix all ingredients well with electric mixer or by hand.Pour into greased 9 x 13-inch pan.Cover pan lightly with foil.Bake at 350\u00b0 for 1 hour.Remove from oven and remove foil cover after 15 min ...