Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened (consistency of unbeaten egg whites).
Blend topping into the gelatin.
Pour into bowl.
Chill until firm. Garnish with raspberries. Can be served in individual serving dishes with thawed frozen raspberries in juice/syrup.
Combine flour, sugar, melted margarine and nuts in bowl; mix well.
Press over bottom of 9 x 13-inch baking dish.
Bake at 350\u00b0 for 20 minutes.
Cool.
Cream confectioners sugar and cream cheese in mixer bowl until light.
Mix in 1 cup whipped topping.
Spread over baked layer.
Combine chocolate pudding mix and vanilla pudding mix with cold milk in large bowl; mix until smooth. Spread over cream cheese layer.
Top with remaining 2 cups whipped topping.
Chill overnight.
Yield:
15 servings.
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
eef stew. See my other recipes for directions.
GRAVY:.
an is perfect for this recipes, so use that if you
ater and 1/2 cup cold water for each.
Pour
Mix together butter, flour, brown sugar, salt and 1/2 cup nuts.
Press into a 9x13 pan.
Bake 350 for 12 minutes and cool.
Cream cheese sugar and remaining nuts.
Mix together and spread on cooled crust.
Slice bananas as over cheese mixture.
Whisk pudding into cold water in a medium saucepan.
Mix well and boil exactly 1 minute at a full boil.
Let cool slightly.
Pour over bananas.
Refrigerate til cool and top with cool whip to serve.
sing whisk, gradually blend in cold water and lemon juice until
br>Arrange reserved cookes around dessert (standing up) and gently press
offee creamer over COLD lemon juice.
Pour COLD milk (OR water
irections and instead of adding cold water add lemon juice; set
1. Place all ingredients into your mixer.
2. Start your mixer on low so you don't make a splash.
3. Once the danger of splashing is gone, about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks, light and airy.
4. Taste the cream to adjust sweetness. This recipe is mild in sweetness so it won't take away from a cream pie or a really sweet dessert.
5. Use on or in your favorite dessert. Refrigerate leftovers, covered for a about 3 days.
nd/or custard as a dessert or cold in lunchbox.
n chocolate chips. Spoon into dessert bowls, wine glasses or martini
elatin in 1/2 cup cold water for 10 minutes.
olding the 2 quarts of cold water and the juice of
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Cream with mixer
in
mixing
bowl the cream cheese and 1/4 cup sugar.\tAdd
instant pudding mix and cold milk.
Blend until smooth and thick.
Then add Cool Whip.
Blend until well mixed. Pour into
graham
cracker\tcrust and chill.
Then top with your favorite fruit filling.
Prepare pudding according to directions on box, then add cold cooked rice.
Spoon into dessert cups or dishes.
Place in refrigerator until ready to use.
roiler just before serving. Top dessert evenly with marshmallows. Broil 1