Beat 1 envelope of Dream Whip with 1 cup milk until frothy, approximately 2 minutes.
Add pudding, the remaining milk and the almond extract; beat until mixed.
Place in refrigerator for 15 minutes.
Cut up available fruit into dipping pieces.
Dip fruit into fruit dip and eat.
Great for after school.
Can refrigerate remaining fruit dip for 3 days.
hould read:
Combine the Fruit Dip Mix with the softened cream
Combine cream cheese and Marshmallow Creme mixing on medium speed of electric mixer until well blended.
Blend in sour cream; chill.
Serve as a fruit dip.
In medium
bowl, stir together all ingredients except fruit. Cover and refrigerate at least 2 hours.
Serve with fresh fruit. This fruit dip can be a light refreshing dessert too!
In a small serving bowl, stir together yogurt, cream cheese, sugar, lemon peel and juice.
Cover Fruit Dip with plastic wrap; refrigerate.
Mix yogurt and cinnamon together.
Add enough pancake syrup to dipping consistency and taste.
Dip fruit into mixture.
In a food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
Spoon dip into a serving dish and sprinkle the remaining candy over the top.
Serve with apple slices and graham crackers.
Read more at http://www.bunsinmyoven.com/2014/01/17/butterfinger-fruit-dip/#iiqC56ys8s9Cp247.99.
Mix together. Serve with fresh fruit. Double recipe for more dip.
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!
eat tasting easy to make fruit skewers for kids. A great
Place cottage cheese and yogurt in a blender.
Cover and process until smooth.
Stir in honey and orange peel.
Pour into a serving dish.
Cover and refrigerate 1 hour.
Sprinkle with coconut.
Serve with fruit.
In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until very well blended.
Serve with fruit (cantelope, honey dew melon, apples, grapes, etc).
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
In small mixer bowl, beat cream cheese until fluffy.
Blend in powdered sugar, cocoa, milk and extract.
Beat on medium speed of electric mixer until smooth.
Cover; refrigerate several hours or overnight for flavors to blend.
Just before serving, wash and dry fruit; cut into serving size pieces, if necessary (brush bananas with lemon juice to prevent browning).
Serve dip well chilled; refrigerate leftovers.
Blend cream cheese and marshmallow cream together until smooth.
Cut up fruit into bite-sized pieces.
Dip fruit into mixture and enjoy.
Use for an appetizer.
In medium bowl, combine cream cheese, marshmallow cream and fruit juice.
Blend with electric mixer until smooth.
Ready to serve.
Keep refrigerated.
Dip any fruit or melon in cream.
Combine
lemon\tjuice, honey, cornstarch and juice from can of pineapple in saucepan.
Bring to boil and let thicken. Cool. Arrange prepared
fresh
fruit
on\ttray.
Dip fruit in sauce.
Combine cream cheese and marshmallow cream.
Stir about 30 strokes, or until mixed well.
Chill about 1 hour before serving. Dip fresh fruit into fruit dip.
Combine cream cheese and marshmallow creme. Mix until well blended. One drop of red food coloring can be used. Use strawberries or any fruit to dip. To use apple chunks, dip in lemon juice before fruit dip.
Combine all ingredients except fruit in bowl; mix well.
Serve with fruit to dip; this is especially good with strawberries.