he milk mixture.
orange drink mix.
remaining milk mixture
Prepare soft drink mix. Place soft drink, yogurt, strawberries and banana in blender container. Blend until smooth. Makes 5 servings.
Combine all ingredients in blender and blend until smooth. Fill each cup with about 1/4 cup of yogurt mixture.
Place cups in freezer until partially frozen, about 45 minutes.
Insert sticks. Freeze until firm, about 1 hour.
To serve remove from cups. Makes 10 Tootie Fruity Pops.
Place prepared drink mix, yogurt and fruit in blender container; cover.
Blend on high speed until smooth.
Serve at once.
Makes 6 (1 cup) servings.
Combine strawberries, bananas, orange juice and lemonade in container of electric blender; blend until smooth.
Combine soft drink mix, sugar and water, stirring until sugar is dissolved. Add fruit mixture, stirring well.
Just before serving, add ginger ale.
Yields about 6 quarts.
Combine concentrates, drink mix and sugar.
Gradually add water.
Add ginger ale just before serving.
Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch.
Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl.
Add frozen strawberries and stir to break up.
Garnish with orange slices when serving.
Preheat oven to 350 degrees F (175 degrees C).
Line 48 mini muffin cups with mini paper liners.
Beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
Fill the prepared mini muffin cups about 2/3 full of batter.
Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
Allow mini cupcakes to cool before decorating.
ake up more as people drink it.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Fruity Pebbles. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Melt margarine in microwave; mix in marshmallows.
Stir until marshmallows are well coated.
Cover and microwave about 1 1/2 minutes or until smooth when stirred.
Pour Fruity Pebbles, all at once, into marshmallows.
Stir until well mixed.
Press into 9 x 13-inch baking dish.
Press firmly with wax paper.
Cool and cut.
Microwave butter for 1 minute.
Add marshmallows and salt. Microwave 1 1/2 to 2 minutes.
Add Fruity Pebbles.
Put in 13 x 9-inch dish until firm.
Yield: 16 squares.
M-m-m good!!!
o room temperature.
Pink Drink:
Brew Acai tea with
Melt the butter in a large saucepan.
Add the marshmallows, stirring until melted.
Add the Fruity Pebbles (about 8 1/2 cups); mix to coat well.
Shape the cereal mixture into balls~grease your hands with some butter for this. Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
ork in flour tortillas with Fruity Lime Salsa.
Garnish with
Pour 1/4 cup of orange drink into each glass.
Next put half of the sherbet into each glass.
Finally add half of the ginger ale to each glass.
Drink up! Makes 2 drinks.
Combine all ingredients in a container with a lid. Shake until dry milk is dissolved. Drink immediately or chill in refrigerator.
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
Bring water and cinnamon candies to a boil over medium-high heat in medium saucepan, stirring until candies melt.
Add milk; whisk in drink mix.
Bring to a simmer over medium-high heat. Pour into mugs.
Serve warm.