Prepare the dessert topping mix according to package directions.
Tint pale pink with few drops red food coloring. Fold in strawberries and pineapple; chill.
Stir before serving. (Add a little milk if the mixture is too thick.)
Trim with strawberries.
Makes 8 servings.
Prepare JUNKET Danish Dessert AS PIE FILLING, according to directions on package, then let cool 15 minutes.
Meanwhile, in a large bowl & with electric mixer, beat together cream cheese & sugar until smooth & creamy.
To the cream cheese mixture, gradually add cooled Danish Dessert mixture, along with strawberries & lemon juice.
Fold in whipped cream, then pour into a 1 1/2 quart casserole or serving bowl.
Chill before serving.
Mix all ingredients and refrigerate.
Good, unexpected dinner guest dessert.
Fast and easy!
r until set.
Cut dessert into squares. Garnish each serving
Prepare cake according to package directions. Bake in two 9 x 1 1/2-inch layer cake pans. Dissolve gelatin in 1 cup boiling water. Stir in 1/2 cup cold water. Set aside for 20 minutes. Cool cake 5 minutes in pans. Remove. Place on racks over waxed paper. Using long-tined fork, punch holes in cake, making even rows across cake surface. Spoon gelatin over cake. Chill 1 to 2 hours.
In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
Top with a dollop of whipped cream and a berry.
Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
Use a wide-mouth glass gallon jar.
Use very ripe peaches (almost not up to standard, they will be so ripe).
Wash and place in jar.
Do not break the skins.
Use as many as will fit without forcing.
Add 3 cups sugar.
Fill to within 1/2-inch of top with either vodka or gin (about 1 liter).
I use a cheap brand since it takes so much.
Screw lid on.
(You can cover with plastic wrap before putting lid on if you like.)
Mix first 4 ingredients, then fold in Dream Whip.
Chill and serve.
Heat pineapple to boiling point.
Remove from heat and add jello; stir until dissolved.
Refrigerate until cool.
Fold in buttermilk and Cool Whip.
Refrigerate until congealed.
Serve on lettuce leaf or as a dessert.
Thoroughly crush berries with potato masher.
Combine crushed berries and remaining ingredients in large bowl.
Beat at highest speed for about 10 minutes until mixture is thick and fluffy. Chill until serving time.
Top each serving with a whole berry. Makes 5 to 6 servings.
Take your can of pineapple plus your juice plus your 2 packages Equal.
Heat and bring to a boil.
Then add your pack of Jell-O.
Then let cool.
Add your cottage cheese.
Mix well.
Fold in 8 ounces lite Cool Whip.
Spoon about 1/3 cup whipped topping into each dessert dish. Using a spoon, spread the whipped topping into the bottom and up the sides of each dish.
Pour milk into a medium bowl.
Add pudding mix.
Beat with wire whisk 1 to 2 minutes or until well blended.
Let stand 5 minutes.
Spoon pudding into the \"cloud\" of topping you just created.
Refrigerate until you're ready to eat.
oftened ice cream (Mary's recipe says to cut in sticks
ot add the pink ones. The recipe suggests serving the dessert with custard
In a large glass punch bowl, mix the lemonade and lemon-lime soda.
Add in half of the sherbet, and stir well to make frothy.
Add in small scoops of the remaining well-frozen little sherbet balls.
And the lemon and/or orange slices (if using).
Serve immediately.
NOTE: just a hint, prepare and freeze your sherbet balls very well in the freezer a head of time so they will remain hard in the punch, and not melt as fast, I do this days ahead, and place them in a large plastic freezer container until ready to drop into the punch.
...
repare the box of Danish Dessert according to directions.
While
Combine gelatin, whipped topping, cottage cheese, and pineapple in a large bowl. Mix until evenly pink. Refrigerate until ready to serve.
bsp olive oil until not pink inside. Remove to cool.
0 more minutes, uncovered. (The recipe can be made a day
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.