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.
Combine ingredients until well blended.
Keep chilled until use.
Mix well; serve with fruit.
Combine all ingredients in a large bowl; mix well until smooth.
Chill for 1 hour. Serve with fruit.
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).
Place 1 stick of oleo in deep baking dish to melt.
Make a batter of 1 cup sugar, flour, baking powder, salt and sweet milk. Pour the batter into the melted butter.
Do not stir.
Prepare fruit and 1 cup sugar or prepared fruit.
Put on top of batter, still do not stir.
Bake 1 hour at 350\u00b0.
The fruit will go to the bottom.
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.
Preheat oven to 325\u00b0.
Dump entire can of fruit into small casserole dish.
Add flour, milk and sugar evenly to fruit. DO NOT STIR IT.
Dot entire surface with butter.
Bake until golden brown. About 45-50 minutes.
Mix cake mix according to box directions.
Pour batter in greased and floured cake pan.
Drain the fruit and pour over the batter.
Bake at 350\u00b0 for 35 to 45 minutes.
Melt margarine\tin
a
shallow\tbaking dish.
Pour well mixed flour,
sugar and milk mixture into melted margarine. Do not stir. Then
add\tfruit.\tBake
at
350\u00b0\tfor
45 minutes. Remove from oven and sprinkle 1/4 cup sugar over crust; return to oven 10 minutes.
The crust will rise to top and your fruit will spread throughout mixture as well. Serve topped with ice cream.