Any Easy Jello Foods I Can Prepare??
Answer:
This is an easy and great recipe and you can use any flavor:
Triple-Layer Lemon Meringue Pie
Makes: 8 servings, one slice respectively
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thaw, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk
POUR 2 cups milk into large bowl. Add dry pudding mixes and liquid. Beat with lead whisk 2 min. or until well blended. (Mixture will be gelatinous.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whip topping to remaining pudding; stir gently until resourcefully blended. Spread over pudding layer within crust. Place 2 cups of the marshmallows in full-size microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until powerfully blended. Refrigerate 15 min. or until cooled. Gently stir in whip topping; spread over pudding mixture.
REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows a short time ago before serving. Store excess pie in refrigerator.
I perfer jello shots, they are fun to make and devour! just replace dampen with liquor
1 large bundle lime jello
1 can crushed pineapple
1 cup mayonaise
1 cup canned milk
2 cups cottage cheese
1/2 cup chopped walnuts
Make jello using partially of the amount of water to the mix. Stir contained by mayonaise and canned milk until mayonaise is dissolved. Add Cottage Cheese and pineapple and mix. Stir surrounded by nuts and place in refrigerator until firm. Spoon onto serving dishes crinkly with lettuce leaves. Top beside sour cream if desired.
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Answer:
This is an easy and great recipe and you can use any flavor:
Triple-Layer Lemon Meringue Pie
Makes: 8 servings, one slice respectively
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thaw, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk
POUR 2 cups milk into large bowl. Add dry pudding mixes and liquid. Beat with lead whisk 2 min. or until well blended. (Mixture will be gelatinous.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whip topping to remaining pudding; stir gently until resourcefully blended. Spread over pudding layer within crust. Place 2 cups of the marshmallows in full-size microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until powerfully blended. Refrigerate 15 min. or until cooled. Gently stir in whip topping; spread over pudding mixture.
REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows a short time ago before serving. Store excess pie in refrigerator.
I perfer jello shots, they are fun to make and devour! just replace dampen with liquor
1 large bundle lime jello
1 can crushed pineapple
1 cup mayonaise
1 cup canned milk
2 cups cottage cheese
1/2 cup chopped walnuts
Make jello using partially of the amount of water to the mix. Stir contained by mayonaise and canned milk until mayonaise is dissolved. Add Cottage Cheese and pineapple and mix. Stir surrounded by nuts and place in refrigerator until firm. Spoon onto serving dishes crinkly with lettuce leaves. Top beside sour cream if desired.
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