Sweet summer treats
By Katie Scarvey
kscarvey@salisburypost.com
This recipe for Take-Your-Choice Pie is from Katrina Cowger, who says her summer choice is peach.
Take-Your-Choice Pie
1 package peach Jello (or any
flavor, depending on fresh
fruit used)
1 package vanilla pudding — NOT instant
11/2 C. water
1 4-ounce container Cool Whip Lite ( 11/2 C.)
1 C. chopped peaches (or
any fresh fruit — remember
to coordinate the jello
flavor)
1 baked pie shell
Put jello, pudding, and water in a pan and bring to boil, stirring to dissolve. Remove from heat and chill until thick. (To hurry this along, place pot in a pan of ice cubes.) Either way, stir occasionally while chilling to keep mixture smooth.
Fold in Cool Whip and fruit.
Pour into baked shell and chill at least 2 hours.
Top with additional cool whip and garnish with fruit.
Very Vanilla Fruit Salad
— Recipe adapted from McCormick
2 C. strawberries, halved
1 C. blueberries
1 C. pineapple chunks
1 C. cantaloupe chunks
2 kiwis, peeled and sliced
1/4 C. confectioners’ sugar
2 tsp. pure vanilla extract (or
raspberry extract if you like)
Mix fruit, confectioners’ sugar and vanilla in large bowl. Cover. Refrigerate 1 hour or until ready to serve. Makes 10 half-cup servings.
Ice Cream Cake
Start to finish: 3 hours (30 minutes active). Serves 16.
Two 11/2-quart containers of ice cream (two complementary flavors)
12 chocolate sandwich cookies, crushed
1 cup jarred hot fudge sauce
Half of an 8-ounce tub frozen whipped topping, thawed 1/4 C. purchased caramel sauce
1/2 C. chopped toasted almonds, divided
Maraschino cherries, to serve
Wrap the outside of a 9-inch springform pan with foil (to prevent leaks).
Allow one container of ice cream to sit at room temperature for 10 to 15 minutes, or until slightly softened.
In a medium bowl, mix all but 1/4 cup of the chocolate sandwich cookies and the hot fudge sauce. In another bowl, stir together the whipped topping, caramel and 1/4 cup of the almonds.
Spread the full container of softened ice cream into the bottom of the prepared pan. Spread the ice cream so that it is flat, even and has no air bubbles. Top with the hot fudge mixture, then freeze for 15 minutes.
While cake freezes, allow the second container of ice cream to soften.
Jello With Fruit - News
Put jello, pudding, and water in a pan and bring to boil, stirring to dissolve. Remove from heat and chill until thick. (To hurry this along, place pot in a pan of ice cubes.) Either way, stir occasionally while chilling to keep mixture smooth.
Wednesday, June 22: Meatloaf, scalloped potatoes, vegetables, dinner roll, fruited jello, bread pudding. State Area Aging Commission mtg. at Center. Show and share your choice 1 pm • Friday, June 24: Pork loin, mashed potatoes/gravy, mixed vegetables,
Multicolored layers were patiently added one by one, until the little gelatin tower was carefully unmolded to magnificent perfection. All manners of fruit and berries were added, although they also learned the hard way that kiwifruit would not allow
fruited jello, bread pudding. State Area Aging Commission mtg. at Center. Show and share your choice 1 pm • Wednesday, June 15: Goulash, garlic bread, celery sticks, fruit. • Thursday, June 16: Sloppy joe, baked beans, sauerkraut salad, fruit.
Mix up a packet of flavored Jello with ½ cup crushed pineapple, and 4 cups boiling water. If you don't have a popsicle mold, pour into disposable cups and put plastic wrap across the top. Cut a small hole and insert a popsicle stick and freeze.
Recipe: Blancmange (Haitian Coconut Fruit Jello) - Global Table ...
Makes a 1 1/2 quart, large molded dessert
There’s something about jello that’s so 1897. So Victorian. So old-school. So… over-the-top-retro. You see, 1897 is the magic year gelatin and fruit syrup were first combined to make the wobbly dessert we’re familiar with today. Fast forward through several decades and continents and you get today’s recipe, blancmange. It’s loaded up with evaporated and coconut milks, making it jello’s creamy counter part.
It’s the reason Haiti’s get up in the morning. At least, I like to think so.
This wibbly-wobbly dessert is fun for kids to make – you’ll find it at weddings and other celebrations. While it is not very sweet it is creamy, smooth and silky, almost like eating a wet coconut cloud. The tradition hails from France, where these sorts of molded desserts are extremely popular. Haiti was a French colony, so it’s only natural they put their Caribbean twist on the dessert.
RT ham sandwhich with mayo _ cool ranch doritos , jello cup and a fruit punch soda = midnight snack ( :
ham sandwhich with mayo _ cool ranch doritos , jello cup and a fruit punch soda = midnight snack ( :
In Jello? With fruit?
make jello with fruit in it? Lol!! Or flavored milk! Pick up some yogurt at the store next time, boom! Instant smoothie
"Oh my God!!!!.....this is jello....with fruit in it" WORD?? Jello With Fruit - Bookshelf
The Cookbook for Men Whose Wives Don't Cook
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Add fruit to remaining gelatin; chill or let stand until thickened, ... How do you perk up a piece oi fruit? Pair it off with Jell-O* Gelatin. ...Everyday News Directory
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