Post by wilderness on Nov 1, 2018 10:41:14 GMT -5
Lime Yogurt Pie-Tamaralynn
Ingredients
1 package (3 ounces) lime gelatin
1 1/2 cups (12 ounces) key lime pie yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches
Directions
1. In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving. Yield: 6-8 servings * Can use other flavors such as peach or strawberry.
Chocolate Éclair Torte-almonds
1-1 lb. box honey graham crackers
Filling
2 small boxes Instant French Vanilla pudding
1-8 oz. container thawed Cool Whip
3 cups milk (not fat free or 1%)
Chocolate Glaze
2 oz. unsweetened chocolate (I use Ghirardelli 60% dark)
3 Tbls. butter
3 Tbls. milk
2 Tbls. light corn syrup (Karo or other)
1 tsp. vanilla
1 1/2 cups powdered sugar
Line a buttered 9x13 pan with graham crackers, break to fit, in a single layer.
Combine pudding mix with milk and blend
Stir in Cool Whip
Pour 1/2 the mixture over crackers.
Add 2nd layer of crackers.
Add remaining pudding mix.
Add final layer of crackers.
In microwave, CAREFULLY and briefly melt glaze ingredients EXCEPT for powdered sugar.
Remove and stir
Beat in the powdered sugar
Pour over top cracker layer.
Refrigerate overnight.
This can easily be cut in half to fill an 8x8 square pan.
Sometimes, when making for the gals, I'll double the chocolate glaze but it is very rich.
Ingredients
1 package (3 ounces) lime gelatin
1 1/2 cups (12 ounces) key lime pie yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches
Directions
1. In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving. Yield: 6-8 servings * Can use other flavors such as peach or strawberry.
Chocolate Éclair Torte-almonds
1-1 lb. box honey graham crackers
Filling
2 small boxes Instant French Vanilla pudding
1-8 oz. container thawed Cool Whip
3 cups milk (not fat free or 1%)
Chocolate Glaze
2 oz. unsweetened chocolate (I use Ghirardelli 60% dark)
3 Tbls. butter
3 Tbls. milk
2 Tbls. light corn syrup (Karo or other)
1 tsp. vanilla
1 1/2 cups powdered sugar
Line a buttered 9x13 pan with graham crackers, break to fit, in a single layer.
Combine pudding mix with milk and blend
Stir in Cool Whip
Pour 1/2 the mixture over crackers.
Add 2nd layer of crackers.
Add remaining pudding mix.
Add final layer of crackers.
In microwave, CAREFULLY and briefly melt glaze ingredients EXCEPT for powdered sugar.
Remove and stir
Beat in the powdered sugar
Pour over top cracker layer.
Refrigerate overnight.
This can easily be cut in half to fill an 8x8 square pan.
Sometimes, when making for the gals, I'll double the chocolate glaze but it is very rich.
