Hawaiian Dessert


Sorry the recipe scanned crooked. Anyway, here's some updated hints. This Jell-O recipe book has no date on it, but I'd guess before Cool Whip was invented in 1966. 

1. Crush the ice ahead of time. Use a blender if you have one powerful enough to crush ice. Crushing ahead of time gives you a more accurate measure. 

2. Set out 4-6 dessert dishes on a tray or cookie sheet. Feel free to chill them on the tray in the refrigerator to help the dessert set up faster, but it isn't necessary.

3.Measure all ingredients ahead of time. Put in ramekins, coffee cups, custard cups, whatever. It's better to be ready than to get halfway through and find out you don't have enough extract and the milk was sour.

4. Drain the pineapple in a glass measuring cup and add water to make it 3/4 cup. Microwave the liquid for a minute or two to get it hot.

5. Pour the drained pineapple into your food processor bowl or blender.

6. Add the hot to a bowl containing the Jell-O and stir until dissolved. I used sugar-free Jell-O Lemon. A whisk made this quick and easy. Pour on top of the pineapple in the food processor.

7. Start the food processor on a low speed, add the milk, extract, and crushed ice from the top. Mine has a little hatch where I can add ingredients safely without turning off the machine.

8. Pour the mix into the dessert dishes. Put the whole tray in the refrigerator. Chill one hour and serve cold.

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