Fat Frog Diary

What can top a colored pound cake? Anything you want. I prefer nothing at all but maybe a sprinkle of powdered sugar. Think of the possibilities! I would want a robin's egg blue raspberry cake at Easter time, green/lime for St. Patrick's Day, Orange or Lemon yellow for June, etc.  Notes: There are many options listed for the vessel to cook in. I do prefer the tube pan option.  Sources Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an Amazon affiliate and make no money on any links given. Lena Austin www.fatfrogdiary.blogspot.com

I found this on the side of a box of Jell-o Vanilla Sugar Free Pudding and tried it. I made one change and one omission. I changed the cookies to a sprinkle of graham cracker crumbs and I didn't use any Cool Whip. Oh, and I used the sugar free varieties of the pudding and gelatin. However, I will type the recipe faithfully. Do what you want. It's your life. Mini Lemon Cream "Pies"  1 pkg (3.4 oz) Jell-o Vanilla Flavor Instant Pudding 1 pkg. (3 oz) Jell-o Lemon Flavor Gelatin 1-1/2 cups boiling water 8 vanilla wafers (or graham cracker crumbs) 1 cup thawed Cool Whip whipped topping (optional) Combine dry pudding and gelatin powder in a medium bowl. Add boiling water, stir for 2 minutes, until completely dissolved. Refrigerate 15 minutes. Place 1 wafer in the bottom of each of the 8 dessert dishes. Cover with the pudding mixture. Top with the Cool Whip. Chill for at least an hour. Refrigerate any leftovers.

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A little something that could replace that craving for a cinnamon bun, if my cinnamon bun shakes don't work. Can't to take this to work.

I love ice cream. It's my Kryptonite. This recipe keeps me from losing my mind and breaking my diet on a hot summer's day when everyone around me is enjoying the sweet, creamy and forbidden dessert I crave. Hint: Syrupy happens in less than an hour in my fridge! Don't panic if you let it sit until it's firm. Just sit the pan or freezing tray in hot water for a few minutes until it's back to syrupy.

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 st...