Fat Frog Diary

https://insanelygoodrecipes.com/lemon-icebox-pie/   Lemon Icebox Pie Course:  Dessert Cuisine:  American Servings 8 servings Prep time 10 minutes Chill time 4 hours  Lemon icebox pie is like gliding your fork into a creamy ray of sunshine. It’s tart and sweet with a perfectly crumbly graham cracker crust.  Ingredients 1   (8 oz) block   cream cheese, softened 1   (14 oz) can   sweetened condensed milk 1⁄2   cup   freshly squeezed lemon juice (about 3-4 lemons) Zest of 2 lemons 1   (9 inch)   prepared graham cracker crust whipped cream or whipped topping for garnish, optional Instructions In a large bowl, beat the cream cheese with an electric mixer until smooth. Scrape the sides and bottom of the bowl and beat again until lump-free. Add the sweetened condensed milk and blend until smooth. Then, add the lemon juice and zest and stir until thoroughly combined. Pour the filling into the graham cracker crust, smooth the top wi...

Frankly, I've never made the Creamy Cucumbers. I went straight to the Marinated Cucumbers because it's basically a refrigerated pickle and works with many vegetables. 

  Milk Sherbet Yes, you can make sherbet with Jell-o. It works! And because you can get sugar free Jell-o, it won't hurt your weight as much as ice cream.    Notes: 1. Put the large bowl in the freezer before starting. The first "chill until syrupy" takes between 30-60 minutes, and you should check often. It happens faster than you think.  2. It will look curdled when you add the milk. Keep going. Trust the process on this one. Start this one in the morning, or do up to the 4-5 hours of freezing, then go to bed. It'll be done in the morning. Whichever works better for your lifestyle.  Sources:  Joys of Jell-o, 6th Edition 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 pos...

  Basic Bavarian Another classic from the unjustly maligned Joys of Jello 6th Edition, this dessert is a versatile workhorse for the busy cook. I personally modernized it by substituting Cool Whip for the original Dream Whip.    Notes: 1. Note it can be molded or made into a pie. While Jello molds can be great fun, don't hesitate to try out any of the new flexible silicone molds. One year, I used a brain-shaped mold at Halloween and squeezed red decorative gel for a bloody look.  2. Line a 1-1/2 quart mold with ladyfingers before putting in the filling. This works especially well in a trifle bowl or any clear glass bowl. Different cookies change the look and the taste. Even graham crackers jazz this versatile recipe.  3.  You can use this recipe plain, add fruit, coconut, nuts, candy or cubed colorful Jello, or layer two different flavors for a spectacular yet easy effect. You can even change out the cold water for juice or add flavors to the cold w...

  Easy Pastel Dessert This recipe comes from the much-maligned Joys of Jello. While those who can afford expensive ingredients or buy their tasteless frozen pies can laugh, I'll have something fun to serve and easy to make with no weird ingredients. These recipes sit happily at the juxtaposition of a little effort, a few common ingredients, and fun. I make it in the morning and spoon the finished product into small jelly jars to cool in the fridge. This trick limits serving sizes to easily managed amounts for those on diets.  Notes: This recipe is so easy and versatile, you're only limited by what flavors of Jello gelatin are in the grocery store. However, you cannot change the Cook and Serve Vanilla Pudding and Pie Filling in this recipe. You can, however, change out the Dream Whip for a tub of Cool Whip. I do recommend keeping a box of Dream Whip available for those emergency times when the Cool Whip you thought you had suddenly isn't there anymore.  Sources:...