|by Louise Pickford|
Entertain on a grand scale, even on the most modest of budgets, with this handy guide to shopping and cooking in minimum time with maximum imagina...
11 - 20 of 43 for cool aid
Defrost lemonaid and add to Eagle Brand milk. Blend in the Cool Whip. Put in the graham cracker pie crust and refrigerate until it is served.
Prepare graham cracker crust and place in refrigerator (1/4 cup cracker crumbs, 3/4 stick melted butter, 1/4 cup sugar for large pie). Mix above ...
Bake cake from ... of water to Kool-Aid; mix along ... strawberries and let cool. Prepare pudding ... more times. Top with Cool Whip and sprinkle pecans.
Mix water and Kool-Aid in a deep ... cover. Refrigerate for 1 to 2 days. Discard water and peel the eggs. Keep your marbled eggs refrigerated until eaten.
Crush graham crackers ... pudding according to directions and blend in dry lemonade. Pour into graham crust; chill until firm. Top it off with Cool Whip.
Mix kool-aid and Eagle Brand milk. Add Cool Whip and mix. Pour into graham cracker crust and refrigerate until ready to serve.
Mix crushed graham ... 1/2 of the Cool Whip, then whip ... package of Kool Aid in Cool Whip ... of Cool Whip. Add pudding and top with sprinkles or nuts.
Mix cottage cheese and orange Kool Aid (dry right out of package). Drain pineapple of all juice, then fold in Cool Whip. Chill 3 or 4 hours before serving.
Bring 2 cups water to boil; add Jello, Kool Aid and sugar. Stir until dissolved. Add 2 cups of cool water. Place in Tupperware popsicle molds and freeze.
Mix together and pour in a 9 inch graham cracker crust and chill.
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