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Results 51 - 60 of 62 for lemon-angel dessert
Garnish: 11 oz. can mandarin oranges 1/4 lb. green seedless grapes Dissolve gelatin in 1/2 cup cold water in saucepan. Add sugar and stir ...
Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan ...
Combine graham cracker crumbs with ... milk. Stir in lemon rind and juice gradually until ... 6 hours. Garnish, if desired, with whipped cream.
Combine egg yolks, sugar, salt and milk in top of a double boiler. Cook over water until mixture coats spoon. Sprinkle in slowly dry Jello ...
Dissolve jello in boiling water with sugar. Add berries, still frozen, to hot mixture. Stir in lemon juice; let cool. Does not need to congeal.
Pour 1/2 cup hot water ... tablespoons of real lemon whenever I am out of lemons. I also use Cool Whip instead of whipping cream when none around.
Combine cracker crumbs with 2 ... until thick and lemon colored. Combine with milk. Stir ... coconut. Chill in freezer until firm, about 4 to 6 hours.
Heat orange and lemon juice and sugar to boiling ... cream. Break an angel food cake into pieces the ... This can be made the day before needed.
Mix together ingredients. Add 1 ... Tear up 1 angel food cake and mix in. ... and garnish with whole or half strawberries on top. Refrigerate.
In double boiler, mix milk, ... fold in the lemon mixture. Carefully layer in a ... the cake pieces. Chill several hours. A great Easter dessert!
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