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Results 51 - 60 of 800 for whip mousse
51. RASPBERRY MOUSSE
Cut up the marshmallows and dissolve in heated juice. Add lemon juice. Add whipped cream. Fill sherbet dishes with mousse and cool.
Cream together butter and sugar; ... Fold in Cool Whip. Pour into individual parfait ... cooled pie crust shell. Refrigerate 2 hours or freeze.
Prepare pie filling mix as directed on package with 3/4 cup cold milk. Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie ...
Pour boiling water into blender container. Add gelatin and blend at low speed until completely dissolved, about 30 seconds. Add ice cubes ...
Boil together sugar and water. Cool. In food processor blend whipping cream with sugar/water syrup for about 1 minute (until very thick). ...
Prepare pudding as directed with ... pumpkin, spice and 2 cups whipped cream. Spoon into pie shell. Chill 4 hours. Spread with remaining whip cream.
57. LEMON MOUSSE
Pour 2 cups boiling water ... a 2 quart souffle dish and chill until firm. Serve with fresh berries, slightly sweetened. This mousse serves 8.
Combine gelatin and water in ... blended well. Spoon into parfait glasses in layers with Cool Whip. If desired, top with Cool Whip and strawberries.
Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and ...
Soften gelatin in cold water. Dissolve bouillon cubes in boiling water; add gelatin, lemon juice and salt. Chill until slightly thickened. ...
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