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Results 91 - 100 of 109 for mousse no refrigeration
About 4 hours before serving or early in day: 1. Preheat oven to 325°F. Grease bottom only of 9 inch springform pan. 2. In 2 quart saucepan ...
Puree first 5 ingredients in blender. Blend in remaining ingredients except cream. Slowly add cream with blender running until mixture is ...
Drain canned apricots and sieve. Measure juice and combination should measure 3/4 cup. Reserve 4 teaspoons of juice and in it dissolve 3/4 ...
Puree bananas in blender. Drain pineapple, heat juice to boil. Remove from heat; add gelatin. Refrigerate until thickens slightly. Fold in ...
95. CHOCOLATE MOUSSE
Put cookies through food processor ... 1/3 cookies 1/2 mousse 1/3 cookies 1/2 mousse 1/3 ... layer gummy worms into the pan. Keep refrigerated.
Drain pear juice and save. Add juice to boiling water to make 2 cups. Mix with Jello; put in refrigerator until almost hard. Put cream ...
Stir in 2 cups milk, until smooth. Cook 5 minutes over medium heat, stir until it thickens and boil 1 minute more. Remove from heat, add 1 ...
For crust: Combine crumbs and butter. Press on bottom and up sides of a 10 inch springform pan or 2 (8 inch) pie pans. Refrigerate 30 ...
99. LEMON MOUSSE
Dissolve Jello in 1 cup of boiling water Add 1 cup of the soda. Put into refrigerator and chill until slightly thickened (about 1 hour). ...
100. CHOCOLATE MOUSSE
In top of a double boiler put the 1/2 cup of milk, and sprinkle in the envelope of gelatin. Cook until slightly thickened. Remove from heat ...
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