40179 cool whip without gelatin Recipes

unflavored gelatin, water, cold, heavy whipping cream, sugar, vanilla extract

cool n creamy chocolate pie, hersheys foods, prep time does not include chill time, cream cheese, softened, sugar, vanilla extract, syrup, pt.)cold whipping cream, packaged crumb crust (6 oz.), sliced fresh fruit (optional), chocolate curls (optional), beat cream cheese , sugar and vanilla in medium bowl until well blended. gradually add syrup, beating until smooth. beat whipping cream until stiff. carefully fold into chocolate mixture. pour into crust., cover; freeze until firm , about 3 hours. just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

cucumber, lime gelatin, salt, boiling water, mayonnaise, cottage cheese, onion, grated, sliced cucumbers and fresh parsley, optional

mandarin oranges, sugar-free orange gelatin, boiling water, orange sherbet, softened, fresh mint , optional

mandarin oranges, orange flavor gelatin, boiling water, orange sherbet, fresh mint , optional

crushed pineapple, water, granulated sugar, jello gelatin (flavor desired ), whipping cream

lime jell-o gelatin, boiling water, crushed pineapple, undrained, cottage cheese, evaporated milk (pet brand preferred), mayonnaise, horseradish, lemon juice, chopped pecans

crushed pineapple, undrained, lime jell-o gelatin, cottage cheese, cream

heavy whipping cream, chilled, powdered sugar , sifted free of lumps, vanilla extract (or, orange, rum, almond or another complimentary extract), unflavoured gelatin (this is only needed if you re making the stabilized version. it is 1/2 of a package of knox gelatine)

unflavored gelatin (1 envelope), cold water, water, sugar, well drained grated cucumber, thick sour cream, lemon juice, grated onion and juice, salt

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

cream stabilizer, unflavored gelatin, heavy whipping cream , at least 24 hours old, cold water, powdered sugar, vanilla

unflavored gelatin, water, whipping cream, powdered sugar, vanilla extract

raspberry gelatin, sugar, divided, cranberry juice, cream cheese, softened, milk, vanilla extract, jellied cranberry sauce, extra-servings-size graham cracker crust (10 inches)

boiling water, sugar, watermelon gelatin, unsweetened watermelon cherry kool-aid mix, refrigerated watermelon juice blend, semisweet chocolate chips, prepared limeade, freezer pop molds or 28 paper cups (3 oz each) and wooden pop sticks