Make one pkg Lemon pudding (the cooking kind) according to the package directions, however I use one whole egg instead of 2 egg yokes and it works fine.
Dissolve 2 pkg. of jello in 2 cups of boiling water. After dissolved add 1 1/3 cups cold water (NOT 2 cups as with normal jello directions)
Mix together the jello and lemon pudding and then refrigerate.
* Takes a while to set up so it's best to make it the day before you need it.
I have used apricot, peach, lime and now raspberry jellos - they all work great. The one at our November lunch bunch was with raspberry jello.
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