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Whisk together the gelatin, key lime juice, and cold water in a small bowl. Let it soften for 5 minutes. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F.
Whisk in condensed milk and ½ cup lime juice until well-combined. Pour lime mixture into cooled crust; bake at 350° until filling is set but not brown, about 12 minutes. Let pie cool to room ...
Whisk together the gelatin, key lime juice, and cold water in a small bowl. Let it soften for 5 minutes. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan ...
The gelatin can have either a water or a milk base. [1] The gelatin itself can be of a single flavor or multiple flavors. [1] The gelatin can have elaborate designs such as flowers, hearts, or butterflies. [1] Sometimes, fresh fruit is added. [4] A bundt pan can be used to mold the gelatin. [4] [9] In Mexico, lime (green) and strawberry (red ...
Best Green Jello Salad (Mormon Jello Salad) Ingredients. 2 (3-oz) boxes lime Jell-O. 1 cup evaporated milk. 1 (20-oz) can crushed pineapple, juice reserved. 1 cup water. ½ cup chopped walnuts. 1 ...
Key lime pie is an American dessert pie. It is made of Key lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, with a meringue topping made from egg whites, [1] or with whipped cream. Traditionally, Key Lime pie is made using a graham cracker crust. It may be made with or without baking in a pie crust or ...
Seafoam salad (made with lime-flavored jello), also known as orange salad (made with orange-flavored jello), is a cafeteria and buffet staple popularized by F. W. Woolworth's lunch counters. [1] Seafoam salad is often considered a dessert because of its sweetness, and so is one of many dessert salads.
Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product , which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery , appearing in a layer of trifle . [ 1 ]
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