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WHISK cream cheese, sugar and 2 tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust. BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours. Kraft Kitchens tips: SIZE-WISE
During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too.
4. Jell-O Pudding Pops. Once a beloved treat of the 70s and 80s, Pudding Pops were a freezer aisle favorite that blended the creamy texture of pudding with the chill of a popsicle.
Mormon Jell-O Salad is made with lime Jell-O, cottage cheese, crushed pineapple, evaporated milk and chopped nuts. ... 1 cup small curd cottage cheese. whipped cream for serving.
To make a gelatin dessert, such as Jello, the collagen is mixed with water and heated, disrupting the bonds that hold the three strands of polypeptides together. As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. [20]
Some non-gelatin pudding and pie-filling products are sold under the Jell-O brand. Ordinary Jell-O pudding is cooked on the stove top (with milk) then eaten warm or chilled, whereas Jell-O instant pudding is mixed with cold milk and chilled; it sets without cooking. To make pie fillings, the same pudding products are prepared with less liquid.
It is composed of green lime-flavored gelatin, cream cheese, pears, maraschino cherries, and whipped topping. [2] Multiple versions of the recipe exist; variations include substituting crushed pineapple for the pears, or adding mayonnaise and nuts to the mixture, thereby making it less sweet. [citation needed]
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