3 ounces orange gelatin
1 cup boiling water
1 cup vanilla yogurt
½ cup milk
½ teaspoon vanilla
10 freezer molds (or 10 paper cups, 3 ounces each, and wooden pop sticks)
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
June 7th National Chocolate Ice-Cream Day
1 box chocolate ice-cream bars
1 tub Cool-Whip
1 jar hot fudge
1 bag peanut butter cups
In a 9" x 13" pan place the ice-cream bars across the bottom of the pan, then add the hot fudge(room temperature or cold) add crumbled peanut butter cups. Repeat the layers top with cool whip, freeze then cut and enjoy when serving.
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