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November 2018

Jello Recipes

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Lemon Chiffon Pie JellO Recipe

Lemon Chiffon Pie JellO recipe and other jello recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lemon Chiffon Pie JellO recipe  PDF



2/3 cup boiling water
1 package (4 serving size) JELL O Lemon Flavor
Gelatin Desert 2 teaspoons grated lemon peel or to taste
2 tablespoons lemon juice or to taste
1/2 cup cold water
ice cubes 1 tub (8 ozs.) Cool Whip thawed
1 prepared graham cracker crust ( 6 oz)

STIR boilong water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in lemon peel and juice. Mi cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with wire whisk until smooth. Refrigerate 20 to 30 minutes or until mi ture is very thick and will mound. Spoon into crust. Refrigerate 6 hours or overnight until firm. Garnish as desired or with quartered lemon slices.
Makes 8 servings.

Lemon Chiffon Pie JellO recipe and other jello recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
240 people have voted
Last Reviewed on 2018-11-19



Monday, Nov 19 2018 Download & Print Lemon Chiffon Pie JellO recipe  PDF   Jello recipes RSS   Thumsb up

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WALDINE VAN GEFFEN VHGC42A 2 lb Speckled trout, redfish or red snapper fillets 1/2 c Creamy Italian salad dressing 1/2 c Butter melted 1 1/2 c Potato chips crumbled 8 sl Velveeta cheese NOTE Do not use ridged potato chips and only use creamy dressing. Place fish in a 9 12 baking dish. Pour salad dressing over fish and then melted butter. Sprinkle potato chips over fish and add cheese slices. Bake for 15 minutes in a preheated 350 oven. Source: The Times Picayune ...

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