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August 2018

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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: 3.5 Rating 3.5
717 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Lemon Chiffon Pie JellO recipe  PDF   Jello recipes RSS   New

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Vegetable Lasagna Curls
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12 Lasagna noodles 1 lb Tofu cottage cheese 2 c Broccoli flowerets 1 c Mushrooms chopped 2 Green onions diced 2 tb Basil, fresh chopped 1 ts Oregano, fresh chopped 1 tb Parsley, fresh chopped 2 c Marinara sauce 2 tb Nutritional yeast flakes Preheat oven to 375 deg F. Cook lasagna noodles in a large saucepan until tender but firm, 8 10 minutes. Drain, rinse and keep in cold water until ready to use. Mi remaining ingredients in a medium size bowl. Place one twelfth of the mi ture on each lasagna noodle and roll up to enclose filling. Spray baking dish with ...

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