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Croque Mexicana Recipe


1 1/2 cups water

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

3 tablespoons lemon juice

1 (16 ounce) can frozen whipped topping, thawed

1 (8 ounce) package French vanilla flavored yogurt, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (4 ounce) can sliced ripe olives, drained


Arrange bread cubes in the bottom of a medium bowl, pour water over the bread cubes. Cover bowl with plastic wrap, and let soak overnight.

Remove plastic wrap, and place bread cubes in a saucepan with ice water to cover. Bring to a boil over medium heat. Reduce heat to low and simmer uncovered, stirring occasionally, until warm, about 5 minutes. Remove from heat.

Meanwhile, combine the sugar and eggs in a small saucepan. Bring to a boil, and stir until smooth. Add vanilla extract, lemon juice, whipped topping, half the sliced lemon, and the orange slices. Beat thoroughly. Transfer to the bowl with the juice mixture.

Measure the lemon mixture into the saucepan. Stir in the whipped topping and spread over the bread cubes. Spread over the bread cubes and maraschino cherries. Garnish with the sliced orange slices and lemon glaze. Chill until serving.


unthuny uluvu writes:

⭐ ⭐ ⭐ ⭐ ⭐

Quick, easy Heaven! Haven't had time to but these before so it scared of them not being cooked right. Turned out perfect