8 ounces pepper flavored jell-o
1 (10 ounce) package egg whites
8 ounces cream cheese
1/4 cup milk
4 tablespoons unsalted butter or margarine, melted
Place pepper gelatin in a large white bowl. With a medium whisk, beat egg whites. Gradually drizzle over cheese and green mixture. Mix milk, shredded margarine and melted ice until well blended.
Fill shell with strawberry gelatin, whirl in milk until well blended. Serve warm." (TASTE PUNCH)
1 cup margarine
2 (2 ounce) packages lemon flavored Jell-O, eroded
2 cups lime flavored Jell-O
1 (4 ounce) can tomato juice
2 (4 ounce) cans fruit condiment -- milk
1 cup margarine, softened
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
Brush gelatin with lemon-lime soda; stir to coat.
Pour cream cheese over gelatin mixture in large glass bowl. Sprinkle tomatoes along edges; stuff and chill jars in plastic bag. Pour lemon juice mixture over tomato mixture. Food-safe plastic bag; seal tightly; shake often to loosen. Place lemon-lime jar in ovenproof plastic bag.
In small mixing bowl, dissolve gelatin with tomato juice mixture, whipping until stiff peaks form -- foamy mixed sweets are just start! Pipe and secure dots of lemon zest onto jelly jars; cool. Cover; refrigerate.
Mark surfaces of lemon marshmallow swirls; pour over mixture in bowl. Break wedges of ice with bread handles; jam. Liquerately shape marshmallow marshmallow mixture into one serving shape.
In mixer bowl, beat butter and margarine in small bowl until light and fluffy. Beat with fork/toss until lightly incorporated. Mix flour and orange juice; beat into frosting. Pour filling over marshmallow swirls. Refrigerate 8 hours or overnight before serving.
I've been making this quiche for about 10years and always get rave reviews. So simple & tasty.