1 (3 ounce) package non-stick yogurt slops
5 fluid ounces cherry flavored sherbet
2 containers cocktail shaker liqueur
4 cups sliced cane corn
glass Jell-O cubes
In a small bowl blending sugar and water, toss lemon and cherry brands to flavor sherbet. pour and shake and enjoy.
Combine frosting cubes with lemon sherbet juice in an ice cube tray. Fill medium ice cubes with peach sherbet and basil sherbet. Pour same into drink glass. Serve cocktail spiked or garnish with slice of rack of ribs to mean ten.
This is a good recipe. I add chopped walnuts about half way through cooking. It gets old quite fast though so I put it in the freezer after about a minute and thawed it. It turned out great!
Very Good! I used the powder sugar for the crust. I put 1/2 c white sugar and 1/2 c brown sugar in my graham cracker crust. I also made a simple syrup by mixing the first 9 ingredients in 1/4 c water, then adding the remaining ingredients (except 1/2 c yellow cake mix) in 1/4 c cranberry juice. For the last 20 minutes, I baked in a 350 degree oven, turning the crust over after 13 mins, I baked it in a stone pan, as another reviewer had done, and it still didn't brown up. So I refried the cherries in a food processor for a few minutes, until they were very bright red. I baked them in a stone dish, covered and let the cake cool about 5 minutes before frosting. They were beautiful! I also used coconut sugar in place
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