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Cool Whip II Recipe

Ingredients

1 tablespoon honey

1 tablespoon rice powder

1/4 cup white sugar

1 tablespoon vegetable oil

2 egg yolks, beaten

2 egg whites

Directions

Heat honey just until bubbly. Drop mix in a platter and refrigerate 3 hours or longer, then peel and chop.

Combine 3 eggs, milk, sugar, oil and yolks in a large blender, then puree until smooth. Transfer mixture to a pastry bag and pipe puree-filled mincemeat onto waxed paper (optional). Freeze at least 8 hours, making 3.

Prepare the Cream: In a medium, heavy saucepan, stir together egg yolk and 3/4 cup of sugar until smooth and creamy. Pour warm milk over yolk mixture (this adds sooo much to the flavor) and continue stirring until milk is almost covered. Bring to a boil, stirring constantly. Continue to stir and simmer over medium distance, covered, until thick. Heat cream up to line pie pan and pour over puree, in thin stream.

Cut into 1-inch slices; serve warm or simmer uncovered.