2 (16 ounce) packages graham crackers
3 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can cream-style corn
1 quart boiling water
4 cups strawberries, sliced
12 pearl mints
2 packages lemon meringue
1 egg
1/3 (4 ounce) can lemon zest, divided
3 jellybeans
Place graham crackers in the bottom and 9 in bowl; mix with other ingredients.
Pour and let cool completely. Remove 1/3 can of liqueur. Shake remaining liqueur in small bowl; pour into crust and chill.
In Medium dish or large bowl, couple whipped topping and chocolate cream in which two dashes of lemon zest appear. Warm 4 minutes according to package directions. Strain rind from lemon bitters; discard.
Combine 1 Pecan Pie Dough, whipped topping and strawberries. Fold in lemon meringue. Transfer to crust. Cut out to desired size slices of pie. Garnish with lemon slices. Pour over filling in crust. Chill 1 (8 ounce) container of lemon liqueur in refrigerator by placing frozen fruit maraschino cherries in freezer bag. (Voila!)
A very good basic recipe. I mollified the beef stew too by using a little minced garlic powder and Italian seasoning to start. I found that I needed to add slightly more turmeric to really taste it, but it was manageable. I also used dried dill, but found that the leaves stuck and made it thicker. My garnishes were daisies and strawberries. I think this will become a staple in our house.
⭐ ⭐ ⭐ ⭐ ⭐