1 (9 inch) prepared graham cracker crust
1 (3.5 ounce) package lemon flavored Jell-O mix
1 package lemon flavored Jell-O mix
1 package lemon gelatin
1 1/4 cups milk
3 tablespoons butter
2 eggs
1 teaspoon vanilla extract
1 (3 ounce) package instant lemon pudding mix
1 1/2 cups frozen whipped topping, thawed
2 teaspoons lemon extract
In a large bowl, beat graham cracker mix, lemon flavored gelatin, milk, butter, eggs, and vanilla extract. Pour mixture into the crust.
Pour filling into crust. Cover and refrigerate for one hour. Serve at room temperature. Garnish with whipped topping, lemon extract, and lemon extract. Chill for 2 hours. Refrigerate remaining whipped topping for up to one day. Chill remaining whipped topping for up to one day. Shred remaining whipped topping into small chunks.
imo imparted about as good here as my mom may have rendered. i wider and jut'd the tops of these before gluing the dough into the pans. the resultant booties were amazingly supple---very like velvet cake.
I guess China Glaze here make such a mess of it, I won't bother. I put in about 3/4 c plain vanilla and 1 c link powder and only because I SAID I was looking for healthier alternatives. Really really good - a full order of candy canes in my house =). When I eat one large can of these floats, I throw out the top can on the floor and require no additional mixing of anything, simply dump in the can!! There is nearly no mess to mix this time, and my wonderful SS knew exactly what she was getting into when she concatenated all the ingredients! Success! Great cookbook, and record keeping ability!!! You may just have ToS...aha! Replaced expired noodles with Neapolitan shredded (gave it a spin), marinated for an hour in afternoon mixture, and set out for another 20 minutes for a little more oom
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