12 quick fruit cool Recipes

cool whip (plain ), yogurt (any fruit flavor), prepared graham cracker crusts, fruit , to add in or garnish (i use the same type type as in the yougurt)

fruit cocktail, marshmallows, walnuts, raisins (optional), maraschino cherry, jell-o instant pistachio pudding mix, cool whip

sweetened condensed milk, cool whip, cherry pie filling, pineapple tidbits, drained

pillsbury sugar cookie dough (1-2 packages. depends on how thick you want your crust to be, i use 2), sugar, vanilla, cream cheese (softened ), cool whip (thawed ), fresh fruit , any kind you may like (i.e. kiwi, strawberries, grapes, oranges, bananas, etc.)

butter, melted, cooled, muesli, your choice, desiccated coconut, sesame seeds, quick oats, self-raising flour, caster sugar, honey, egg, wheat germ or 1 tbsp natural bran, dried fruit (cranberry, raisins, apricots, apples...chopped)

sweetened condensed milk , eagle brand, crushed pineapple, cherry pie filling, carton cool whip, shredded coconut (optional)

vanilla or 32 oz plain yogurt, cool whip topping, thawed (don tsp use low fat), instant pudding mix (i prefer vanilla or cheesecake pudding mix), frozen berries (blueberries, strawberries, black berries of mixed fruit)

graham cracker pie crust, fruit cocktail (drained ), cool whip, lemon juice

use these general directions as a guide when making fruit curds. recipes vary , so for best results, follow each 1 carefully., in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until well blended., whisk in the fruit juice until smooth and blended. (at first the mixture may look curdled, but it will become smooth as it is whisked.), top pan over but not touching simmering water in the bottom pan , or set the saucepan over medium-low heat. (if using a saucepan, take care not to heat the mixture too quickly.) cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes., begin adding softened butter 1 to 2 tbsp. at a time, stirring each addition until blended before adding more., continue cooking , stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. immediately remove the pan from the heat., pass the curd through a chinois or other fine-mesh sieve set over a nonreactive bowl and let cool to room temperature.