Cherry  Mousse

 

 

 

 

INGREDIENTS:

1 tablespoon cherry gelatin powder

1 can (14 1/2 ounces) tart cherries, drained

1 carton (8 ounces) frozen whipped topping, thawed

 

 

 

DIRECTIONS:

 

In a bowl, combine gelatin powder and cherries.

 

Fold in the whipped topping.

 

Serve immediately.

 


Serves 4

 

 

 

 

 

Chocolate  Mousse

 

 

 

 

INGREDIENTS:

3/4 cup cold milk

1 package (1.4 ounces) instant chocolate pudding mix

1/2 cup sour cream

3 ounces cream cheese, cubed

1/2 teaspoon vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed

1 tablespoon chocolate cookie crumbs

 

 

DIRECTIONS:

 

In a bowl, whisk milk and pudding mix for 2 minutes (mixture will be very thick).

 

In a bowl, beat the sour cream, cream cheese and vanilla.

 

Add pudding; mix well.

 

Fold in whipped topping.

 

Refrigerate until ready to serve.

 

Spoon into individual dishes.

 

Sprinkle with cookie crumbs.

 

 

Serves 6

 

 

 

 

 

Banana  Custard

 

 

 

 

INGREDIENTS:

1/2 cup granulated sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 1/2 cups milk

3 egg yolks, lightly beaten

1 teaspoon vanilla extract

1 medium firm banana, sliced

 

 

 

DIRECTIONS:

 

In a small saucepan, combine the sugar, cornstarch and salt.

Stir in milk until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat to low; cook and stir for 2 minutes longer.

Remove from the heat.

 

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.

Bring to a gentle boil; cook and stir for 2 minutes.

Remove from the heat; gently stir in vanilla.

 

Cover and chill for 1 hour.

 

Just before serving, fold in the banana.

 

 

Serves 4

 

 

 

 

             

   

    

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