Cherry  Mousse






1 tablespoon cherry gelatin powder

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

1 carton (8 ounces) frozen whipped topping, thawed






In a bowl, combine gelatin powder and cherries.


Fold in the whipped topping.


Serve immediately.


Serves 4






Chocolate  Mousse






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





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






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






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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