Anyone know the lemon meringue pie recipe be on the Honey Maid pie crust?!
30 minTotal Time:
5 hr Makes:
12 servings
35 NILLA Wafers, finely crushed
2 Tbsp. sugar
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup sugar
2 Tbsp. cornstarch
2-1/2 cups water
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Gelatin
1-1/2 tsp. grated lemon pee
l 4 cups JET-PUFFED Miniature Marshmallows
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F.
Mix wafer crumbs, 2 Tbsp. sugar and the butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; set aside.
MIX 1/4 cup sugar and the cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat. Boil 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and lemon peel; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
MICROWAVE marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Gently stir in whipped topping; spread over gelatin mixture. Refrigerate at least 3 hours or until firm. Store leftover pie in refrigerator.
Answers: Prep Time:
30 minTotal Time:
5 hr Makes:
12 servings
35 NILLA Wafers, finely crushed
2 Tbsp. sugar
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup sugar
2 Tbsp. cornstarch
2-1/2 cups water
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Gelatin
1-1/2 tsp. grated lemon pee
l 4 cups JET-PUFFED Miniature Marshmallows
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F.
Mix wafer crumbs, 2 Tbsp. sugar and the butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; set aside.
MIX 1/4 cup sugar and the cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat. Boil 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and lemon peel; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
MICROWAVE marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Gently stir in whipped topping; spread over gelatin mixture. Refrigerate at least 3 hours or until firm. Store leftover pie in refrigerator.
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