Lemon Crisp Pie

Ingredients:

1 1/2 tablespoons butter
1/4 cup First Quality Lemon Gelatin
4 cups Miniature Marshmallows
3 cups crisp rice cereal
1 – 3oz. Pkg Lemon Instant Pudding
5 fresh strawberries cut in half

 Directions:

 1. Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.

2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.

3. Prepare pudding mix per Pkg directions. Pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

 

Advertisements

Magic Gelatin Mousse

Ingredients:
3 Cups boiling water
8 oz. First Quality Gelatin– Any red flavor (strawberry, cherry. raspberry)
1 pkg. First Quality 16oz. Whipped Topping

Directions:
1. Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved
2. Whisk on prepared whipped topping until well blended.
3. Pour into 10 glasses or dessert dishes, 1-1/2 qt. bowl or 6-cup mold sprayed with cooking spray.
4. Refrigerate 8 hours or until firm, if using mold, unmold onto serving plate just before serving.

Gelatin Spritz Cookies

Ingredients: 
1 Egg
3 1/2 Cups all-purpose flour
1 1/2 Cups butter (room temp.)
1 Cup White sugar
1 tbsp. Baking Powder
1 tbsp. First Quality Imitation Vanilla Extract
3 oz. First Quality Gelatin Fruit Flavor (grape, cherry, strawberry, live, lemon, orange, etc)

Directions: 
1. Cream butter, sugar and gelatin. Add egg and vanilla extract. Beat well while gradually adding flour add baking powder. Blend until smooth.
2. Refrigerate dough until firm. (if using a cookie press, no need to refrigerate dough before use). Roll into balls and press with bottom of glass with sugar- use an ungreased cookie sheet. Bake at 400F for 7-10 minutes. Let cool and serve.

Serves approximately 36

Frozen Fruit Mousse

Ingredients: 
1 Pkg. 17 oz. Fast & Fancy Mousse Mix
1 1/2 Cup Ice cold water
2 Cups frozen berries (pureed) (strawberries, blueberries, raspberries, etc.)

Directions: 
1.) Add Fast & Fancy to ice cold water, mix on low speed for one (1) minute, scrape bowl
2.) Whip on high speed five (5) minutes
3.) Add pureed fruit, mix on high for three (3) minutes

You may use this in a pie form or parfait

Gelatin Mousse

Ingredients:
1 Pkg. 17 oz. Fast & Fancy Mousse Mix
3 Cups Ice cold water
1/2 Cup First Quality dry gelatin (any flavor)

Directions: 
1.) Add Fast & Fancy Mousse Mix to ice cold water , mix at low speed for one (1) minute, scrape bowl sides
2.) Whip on high speed five (5) minutes
3.) Add dry gelatin, mix on medium speed for three (3) minutes

You can use this in a pie form or parfait.

Creamy Fruit Mousse

Ingredients: 
1 Pkg. 17 oz. Fast & Fancy Mousse Mix
2 Cups Ice cold water
6 Cups Pie filling (cherry, blueberry, lemon-whatever you choose)

Directions: 
1.) Add Fast & Fancy Mousse Mix to cold water, mix at low speed for one (1) minute, scrape bowl sides
2.) Whip at high speed five (5) minutes
3.) Fold in pie filling with a spatula until well blended.

You can use this in a pie form or parfait.

Chocolate Mousse

Ingredients:
Serves: 25
*1 Pkg 15.2oz. First Quality Sugar Free Fast & Fancy Mousse Mix
2 1/2 cups Ice cold water
4 Tbsp. First Quality Cocoa Powder

Directions:
1. Add SF Fast & fancy to ice-cold water and mix at low-speed until moist. Scrape bowl.
2. Whip at high-speed 5 minutes
3. Add remaining ingredients and mix until well blended.
4. Portion. Refrigerate at least 4 hours or overnight.

*You may substitute the water with Ice cold Coffee and turn this into a Cappuccino (yield may vary slightly)

Vanilla Frosting

Ingredients:
YIELD: 10 Cups

1 Pkg First Quality 15.2 oz. Sugar Free Fast & Fancy Mousse Mix
2 1/2 Cups Ice cold water
2 Tbsp. Vanilla Flavoring

Directions:
1. Add SF Fast & Fancy to ice-cold water & mix at low-speed until moist. Scrape bowl.
2. Whip at high-speed 5 minutes.
3. Add remaining ingredients and mix until blended.
4. refrigerate 4 hours and spread over COOLED cake.

Sugar Free Mousse- Flavored with Puddings

Variations: Chocolate, Butterscotch, Lemon, Banana, Coconut, Etc…

1. Made with Dry Pudding Mix 
           1 Pkg. 15.2 oz. First Quality SF Fast & Fancy 
           3 Cups Ice Cold Water ( no ice particles)
           2 oz. First Quality SF Pudding Mix, dry
Directions: Add SF F&F to ice cold water. Mix at low speed until moist. Scrape bowl sides. Whip at high speed (5) five minutes. Gradually add Dry Pudding Mix to whipped base. Whip on medium/high unitl blended. Refrigerate (4) four hours.

1. Made with Prepared Pudding Mix 
           1 Pkg. 15.2 oz. First Quality SF Fast & Fancy 
           2 Cups Ice Cold Water ( no ice particles) 
           1 Cup  First Quality SF Pudding Mix, dry
Directions: Add SF F&F to ice cold water. Mix at low speed until moist. Scrape bowl sides. Whip at high speed (5) five minutes. Add prepared Pudding and mix at medium speed until blended. Refrigerate (4) four hours.

Chocolate Mint Mousse Pie

Ingredients:
YIELD: 25- 1/2 cups.

1 Pkg. 15.2 oz. First Quality Sugar Free Fast & Fancy Mousse Mix
3 Cups Cold Water
1 Pkg. Chocolate Mint Cookies (crushed)
2- 9″ Pie Shell (Chocolate Graham Cracker)

Directions:
1. Add Fast & Fancy to cold water. Mix at low speed unitl moist. Scrape bowl sides.
2. Whip at high speed (5) five minutes.
3. Fold in crushed cookies.
4. Portion per pie shell.
5. Garnish with Chocolate Syrup.

Refrigerate atleast four (4) hours or overnight