2 cups milk
4 serving size instant chocolate pudding
1 large banana sliced
1 cup mini marshmallows
Combine milk & pudding, beat 1-2 min. Add bananas & marshmallows. Freeze.
2 cups yogurt
8 oz can crushed pineapple – undrained
In blender combine until smooth. Freeze.
2 pkgs jello
1 pkg instant pudding
2 ½ cups boiling water
1 cup milk
Mix jello & boiling water. Let stand until room temperature. Beat milk & pudding mix with whisk until dissolved. Whisk into jello. Refrigerate. (3 hours)
4 cups seeded, cubed watermelon
¾ cup frozen juice thawed
2 cups lemon-lime pop
Process watermelon until smooth. Add other ingredients in non metal bowl. Freeze about 5-6 hours for slush. Stir after 2 hours.
2 cans frozen grape juice, thawed
12 oz can frozen apple juice, thawed
4 cups gingerale
Mix together. Freeze about 5-6 hours, for slush. Stir after 2 hours.
1 pkg jello
1 cup sugar
2 cups boiling water.
Mix together. Stir in 2 cups cold water & 1 pkg Kool-Aid. Pour in moulds & freeze.
1 3 oz pkg jell (any flavour)
½ cup sugar
2 cups boiling water
2 cups cold water.
Dissolve jello & sugar in boiling water. Add cold water. Pour into molds. Freeze until almost firm (about 2 hours). Insert popsicle sticks. Freeze until firm (about 8 hours)
4 envelopes Knox gelatin
3-3 oz pkgs jello
4 cups boiling water
Mix well to dissolve. Pour into jelly roll pan. Let set. Cut with cookie cutter.
4 85 gm pkgs jello
2 ½ cups boiling water. Stir until dissolved. Pour into 9×13 pan. Chill 3 hours. Dip pan into warm water for 15 seconds to loosen jello. Cut with cookie cutter. Store in fridge.
1 1/8 cups flour
¾ cup corn meal
2 tbsp sugar
1 ½ tsp baking powder
½ tbsp salt
2 tbsp shortening (or oil)
7/8 cup milk
Mix like pancakes. Put hotdogs on popsicle sticks & dip into batter. Deep fry 2-3 min.
Makes 1 ½ – 2 dozen