lumicero/recipes-ing2inst huggingface dataset:
Title: Lattice-Topped Apple-Apricot Cobbler for a Crowd
Ingredients:
- 1 1/2 unsifted all-purpose flour
- 1 granulated sugar
- 1/2 salt
- 3/4 unsalted butter
- 7 milk
- 3 golden delicious apples
- 2 fresh apricots
- 1/3 granulated sugar
- 1/3 light brown sugar
- 2 orange zest
- 2 unsalted butter
Instructions:
1. Pastry, in a large bowl, mix the flour, sugar and salt to combine.
2. Cut the butter into about 16 pieces and scatter over the flour mixture.
3. With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
4. Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
5. Less milk might be sufficient, or mix in a little additional milk, if needed.
6. With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
7. Refrigerate at least 2 hours before rolling.
8. Adjust rack to lower third of oven.
9. Preheat oven to 375 degrees F.
10. Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
11. Add the zest; toss gently to mix thoroughly.
12. Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
13. Dot with butter.
14. Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
15. With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
16. Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
17. Weave a lattice top over the fruit, spacing the strips evenly.
18. If desired, sprinkle the crust with additional granulated sugar.
19. Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
20. Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
21. A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.
Title: Imberlach
Ingredients:
- 2 matzo meal
- 1/4 powdered ginger
- 3 eggs
- 1/2 honey
- 3/4 sugar
Instructions:
1. Mix the flour, ginger, and eggs to make a dough. Set the dough aside until it dries.
2. Boil the honey and sugar until it gets a reddish color.
3. Beat the dough into the honey, set back on stove, stirring constantly.
4. When the mixture is thick and has a reddish color, place on the board to cool.
5. Roll and cut into two-inch lengths.
Title: Banana Caramel Chocolate Pie
Ingredients:
- 2 sweetened condensed milk
- 1 salt
- 3 bananas
- 3 lemon juice
- 1 chocolate chips
- 1/2 heavy cream
- 1 1/2 light brown sugar
- 1
Instructions:
1. Preheat oven to 425°F.
2. Pour condensed milk into pie plate and stir in a generous pinch of salt.
3. Cover pie with foil and crimp foil tightly around rim.
4. Put in a roasting pan, then add enough boiling hot water to reach halfway up side of pie plate, making sure that foil is above water.
5. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden brown color, about 2 hours.
6. Remove pie plate from water bath and transfer caramel to a bowl, then chill, uncovered, until it is cold, about 1 hour.
7. While caramel is chilling, bake one piecrust according to package instructions.
8. Cool piecrust completely in pan on a rack, about 20 minutes.
9. Brush melted chocolate on piecrust and chill for 10 minutes.
10. Spread cooled caramel evenly over chocolate in crust, and chill, uncovered, 15 minutes. Cut bananas into 1/4-inch thick slices and pour lemon juice over them. Pile bananas over caramel.
11. Beat cream with brown sugar in a bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
12. Chill until serving time.
Title: Manouri Me Kythoni: Fried Cheese W/ Quince Preserves
Ingredients:
- 1 farmer cheese
- 2/3 all-purpose flour
- 2 eggs
Instructions:
1. Cut cheese into 1/4" slices and then cut slices into quarters. Coat slices with flour, dip in egg, and fry in hot oil, turning until golden brown on both sides.
2. Allow to cool slightly, and serve with a dollop of quince preserve on each slice.
Title: Old Fashioned Baked Sour Cherry Pudding
Ingredients:
- 1 2/3 sugar
- 1 flour
- 2 baking powder
- 1/8 salt
- 1/2 milk
- 1 tart cherries
- 14 1/2 butter
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl.
3. Mix milk and almond extract together and lightly stir into the flour mixture.
4. Pour batter into a greased 11 x 7 " pan and set aside.
5. In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil.
6. Cook, constantly stirring for 2 minutes until the sugar disolves.
7. Add the toasted almonds, stir well and spoon the mixture over the batter.
8. Bake at 350 degrees for 30 minutes or until golden brown.
Title: Lemon Swirl Gingerbread
Ingredients:
- 2 cream cheese
- 1/4 sugar
- 1 egg
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat cream cheese, sugar and egg with electric mixture until smooth.
3. Fold in lemon curd.
4. In a separate bowl, prepare gingerbread according to package directions.
5. Grease an 8 inch square pan; add half of the gingerbread batter.
6. Place spoonfuls of lemon mixture over the batter, then pour remaining gingerbread batter over lemon mixture.
7. Swirl a knife through the batter to marble, bringing some lemon mixture to the top of the batter.
8. Bake for 35 minutes or until cakes tests as done.
9. Cool on a wire rack.
10. Sift powdered sugar over cake before serving.
Title: Whipped Topping
Ingredients:
- 1 unflavored gelatin
- 1 water
- 1/3 boiling water
- 1 water
- 1 instant nonfat dry milk powder
- 1/3 Splenda granular
- 1/3 vanilla
- 1 lemon juice
- 2
Instructions:
1. Pour one cup of water in a large deep bowl. Put this bowl of water into the freezer.
2. In a small bowl place the gelatin and one Tb of water. Once softened add boiling water. Dissolve completely. Let cool.
3. Add oil, vanilla and lemon juice all into a small container. Set aside.
4. Set sugar aside.
5. When water is starting to crystallize, remove. Pour in a full cup of dry milk powder. Using electric beaters, whip the mixture at high speed until it forms stiff peaks.
6. Gradually add the sugar. Then add the cooled gelatin mixture. Then gradually add the oil mixture, in a small stream. Now place the bowl into the freezer for about 10 or 15 minutes.
7. Stir it with a wire whisk right before serving.
8. You may serve it right away, or keep it in the fridge for a few days. Stirring it will make it creamy again.
Title: Grilled Banana and Strawberry Kebabs
Ingredients:
- 2 bananas
- 12 strawberries
- 2 butter
- 2 sugar
- 1/2 cinnamon
Instructions:
1. Soak 4 bamboo skewers in water for 30 minutes.
2. Preheat grill on medium high.
3. Mix sugar and cinnamon well.
4. Wash and trim strawberries, slice bananas into 1 1/2 inch pieces, then thread alternately onto skewers.
5. Brush with melted butter, sprinkle with cinnamon sugar and grill for a minute on each side, leaving the grill lid up.
Title: Texas Sheet Cake
Ingredients:
- 1 margarine
- 4 water
- 1 flour
- 2 sugar
- 2 salt
- 1/2 baking soda
- 1 eggs
- 2 sour cream
- 1/2 margarine
- 1/2 milk
- 4 powdered sugar
- 6 vanilla
- 1
Instructions:
1. Bring to Boil: 2 sticks margarine, 4 T cocoa, and 1 cup water.
2. Into a bowl add: 2 cups flour, 2 cups sugar, ½ teaspoons Salt, 1 tsp baking soda, 2 eggs, ½ cup sour cream (or milk with one teaspoons vinegar).
3. While still warm add the mixture from the pan to the bowl and mix well. Grease a large sheet pan. Bake 20 to 25 minutes at 375 degrees.
4. Frosting: 1 stick oleo, 4 T cocoa, 6 T milk.
5. Bring to boil. Remove from heat and add 1 box powdered sugar and 1 teaspoons Vanilla. Spread over cooled brownies while frosting is still warm.
Title: Milk Chocolate-Peanut Butter Sandwich Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 powdered sugar
- 1/2 dark brown sugar
- 6 unsalted butter
- 1/2 creamy peanut butter
- 1/2 vanilla extract
- 1 1/2 egg
- 1 creamy peanut butter
- 1 1/3 powdered sugar
- 3 salt
- 1/4
- 2
- 1/4
- 6
Instructions:
1. For cookies:
2. Preheat oven to 350°F Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
3. Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
4. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
5. For filling:
6. Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
7. Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.).
Title: White Chocolate Whipped Cream
Ingredients:
- 1 white chocolate
- 1 heavy cream
- 1/2 vanilla extract
Instructions:
1. Place white chocolate in a small microwave-safe cup.
2. Microwave at medium (50%) for 1 minute.
3. Stir until smooth.
4. Cool slightly.
5. In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
6. Stir a few tablespoons of the cream into the white chocolate to lighten it.
7. Reduce to low speed and beat the white chocolate into the whipped cream.
8. Continue to beat until soft peaks form.
9. Cover and refrigerate until ready to serve.
Title: All in One Pan Cake (Aka Wacky Cake)
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 sugar
- 1 salt
- 1/2 baking soda
- 3/4 water
- 1 canola oil
- 1/3 vanilla extract
- 1 cider vinegar
- 1
Instructions:
1. In an 8x8 inch square baking pan combine the flour, cocoa, sugar, salt and baking soda. Mix until it is completely light brown.
2. When it is mixed, make 4 dents in the mixture with a spoon, 2 large dents and 2 small dents.
3. Pour the water into one of the large dents.
4. Pour the oil into the other large dent.
5. Pour vanilla into one of the small dents.
6. Pour vinegar into the other small dent.
7. Stir until well moistened.
8. When batter is well mixed, smooth it out and spread into place with a spatula.
9. Bake at 325 degrees for 30 minutes.
10. Cool the cake in the pan for 30 minutes before cutting it into squares.
Title: Cool Creamy Dessert
Ingredients:
- 3 bananas
- 1/2 sweetened condensed milk
- 1/2 heavy cream
- 1 vanilla extract
Instructions:
1. Peel and slice the bananas, put them in the blender.
2. Add remaining ingredients and blend together on high speed until thick and creamy.
3. Scrape mixture into a container, or individual small bowls, and freeze.
4. Before serving, move the ice cream from the freezer to refrigerator for 20 minutes to soften it slightly.
Title: Strawberry-Apple Macaroon Crumble
Ingredients:
- 7 almond paste
- 1 sugar
- 2 salt
- 1/2 granny smith apples
- 1/4 strawberry
- 3 lemon juice
- 1 potato starch
- 2
- 1 1/2
Instructions:
1. In the bowl of a food processor or a standing mixer, whirl or beat almond paste and 1 cup sugar until well blended.
2. Whirl or beat in egg whites, matzoh cake meal, and salt until well incorporated (mixture will resemble very wet cookie dough).
3. In a large bowl, mix apples, strawberries, lemon juice, potato starch, and remaining 1 tablespoon sugar.
4. Spread fruit mixture level in a shallow 2 1/2- to 3-quart baking dish.
5. Pat almond paste mixture evenly over fruit.
6. Bake in a 350°F oven until topping is browned and fruit bubbles, 40 to 45 minutes.
7. Let stand at least 10 minutes.
Title: Peanut Butter Bon-Bons
Ingredients:
- 1 margarine
- 1/2 graham cracker crumbs
- 10 flaked coconut
- 1 powdered sugar
- 1 walnuts
- 1/2 crunchy peanut butter
- 1 vanilla
- 1/2 chocolate chips
- 12
Instructions:
1. Mix peanut butter with melted butter and mix until peanut butter "Melts".
2. Add vanilla, coconut, crumbs, sugar and nuts; mix well.
3. Line a cookie sheet with foil.
4. Roll into balls and place on cookie sheet, spaced at least an inch apart.
5. Refrigerate for 1 hour or more.
6. Combine chocolate and paraffin in a double boiler. Heat until melted and smooth.
7. Dip each chilled ball into the chocolate mixture and return to pan.
8. Refrigerate until set, at least 1/2 hour.
Title: No Fluff Tapioca Pudding
Ingredients:
- 3 milk
- 1/3 pearl tapioca
- 1 egg
- 1/4 salt
- 1/3 sugar
- 1 vanilla beans
- 1 vanilla extract
- 1 nutmeg
- cinnamon
Instructions:
1. In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
2. After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
3. Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
4. When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
5. When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
6. This is best served warm, but good cold too.
Title: Rob's Carrot Cake With Pineapple Walnuts and Raisins
Ingredients:
- 1 flour
- 3/4 sugar
- 1 baking powder
- 1 bicarbonate of soda
- 1 cinnamon
- 1 ginger
- 1 mixed spice
- 1 salt
- 2 pineapple rings
- 1 1/2 carrots
- 1/4 raisins
- 1/2 sultana
- 1/2 lemon, rind of
- 2 walnut pieces
- 1/4 eggs
- 1/2 milk
- 1 vanilla essence
- 1 cream cheese
- 1/2 icing sugar
- 1 lemon
- orange
Instructions:
1. Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
2. Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
3. Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
4. Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
5. Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
6. Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
7. Put the orange rind in the middle of the cake as decoration.
Title: Harvest Pears
Ingredients:
- 3 pears
- 4 blackberries
- 1/4 red wine
- 1/4 sweet apple cider
- 1 ground ginger
- 1 mixed spice
Instructions:
1. Peel the pears whole and put in a pan with the blackberries. Pour the red wine over and add the mixed spice and ginger.
2. Poach the fruit over a low heat until tender then remove the pears, cut in half and remove the cores before returning to the pan.
3. Add the sweet cider and boil rapidly until sauce has reduced to a syrupy consistency.
4. Serve hot with cream or ice-cream.
Title: Midnight Chocolate Sauce
Ingredients:
- 4 water
- 1/4 sugar
- 1/4 butter
- 2
Instructions:
1. Melt chocolate with water over LOW heat; blend until mixture is completely smooth.
2. Add sugar.
3. Bring to a boil over MED. heat and boil for 2 minutes, stirring constantly.
4. Remove from heat.
5. Add liqueur and butter.
6. P.S. this makes a small quantiity - about 3/4 cup.
Title: Eggnog Torte
Ingredients:
- 3 flour
- 2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1 1/2 sugar
- 1 1/2 vanilla
- 4 eggs
- 4 bittersweet chocolate
- 1 1/3 hazelnuts
- 2/3 milk
- 2 sugar
- 1 flour
- 1/2 milk
- 1 heavy cream
- 1
- 1 -2
Instructions:
1. Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
2. For the torte:
3. Sift the flour, baking powder and salt together twice and set aside.
4. Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
5. Reduce the mixer speed to low and beat in the eggs, one by one.
6. Beat in the melted chocolate and if using, the hazelnuts.
7. Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
8. Spoon the batter into the prepared pan and smooth the top.
9. Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
10. Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
11. Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
12. For the eggnog:
13. Blend the sugar-flour mixture with the milk in a small heavy saucepan.
14. Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
15. Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
16. Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
17. Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
18. Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
19. To frost the torte:
20. set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
21. Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
22. Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
23. Store any leftovers in the refrigerator.
Title: Easy-Bake Oven Chocolate Birthday Cake
Ingredients:
- 4 all-purpose flour
- 2 sugar
- 1 baking powder
- 1/8 salt
- 1 vanilla extract
- 1/8 water
- 4
- 2
Instructions:
1. Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil until the batter is smooth and chocolate-colored.
2. Pour the batter into greased and floured cake pan.
3. Bake 13 to 15 minutes or until you see the sides of the cake separate from the pan. Remove cake and cool. Frost as desired.
4. Makes 1 layer cake.
Title: Banana Ice Cream Sandwich on Snickerdoodles W/Candied Bacon...
Ingredients:
- 2 banana ice cream
- 1 Agave Glazed Bacon
- 1
- 2
Instructions:
1. Place one snickerdoodle on a cutting board.
2. Add a scoop of banana ice cream.
3. Cut up the bacon and scatter the pieces on the ice cream. Save a few pieces of bacon for garnish.
4. Put the second snickerdoodle on top and press down gently.
5. Wrap ice cream sandwich in waxed paper then place in a Ziploc container or plastic bag. Freeze until hard.
6. Remove ice cream sandwich from freezer about 10 minutes before serving. You don't want the ice cream to melt by the time it is served.
7. Place the frozen ice cream sandwich on a dessert plate and drizzle with the caramel sauce. Garnish the edges of the plate with a few pieces of the candied bacon.
Title: 18th Century Scottish Whim Wham - Brandy and Sherry Trifle
Ingredients:
- 25 butter
- 50 sugar
- 25 sponge cake fingers
- 30 sweet sherry
- 150 brandy
- 60 orange, juice and rind of
- 1 plain yogurt
- 300
Instructions:
1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.
2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.
Title: Pineapple Upside Down Spice Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1 pineapple slices
- 3/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 1 granulated sugar
- 1 egg
- 1/2 milk
- 1 ground cinnamon
- 1 ground allspice
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1 vanilla
- vanilla ice cream
Instructions:
1. In a small bowl, combine butter and brown sugar. Spread over bottom of lightly greased slow cooker. Arrange pineapple on top.
2. To make cake: In a bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, if desired, beat butter and sugar until light and fluffy. Beat in egg. Add milk and flour mixture alternately, making three additions of flour and two of milk, beating well after each addition. blend in cinnamon, allspice, cloves, nutmeg and vanilla. Pour batter over pineapple slices.
3. Place dish towels over top of slow cooker (see tip). Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. To serve, slice and invert on plate. Top with vanilla ice cream.
4. TIP: To prevent accumulated moisture from dripping on the cake batter, place two clean dish towels, each folded in half (to create a total of four layers), across the top of the cooker before covering with lid.
Title: Chocochip Peanut Butter Cookies Made With Oil (Not Marg)
Ingredients:
- 1/3 canola oil
- 3 peanut butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 1/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 oatmeal
- 1/2 chocolate chips
Instructions:
1. Mix the first four ingredients, then mix in everything else.
2. Form little balls and press into a cookie shape.
3. Place them on a cookie sheet lined with parchment paper and criss-cross each cookie with a fork.
4. Bake at 180 degrees C (350 F) for 10-12 minutes.
Title: Easy Raspberry Trifle
Ingredients:
- 1 cold water
- 1 1/4 boiling water
- 2 raspberry Jell-O gelatin
- 1 frozen raspberries
- 12 vanilla yogurt
- 18
- 1
Instructions:
1. Bake and cool cake as directed on package.
2. Tear cake into 3/4 inches pieces.
3. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
4. Add raspberries.
5. Refrigerate gelatin mixture about 15 minute or until thickened, but not set.
6. Layer half of each - cake pieces, gelatin mixture, and yogurt - in a 3 quart glass bowl; repeat.
7. Refrigerate at least 2 hours or until firm.
8. Spread whipped topping on top and serve.