Lemon Pudding Jello A Side Dish Recipes

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

LEMON PUDDING JELLO A SIDE DISH

Steps:

• 1. Dissolve jello in boiling water; stir in the cold water. Chill for about 1 to 1 1/2 hour; just until it jells a little.
• 2. Prepare the pudding with the milk; chill 5 minutes. Beat the cream cheese until creamy and add the pudding mixture to the cream cheese along with the partially set jello. Beat for 2 minutes. Fold in remaining ingredients and pour into mold or bowl and chill until set. Unmold onto serving plate or serve from bowl.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

JELLO LEMON PUDDING CAKE

Steps:

• Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
• Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
• Cool in pan 15 minutes; remove from pan.
• To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
• Pour glaze onto cooled cake.

LEMON JELLO PUDDING DESSERT

Steps:

• add 2cups of boiling water to lemon jello.
• add can of pears (mashing the pears a little) with liquid to the jello.
• refrigerate until firm, about 3 hours.
• remove from refrigerator and fold in cool whip.
• refrigerate until needed.
• serve in any type of dessert dish.