Tuesday, May 10, 2011

Lemon Cream Salad

(Courtesy of Gerry Greiber)

Ingredients:
1 pkg. (3 oz.) lemon Jello
1/3 c. sugar
1 c. boiling water
1 can (6 oz.) frozen lemonade, thawed
1 container (8 oz.) cool whip

Directions:
Blend together Jello and sugar.  Add boiling water.  Mix until dissolved.  Stir in lemonade.  Chill it until it has the consistancy of jelly.  Fold in the cool whip and chill completely. 

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