Kool-Aid has been around for a lot of years, mainly as a sugary drink. Now try these recipes for summer desserts with Kool-Aid.
1 pkg. (2-layer size) white cake mix
1 C boiling water
1 pkg. (3 oz.) strawberry flavor gelatin
1/2 C cold water
1 C quartered fresh strawberries
1/2 cup each fresh blueberries, blackberries and raspberries
1 TBS Kool-Aid Strawberry Flavor Sugar-Sweetened Drink Mix
2 C thawed Cool Whip
Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve. Frost cake with Cool Whip, top with berries.
1 env. (.23 oz.) Kool-Aid Lemonade Flavor Unsweetened Drink Mix
1 TBS water
2 pkgs. (8 oz. each) cream cheese, softened
2/3 C sugar
2 C thawed Cool Whip
1 ready-to-use graham cracker crumb crust
Mix drink mix and water in medium bowl until blended. Add cream cheese and sugar; beat with mixer until blended. Add Cool Whip, beat on low speed just until blended. Spoon into crust. Refrigerate 4 hours or until firm.
Kool-Aid frozen orange cream
1/2 C hot water
1 C sugar
1 env. (.15 oz.) Kool-Aid Orange Flavor Unsweetened Drink Mix
1 can (12 oz.) evaporated milk
Place freezer-proof medium bowl in freezer to chill. Add hot water to combined sugar and drink mix in separate medium bowl; stir until completely dissolved. Refrigerate until ready to use. Meanwhile, pour evaporated milk into shallow pan; freeze 20 min. or until soft crystals form around edges of pan. Spoon evaporated milk into chilled bowl; beat with mixer until soft peaks form. Gradually add drink mixture, beating until stiff peaks form. Return to shallow pan. Freeze 4 hours or until firm.
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If it’s not true, don’t say it.
If it’s not right, don’t do it.
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(Melanie Behrens – email@example.com)
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