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1 (6 oz) package of lemon jello
1 1/2 cups of boiling water
1 1/2 cups of cold water
1 small carton lemon yogurt
1 12 oz Cool Whip
Fresh fruit as garnish (optional)
Make lemon jello as directed and chill until not quite firm. Add lemon yogurt and whip in Cool Whip. Pour into a bundt pan sprayed with non-stick cooking spray or spoon into a bowl and refrigerate for 3 hours or overnight.
Unmold by running a knife gently around the edge and turn over on a platter. Shake gently to remove from pan. Or just serve from bowl.
You can alter this recipe using any jello and yogurt of the same flavor. You can also add 1 cup of diced fresh fruit to the recipe such as peaches, raspberries or strawberries.
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