| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | 1 | Servings | ||
INGREDIENTS
| 1 | Sleeve thin mints girl scout cookie; (18) | |
| 1/4 | c | Squeeze butter |
| 14 | oz | Can sweetened condensed milk |
| 1/2 | c | Lemon juice |
| 4 | oz | Carton whipped topping |
| 4 | Egg yolks | |
| 1/2 | Jar red raspberry smuckers simply fruit | |
| Warm water | ||
| 8 | Squares unsweetened baking chocolate | |
| 1 1/2 | c | Water |
| 2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 1 | ts | Vanilla |
INSTRUCTIONS
NORMA WRENN FOR CRUST FOR FILLING RASPBERRY TOPPING FUDGE SAUCE Pulverize cookies in food processor. Mix butter with crumbs and press firmly into pan. Chill. Add lemon juice to sweetened condensed milk and fold in on low speed with mixer. Fold in whipped topping and eggs; beat well. Pour into chilled crust. Thin raspberry with warm water and drizzle over dessert. In medium saucepan over low heat, combine chocolate and water, stirring constantly until chocolate is melted and mixture is smooth. Add sugar and salt and cook until sugar is dissolved and mixture slightly thickens. Add butter and stir until melted. Remove from heat and add vanilla. Makes about one quart. Drizzle fudge over dessert. Source: Abilene Reporter-News, Miz Scarlet's Garden Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 13, 1998
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