| 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 |
t |
Salt |
| 1/4 |
c |
Butter |
| 1 |
t |
Vanilla |
INSTRUCTIONS
1998
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,
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