Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

Popular Posts

  • Ooey Gooey Butter Cake
    Ooey Gooey Butter Cake 1 (18 ounce) packages yellow cake mix 1/2 cup butter, melted 3 eggs 1 (8 ounce) packages cream cheese, softened 1 (1...
  • Flaky Buttery Biscuits
    Flaky Buttery Biscuits 1 stick of real butter 2 cups all-purpose flour 3 tsp baking powder 2 tsp sugar 1/2 tsp salt 3/4 cup milk Preheat o...
  • Jalapeno Cream Cheese Crescent Rolls
    Jalapeno Cream Cheese Crescent Rolls 1 (8oz.) block of cream cheese, softened 1/4 cup minced jalapenos (or 1/2 can, drained, if that’s easi...
  • Marshmallow Caramel Popcorn
    Marshmallow Caramel Popcorn 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn Microwave brown sugar and butter for 2 mi...
  • Beanie Weenie or Beans and Franks
    Beanie Weenie or Beans and Franks 1 - 16 oz package Hebrew national Hot dogs or a good quality hot dogs of your choosing, sliced 1 - table...
  • Pumpkin-Spiced Gingersnap Truffles
    Pumpkin-Spiced Gingersnap Truffles 1 1/4 cups semisweet chocolate pieces 1/4 tsp. pumpkin pie spice 1/4 tsp. vanilla 1/2 cup whipping cream ...
  • Pulled Beef or (Pork) & Bean Chili
    Pulled Beef or (Pork) & Bean Chili 2 - tablespoon olive oil 1 - medium onion, chopped 3 - cloves garlic, chopped 2 - green peppers, cho...
  • Easiest muffins ever
    Easiest muffins ever Yellow cake mix 15 oz can of pumpkin 2 tsp pumpkin pie spice Mix and fill muffin tins half way Bake at 350 till golde...
  • Lasagna Style Spaghetti Squash
    Lasagna Style Spaghetti Squash 1 spaghetti squash 1 lb lean ground beef, turkey or chicken 2 cups of your favorite pasta sauce 2 tablespo...
  • Campfire Potatoes
    Campfire Potatoes I like these so much,I make them in the oven 5 medium potatoes, peeled and thinly sliced 1 medium onion, sliced 6 table...

Sunday, October 6, 2019

Creamy Watermelon Pie

Creamy Watermelon Pie 1 package (3 ounces) watermelon gelatin 1/4 cup boiling water 1 carton (12 ounces) frozen whipped topping, thawed 2 cups cubed seeded watermelon 1 graham cracker crust (9 inches) In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)