Orange Cream




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Ingredients:
1 (6-ounce) package cook and serve lemon pudding
1 (6-ounce) box instant orange jello
3 eggs yolks
1/2 cup sugar
1 egg
2 tablespoons flour
1 tablespoon butter
1 cup pineapple juice
1 pint whipping cream
1 can mandarin orange


Directions:
Cook pudding according to package (with the egg yolks) and make jello as directed but before refridgerating mix pudding and jello together and pour into a 9x13 pan and refridgerate til set (about 2-3 hours). For frosting mix together sugar egg flour butter and pineapple juice together in a pot and cook til thick. Cool completely. Whip cream and fold into pineapple mixture and spread on top of jello. Top with mandarin oranges.



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