Ingredients |
(Sugar, Modified Food Starch, Cocoa Processed with Alkali, Palm Kernel Oil, contains less than 2% of Dextrose, Sodium Phosphate, Calcium Sulfate, Propylene Glycol Monostearate, Sodium Caseinate [from Milk], Acetylated Monoglycerides, Tetrasodium Pyrophosphate, Natural and Artificial Flavor, Mono- and Diglycerides, Red 40, Yellow 5, Cellulose Gum, Modified Cellulose, Blue 1); (Enriched Wheat Flour [Wheat Flour, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Graham Flour, Sugar, Soybean Oil, Honey, contains less than 2% of Baking Soda, Salt, Artificial Flavor, Monocalcium Phosphate); (Sugar, Corn Syrup, Modified Cornstarch, Gelatin, Natural and Artificial Flavor, Blue 1, Sodium Phosphate).
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Directions |
What you need:
2 Tbsp. sugar.
5 Tbsp. margarine or butter, melted.
2 cups cold milk*.
1. Reserve: 1 tbsp. Crust mix. Stir remaining crust mix with sugar and margarine until crumbs are evenly moistened. Press onto bottom of foil-lined 8-inch square pan.
2. Pour milk into medium bowl. ADD Filling Mix. BEAT with mixer on low speed 30 sec., then beat on medium speed 3 min. (Filling will be thick.) Spoon over crust. Refrigerate 1 hour.
3. Remove dessert from pan using foil handles before cutting. Sprinkle with Mallow Bits and reserved Crust Mix. Refrigerate any leftovers.
*For best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk.
Tips:
To freeze: wrap tightly. Freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving.
To double recipe: prepare in 13x9-inch pan, using 2 pkg. dessert mix and doubling sugar, margarine and milk.
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