Posted by tess on July 14, 2001 at 17:19:53:
In Reply to: iso: Boston Cream Anything but Pie! posted by Lou on July 14, 2001 at 16:50:36:
BOSTON CREAM SALAD
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1 large box lemon jello
2 large bananas, sliced
2 c. miniature marshmallows
2 c. Cool Whip
1 large can crushed pineapple,
drained (reserve 1 c.
liquid)
2 Tbsp. butter
2 Tbsp. flour
1 egg, well beaten
1 c. pineapple juice
1/2 c. sugar
American cheese, grated
chopped nuts
Heat butter, flour, pineapple juice and sugar until
thickened. Let mixture cool. Prepare jello. Add bananas,
marshmallows and pineapple; refrigerate. Add 2 cups Cool Whip
to creamed mixture and spread over set jello. Grate American
cheese and sprinkle over top with chopped nuts.
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BOSTON CREAM FUDGE
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2 c. sugar
2/3 c. Karo
1/2 pt. whipping cream
1 Tbsp. butter
1 tsp. vanilla
1 c. pecans
Combine sugar, Karo and whipping cream and cook to soft
ball stage. Remove from heat; add butter and vanilla. Beat
mixture until creamy and mixture begins to harden slightly.
Add pecans and pour.
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BOSTON CREAM WHITE FUDGE
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3 c. sugar
1/2 c. white syrup
1 c. cream (sweet)
1/2 tsp. flavoring
1/2 c. nuts
Cook sugar, white syrup and cream to soft ball stage.
Remove from heat; add remaining ingredients. Cool a little,
then beat until ready to pour. Cut into squares while warm.
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BOSTON CREAM CAKE SUPREME
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1 yellow cake mix
1 large can crushed pineapple,
drained
1 large container Cool Whip
1 small bag flaked coconut
1 c. cracked walnuts
4 bananas, sliced
2 small boxes instant vanilla
pudding
Bake cake per directions on box. Cool. Mix pudding and
spread on cake. Cover with bananas and pineapple. Spread
entire cake with Cool Whip. Cover with nuts and coconut.
Refrigerate for 1 hour before serving.