Cherry Fluff

  

 Ingredients

 1 (20 ounce) can crushed pineapple, drained

 1 (21 ounce) can cherry pie filling

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

 

Preparations

Mix crushed pineapple, cherry pie filling, sweetened condensed milk, and whipped topping together in a bowl; chill in the refrigerator at least 2 hours before serving.  

 

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Tang Pie

  

Ingredients

1/2 cup orange-flavored drink mix (e.g. Tang)

1 (14 ounce) can sweetened condensed milk

1 (8-ounce) package cream cheese, softened

1 (9-inch) prepared graham cracker crust

1 (8-ounce) container frozen whipped topping, thawed, divided

8 mandarin orange segments for garnish

 

Preparations

Combine orange drink mix, condensed milk, and cream cheese in a large bowl. Beat with an electric mixer on high speed until well combined. Fold 2 cups whipped topping into cream cheese mixture.

Pour mixture into graham cracker crust and chill until firm, at least 1 hour. Garnish with remaining whipped topping and mandarin orange segments.

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Quesillo (Venezuelan Flan)

  

 Ingredients

1 cup white sugar

1 (14 ounce) can sweetened condensed milk

1 ¾ cups milk, or as needed

3 eggs

1 tsp vanilla extract

 

Preparations

Preheat the oven to 350 degrees F (175 degrees C).  

Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.

Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.

Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.

Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.

Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.

Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs