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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
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stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. stir in cold water and spices. refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. stir in 1/2 cup of the whipped topping. spread onto bottom of crust. refrigerate until ready to use. add apples and walnuts to thickened gelatin; stir gently until well blended. refrigerate 10 to 15 min. or until mixture is very thick and will mound. spoon over cream cheese layer in crust. refrigerate 4 hours or until firm. top with the remaining 1 cup whipped topping just before serving. store leftover pie in refrigerator.