Category : Desserts
Author : gurlnextdoor143
Hits : 2200
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Date : 19/03/2003
Ingredients:* 1/2 kilo of white and round miki (NOODLES) Garnishing: * squid adobo (pusit) * flaked fish meat (tinapa) * pork sitsaron, coarsely pounded * powdered pork sitsaron * fried minced garlic * cooked shrimps, shelled * hard boiled eggs, sliced * chopped springs onions Palabok: * 1/4 kilo pork, cut into small cubes\ * 1/4 kilo chicken giblets & liver * 2-3 chicken wings, cut into small pieces * 1/4 kilo fresh shrimps, shelled * 2 large onions, quartered * 3 cloves garlic crushed * 1 pc. medium sized carrots, round thin slices * 1/4 kilo cabbage, chopped 1 1/2" squares * 1/4 kilo cauliflower, break into flowerettes * 2-3 stalks leeks, chopped 2" long * 1/4 kilo lomi noodles (flat) * 1/2 cup pork (sliced into strips) * 1/2 cup shrimps, shelled * 1/4 cup chopped ham * 1 large onion, chopped IngredientsIngredients2/3 cup boiling water1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie GelatinIce cubes1/2 cup cold water1-1/2 tsp. grated lime peel2 Tbsp. lime juice2 cups thawed COOL WHIP FREE Whipped Topping, divided1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
PreparationPreparationSTIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice. ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.
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