I not only remember eating this, I remember helping to make it! Our family did a different take on it. We just called it Fluff Dessert. Basically, you take whatever flavor Jell-O you like. Lime is great! Make it according to directions, but don't let it get completely set. When it is not runny, but not totally firm, add it to either an envelope from a box of Dream Whip, or a regular carton of cool whip, or you can use a half pint of sweetened whipped cream. You can also whip up evaporated milk. You just need three to four cups of whipped topping or whipped cream. Slowly add the jell-o into the whipped cream and keep whipping it. It will become whatever flavor/color you use. I like a layer of lime over a layer of cherry myself. So, it is thicker. This is scooped into a 9x13 pan that has been prepped by making a graham cracker crust. The kind with sugar and butter and graham crackers that have been baked in it. it isn't crumbly, but sort of firm, and sweet buttery good. After you have the jell-o whipped topping on top of the crust, you can sprinkle extra crust crumbles on top or not. You have to let it finish setting up in the fridge for at least 4 hours before serving it. One of my own tricks to do, because I like the cherry and lime combo is to add lime zest to my lime part and add tart pie cherries beaten into my cherry part. One of the really good options if you like spirits is to use lady fingers as the crust and squish them together really tightly. Drizzle them with Triple Sec/Lime Juice/Honey then do a lemon lim jell-o with the lemon and lime zest, but when you make the jell-0, do the hot water part according to the directions and then do the cold water part NOT with water but with Tequila! I like the texture of cool whip with this one more than whipped cream. It is as light as a feather and nice after a Mexican dinner. Very potent too.

Here are 2 of my favorites: BLUEBERRY MUFFIN CAKES (makes 18) 1/2 cup sold shortening 1 1/2 cups sugar 2 eggs 2 1/3 cups flour 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp nutmeg 3/4 cup milk 1 1/2 cups fresh blueberries, rinsed & dried 1 stick butter, melted 1/4 tsp cinnamon Preheat oven to 350°. Cream the shortening until light & fluffy. Gradually beat in 3/4 cup of the sugar. Beat in the eggs one at a time. Mix the flour w/the salt, baking powder & nutmeg. Alternately add the dry ingredients & milk to the egg mixture beginning & ending w/the dry ingredients. Fold in the berries. (I roll them lightly in flour first so they don't sink.) Spoon the batter into greased or paper lined muffin tins, filling them 3/4 full. Bake 20-25 minutes. Romveo the muffins from the pans & cool slightly. Meanwhile, mix the cinnamon w/the remaining 3/4 cup sugar. Roll the muffins in melted butter, then in the cinnamon sugar.~~Tested, Tried & True. LEMON DIPPED BLUEBERRY MUFFINS (makes 14) 1 3/4 cup flour 1 cup sugar, or as needed 2 1/2 tsp baking powder 3/4 tsp salt 1 egg, well beaten 1/3 cup vegetable oil 3/4 cupmilk 1 cup fresh blueberries, washed & dried 2 tsp grated lemon zest 2 TBL butter, melted 1/4 tsp lemon juice Preheat oven to 400°. In a large bowl, mix the flour with 1/2 cup sugar, teh baking powder & salt. Make a well in the center. combine the egg, oil & milk. Add to the dry ingredients, stirring just until moistened. Tos the blueberries with 2 TBL sugar & the lemon zest. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake 20 minutes or until golden brown. While the muffins bake, prepare the topping by mixing the melted butter & lemon juice. Dip the warm muffins in the butter mixture, then in sugar. (The batter will keep if refrigerated overnight in paper-lined muffin pans covered w/plastic wrap. Just bake, dip & serve.~~To Market, To Market.

Finally getting back to this thread! LOL! Here's the recipe as written.....and made by me for a lot of years. But in recent years I have modifyed it. You will notice that it is basically 3 cups of nuts and 3 cups of fruit...plus 1/2 cup raisins. So I make up the 3 cups of nuts out of pecans, walnuts and hazel nuts....I don't particularly like Brazil nuts and I love hazel nuts! And I don't like marischino cherries at all.....so I make up my 3 cups of fruit with candied pineapple, cut up pieces of dried apricots....some candied peel and candied cherries and dried cranberrys.....and of course the raisins....got to have raisins!! Then proceed as directed Fruit cake....makes 1 9 x 5 x 3 inch loaf 1 1/2 c. shelled whole brazil nuts 1 1/2 walnut halves ( I use 3/4 c walnuts and 3/4 c. pecans) 1 c. pitted dates. 1 c. candied orange peel ( I also, substitute some candied pineapple for some of the orange peel) 1/2 c red marischino cherries, drained a long time!! 1/2 c green marischino cherries...NOT the mint flavored kind!! also drained 1/2 white sultana raisins 3/4 c sifted flour 3/4 c. sugar 1/2 t. baking powder 1/2 t. salt 3 eggs 1 t. vanilla Mix fruit and nuts. mix dry ingredients and sift over the fruit and nuts, tossing to coat evenly. Beat eggs until light and fluffy, add vanilla, and add to the fruit mix, tossing to mix but gently!! Butter a loaf pan ( actually you should have done this before you started!) line it with parchment and butter the parchment. Place mixture in pan, pressing down to eliminate air bubbles and bake 300deg. for 1/1/2 to 1 3/4 hrs....test with a toothpick. I soak with brandy and wrap in cheese cloth and foil and a plastic bag and store in the refrig. for at least a month. Keeps for years as long as you replenish the brandy from time to time to keep it from molding! Of course you can save some of the nut halves to decorate the top before baking if you want to be fancy schmancy. Enjoy!! Linda

Janet, I found out I have Type II diabetes recently. It is overwhelming until you figure out which foods are doing what to you. Personally I think you're better off not to substitute sugar for anything sugar free. In fact, you can have a little sugar, as long as you're counting carbohydrates. I've been reading that foods with a low glycemic index (Thanks to my Cooking Forum friends) are good for diabetics...like oatmeal cookies, since the whole grain slows down the rush of glucose. I'm finding that fresh fruit helps with my sweet tooth; is it helping you at all? I've figured out (by testing) that I can eat a chocolate covered caramel with an apple as a mid-day snack, and not feel deprived. It's ok to let yourself have a little bit sugar, if it's not with every meal. I always make sure to eat a little protein first. When you start testing a lot, you'll be able to see what happens to you. That's the only way to know for sure. I'm feeling a little more confident now, even though I can't eat what I used to in the amounts I did before. I'm trying to have the attitude of ''everything in moderation'' so I won't feel deprived. Even if it's three bites! My doctor recommended a book, ''Diabetes for Dummies'' which was helpful; I am absolutely determined to manage this as best I can. I started looking for recipes with some sugar but less of it; if you can find some that will count carbs for you that's helpful. I like Recipezaar's site, since you can get a complete nutritional breakdown with each recipe. Good luck; I know just how you're feeling, since I'm walkin' in your shoes!