Magnetic Memo Board

Magnetic Memo Board

Supplies:

10 x 24 board

(2) 12 x 12 scrapbook paper

(2) 6 x 10.5 Magnetic Metal Sheets

(1) pkg of small magnets

Rub On Sticker

(10) Buttons

Glue Gun

Glue Sticks

Directions:

Measure the size of the board and cut the 12 x 12 paper to size to cover the board and glue down. Repeat with second sheet of scrapbook paper.

After gluing both pieces of scrapbook paper down, adhere the magnetic metal sheets down to the top of the scrapbook paper at your liking. I did mine in the center. After adhering them with the glue gun, let sit for 10 minutes. Find buttons of your liking and create your own buttons by adhering them to the magnets with a glue gun. Let sit for 10-30 minutes to dry. After your buttons are done, add the rub on sticker and you are all done.

Add the finishing touches and decorate how you like. Enjoy!

Low-Fat Raspberry Summer Sensation

Ingredients

1 pt. (2 cups) raspberry sorbet, softened
1 cup cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup raspberries

Directions

LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread evenly over sorbet.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.

(© 2008 Kraft Foods Inc. All rights reserved)

Strawberry Whipped Sensation

Ingredients
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Directions
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)