Alternative uses for hair conditioner
I have many small bottles of hair conditioner, and I am sure they could be good for something. Since I do not use them on my hair, I would like to know how you suggest I should use them. — Myria, Florida
They can make nice stocking stuffers or gift-basket add-ins. You can also use them for shaving, cleaning your tub or sink, as a cuticle softener or for makeup removal. Add water and conditioner to a spray bottle and use as a detangler or as a fabric softener. (Dampen a wash cloth with hair conditioner and water and toss into the dryer.) You can also donate them to homeless shelters and battered-women’s shelters.
How do you keep cream cheese from molding? When I use half an 8-ounce package, I wrap the other half in plastic wrap, put it in a sealed plastic container and refrigerate it. Within a few days, it is moldy on the cut edge, under the plastic wrap. — Kathryn, e-mail
Opened cream cheese has a short shelf life. You might find that reduced-fat cream cheese has an even shorter shelf life due to the higher moisture content. Look for the smaller 2- to 3-ounce packages if you can’t consume the larger package before it molds. Make sure it’s stored at 40 F. Try to keep the foil wrapper to cover the unused portion. Tightly wrap it with plastic wrap, and place it back into its paper carton or in a plastic storage baggie with the air squeezed out. Sometimes cream cheese gets contaminated before it reaches an airtight container (for example, if it’s left out at room temperature too long before being refrigerated). It’s possible when you wrap it in plastic and place it into the second container, added moisture gets in, so it molds quickly. You can freeze your cream cheese, but the texture will change, so it’s not great to use as a spread but can still be used in cooking and baking.
Many years ago, I used to make something called “Light and Fruity” pie. The recipe was on every box of Jell-O. The simple recipe consisted of a graham-cracker pie crust, Jell-O, Cool Whip, and lots of ice cubes. Do you remember the instructions for making the filling? I wonder if the same could be done with pudding. I shouldn’t have sugar and was going to try sugar-free Jell-O for this. — Wirth, e-mail
Sounds like Light Cool ‘n Easy Pie.
2/3 cup boiling water
1 package (4-serving-size) Jell-O Cherry Flavor Sugar Free Gelatin (or any flavor)
1/2 cup cold water
1 tub (8 ounces) Cool Whip, sugar free, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust
Stir boiling water into dry gelatin mix in a large bowl for at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 30 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or until firm. Top with the remaining whipped topping just before serving. Store leftover pie in refrigerator. Garnish with assorted cut-up fresh fruit just before serving.
Reprinted with permission from: Kraft Foods (www.kraftrecipes.com).
There is a similar one for pudding called triple-layer chocolate pie, which I am sure you can make with fat-free or reduced-fat ingredients. Visit www.kraftrecipes.com/recipes/triple-layer-chocolate-pie-51185.aspx for the recipe.