Choose your favorite rennet-custard flavor. Make as package directs, but substitute light cream for milk. Just before serving, top with one of these:

Toasted coconut Partially thawed frozen Orange sections or fresh raspberries or Canned apricot nectar strawberries Chopped walnuts Canned pineapple tidbits

Chocolate-Almond. Add 1/4 teasp. Almond extract to chocolate rennet.

Rum-Mocha. Add 1/4 teasp. Rum extract and 1 teasp. Instant-coffee powder to chocolate rennet.

Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour vanilla or lemon rennet-custard dessert over slices.

Cranberry or Prune Island. Beat 1 egg white until stiff but not dry. Gradually beat in 2 tablesp. Granulated sugar. Fold in 1 teasp. Lemon juice, substitute 1/2 cup canned strained prunes (baby pack) for canned jellied cranberry sauce and red food color. Divide meringue among 5 sherbet glasses. Pour on vanilla rennet.

Sherry-Maple. Add 1 teasp. Sherry extract to maple rennet.

Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving dish. Pour on orange rennet.