hite tips off of the candy corn and use 6 of
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
CREPES FILLING: Beat cream cheese and mascarpone with splenda
Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup
o 230\u00b0F on a candy thermometer.
Add the apricots
arge bowl, beat the heavy cream until stiff peaks form.
pray.
Combine the cream and condensed milk in
et.
Spread chocolate ice cream over caramel sauce; freeze until
e mixture to an ice cream maker and freeze following
ntil set. Spread chocolate ice cream over Caramel Sauce; freeze until
Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
Dip the candy bars in the batter to coat.
Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.
Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
Cream shortening and sugar in large
Crush the cookies in a blender or food processor.
Beat the cream cheese, butter and confectioners sugar.
Beat instant pudding and milk together.
Fold the topping with the pudding.
Fold the cream cheese mixture with the pudding.
Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies.
Put in freezer a day before.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
Mix cream, sugar and syrup.
Cook slow, stirring occasionally. Cook between soft and hard ball stage or 240\u00b0 on candy thermometer.
It takes 50 to 60 minutes at low boil.
large bowl, combine cheeses, cream and eggs. Mix well and
br>In a mixing bowl, cream remaining ingredients until well-mixed
Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with whole cookies, if desired.
Mash the cream cheese, add the powdered sugar gradually until the candy mixture becomes like a stiff pie dough (approximately 3 1/4 cups).
Add desired flavoring and paste color.
Roll into small balls.
Roll balls in granulated sugar.
Press balls in candy mold, unmold at once.
Yield 60 candies.