lavor into an 8 inch square pan.
Chill until firm
roiler just before serving. Top dessert evenly with marshmallows. Broil 1
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
Place brownie on individual plate.
Top each brownie with scoop or square of ice cream.
Spoon on cherry pie filling.
Top with whipped cream.
Nuts are optional.
nto lightly greased 8-inch square pan. Repeat with remaining 1
nch pan or 9-inch square pan.
Bake at 350
Let ice cream and whipped topping soften at room temperature about 10 minutes.
In a bowl with electric beater, whip together ice cream, whipped topping, peanut butter and dry pudding until smooth, about 5 minutes.
Freeze in 8 x 8-inch square dish until solid, about 2 hours; cut into 8 servings.
Boil water.
Add 2 boxes of jello and dissolve.
Remove from heat.
Add strawberries, bananas, pecans, stir well.
Pour 1/2 of mixture into a square 2-3 quart dish.
Refrigerate for 1 hour or until set.
Then spread sour cream on top of first layer.
Top with the rest of jello mixture.
Refrigerate overnight.
ottom of greased 8 inch square baking dish.
Bake at
br>Ice Cream Layer: Cut square sized vanilla ice cream into
eanwhile, for the apricots in dessert wine syrup, remove peel from
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
cups; add to danish dessert. Mix and bring to a
repare the box of Danish Dessert according to directions.
While
he pints of Coconutmilk frozen dessert on the counter to soften
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.
old in half of the dessert topping (Cool Whip) and carefully
Melt butter and sugar; pour over the Rice Krispies, walnuts and coconut.
Put 1/2 of this mixture into greased 9 x 13-inch pan. Slice the ice cream and lay on top of this mixture.
Now add the other half of the mix on top of the ice cream and press down firmly.
Place in freezer.
Cook Danish Dessert as package indicates.
Cool.
Add berries (thawed).
Top dessert with sauce as you serve it.
Add dollop of Cool Whip.
ineapple over bananas. Spread with dessert topping.
Sprinkle with chocolate
Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.