For crust: Mix all ingredients together in a mixing bowl
Pat into a 9X13 pan like you would pie dough.
Bake at 275 degrees for 15 minutes.
For cream cheese layer: Cream together cream cheese, powdered sugar and vanilla with an electric mixer.
fold in whipped topping.
spread onto cooled crust.
For fruit layer:
Bring water and danish dessert mix to a boil for one minute.
Remove from heat and add in berries of your choice.
Spread on top of cream cheese layer.
Refrigerate until ready to eat!
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
he pints of Coconutmilk frozen dessert on the counter to soften
Prepare lemon pudding according to package directions using 1/2 cup sugar and 3 cups water. Remove pan from heat. Add butter and stir until completely mixed. Put shortcake cups in individual serving bowls. Put a large scoop of vanilla ice cream in the center of each shortcake cup. Pour warm lemon sauce over the ice cream to form an ocean around the frozen island. Quick, easy and delicious dessert.
Beat egg whites until stiff.
Then beat in sugar, baking powder and vanilla.
Fold in crushed crackers and the nuts. Spread in ungreased 9-inch pie tin.
Bake 30 minutes at 350\u00b0; cool.
Spread with sweetened whipped cream and sprinkle with grated chocolate.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Mix first 8 ingredients according to can directions for pie. Spread in a greased 9 x 13-inch pan.
Sprinkle dry cake mix over pumpkin.
Melt butter and pour over the top, then sprinkle with nuts.
Bake in a 350\u00b0 oven about 45 minutes or until a toothpick inserted comes out clean.
Cut into squares when cool and top with ice cream or Cool Whip.
This makes a delicious change from pumpkin pie!
Melt butter and chocolate.
Stir until melted.
Stir in brandy.
Separate eggs, putting whites into deep bowl and stirring yolks into chocolate.
Beat egg whites until frothy, add sugar as you beat them until stiff.
Gently fold chocolate mixture into beaten egg whites until thoroughly blended.
Put mixture in four dessert cups and place in freezer for 20 minutes.
Sprinkle with nuts to serve.
ntil warm.
To assemble dessert, layer pretzel crisps with warm
old in half of the dessert topping (Cool Whip) and carefully
eason this recipe is so easy is because steps can be
Mix together flour, butter and nuts.
Press into a 9 x 13-inch pan.
Bake at 400\u00b0 for about 15 minutes.
Cool completely.
Mix cream cheese and powdered sugar; spread on baked crust.
Then, mix pudding with milk until thick and spread over cream cheese.
Cover with beaten heavy cream or you may use Cool Whip.
Shave a chocolate bar on top of cream or Cool Whip.
Delicious!
ivide ice cream evenly on dessert cups so you have a
Cook pineapple with juice, sugar, flour and oleo over medium heat, stirring constantly, until thick (about 5 minutes).
Set aside to cool.
Peel and chop apples finely and add to cooked pineapple mixture.
Mix well.
Pour into ungreased 9 x 13-inch or similar size dish.
Cover with Cool Whip.
Top with chopped nuts. Refrigerate a couple hours or overnight.
If you want more color in dessert, don't peel apples.
Serves 8 to 12.
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
Prepare au jus sauce and gravy mix, adding a little extra water.
Heat until boiling.
Pour gravy mixture in crock-pot and add roast.
Cook on high until roast is tender.
Makes a delicious roast with its own gravy.
killet from oven. Carefully invert dessert onto large platter to serve
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.