br>When ready to prepare dessert, transfer fruit to 8 (glass
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
he three-quarters container of dessert topping. Spread mixture into crust
Dissolve Jello in 2/3 cup boiling water. Add 2 cups ice cubes and stir until thickened. Using a wire whisk, add dessert whip. Fold in fruit. Put in pie shell or dessert dishes.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Mix first 3 ingredients thoroughly.
Mix remaining ingredients together.
Add the spice mixture to the pumpkin mix.
Beat well, then pour into serving dessert dishes.
Top with Cool Whip, if desired.
Very good.
old in half of the dessert topping (Cool Whip) and carefully
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
ivide ice cream evenly on dessert cups so you have a
though you might find the dessert needs 5 or 10 minutes
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.
anging over the edges for easy removal.
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!
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Puree ingredients together. Refrigerate 1 hour.
Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.
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.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese