In individual glass bowls, put your thawed berries. I took two bowls, as I was making it for me and My husband.
Crumble the cookies over the berries.
Drizzle the condensed milk over it. Dont put too much condensed milk, otherwise you will lose the taste of berries and cookies.
Enjoy this simple, no-time, divine dessert -- .
Divide raspberries into two bowls.
Drizzle with condensed milk.
Serve.
Place cookies in a large resealable plastic bag. Lightly crush with a rolling pin into small pieces. Place in a bowl with condensed milk, 1 cup of the coconut and sifted cocoa powder. Mix well. Refrigerate for 10 mins, until slightly set.
Roll tablespoons of mixture into balls. Roll in remaining 1/4 cup coconut. Place on a lined baking pan and refrigerate for 30 mins, until set.
f heavy bottomed saucepan. Add condensed milk and water and stir to
ale and creamy. Pour in condensed milk, beating well. Fold in flour
Clean strawberries.
Reserve a portion for garnish, and slice the rest.
Mix the sliced strawberries with condensed milk.
Line a loaf pan with plastic film or aluminum foil.
Layer the dessert beginning with Ladyfingers that have been drizzled with orange juice, then strawberry/milk mixture, and finally whipped cream.
Repeat layers and finish with ladyfingers on top.
Refrigerate for a few hours and remove from pan.
Garnish with reserved strawberries.
arge bowl.
Combine sweetened condensed milk, eggs, and melted butter in
alt. Cream butter and sweetened condensed milk mixer on low speed, beat
In a medium-sized mixing bowl, combine lemonade with condensed milk.
Fold in whipped topping.
Mix well.
Pour into crust and refrigerate for several hours or overnight.
If you want topping on pie, use another 8 ounce carton of whipped topping.
In a
heavy
saucepan
over
low
heat, melt chips with condensed milk.
Remove from heat.\tStir in remaining ingredients and spread\tevenly in an 8 or 9-inch square pan which has been greased with
butter
or sprayed with Pam.\tChill 2 hours or until firm.
Cut\tinto
squares.\tStore
in loosely covered container at room temperature.
Preheat oven to 375\u00b0.
Makes 8 to 10 servings.
Line 15 x 10-inch jellyroll pan with foil.
Melt butter in pan; sprinkle nuts and coconut evenly in pan.
Drizzle with condensed milk.
Melt morsels in a heavy pan over low heat with condensed milk, stirring constantly.
Remove from heat.
Stir in remaining ingredients and spread in a wax paper-lined ;8-inch square pan. Chill 2 to 3 hours until firm.
Turn fudge out onto cutting board.
Peel off paper and cut into squares.
Cover tightly and store at room temperature.
In blender, mix the condensed milk and milk.
Add eggs and mix well.
Make a sauce with the sugar and water.
Add the water to the sugar in a saucepan until melted and brown.
Put sauce in a tube pan or Bundt cake pan.
Pour in the milk/egg mixture.
Cook in a hot oven at 425\u00b0 for 40 minutes over a pan of water.
Remove from the pan only when completely cooled.
It's good to put into the refrigerator first.
Mix white cake and bake in 9\" x 13\" pan according to directions.
When done, punch holes all over cake with wooden dowel.
Pour condensed milk and coconut cream over cake while still warm.
Allow to cool a little and spread with Cool Whip topping.
Sprinkle with coconut and pecans.
Ready to serve.
Refrigerate uneaten portion.
nd creamy, add the condense milk mix well, slowly add the
Melt the condensed milk, butter, sugar, lemon rind, citrus juices and vanilla over medium heat.
Add the dessicated coconut and cookie crumbs.
Spray a square tin with nonstick spray. (Sorry, size of tin not given, but you'll be able to judge by sight).
Press the mixture evenly into the tray and cool.
Mix the confectioners sugar with just enough lemon juice to make it spreadable.
Spread over the cookie bar mixture.
Chill overnight until firm and cut into small blocks.
Mix lemonade (thawed) with condensed milk and vanilla flavoring.
Fold in Cool Whip; stir until mixed well.
Spoon mixture into crust.
Makes 1 pie.
Double for 2 pies.
Keep chilled.
Combine 1/2 cup cocoa with 1 1/2 cups sugar.
Add in the nuts,combine.
Moisten the mixture with the condensed milk,sat& vanilla extract.
Shape into balls.
Combine the remaining cocoa and sugar.
Roll balls through it.
Enjoy!
Cream together the butter and sugar, then add the condensed milk and keep blending until well mixed.
Add the lemon juice and grated zest, then sift together the dry ingredients and add that too. Keep blending until the ingredients are well-incorporated.
Take teaspoons of dough and roll them into balls, then place them on a greased baking sheet and flatten gently with a fork.
Bake at about 335 degrees for 12 to 15 minutes, or until starting to brown underneath. Let cool, then dust with powdered sugar.
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.