Drain pineapple well.
Soften cream cheese.
Cut up or chop cherries.
Mix together with pineapple.
Add marshmallows and whip cream.
Add to cream cheese, a little at a time, mixing with each addition.
Add to fruit.
Add some cherry juice to color and moisten.
In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
In a medium bowl, whip cream until stiff peaks form.
Fold 3/4 of the whipped cream into cream cheese mixture.
Spread into crust.
Dot with blueberry pie filling, and smooth with spatula to cover.
Chill in refrigerator at least 2 hours.
Garnish with remaining cream.
Combine softened cream cheese, granulated sugar, vanilla and nutmeg, mixing until well blended.
Add 3/4 cup strawberry slices. Stir into cream cheese mixture.
Mix whip cream and confectioners sugar together until you reach a stiff peak.
Fold whip cream mixture into cream cheese mixture.
Add remaining strawberries. Spoon into crust.
Chill for 1 hour.
Cream butter; add sugar 1 cup at a time.
Cream well.
Add egg one at a time.
Add flour and vanilla.
Whip cream and fold in cake mixture.
Bake 2 hours at 300\u00b0.
Combine strawberries, egg whites and sugar.
Beat at highest speed until thick and creamy.
Beat whip cream and fold in gently. Pour into graham cracker pie crust.
Freeze 4 or 5 hours.
Serve frozen.
Put the whip cream on the graham cracker and top with another cracker.
Wrap in foil and freeze.
Low-fat.
Dip Oreos into milk until soft. Layer cookies and whip cream until bowl is filled. Each layer of cookies needs to be dipped into milk. Add hard Oreos to top layer. Chill until cold.
Cream sugar, shortening and vanilla.
Add eggs one at a time beating after each addition.
Mix flour and salt.
Add alternately with whip cream starting and ending with flour.
Bake at 300\u00b0 for 1 hour.
Bake at 325\u00b0 for 1/2 hour.
Whip cream, add cherries, nuts and Eagle Brand; mix together. Fold in lemon juice and pour into baked pie shells.
Chill until ready to serve.
Make ice cream into balls and wrap in plastic wrap and put into freezer.
Using a small oven safe bowl, turning bowl upside down, wrap taco shell over bowl and bake in a 350\u00b0 oven till golden brown.
Cool. After cooled, remove ice cream from freezer and roll into corn flakes. Place ice cream balls into bowls and add syrup, whip cream and top with cherries.
Tear pound cake into pieces. Layer all the ingredients in a dish of your choice. Top with whip cream. Freeze for a few hours. Serve.
Place flavored syrup and milk in a tall glass and stir.
Add ice cream and pour club soda until glass is almost filled. Garnish with whip cream and cherry.
Enjoy!
Preheat oven to 375\u00b0.
Combine sour cream, sugar, flour, salt, almond extract and eggs; beat well.
Pour into pie shell and bake for 30 minutes.
Spread filling over hot pie.
Chill.
Spread whip cream over pie.
In small bowl, mix cream cheese, 2 cups whip cream, sugar and 2 tablespoons of milk.
Spread on bottom of graham cracker crust. Put fruit on top.
Soften the cream cheese and thaw cool whip.
With a mixer on
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
Stir in vanilla and rum, blending well.
Cool 5 minutes.
Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
Fold cream in chocolate mixture.
Pipe or spoon into a large serving bowl or individual dessert glasses.
Garnish with additional whip cream and grated chocolate, if desired.
Chill 2 hours.
In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla.
Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust.
Layer with banana slices and top with remaining pudding mixture.
Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
In a mixing bowl combine pudding mix and milk and mix well.
Fold in 2 cups of the cool whip and mix.
Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.