routons. Serve.
**Most soup recipes start by chopping or mincing
ave room to share a dessert.
The White Chocolate Bread
t is frequently seen in French recipes.
Soak the fruit in
Mix
crushed crackers and melted margarine; reserve 1/2 cup for top
of dessert.
Press in 13 x 9-inch pan and bake at 375\u00b0 for 5 minutes.
Cool.
Use a 9 x 13-inch Pyrex pan for this dessert.
Have 1 layer of graham crackers in the pan.
Mix pudding, milk and vanilla until well blended.
Put half of mixture on top of layer of graham crackers.
Add another layer of graham crackers.
Put the rest of pudding on the graham crackers.
Put on 3rd layer of graham crackers.
Add the frosting to complete the dessert.
I buy prepared frosting.
In a large bowl, combine Beef Mince, Onion, Breadcrumbs, French Onion Soup Mix, Egg and Worcestershire Sauce. Mix well.
Roll mixture into even balls, no bigger than level dessert spoon, dust individual balls with plain flour and place on dinner plate (or container to out meatballs on). When complete put in fridge for minimum of 10 minutes to set.
Turn fan forced oven to 200 degrees Celsius to lightly spray tray and place the meatballs place in oven for approx 10 minutes.
Mix pudding and milk.
Let set.
Add Cool Whip.
Line 9 x 13-inch pan with graham crackers.
Layer pudding and crackers, ending with crackers.
Mix remaining ingredients in small bowl. Spread over dessert.
Refrigerate overnight.
Layer the bottom of a 9 x 13-inch glass baking dish with the angel food cake.
Mix French vanilla instant pudding, sour cream and milk.
Pour over cake.
Put the pie filling over the pudding. Then put the Cool Whip on top.
Cover and refrigerate until ready to serve.
Can be cut in half for an 8-inch square dish.
Take 1 stick of margarine, flour and sugar and combine in mixing bowl.
Mix like pie crust.
Press into cake pan (13 x 9-inch).
Bake at 350\u00b0 for 8 to 10 minutes.
Let cool.
Take cream cheese and cream together with 1 cup of powdered sugar.
Beat in 1 cup of Cool Whip.
Spread this mixture on top of crust.
Take chocolate and French vanilla puddings.
Mix together with 3 cups of milk.
Spread over cream cheese mixture.
Top with remaining Cool Whip.
Refrigerate.
Butter 13 x 9-inch pan. Line with graham crackers. Mix 1 (6 ounce) French vanilla pudding instant pudding mix with 3 cups milk. Fold in 9 ounces Cool Whip. Pour over graham crackers in 2 layers, ending with crackers on top. Frost with 1 cup sugar, 1/2 teaspoon salt, 1/3 cup cocoa and 1/4 cup milk. Cook 1 minute. Add 1/4 cup butter and 1 teaspoon vanilla. Spread over pudding mixture.
illing, mix BOTH packages Instant French Vanilla pudding with the 2
heck to make sure the french toast is completely cooked before
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Clean the French beans and cut into two or three parts (3-5 cm).
Saute finely minced onion on butter until translucent.
In the meantime put French beans into hot water and cook 5-8 minutes, than remove from water and drain.
Add French beans into sauteed onion; add tomato juice, very finely minced garlic and parsley. Season it with salt and pepper. Stir and add some beef stock to cover French beans.
Cook until French beans are soft, or 20-30 minutes adding beef stock if necessary.
Line a 13 x 9-inch pan with graham crackers.
Mix pudding according to package directions.
Allow pudding to stand 5 minutes.
Mix Cool Whip into pudding.
Pour half of this mixture over graham crackers.
Top with another layer of graham crackers. Top this with other half of pudding mixture.
End with third layer of graham crackers.
Spread the top with can of chocolate frosting or use your favorite chocolate icing.
Allow the dessert to stand in the refrigerator at least 24 hours.
Can stand 48 hours.
f crumbs should cover the dessert well, resembling dirt.
As
Crush Oreo cookies.
Melt butter.
Mix with cookies.
Pat in 9 x 13-inch pan.
Save some crumbs for top of dessert.
Beat pudding with milk.
Mix whipped cream or Cool Whip with pudding.
Add ice cream.
Mix all together.
Add a few drops of green food coloring, if desired.
Pour over cookie layer.
Freeze.
Let soften slightly before serving.
Keeps well in freezer.
Butter 9 x 13-inch pan or spray sides and bottom; line with graham crackers (make them fit).
Beat pudding with milk and add whipped topping.
Pour 1/2 pudding over graham crackers, top with graham crackers, top with second 1/2 of pudding.
Cover with another layer of crackers (this makes 3rd layer).
Put frosting in micro for 30 seconds or until soft and spread on dessert.
This must set in refrigerator for 10 hours.
Mix yogurt and Cool Whip together. Keep covered in refrigerator until ready to assemble.
Toss berries together in separate bowl. Refrigerate until ready to assemble.
To assemble: Plate dessert shells.
Divide cream filling between shells.
Divide berries between shells.
I placed one berry on top of cream filling and the rest in front of the filled shell.