minutes.
Beat cream cheese and French Vanilla Liquid Coffee Creamer in
n color. Add the sugar, vanilla, nutmeg and cinnamon and beat
Place cream cheese in a bowl.
With an electric mixer, alternatley beat it the coffee creamer and the powdered sugar.
Enjoy ;).
Cream shortening and sugar in large
Combine all ingredients and ladle into jars.
Cover tightly.
Attach the following directions on a gift tag: French Vanilla Cocoa: Stir 3 heaping tablespoons of cocoa mix into hot water or milk.
Mix sweetened condensed milk, coconut, and French Vanilla Blend.
Drop by teaspoonfuls onto greased baking sheets.
Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
Immediately remove from sheets.
Cool on wire racks.
ogether the milk, eggs and vanilla.
Stir in the flour
side.
Combine eggs, milk,,vanilla and cinnamon in a large
rack to cool.
Vanilla Cream Filling:.
Put the butter
Beat cream cheese in large bowl with mixer on medium speed until creamy.
Slowly add milk, beating well after each addition.
Add dry pudding mix; beat on low speed until well blended.
Dust cut sides of ladyfingers with coffee; place half of the ladyfingers on the bottom and up side of 1 1/2 quart serving bowl.
Top with layers of half each of the pudding mixture, whipped topping, and grated chocolate; cover with remaining ladyfingers.
Repeat layers of pudding mixture, whipped topping, and grated chocolate.
Refrigerate 3 hours.
br>Blend in butter and vanilla.
Pour into the cooled
o prepared pan. Repeat with French vanilla mousse mix and 1 package
Prepare the vanilla cream: In a bowl, mix 1/
and beat until smooth. Add vanilla. Divide batter among muffin cups
Preheat oven to 350\u00b0.
Grease and flour 10-inch tube pan. Prepare, bake and cool cake, following package directions for no-cholesterol recipe.
small bowl, combine cream cheese, sugar, vanilla and egg; beat until
Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
Bake cake according to instructions on package. Let layers cool.
Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
ack.
For the vanilla cream, mix the vanilla seeds with the creme
Place the cream, milk and vanilla extract in a small saucepan
br>Meanwhile, to make the vanilla cream, heat milk in saucepan with