Set the pints of Coconutmilk frozen dessert on the counter to soften.<
he top of the partially frozen dessert. Freeze for at least 6
ntil smooth.
Fold in dessert topping.
Spread one half
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
Cut or tear cake into small pieces; divide in thirds. Sprinkle strawberry gelatin over one, lime gelatin over one and orange gelatin over one.
Toss each lightly to coat cake with gelatin.
In 10-inch tube pan, put strawberry cake pieces in bottom; spoon strawberries over.
Spread 1/3 of ice cream over. Repeat layers with lime cake pieces, blueberries, ice cream, orange cake pieces, mandarin oranges and ice cream.
Freeze until firm.
Unmold on a chilled dessert plate.
Makes 16 servings.
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!
ineapple over bananas. Spread with dessert topping.
Sprinkle with chocolate
mix together Ritz crackers, melted butter, and powdered sugar. reserve 1/2 cup for topping.
press into the bottom of an 8x8 baking dish.
in a bowl combine condensed milk, cool whip and lemonade until blended.
pour over crust.
sprinkle the top with reserved topping.
freeze overnight and serve frozen.
Prepare cake mix according to package directions, using 9 x 13-inch pan.
Cool.
Beat cream cheese until fluffy; add milk gradually, creaming well.
Add pudding mix; blend well.
Beat until thick.
Spread cream cheese mixture over cake.
Drain pineapple; spread over pudding layer.
Spread dessert topping over pineapple layer.
Garnish with nuts and red cherries, if desired.
One-half large box yellow cake mix may be used.
Yield: 12 servings.
In large bowl combine undrained pineapple, dry lime jello, marshmallows and crushed mints.
Cover and refrigerate for several hours or overnight until marshmallows soften and melt.
Fold in dessert topping.
Spoon mixture into 16 paper baking cup-lined muffin pans.
Cover and freeze.
Serve on grape or lettuce leaf.
Blend cream cheese and sugar.
Fold in frozen dessert topping.
Press into graham cracker crust, spreading cream cheese mixture up sides.
Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
Pour cherry pie filling into center.
Chill at least 3 hours.
Sprinkle gelatin over dessert topping; whip with fork or spoon.
Drain pineapple and oranges well.
Add fruit to topping mixture.
Add cottage cheese; mix well.
Refrigerate.
Serves 8 to 10.
Mix dry pudding mix into dessert topping.
Add a few drops of food coloring to the color of green you wish.
Add remaining ingredients and chill.
Allow frozen ice cream to thaw slightly.
Beat in mashed banana and chopped pecans.
Pack in a freezer container.
Cover and freeze until firm.
r until set.
Cut dessert into squares. Garnish each serving
Stir boiling water into JELL-O in a bowl until dissolved.
Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
Pour into small clear drinking glasses.
Refrigerate at least 3 hours, until set.
Top layered dessert with remaining whipped topping and ENJOY!
Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
cups; add to danish dessert. Mix and bring to a
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Rewarm the remaining ganache. Serve dessert with the ganache and fresh