hip cookies with white or milk chocolate chunks or chips. Oh
Peel the mangoes.
Cut and blend with the milk in a food processor.
Pour into glass dessert bowls.
Sprinkle with pistachio slivers.
Chill before serving for atleast 1 hour.
ot appear in many traditional recipes for Typsy Laird.).
How to
For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
Mix milk and Kahlua and. Dip cookies in milk mixture for 5-6 seconds.
Place cookies in the bottom of a 9 inch springform pan (You can also use a glass cake pan).
Spread thin layer of Cool-Whip on top of cookies and repeat until desired depth. (Usually I end up using both packages). Reserve broken cookies for garnish.
Top layer should be Cool-Whip then sprinkle top with reserved cookie crumbs or chocolate curls. Freeze until ready to use.
Remove cake from freezer a few minutes before serving to thaw a little for easier cutting.
Mix pudding with milk.
Layer a roasting pan with graham crackers.
Add a layer of pudding, then add another layer of crackers until you have layer after layer of graham crackers and pudding.
Let set in refrigerator overnight until suppertime for dessert.
In a large mixing bowl, mix instant pudding, condensed milk and sweet milk together for 2 minutes or until well blended. Refrigerate for 5 to 10 minutes.
Add the Cool Whip and the sour cream to the chilled milk and pudding mixture.
In a large dish, place a layer of vanilla wafers, a layer of sliced bananas and half of mixture.
Stream a little chocolate syrup on top.
Repeat each layer and garnish top with the chocolate syrup.
Chill mixing bowl (metal) and beater(s).
Whip the cream for a few minutes
and then add your instant pudding.
Watch as you continue whipping it as it gets firm fast.
If it gets firm to fast, add a little milk to bring it to your desired consistency.
To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.
1st layer.
Mix chopped pecans, flour, and softened butter.
Put in 9x13 inch pan.
Bake for 10 minutes at 350 degrees, take out and cool.
2nd layer.
Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
Spread on cool crust and refrigerate for 10 minutes.
3rd layer.
Mix chocolate pudding with milk. Beat for 2 minutes.
Refrigerate 10 minutes.
Spread on top of other layers.
Top with cool whip, and sprinkle with nuts on top.
Mix ingredients and let set for 1 hour.
Take small amount of dough and knead into a ball.
Roll out on a floured surface.
Fry in hot oil.
Top with chili, cheese, lettuce, tomato, onion, etc. Use leftover bread for dessert.
It's great with honey on top.
ntil warm.
To assemble dessert, layer pretzel crisps with warm
eg C/325 deg F for fear the pudding might burn
Combine cream cheese and powdered sugar.
Add 1 1/2 cups Cool Whip (thawed) out of a 12-ounce container.
Whip and mix with a wire whisk.
Spoon and spread on cooled crust and chill.
Mix pudding and milk as for pie filling for 1 minute.
Add 1 1/2 cups Cool Whip.
Mix until blended.
Pour over cream cheese layer. Chill until set.
Spread remaining 1 1/2 cups Cool Whip over chocolate layer.
Sprinkle nuts on top and chill.
Preheat oven to 350\u00b0F. Sift flour and baking powder into bowl. Add butter; rub into flour until mixture resembles fine breadcrumbs.
Add fruit; stir well. Make a well in the center; add milk. Mix to form a soft dough. Lightly knead on floured surface. Roll out to approx 1-inch thick. Using a 2-inch fluted cutter, stamp out rounds. Place on a baking sheet. Brush tops with milk. Bake for 10-12 mins until well risen. Leave to cool slightly on a wire rack.
Serve warm, split and topped with ginger chutney or preserves.
Press crushed cookies and butter into 9 x 13-inch pan.
Cream the cheese.
Add pudding.
Spread over crushed cookies.
Top with Cool Whip.
Crush the 12 cookies and sprinkle over top.
Chill for several hours.
In bowl, combine wafer crumbs, sugars and butter. Press into a 13 x 9 x 2-inch dish. Refrigerate for 30 minutes. Meanwhile, dissolve jello in boiling water. Stir in strawberries and milk. Refrigerate for 30 minutes or until partially set. Fold whipped topping into strawberry mixture. Spread over crust. Refrigerate until set.
Melt margarine; add flour and nuts.
Spread and pat down in bottom of a 9 x 13-inch pan.
Bake at 375\u00b0 for 15 minutes (until slightly brown).
Cool.
Mix cream cheese, powdered sugar and 1 cup Cool Whip together.
Spread carefully on cooled crust.
Mix pudding and milk; blend for 2 minutes, until smooth.
Spread over cheese mixture.
Top with 8 to 9 ounces Cool Whip.
Sprinkle with finely chopped nuts.
Bake any brownie mix as directed.
Mix 2 envelopes Knorr milk chocolate mousse dessert mix as directed.
When brownies are cool, cut in 1/2.
Crumble 1/2 of brownies in the bottom of dish. Spread 1/2 of the mousse on brownie.
Layer a crushed Heath or Butterfinger candy bar on this.
Add a layer of Cool Whip.
Repeat layers.
Top with additional candy pieces.
Make graham cracker crust.
(Save some crumbs to sprinkle on top.)
Combine ingredients for dessert.
Mix together flour, 2 tablespoons powdered sugar, butter and nuts.
Pat in a 9 x 13-inch baking dish.
Bake 15 minutes at 350\u00b0. Cool.
Cream together cream cheese, 2/3 cup powdered sugar and Cool Whip.
Spread on cooled crust.
Beat pudding and milk together for 2 minutes.
Spread mixture over cheese mixture. Spread with remaining Cool Whip.
Refrigerate.