cool slightly. Beat in sour cream until smooth. Add almond and
In a saucepan, mix sugar, gelatin and water.
Remove from heat after dissolved well and hot.
Blend in sour cream and vanilla. Chill until slightly thickened.
Blend in 1 cup thawed Cool Whip. Chill in a 1-quart mold or put mixture in parfait glasses with fruit.
Strawberries are especially good to layer with this mixture.
Sweeten berries some.
mall mixing bowl, beat the cream cheese and sugar until smooth
Mix egg yolks and whipping cream in heavy saucepan.
Stir
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
Sprinkle gelatin in 1/2 cup cold water and set aside.
Heat cream and sugar until sugar dissolves completely.
Add gelatin to cream mixture and stir until gelatin dissolves.
Check by coating the back of a spoon and check for granules.
Do not allow to boil! Remove from heat; add sour cream and vanilla and mix very well until smooth.
Pour into mold and refrigerate until firm several hours.
Unmold and serve strewn with fresh raspberries and Raspberry Sauce.
Serves 6.
Mix yolks and whip cream over double boiler until it coats the spoon. Stir in vanilla sugar.
Press cottage cheese, cream cheese, and butter through a ricer or sieve.
In batches, place cheese mixture in mixing bowl and slowly add yolks until smooth. Add fine sugar and blend into mixture.
Combine bowls and mix.
Place in small containers, loosely cover in plastic, then a cheese cloth and a weight. For the weight, we use a plastic margarine container filled with water.
arefully spread softened ice cream (Mary's recipe says to cut in
or with a little whipped cream (recipe follows) or cinnamon on top
Combine sugar, water and gelatin in small saucepan and blend well.
Let stand 4 to 5 minutes.
Place over medium heat and bring to boil, stirring constantly.
Remove from heat.
Gradually blend in cream.
Combine sour cream and vanilla in medium bowl. Gradually add hot sugar mixture, whisking constantly until smooth. Pour into 6 wine glasses or dessert dishes.
Cover and refrigerate 4 to 6 hours.
Garnish with sliced strawberries or blueberries.
Warm in double boiler.
Sprinkle gelatin into cup of water. Let stand for 5 minutes.
Add to cream mixture.
Heat until gelatin dissolves.
Place pot in refrigerator until thickened slightly (2 hours or more).
Add vanilla to sour cream and add to cooked mixture.
Pour into dessert glasses.
Top with thawed raspberries and juice.
In a small saucepan, mix sugar and gelatin.
Add water and put mixture aside for 5 minutes, allowing it to set.
Next, place saucepan on medium to medium-high heat.
Stir constantly and bring to a full, rolling boil.
Remove pan from heat and add cream.
Mix sour cream and vanilla together and gradually beat it into the gelatin mixture.
Pour into 6 (1/2 cup) molds or dessert cups. Cover and refrigerate for at least 4 hours.
up crumbs.
Combine the cream, confectioners' sugar, vanilla and almond
Set aside 15 cookies; finely chop remaining cookies.
Mix chopped cookies and butter in bowl.
Press firmly on bottom of 13x9x2-inch baking pan.
Freeze for 10 minutes.
Spread ice cream evenly over crust.
Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
Freeze for at least 4 hours or overnight.
Combine whipping cream, condensed milk and vanilla in
Roll Oreo cookies in a storage bag until cookies are crumbly. Slightly thaw ice cream.
Put 1/4 cookies on bottom of 9x13-inch pan.
Mix together 1/2 of cookies crumbs, Cool Whip and ice cream. Spread over cookie crumbs.
Sprinkle remaining cookie crumbs over the top and freeze.
Serve frozen.
I have also tried chocolate chip cookies with this recipe.
Combine the flour, pudding and baking powder. Stir in the egg, milk and melted butter. Spread in greased 9-inch pan or double recipe for a 9 x 13-inch pan. Spoon the peaches over mixture. Combine the cream cheese, 9 teaspoons sugar and peach juice. Pour over peaches. Sprinkle the 1 tablespoon sugar and cinnamon over mixture. Bake at 350\u00b0 for 30 minutes.
Heat oven to 375\u00b0F Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Combine whipping cream, sugar and vanilla extract and beat with an electric mixer on medium speed until soft peaks form. Cut bananas and fig cookie bars into small squares. Combine all ingredients, cover and refrigerate for at least 4 hours or overnight. Enjoy!
In a large bowl, combine avocado, mascarpone cheese, whipping cream, and condensed milk.
Using an electric mixer, beat all ingredients together until smooth, creamy and soft peaks form.
Transfer to serving glasses.
Cover and refrigerate (about 1 hour) until chilled or until serving time.