Drain most of the juice from pineapple;
Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
Refrigerate before serving.
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
Brush cookies or spray cookies with rum.
Pour prepared vanilla pudding over cookies.
Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
Cover cookies with prepared chocolate pudding.
Cover chocolate pudding with Cool Whip.
Refrigeate for at least 4 hours.
ith a lid.
The DORO WAT:
Make a few
Pour the very well shaken gin into Stella Artois Chalice. You can chill the glass if you prefer. My Husband really shakes the gin so it is icy cold.
Top with chilled Stella.
Enjoy!
Drain pineapple.
Beat pineapple, cream cheese and Cool Whip until blended.
Cover and refrigerate for 1 day.
Cut puffs in half.
Fill with mixture and return top half.
Preheat Oven to 375 degrees.
In a small bowl, combine Cheese and all spices, return to shaker jar. Shake jar well before each use.
I use a broiler pan with a rack and line the bottom of the pan with aluminum foil, you can use a cookie sheet also if you don't have a pan with a rack, it just might take longer to get the bacon crispy.
Take a slice of bacon and gently squeeze up and down to stretch without breaking or separating it. Start wrapping at the top end of a bread stick and wrap completely to the bottom end. Be careful, the ...
Prepare anginetti by slicing off tops. Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layers of cookies, replace top.
Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
This recipe can be cut in half.
Shell:
Heat oven to 350\u00b0F.
Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
Bake for 10 minutes. Cool completely.
Filling:
Stir together ricotta & sugar.
Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
In a small bowl, whip cream & confectioners' sugar until stiff peaks ...
Preheat oven to 400 degrees F (205 degrees C). Grease a large baking sheet and set aside.
Roll crescent rolls out, then divide and top Stella shredded mozzarella cheese among rolls. Gently roll crescents and place onto baking sheet.
Whisk together butter, dried basil and dried oregano together in a small bowl. Brush mixture onto crescent rolls and top with Stella Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes or until lightly browned.
br>Sprinkle additional oregano and Stella Parmesan cheese on top of
Carefully cut the Stella D'Oro rounds in halves and set aside. Cream together the cream cheese and container of Cool Whip.
Add the pineapple (drain all but a small amount of juice from pineapple).
Spoon mixture onto 1/2 of Stella rounds and top with the remainding 1/2 of Stella rounds.
Best if refrigerated overnight.
Mix cream cheese, pineapple, sugar and Cool Whip together. Cut Stella D'Oro puffs in half.
Fill with creamed mixture.
Put halves together and refrigerate 10 to 15 minutes.
Add Cool Whip to softened cream cheese. Add powdered sugar and well-drained pineapple. Mix well together. Cut top off cookies and fill the bottom; put top back on and refrigerate.
et aside.
Mix breadcrumbs, Stella Parmesan cheese, lemon zest, salt
*The cream puffs can be found in the cookie section of your local grocery store.
ven or grill.
Slice Stella fresh mozzarella and divide equally
Slice top off Anginetti; hold aside.
Drain crushed pineapple leaving a little juice.
Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed.
Add crushed pineapple and blend for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layers of cookies; replace tops. Refrigerate puffs until ready to serve.
Prepare puffs by cutting in half.
Set aside.
Drain crushed pineapple leaving a little juice.
Mix Cool Whip and cream cheese together in bowl about one minute at medium speed.
Add crushed pineapple and blend at low speed for one minute.
Place filling with tablespoon onto bottom layer of puffs.
Replace tops. Refrigerate until ready to serve.
Drain pineapple.
Mix softened cream cheese with Cool Whip for about 2 minutes or until well mixed.
Add pineapple; mix thoroughly.
Cut cookies in half horizontally; spoon about 1 tablespoon of mixture on bottom half.
Replace top. Refrigerate.
Makes 20 to 24 cream puffs.
Prepare Anginetti by slicing off tops.
Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed.
Add crushed pineapple; blend all 3 ingredients for about 1 minute at low speed.
Drop filling by tablespoon onto bottom layers of cookies.
Replace tops.
Refrigerate puffs until ready to serve.
Filling should be enough to fill all or most of the cookies in the package.