Combine softened cream cheese, granulated sugar, vanilla and nutmeg, mixing until well blended.
Add 3/4 cup strawberry slices. Stir into cream cheese mixture.
Mix whip cream and confectioners sugar together until you reach a stiff peak.
Fold whip cream mixture into cream cheese mixture.
Add remaining strawberries. Spoon into crust.
Chill for 1 hour.
Cream butter; add sugar 1 cup at a time.
Cream well.
Add egg one at a time.
Add flour and vanilla.
Whip cream and fold in cake mixture.
Bake 2 hours at 300\u00b0.
Combine strawberries, egg whites and sugar.
Beat at highest speed until thick and creamy.
Beat whip cream and fold in gently. Pour into graham cracker pie crust.
Freeze 4 or 5 hours.
Serve frozen.
Put the whip cream on the graham cracker and top with another cracker.
Wrap in foil and freeze.
Low-fat.
Dip Oreos into milk until soft. Layer cookies and whip cream until bowl is filled. Each layer of cookies needs to be dipped into milk. Add hard Oreos to top layer. Chill until cold.
Cream sugar, shortening and vanilla.
Add eggs one at a time beating after each addition.
Mix flour and salt.
Add alternately with whip cream starting and ending with flour.
Bake at 300\u00b0 for 1 hour.
Bake at 325\u00b0 for 1/2 hour.
Whip cream, add cherries, nuts and Eagle Brand; mix together. Fold in lemon juice and pour into baked pie shells.
Chill until ready to serve.
Make ice cream into balls and wrap in plastic wrap and put into freezer.
Using a small oven safe bowl, turning bowl upside down, wrap taco shell over bowl and bake in a 350\u00b0 oven till golden brown.
Cool. After cooled, remove ice cream from freezer and roll into corn flakes. Place ice cream balls into bowls and add syrup, whip cream and top with cherries.
Place flavored syrup and milk in a tall glass and stir.
Add ice cream and pour club soda until glass is almost filled. Garnish with whip cream and cherry.
Enjoy!
Preheat oven to 375\u00b0.
Combine sour cream, sugar, flour, salt, almond extract and eggs; beat well.
Pour into pie shell and bake for 30 minutes.
Spread filling over hot pie.
Chill.
Spread whip cream over pie.
In small bowl, mix cream cheese, 2 cups whip cream, sugar and 2 tablespoons of milk.
Spread on bottom of graham cracker crust. Put fruit on top.
Tear pound cake into pieces. Layer all the ingredients in a dish of your choice. Top with whip cream. Freeze for a few hours. Serve.
Cream first 2 ingredients together, add 3rd ingredient, mix well
Add milk and vanilla then fold in 1/2 of cool whip (or real whip cream).
Layer with bananas and pudding.
Top with remaining cool whip and garnish with wafers.
Wafers may also be layered with the pudding and bananas.
Refrigerate. Enjoy!
the bottom.
PASTRY CREAM: Make filling according to
br>In a stand mixer, whip eggs until frothy. Gradually whisk
Combine apples, 2 tbsp sugar and 1/4 cup water. Cook, covered, over medium-low heat until very soft. Let cool.
Whip egg yolks with 1/2 cup sugar until pale and thick. Whip cream to soft peaks then fold in. Whip egg whites and 2 tbsp sugar to stiff peaks and fold in. Fold in cooled apple mixture and cinnamon. Transfer to a freezer-proof container, cover and freeze overnight.
Finely chop mint and 1 tbsp sugar together. Sprinkle over ice cream.
n 8 inch cake pan. Cream butter with 1/3 cup
or with a little whipped cream (recipe follows) or cinnamon on top
ith a hand beater or whip.
Pour egg and sugar
up shallow muffin pans.
Whip eggs and sugar until very