Anyone know a good dessert receipe?!
Id like to take something nice to a house im going to this weekend, anyone have any suggestions!.
Id preferer if it was no-bake just chilled!
Thanks in advance!Www@FoodAQ@Com
Id preferer if it was no-bake just chilled!
Thanks in advance!Www@FoodAQ@Com
Answers:
No-Bake Chocolate Cheesecake
Ingredients:
1 envelope unflavored gelatin
1 cup cold milk
4 Milky Way candy bars (2!.05 ounces each), sliced
1-1/2 cups finely crushed chocolate wafers
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Whipped topping and fresh raspberries or fresh strawberries
Directions:
In a saucepan, combine the milk and gelatin; let stand for 1 minute!. add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved!. Cool to room temperature, about 45 minutes!.
Meanwhile, in a small bowl, combine wafer crumbs and butter!. Press onto the bottom and 1 in!. up the sides of a greased 9-in!. springform pan; set aside!.
In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth!. Add chocolate mixture and cream!. Beat on high speed for 4 minutes!. Pour into prepared crust!. Cover and refrigerate for 8 hours or overnight!.
Carefully run a knife around edge of pan to loosen!. Remove sides of pan!. Garnish with whipped topping and berries!. Yield: 8-10 servings!.
Orange Cappuccino Creams
Ingredients:
12 squares (1 ounce each) white baking chocolate, chopped
6 tablespoons whipping cream, divided
1-1/2 teaspoons orange juice
1/2 teaspoon orange extract
1-1/2 teaspoons finely grated orange peel
1/4 cup finely chopped walnuts
2 teaspoons instant coffee granules
4 squares (1 ounces each) semisweet chocolate, chopped
Directions:
In a heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and peel!. Stir until chocolate is melted!. Remove from the heat; stir in walnuts!. Cool for 10-12 minutes!. Using a small spoon, fill 1-in!. foil or paper candy cups about two-thirds full!. Chill for 30 minutes!. Meanwhile, combine coffee granules and remaining cream in a saucepan!. Cook and stir over low heat until coffee is dissolved!. Add semisweet chocolate; cook and stir until chocolate is melted!. Spoon about 1/2 teaspoon over white chocolate in each cup!. Store in an airtight container at room temperature!. Yield: about 4 dozen!.
No-Bake Pineapple Cheese Pie
Ingredients:
Pastry for single-crust pie (9 inches)
1 package (!.3 ounce) sugar-free lemon gelatin
1/2 cup boiling water
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Directions:
Line a 9-in!. pie plate with pastry; trim and flute edges!. Line pastry shell with a double thickness of heavy-duty foil!. Bake at 450° for 8 minutes!. Remove foil; bake 5 minutes longer!. Cool on a wire rack!.
In a small bowl, dissolve gelatin in boiling water!. Cool for 10 minutes!. Stir in pineapple!. In a large mixing bowl, beat cream cheeses until blended!. Gradually beat in pineapple mixture!. Fold in whipped topping!. Spoon into pastry shell!. Cover and refrigerate for 4 hours or until set!. Yield: 8 servings!.
No-Bake Lime Cheesecake
Ingredients:
3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
FILLING:
2 envelopes unflavored gelatin
1 cup lime juice
1/4 cup cold water
1-1/2 cups sugar
5 eggs, lightly beaten
2 teaspoons grated lime peel
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/2 cup heavy whipping cream
Directions:
In a large bowl, combine the graham cracker crumbs, sugar and butter!. Press onto the bottom and 2 in!. up the sides of a greased 9-in!. springform pan!. Cover and refrigerate for at least 30 minutes!.
In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute!. Stir in the sugar, eggs and lime peel!. Cook and stir over medium heat until mixture reaches 160°!. Remove from the heat!.
In a large mixing bowl, beat cream cheese and butter until fluffy!. Gradually beat in gelatin mixture!. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally!.
In a small mixing bowl, beat cream until stiff peaks form; fold into lime mixture!. Spoon into crust!. Cover and refrigerate for 3-4 hours or until set!. Just before serving, remove sides of pan!. Refrigerate leftovers!. Yield: 12 servings!.
No-Bake Bars
Ingredients:
4 cups Cheerios
2 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups M&M's
1 cup light corn syrup
1 cup sugar
1-1/2 cups creamy peanut butter
1 teaspoon vanilla extract
Directions:
In a large bowl, combine the first four ingredients; set aside!. In a large saucepan, bring corn syrup and sugar to a boil!. Cook and stir just until sugar is dissolved!. Remove from the heat; stir in peanut butter and vanilla!. Pour over cereal mixture and toss to coat evenly!. Spread into a greased 15-in!. x 10-in!. x 1-in!. baking pan!. Cool!. Cut into 3-in!. squares!. Yield: 15 bars!.
No-Bake Peanut Butter Treats
Ingredients:
1/3 cup chunky peanut butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/3 cup nonfat dry milk powder
1/3 cup quick-cooking oats
2 tablespoons graham cracker crumbs
Directions:
In a small bowl, combine the peanut butter, honey and vanilla!. Stir in the milk powder, oats and graham cracker crumbs!. Shape into 1-in!. balls!. Cover and refrigerate until serving!. Yield: 15 treats!.
White Chocolate Party Mix
Ingredients:
16 cups popped popcorn
3 cups Frosted Cheerios
1-1/2 cups pecan halves
1 package (14 ounces) milk chocolate M&M's
1 package (10 ounces) fat-free pretzel sticks
1 package English toffee bits (10 ounces) or almond brickle bits (7-1/2 ounces)
2 packages (10 to 12 ounces each) vanilla or white chips
2 tablespoons vegetable oil
Directions:
In a large bowl, combine the first six ingredients!. In a microwave or heavy saucepan, melt chips and oil; stir until smooth!. Pour over popcorn mixture and toss to coat!. Immediately spread onto two baking sheets; let stand until dry, about 2 hours!. Store in an airtight container!. Yield: 9-1/2 quarts!.
Macadamia Nut Fudge
Ingredients:
1 tablespoon plus 1 cup butter, divided
4-1/2 cups sugar
1 cup milk
36 large marshmallows
2 squares (1 ounce each) unsweetened chocolate, melted
4 cups (24 ounces) semisweet chocolate chips
1-1/2 cups chopped macadamia nuts
1 teaspoon vanilla extract
Vanilla frosting
Red and green paste food coloring
M&M's miniature baking bits
Directions:
Line a 15-in!. x 10-in!. x 1-in!. pan with foil!. Grease the foil and 3-in!. cookie cutters with 1 tablespoon butter!. Place cookie cutters in pan; set aside!.
In a large heavy saucepan, combine the sugar, milk and remaining butter!. Cook and stir over medium heat until mixture comes to a full rolling boil!. Remove from the heat; stir in marshmallows until melted!. Add unsweetened chocolate and chocolate chips; stir until chips are melted!. Stir in nuts and vanilla!.
Spoon warm fudge into the prepared cookie cutters, filling to the top!. Cool until set!. To remove, gently push fudge out of cookie cutters!. Tint frosting red and green; decorate fudge with frosting and candies!. Yield: about 5-1/2 pounds!. Editor's Note: Instead of using cookie cutters, fudge can be prepared in a foil-lined buttered 13-in!. x 9-in!. x 2-in!. baking pan and cut into squares!.
Chocolate-Caramel Supreme Pie
Ingredients:
30 caramels
3 tablespoons butter, melted
2 tablespoons water
1 chocolate crumb crust (9 inches)
1/2 cup chopped pecans, toasted
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
3/4 cup milk chocolate chips
3 tablespoons hot water
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate hearts or curls, optional
Directions:
In a large saucepan, add the caramels, butter and water!. Cook and stir over medium heat until caramels are melted!. Spread over crust; sprinkle with pecans!. Refrigerate for 1 hour!.
In a large mixing bowl, beat cream cheese and sugar until smooth; spread over caramel layer!. Refrigerate!.
In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth!. Cool slightly!.
Fold in whipped topping!. Spread over cream cheese layer!. Garnish with chocolate hearts or curls if desired!. Chill until serving!. Refrigerate leftovers!. Yield: 8 servings!.
Crunchy No-Bake Bites
Ingredients:
1 cup packed brown sugar
1/3 cup butter, cubed
1/3 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cans (5 ounces each) chow mein noodles
1 can (6-1/2 ounces) salted peanuts
Directions:
In a large saucepan, combine brown sugar, butter, honey and cinnamon!. Bring to a boil over medium heat; cook and stir for 1 minute!. Remove from the heat; stir in vanilla!. Add noodles and peanuts; gently stir to coat!.
Transfer to a greased 9-in!. square pan!. Cover with waxed paper; press into an even layer!. Let stand for at least 1 hour before cutting!. Yield: 1-1/2 dozen!.
Hint-of-Berry Bonbons
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup milk chocolate chips, melted and cooled
3/4 cup crushed vanilla wafers (about 25 wafers)
1/4 cup strawberry preserves
15 ounces milk chocolate candy coating, chopped
2 squares (1 ounce each) white baking chocolate
Directions:
In a large mixing bowl, beat cream cheese until fluffy!. Beat in melted chocolate chips!. Stir in wafer crumbs and preserves!. Cover and refrigerate for 2 hours or until easy to handle!.
Divide mixture in half!. Return one portion to refrigerator!. Shape remaining mixture into 1-in!. balls!. Place on a waxed paper-lined pan; refrigerate!. Repeat with remaining mixture!.
In a microwave-safe bowl, melt candy coating!. Dip balls in coating; place on waxed paper-lined baking sheets!. Refrigerate until set!.
In a microwave-safe bowl, melt white chocolate; stir until smooth!. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bWww@FoodAQ@Com
Ingredients:
1 envelope unflavored gelatin
1 cup cold milk
4 Milky Way candy bars (2!.05 ounces each), sliced
1-1/2 cups finely crushed chocolate wafers
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Whipped topping and fresh raspberries or fresh strawberries
Directions:
In a saucepan, combine the milk and gelatin; let stand for 1 minute!. add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved!. Cool to room temperature, about 45 minutes!.
Meanwhile, in a small bowl, combine wafer crumbs and butter!. Press onto the bottom and 1 in!. up the sides of a greased 9-in!. springform pan; set aside!.
In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth!. Add chocolate mixture and cream!. Beat on high speed for 4 minutes!. Pour into prepared crust!. Cover and refrigerate for 8 hours or overnight!.
Carefully run a knife around edge of pan to loosen!. Remove sides of pan!. Garnish with whipped topping and berries!. Yield: 8-10 servings!.
Orange Cappuccino Creams
Ingredients:
12 squares (1 ounce each) white baking chocolate, chopped
6 tablespoons whipping cream, divided
1-1/2 teaspoons orange juice
1/2 teaspoon orange extract
1-1/2 teaspoons finely grated orange peel
1/4 cup finely chopped walnuts
2 teaspoons instant coffee granules
4 squares (1 ounces each) semisweet chocolate, chopped
Directions:
In a heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and peel!. Stir until chocolate is melted!. Remove from the heat; stir in walnuts!. Cool for 10-12 minutes!. Using a small spoon, fill 1-in!. foil or paper candy cups about two-thirds full!. Chill for 30 minutes!. Meanwhile, combine coffee granules and remaining cream in a saucepan!. Cook and stir over low heat until coffee is dissolved!. Add semisweet chocolate; cook and stir until chocolate is melted!. Spoon about 1/2 teaspoon over white chocolate in each cup!. Store in an airtight container at room temperature!. Yield: about 4 dozen!.
No-Bake Pineapple Cheese Pie
Ingredients:
Pastry for single-crust pie (9 inches)
1 package (!.3 ounce) sugar-free lemon gelatin
1/2 cup boiling water
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Directions:
Line a 9-in!. pie plate with pastry; trim and flute edges!. Line pastry shell with a double thickness of heavy-duty foil!. Bake at 450° for 8 minutes!. Remove foil; bake 5 minutes longer!. Cool on a wire rack!.
In a small bowl, dissolve gelatin in boiling water!. Cool for 10 minutes!. Stir in pineapple!. In a large mixing bowl, beat cream cheeses until blended!. Gradually beat in pineapple mixture!. Fold in whipped topping!. Spoon into pastry shell!. Cover and refrigerate for 4 hours or until set!. Yield: 8 servings!.
No-Bake Lime Cheesecake
Ingredients:
3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
FILLING:
2 envelopes unflavored gelatin
1 cup lime juice
1/4 cup cold water
1-1/2 cups sugar
5 eggs, lightly beaten
2 teaspoons grated lime peel
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/2 cup heavy whipping cream
Directions:
In a large bowl, combine the graham cracker crumbs, sugar and butter!. Press onto the bottom and 2 in!. up the sides of a greased 9-in!. springform pan!. Cover and refrigerate for at least 30 minutes!.
In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute!. Stir in the sugar, eggs and lime peel!. Cook and stir over medium heat until mixture reaches 160°!. Remove from the heat!.
In a large mixing bowl, beat cream cheese and butter until fluffy!. Gradually beat in gelatin mixture!. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally!.
In a small mixing bowl, beat cream until stiff peaks form; fold into lime mixture!. Spoon into crust!. Cover and refrigerate for 3-4 hours or until set!. Just before serving, remove sides of pan!. Refrigerate leftovers!. Yield: 12 servings!.
No-Bake Bars
Ingredients:
4 cups Cheerios
2 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups M&M's
1 cup light corn syrup
1 cup sugar
1-1/2 cups creamy peanut butter
1 teaspoon vanilla extract
Directions:
In a large bowl, combine the first four ingredients; set aside!. In a large saucepan, bring corn syrup and sugar to a boil!. Cook and stir just until sugar is dissolved!. Remove from the heat; stir in peanut butter and vanilla!. Pour over cereal mixture and toss to coat evenly!. Spread into a greased 15-in!. x 10-in!. x 1-in!. baking pan!. Cool!. Cut into 3-in!. squares!. Yield: 15 bars!.
No-Bake Peanut Butter Treats
Ingredients:
1/3 cup chunky peanut butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/3 cup nonfat dry milk powder
1/3 cup quick-cooking oats
2 tablespoons graham cracker crumbs
Directions:
In a small bowl, combine the peanut butter, honey and vanilla!. Stir in the milk powder, oats and graham cracker crumbs!. Shape into 1-in!. balls!. Cover and refrigerate until serving!. Yield: 15 treats!.
White Chocolate Party Mix
Ingredients:
16 cups popped popcorn
3 cups Frosted Cheerios
1-1/2 cups pecan halves
1 package (14 ounces) milk chocolate M&M's
1 package (10 ounces) fat-free pretzel sticks
1 package English toffee bits (10 ounces) or almond brickle bits (7-1/2 ounces)
2 packages (10 to 12 ounces each) vanilla or white chips
2 tablespoons vegetable oil
Directions:
In a large bowl, combine the first six ingredients!. In a microwave or heavy saucepan, melt chips and oil; stir until smooth!. Pour over popcorn mixture and toss to coat!. Immediately spread onto two baking sheets; let stand until dry, about 2 hours!. Store in an airtight container!. Yield: 9-1/2 quarts!.
Macadamia Nut Fudge
Ingredients:
1 tablespoon plus 1 cup butter, divided
4-1/2 cups sugar
1 cup milk
36 large marshmallows
2 squares (1 ounce each) unsweetened chocolate, melted
4 cups (24 ounces) semisweet chocolate chips
1-1/2 cups chopped macadamia nuts
1 teaspoon vanilla extract
Vanilla frosting
Red and green paste food coloring
M&M's miniature baking bits
Directions:
Line a 15-in!. x 10-in!. x 1-in!. pan with foil!. Grease the foil and 3-in!. cookie cutters with 1 tablespoon butter!. Place cookie cutters in pan; set aside!.
In a large heavy saucepan, combine the sugar, milk and remaining butter!. Cook and stir over medium heat until mixture comes to a full rolling boil!. Remove from the heat; stir in marshmallows until melted!. Add unsweetened chocolate and chocolate chips; stir until chips are melted!. Stir in nuts and vanilla!.
Spoon warm fudge into the prepared cookie cutters, filling to the top!. Cool until set!. To remove, gently push fudge out of cookie cutters!. Tint frosting red and green; decorate fudge with frosting and candies!. Yield: about 5-1/2 pounds!. Editor's Note: Instead of using cookie cutters, fudge can be prepared in a foil-lined buttered 13-in!. x 9-in!. x 2-in!. baking pan and cut into squares!.
Chocolate-Caramel Supreme Pie
Ingredients:
30 caramels
3 tablespoons butter, melted
2 tablespoons water
1 chocolate crumb crust (9 inches)
1/2 cup chopped pecans, toasted
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
3/4 cup milk chocolate chips
3 tablespoons hot water
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate hearts or curls, optional
Directions:
In a large saucepan, add the caramels, butter and water!. Cook and stir over medium heat until caramels are melted!. Spread over crust; sprinkle with pecans!. Refrigerate for 1 hour!.
In a large mixing bowl, beat cream cheese and sugar until smooth; spread over caramel layer!. Refrigerate!.
In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth!. Cool slightly!.
Fold in whipped topping!. Spread over cream cheese layer!. Garnish with chocolate hearts or curls if desired!. Chill until serving!. Refrigerate leftovers!. Yield: 8 servings!.
Crunchy No-Bake Bites
Ingredients:
1 cup packed brown sugar
1/3 cup butter, cubed
1/3 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cans (5 ounces each) chow mein noodles
1 can (6-1/2 ounces) salted peanuts
Directions:
In a large saucepan, combine brown sugar, butter, honey and cinnamon!. Bring to a boil over medium heat; cook and stir for 1 minute!. Remove from the heat; stir in vanilla!. Add noodles and peanuts; gently stir to coat!.
Transfer to a greased 9-in!. square pan!. Cover with waxed paper; press into an even layer!. Let stand for at least 1 hour before cutting!. Yield: 1-1/2 dozen!.
Hint-of-Berry Bonbons
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup milk chocolate chips, melted and cooled
3/4 cup crushed vanilla wafers (about 25 wafers)
1/4 cup strawberry preserves
15 ounces milk chocolate candy coating, chopped
2 squares (1 ounce each) white baking chocolate
Directions:
In a large mixing bowl, beat cream cheese until fluffy!. Beat in melted chocolate chips!. Stir in wafer crumbs and preserves!. Cover and refrigerate for 2 hours or until easy to handle!.
Divide mixture in half!. Return one portion to refrigerator!. Shape remaining mixture into 1-in!. balls!. Place on a waxed paper-lined pan; refrigerate!. Repeat with remaining mixture!.
In a microwave-safe bowl, melt candy coating!. Dip balls in coating; place on waxed paper-lined baking sheets!. Refrigerate until set!.
In a microwave-safe bowl, melt white chocolate; stir until smooth!. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bWww@FoodAQ@Com
cheesecake!.Www@FoodAQ@Com
STRAW BERRY DESSERT!.
(chilled, no-bake)
Ingredients:
1 1/2 cups graham wafer crumbs
1/4 cup sugar
1/4 cup melted butter
1 strawberry jelly powder
1 cup boiling water
1 package (10 oz!.) frozen strawberries, partially thawed
20 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
Directions:
Mix graham wafer crumbs, sugar and melted butter together!. Reserve about 1/4 cup of the crumbs and spread the rest in the bottom of a 9 x 13 inch pan!.
Mix jelly powder and boiling water!. Chill until slightly set, then stir in the strawberries!. Pour over the crumb crust!.
Melt the marshmallows and milk together!. Let cool!. Fold in the whipped cream!. Spread over the strawberry layer!.
Top with the reserved crumb mixture!. Refrigerate several hours or overnight!. Cut into squares to serve!.Www@FoodAQ@Com
(chilled, no-bake)
Ingredients:
1 1/2 cups graham wafer crumbs
1/4 cup sugar
1/4 cup melted butter
1 strawberry jelly powder
1 cup boiling water
1 package (10 oz!.) frozen strawberries, partially thawed
20 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
Directions:
Mix graham wafer crumbs, sugar and melted butter together!. Reserve about 1/4 cup of the crumbs and spread the rest in the bottom of a 9 x 13 inch pan!.
Mix jelly powder and boiling water!. Chill until slightly set, then stir in the strawberries!. Pour over the crumb crust!.
Melt the marshmallows and milk together!. Let cool!. Fold in the whipped cream!. Spread over the strawberry layer!.
Top with the reserved crumb mixture!. Refrigerate several hours or overnight!. Cut into squares to serve!.Www@FoodAQ@Com
Get a glass bowl- a trifle bowl is perfect- Stack layers of cubed pound cake, fruit, vanilla pudding or chocolate pudding and whipped cream!. Layer this and garnish with a sprig of fresh mint!. Everyone will love it and its very pretty!.!.!.!.!.and did I mention EASY!?Www@FoodAQ@Com
This is the BEST and the EASIEST no bake lemon pie!
Three ingredients:
1 can of Eaglebrand Sweetened condensed milk
1 small can of frozen concentrated lemonaid (defrost it)
1 small container of Cool Whip
Mix together, pour into a store-bought or homemade graham cracker crust, refrigerate-------DONE! Light, fluffly, cold lemon pie!Www@FoodAQ@Com
Three ingredients:
1 can of Eaglebrand Sweetened condensed milk
1 small can of frozen concentrated lemonaid (defrost it)
1 small container of Cool Whip
Mix together, pour into a store-bought or homemade graham cracker crust, refrigerate-------DONE! Light, fluffly, cold lemon pie!Www@FoodAQ@Com
Ingredients:
1 box of any brand of no-bake cheesecake (Box usually calls for milk that is added to the mix; you will not need to use the crust mix here!.)
2, 16 oz!. packages of medium to large strawberries, cleaned but with the green tops still attatched!.
1 container of Dolce or Baker's brand chocolate pieces for dipping fruit!.
Method
Wash and dry strawberries; they must be completely dry before beginning!. Lay them out on trays or cookie sheets covered with wax paper, spacing them about 1 to 1 1/2 inches apart!. Prepare the cheesecake mix according to directions on the box!. Let mixture set for 3-5 minutes at room temperature, until it thickens slightly!. Grab the strawberries, one at a time by their tops, and dip them into the cheesecake mix, covering them to just under where to leafy tops rest!. Place back on the tray and refrigerate for 10-15 minutes!. This will help set the cheesecake!. After this time, remove the tray from the refrigerator, and set aside!. Melt the chocolate for dipping as directed on the package!. Take the strawberries, and while the chocolate is still runny, dip the cheesecake-covered strawberries, one by one, into it, creating a second (chocolate) layer!. Place the strawberries back on the tray and refrigerate for 30 minutes, or until ready to serve!.
Notes: If you don't want to add the layer of melted chocolate, these berries are still wonderful just covered in the cheesecake!. If you are serving more that 10 people, you may want to double the recipe!. Trust me, your friends and family won't be able to put these down!
Number of servings: allows 2-3 strawberries each for approximately 10 peopleWww@FoodAQ@Com
1 box of any brand of no-bake cheesecake (Box usually calls for milk that is added to the mix; you will not need to use the crust mix here!.)
2, 16 oz!. packages of medium to large strawberries, cleaned but with the green tops still attatched!.
1 container of Dolce or Baker's brand chocolate pieces for dipping fruit!.
Method
Wash and dry strawberries; they must be completely dry before beginning!. Lay them out on trays or cookie sheets covered with wax paper, spacing them about 1 to 1 1/2 inches apart!. Prepare the cheesecake mix according to directions on the box!. Let mixture set for 3-5 minutes at room temperature, until it thickens slightly!. Grab the strawberries, one at a time by their tops, and dip them into the cheesecake mix, covering them to just under where to leafy tops rest!. Place back on the tray and refrigerate for 10-15 minutes!. This will help set the cheesecake!. After this time, remove the tray from the refrigerator, and set aside!. Melt the chocolate for dipping as directed on the package!. Take the strawberries, and while the chocolate is still runny, dip the cheesecake-covered strawberries, one by one, into it, creating a second (chocolate) layer!. Place the strawberries back on the tray and refrigerate for 30 minutes, or until ready to serve!.
Notes: If you don't want to add the layer of melted chocolate, these berries are still wonderful just covered in the cheesecake!. If you are serving more that 10 people, you may want to double the recipe!. Trust me, your friends and family won't be able to put these down!
Number of servings: allows 2-3 strawberries each for approximately 10 peopleWww@FoodAQ@Com
Fruit Cocktails
Arrange pieces of orange, banana, Kiwifruit, apricots etc in tall cocktail glasses!.
Almost fill with jelly!. (Jello)
Add a dollop of whipped cream on top!.Www@FoodAQ@Com
Arrange pieces of orange, banana, Kiwifruit, apricots etc in tall cocktail glasses!.
Almost fill with jelly!. (Jello)
Add a dollop of whipped cream on top!.Www@FoodAQ@Com
Aloha Pineapple Squares
2 1/2 cups graham wafer crumbs
1/2 cup melted butter
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup butter
1 1/2 cups icing (confectioners') sugar
2 egg yolks
1 cup whipping cream
1 can (19 oz!.) crushed pineapple, drained
Combine all ingredients Mix graham wafer crumbs, melted butter, sugar and cinnamon!. Reserve 3/4 cup of this mixture for topping!. Press the rest into an 8 x 12 inch pan!. Bake at 350 degrees F!. for 12 minutes!. Cool!.
With mixer cream butter and icing sugar!. Add egg yolks and beat until light!. Spread over the cooled crust!.
Beat whipping cream until stiff!. Fold in pineapple!. Spread over the second layer in the pan!. Sprinkle the reserved crumb mixture over top!.
Chill for several hours or overnight!. Cut into squares to serve!.Www@FoodAQ@Com
2 1/2 cups graham wafer crumbs
1/2 cup melted butter
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup butter
1 1/2 cups icing (confectioners') sugar
2 egg yolks
1 cup whipping cream
1 can (19 oz!.) crushed pineapple, drained
Combine all ingredients Mix graham wafer crumbs, melted butter, sugar and cinnamon!. Reserve 3/4 cup of this mixture for topping!. Press the rest into an 8 x 12 inch pan!. Bake at 350 degrees F!. for 12 minutes!. Cool!.
With mixer cream butter and icing sugar!. Add egg yolks and beat until light!. Spread over the cooled crust!.
Beat whipping cream until stiff!. Fold in pineapple!. Spread over the second layer in the pan!. Sprinkle the reserved crumb mixture over top!.
Chill for several hours or overnight!. Cut into squares to serve!.Www@FoodAQ@Com
Banana Cream Pie Bars
40-50 vanilla wafers (crushed)
5 TBLS!. Butter (melted)
4-5 bananas
1pkg!. instant banana cream pie pudding
1 pkg!. instant vanilla pudding
3 cups milk
1 8oz!. cool-whip
1 cup powdered sugar
1 8oz!. cream cheese
Mix vanilla wafers and butter in a 13x9 casserole dish!.
Press down firmly to make the crust!.
Mix 1/2 of the cool whip and all of the cream cheese and the powdered sugar together,
spread on top of crust (if it is hard to spread, add a little more cool-whip)
Slice bananas on top of cool-whip, cream cheese, powdered sugar layer!.
Mix puddings together with the milk, spread over banana layer!.
top with remaining cool-whip!. RefridgerateWww@FoodAQ@Com
40-50 vanilla wafers (crushed)
5 TBLS!. Butter (melted)
4-5 bananas
1pkg!. instant banana cream pie pudding
1 pkg!. instant vanilla pudding
3 cups milk
1 8oz!. cool-whip
1 cup powdered sugar
1 8oz!. cream cheese
Mix vanilla wafers and butter in a 13x9 casserole dish!.
Press down firmly to make the crust!.
Mix 1/2 of the cool whip and all of the cream cheese and the powdered sugar together,
spread on top of crust (if it is hard to spread, add a little more cool-whip)
Slice bananas on top of cool-whip, cream cheese, powdered sugar layer!.
Mix puddings together with the milk, spread over banana layer!.
top with remaining cool-whip!. RefridgerateWww@FoodAQ@Com
Angel Cake Surprise
"An easy, quick no-bake cake made with angel food cake, fruit, flavored gelatin, and whipped topping!."
PREP TIME 20 Min
READY IN 2 Hrs 20 Min
1 - 9x13 pan
INGREDIENTS:
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
DIRECTIONS:
Break angel food or pound cake into bite size pieces!. Put into a 9x13 inch pan (preferably glass)!. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan!. Drain the peaches and pour the juice over the gelatin in the pan!. Slice bananas on top of gelatin!. Arrange peach slices on top of banana slices!. If desired, add crushed pineapple!. Prepare instant pudding according to instructions on box and spread evenly over fruit!. Spread whipped topping on top of the pudding!. Try to keep the layers separate!.
Refrigerate at least 2 hours before serving!.Www@FoodAQ@Com
"An easy, quick no-bake cake made with angel food cake, fruit, flavored gelatin, and whipped topping!."
PREP TIME 20 Min
READY IN 2 Hrs 20 Min
1 - 9x13 pan
INGREDIENTS:
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
DIRECTIONS:
Break angel food or pound cake into bite size pieces!. Put into a 9x13 inch pan (preferably glass)!. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan!. Drain the peaches and pour the juice over the gelatin in the pan!. Slice bananas on top of gelatin!. Arrange peach slices on top of banana slices!. If desired, add crushed pineapple!. Prepare instant pudding according to instructions on box and spread evenly over fruit!. Spread whipped topping on top of the pudding!. Try to keep the layers separate!.
Refrigerate at least 2 hours before serving!.Www@FoodAQ@Com
A proper Tirimisu is just the best and can be made the day before - no cooking, just serve straight from the fridge - you don't even need anything with it!.
The best recipe is on www!.cookeryclub!.co!.ukWww@FoodAQ@Com
The best recipe is on www!.cookeryclub!.co!.ukWww@FoodAQ@Com
MEGA E-Z PEACH COBBLER
1 pkg!. of yellow cake jiffy mix
1 big can of canned peaches
In a baking pan, evenly pour the baking mix!. Then pour the peaches and juice on top of it!. Bake according to the directions on the jiffy mix box!.Www@FoodAQ@Com
1 pkg!. of yellow cake jiffy mix
1 big can of canned peaches
In a baking pan, evenly pour the baking mix!. Then pour the peaches and juice on top of it!. Bake according to the directions on the jiffy mix box!.Www@FoodAQ@Com
peanut butter-snickers pie
Melt 1 c peanut butter and 1 snicker candy bar in top of double boiler and remove from heat !. add 1 (8oz) tub of cool whip and mix together !. Pour into graham cracker crust and freeze untill firm !. everyone will rave over it !. this is my granny recipe !. good luck !.Www@FoodAQ@Com
Melt 1 c peanut butter and 1 snicker candy bar in top of double boiler and remove from heat !. add 1 (8oz) tub of cool whip and mix together !. Pour into graham cracker crust and freeze untill firm !. everyone will rave over it !. this is my granny recipe !. good luck !.Www@FoodAQ@Com