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Thread: Sweet and Easy Desserts
08-08-2007, 07:40 AM #1KellyGuest
Sweet and Easy Desserts
Frozen Chocolate "Soufflés"
Prep Time: 10 min
Total Time: 5 hr 10 min
Makes: 8 servings, one "soufflé" each
3 cups milk
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Chocolate
Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping
16 Chocolate Sandwich Cookies, chopped (about 2 cups)
8 maraschino cherries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk
2 min. Gently stir in whipped topping.
SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz.
paper drinking cups. Cover evenly with half of the pudding mixture.
Repeat layers. Cover with foil.
FREEZE 5 hours or until firm. Remove from freezer about 15 min.
before serving. Let stand at room temperature to soften slightly.
Peel away paper to unmold onto dessert plates. Top each with a
cherry. Store leftovers in freezer.
Banana Split Cake
Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings, one piece each
1-1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto
bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on
medium speed until well blended. Spread carefully over crust; top
with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire
whisk 2 min. or until well blended. Gently stir in 1 cup of the
whipped topping; spread over banana layer in pan. Top with remaining
1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours.
Slice remaining 2 bananas just before serving; arrange over dessert.
Store any leftover dessert in refrigerator.
Triple Berry Cheesecake Tart
Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 10 servings
1-1/4 cups finely crushed NILLA Wafers (about 45 wafers)
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping
2 cups mixed berries (raspberries, sliced strawberries and
3/4 cup boiling water
1 pkg. (4-serving size)Brand Lemon Flavor Gelatin
1 cup ice cubes
MIX wafer crumbs and butter in small bowl until well blended. Press
onto bottom and up side of 9-inch tart pan. Place in freezer while
BEAT cream cheese and sugar in large bowl with electric mixer on
medium speed until well blended. Gently stir in whipped topping.
Spoon into crust. Arrange berries over cream cheese filling. Cover
STIR boiling water into dry gelatin mix in medium bowl 2 min. until
completely dissolved. Add ice cubes; stir until ice is completely
melted. Refrigerate about 15 min. or until slightly thickened
(consistency of unbeaten egg whites.) Spoon gelatin over fruit in
pan. Refrigerate 3 hours.
Frozen Lemonade Squares
Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: Makes 9 servings, one square each.
18 squares Low Fat Honey Grahams, finely crushed (about 1-1/4 cups
1/3 cup margarine or butter, melted
1 qt. (4 cups) frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
MIX graham crumbs and margarine. Press firmly onto bottom of 9-inch
BEAT yogurt and lemonade concentrate in large bowl with electric
mixer on medium speed until well blended. Spread over crust.
FREEZE 4 hours or until firm. Cut into squares. Top each square with
a dollop of whipped topping. Garnish with fresh mint sprigs and lemon
slices, if desired. Store leftover dessert in freezer.
Kelly in IL
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