Sweet and Easy Desserts

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      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

      Filling

      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 13×9-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

      blueberries)

      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

      preparing filling.

      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

      and refrigerate.

      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

      crumbs)

      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

      square pan.

      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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