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Recipes Dessert

CHERRY OAT DESSERT SQUARES

Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake
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ANGEL FOOD DESSERT

Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to s
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DOUBLE CHOCOLATE MINT DESSERT

Beat until smooth. Heat oven 350 degrees. Grease 13x9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill. Pour chocolate toppi
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Chocolate Mint Ice Cream

In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mix
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Chocolate Yogurt Ice

Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.
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Creamy Chocolate Ice

Combine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use.
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RUBY RED DESSERT

Layer ingredients in a 9" square pan in this order: rhubarb, sugar, gelatin, cake mix, water and butter. (Gelatin and cake mix are added dry.) Bake at 350 degrees for 45 to 60 minutes.
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German Chocolate Ice Cream

Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constan
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FANTASTIC SUMMER DESSERT

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese. Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave pl
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DESSERT SQUARES

In mixing bowl, blend butter, brown sugar and vanilla. Stir in egg. Combine flour, baking powder and salt. Add to butter mixture; blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of
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TAG: minutes, chips, chocolate, dough, press, ,

EASY CHERRY CHEESE DESSERT

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes. <
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TAG: cheese, mixture, cherry, ,

Mocha Ice Cream Cake

Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost
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TAG: cream, ,

FROZEN GRASSHOPPER SURPRISE

Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm, remove from pan and wrap in aluminu
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PINA COLADA DESSERT SQUARES

Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut.
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TAG: squares, ,

PUMPKIN DESSERTS

Mix and press in the bottom of an 11 x 13 inch pan, 1 yellow cake mix (reserve 1 cup of this), 1 egg, 1/2 cup melted butter. Mix and pour on top of cake mixture: 1 large can of pumpkin pie mix, 2 eggs and 2/3 cup milk. Mix and crumble on top of pumpkin mix: 1 cup cake mix, 1/4 cup melted butter,
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ICE CREAM KOLACKY

Thaw ice cream, soften butter, cream together. Add sugar and flour gradually. Refrigerate dough overnight. Roll out 1/4 thickness, cut into squares or circles and fill with desired Kolacky filling. Bake at 375 degrees for 15 minutes until brown.
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ORANGE SHERBET

Put all ingredients into ice cream freezer. Freeze until firm.
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BANANA SPLIT DESSERT

Beat on high for 20 minutes the eggs, cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.
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Rich Chocolate Mousse

Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool! Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and
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DELICIOUS COCONUT DESSERT

Crumble cake in a 9"x13"x2" pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.
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Home-made Fudgy Chocolate Ice Cream

Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer.
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SPECTACULAR LAYERED DESSERT

Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1/2 of a lg. container of Cool Whip Spread this over nut and flour crust. 2 sm. pkg. instant pudding Mix with 3 cups cold milk. Spread over
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STRAWBERRY LAYER DESSERT

Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split ca
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EARTHQUAKE DESSERT

Grease 9"x13" pan. Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake
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CHOCOLATE JIFFY DESSERT

Mix cake mix as directed. Bake in greased 9x13 inch cake pan 15 minutes. Cool. Prepare instant pudding as directed. Add cream cheese and beat together. Put on cake and top with Cool Whip. Shred candy bar on top. Refrigerate.
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STARS AND STRIPES DESSERT

Line bottom of 12 x 8-inch baking pan with 8 slices of pound cake. Top with 1 cup strawberry halves and blueberries, then 8 ounces of Cool Whip. Then top with 3 cups strawberry halves and 1/3 cup blueberries, making it look like the flag.
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STRAWBERRY PRETZEL DESSERT

Mix water and Jello til dissolved. Add frozen berries. Pour over cream cheese mixture. Chill. Spread cool whip over top.
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CHOCOLATE ECLAIR DESSERT

Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers and cover with rest of pudding, ending with another layer of graham crackers. Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers.
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COCONUT ALMOND DESSERT

Put oleo in pan and melt in 350 degree oven. Add coconut, almonds, flour, and brown sugar; stir. Place in oven; stir every 10 minutes (save 1/3 cup for top). FILLING: 2 packages vanilla instant pudding and 2 2/3 cup milk; mix well. Add 1 large carton Cool Whip and stir through pudding.
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TAPIOCA JELLO

Combine tapioca, Jello, and drained juice and water. Cook until thick; cool. Add Cool Whip and fruit. Blend and serve.
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STRAWBERRY ANGEL FOOD DESSERT

Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.
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ORANGE AND PINEAPPLE DESSERT

In 2 quart saucepan, mix together gelatin and pudding; add cold water and bring to boil. It will appear clear. Add pineapple, mandarin oranges, and Cool Whip; mix well. Chill for at least 6 to 8 hours or overnight.
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GREEN STUFF

Mix pudding and yogurt together. Add pineapple. Fold in Cool Whip.
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Chocolate Chiffon Pots

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well. Pour into blender, add ice cubes, cover and blend at medium
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LEMON BISK

Mix Jello, sugar, lemon juice and hot water together. Cream the cheese and add the Jello mix together with cream cheese. Get the canned milk ice cold and flaky (put in freezer several hours to get cold). Beat until it stands in a peak, add vanilla and fold Jello mixture to whipped milk. Add a dr
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CANDIED PLANTAINS

Melt oleo in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball, about 30 minutes. Turn frequently. May be served as
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BISQUE GLACE AUX FRAISES

Whip eggs until stiff. Whip cream and fold in vanilla, bourbon and sugar. Fold stiff egg whites into mixture by hand. Pour over strawberries and refreeze. Serves 30 (1 inch) slices. To remove: Place pan upside down and place warm cloth on bottom of pan for a few seconds. Then slice placing straw
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Chocolate Dream Dessert

Blend the tofu in a blender or food processor until creamy. Heat honey in microwave for 90 seconds or until very hot. In a small mixing bowl, pour heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add mixture to tofu in blender or food processor a
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THREE-LAYERED DESSERT

Mix together first layer ingredients and press in bottom of a 10x14 inch pan and bake at 375 degrees for 15 minutes. Cream second layer ingredients together and spread over first layer. Cook pudding. Cool and then pour over second layer. Top with remaining whipped topping and 1/2 cup chopped nut
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THREE-LAYERED DESSERT

Mix together first layer ingredients and press in bottom of a 10x14 inch pan and bake at 375 degrees for 15 minutes. Cream second layer ingredients together and spread over first layer. Cook pudding. Cool and then pour over second layer. Top with remaining whipped topping and 1/2 cup chopped nut
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