|Frosty Orange Cups|
1 pkg. (4 serving size) JELL-O Orange Flavor Gelatin
1 cup boiling water
2 cups vanilla ice cream, softened
DISSOLVE gelatin in water. Gradually add ice cream, stirring with wire whisk
until well blended.
SPOON evenly into 4 dessert cups, then refrigerate for 20 minutes or until chilled.
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender
Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
Whip together the cream cheese, vanilla, and sugar. In the center of each strawberry, using a sharp
knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the
filling into each hole. Dip cheesecake end of strawberry into chopped almonds, making sure you
completely cover the cheesecake with the nuts. Lay strawberries in a pretty serving dish. Sprinkle with any leftover nuts around the dish. Chill, and serve.
Submitted by Bren, texasangelwithattitude1971
|Mixed Berry Cobbler|
4 cups assorted berries, such as blackberries, blueberries and raspberries
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. minute Tapioca
1/4 tsp. ground cinnamon
3/4 cup water
1 Tbsp. lemon juice
1-1/2 cups all-purpose baking mix
1/3 cup milk
PREHEAT oven to 375°F. Spoon berries into lightly greased 9-inch square baking dish; set aside. Mix 3/4 cup of the sugar, the tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil over medium-high heat. Pour over berries in baking dish; set aside.
STIR baking mix, remaining 3 Tbsp. sugar and the milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture.
BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.
|Cookies & Cream Freeze|
4 squares BAKER'S Semi-Sweet Baking Chocolate
14 OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch
loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies
evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended.
Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium
bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies.
Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture.
Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto
serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
|Pistachio Bar Dessert|
36 OREO Cookies, finely crushed (3 cups)
6 Tbsp. butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) Pistachio Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup toffee bits
MIX crushed cookies and the butter until well blended. Press firmly onto bottom of
13x9-inch pan. Refrigerate until ready to use.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or
until well blended. Spread 1-1/2 cups of the pudding over crust. Gently stir half of the
whipped topping into remaining pudding; spread over pudding layer in pan. Top with
remaining whipped topping; sprinkle with toffee bits.
REFRIGERATE 4 hours or until set. Cut into 32 bars to serve. Store leftover
bars in refrigerator.
|Fruit and Cookie Dream|
2 containers (6 oz. each) strawberry yogurt (1-1/2 cups total)
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
3/4 cup thawed COOL WHIP Whipped Topping
1 cup each: blueberries, raspberries and sliced fresh strawberries
6 OREO Cookies, chopped
MIX yogurt and dry gelatin mix in medium bowl until well blended.
ADD whipped topping; stir with wire whisk until well blended.
SPOON layers of yogurt mixture, berries and chopped cookies alternately
into each of six dessert dishes. Store leftovers in refrigerator.
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line
with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin.
Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly
touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper
and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again.
Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
|Pumpkin Swirl Cheesecake|
25 ginger snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F
if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans
and butter; press onto bottom and 1 inch up side of pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until
well blended. Add eggs, one at a time, mixing on low speed after each addition just
until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining
1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the
pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter.
Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by
gently shaking the pan. If the cheesecake is done, it will be set except for an
approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife
or metal spatula around rim of pan to loosen cake; cool before removing rim.
Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
How to Prepare Cheesecake in 13x9-inch Pan:
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Prepare cheescake as directed. Bake at 325°F for 45 min.