|Baked Apple Custard Cups |
4 NILLA Wafers
2/3 cup finely shredded apples
2 Tbsp. pecan pieces
4 Tbsp. cream cheese, softened
2 Tbsp. sour cream
2 Tbsp. sugar
1/2 cup milk
1/2 tsp. ground cinnamon
4 Tbsp. thawed whipped topping
PREHEAT oven to 325°F. Spray four 6-oz. custard cups with cooking spray. Place 1 wafer in each cup.
Combine apples and pecans; spoon evenly over wafers in cups. Set aside.
BEAT cream cheese, sour cream and sugar in small bowl until well blended. Add egg, milk and
cinnamon; mix well. Pour evenly over apple mixture in cups. Place cups on baking sheet.
BAKE 20 to 25 min. or until center of each dessert is set. Cool slightly. Top each dessert with a
dollop of the whipped topping just before serving.
|Irish Potato Candy |
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon
In a medium bowl, beat the butter and cream cheese together until smooth.
Add the vanilla and confectioners' sugar; beat until smooth. Using your hands
if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the
cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in
cinnamon again for darker color.
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1/2 cup margarine, softened
1 pound confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix
until blended, then stir in the carrots and nuts. Divide the batter evenly between the two
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should
come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream together the
butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill
and frost the cooled cake layers.
|Minty Lime Freeze|
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 Tbsp. lime zest
1/4 cup fresh lime juice
1 tub (8 oz.) Whipped Topping, thawed
1 Tbsp. chopped fresh mint
1-1/2 cups finely crushed pretzels
6 Tbsp. butter or margarine, melted
LINE 9-inch round pan with plastic wrap, with ends extending over side of pan.
Beat cream cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin
mix, zest and juice; mix well.
WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs,
remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with
ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and
plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly
before cutting to serve.
|Warm Toasted Marshmallow S'more Bars|
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs.
Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust.
Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly
over crust. Set oven control to broil. Sprinkle marshmallows over melted chocolate.
Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted.
(Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows
by 4 rows. Serve warm. Store any remaining bars tightly covered.
|Layered Island Dip|
1 pkg. (8 oz.) cream cheese, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed whipped topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped macadamias
1/2 cup coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
BEAT 4 oz. cream cheese, pineapple and 1 cup whipped topping with whisk until well
blended; spread onto bottom of pie plate. Mix remaining cream cheese, lime zest and
powdered sugar; spread over pineapple layer.
MIX remaining whipped topping and rum; spread over lime layer. Refrigerate for 1 hr.
before serving. Top with nuts, coconut, kiwi and mint.
SERVE with NILLA Wafers.
Substitute: Substitute 1 tsp. rum extract for the rum.
|Easy Banana Pudding Parfaits|
12 Vanilla Wafers, divided
1/4 cup thawed Whipped Topping, divided
1 small banana, cut into 10 slices, divided
2 Vanilla Pudding Snacks
CRUSH 10 wafers to form coarse crumbs. Divide half the wafer crumbs
between 2 parfait glasses or dessert dishes; top each with 1 Tbsp. whipped
topping, 2 banana slices and half of 1 pudding snack. Repeat layers of
crumbs, bananas and pudding.
REFRIGERATE 15 min. Meanwhile, wrap reserved banana slices tightly in
plastic wrap; refrigerate until ready to use.
TOP parfaits with remaining whipped topping, wafers and banana slices
just before serving.
|Graveyard Gelatin Dessert |
35 FAMOUS Chocolate Wafers, finely crushed (about 1-3/4 cups), divided
1/4 cup sugar
5 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4 serving size each) JELL-O Orange Flavor Gelatin
1/2 cup cold water
3 CAMEO Creme Sandwich Cookies
decorating icings or gels
10 candy corn
3 pumpkin candies
MIX 1-1/2 cups of the wafer crumbs, sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan.
Refrigerate until ready to use.
BEAT cream cheese in medium bowl until well blended. Gently stir in 1/2 of the whipped topping.
Spread evenly over crust.
STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes
to cold water to measure 1-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice.
Spoon slightly thickened gelatin over cream cheese layer.
REFRIGERATE 3 hours or until firm.
SPREAD remaining whipped topping over gelatin just before serving. Sprinkle remaining 1/4 cup wafer crumbs
over whipped topping. Decorate sandwich cookies with icings to make "tombstones." Stand tombstones on top of
dessert with candies to resemble a graveyard. Cut into 15 squares. Store leftover dessert in refrigerator.