Archive for the ‘Desserts & Puddings’ Category

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Easy Quilter Puffs

Monday, August 7th, 2006

Submitted by Carol Burns

I like to serve these to my quilt group because they are versatile. In February when the strawberries are in season, I stuff them with whipped cream and a strawberry slice….other times I stuff them with chicken salad and once I scooped chocolate pudding into them for a nice treat!

1 cup water
1 stick of butter
1 pinch of salt
1 cup of flour
3 eggs

Bring water and butter to a boil over medium heat, add salt and flour. Stir quickly until the mixture forms a ball and remove from the heat. Beat in eggs one at a time.

Drop teaspoons of mixture onto a cookie lined with parchment paper and bake at 425° for 30 minutes. Take them out, cut a slit in the sides and bake for 10 more minutes to dry out. Cool and store in an airtight container or freeze for another day.

Fill with your favorite chicken salad, crab salad, pimento cheese spread, pudding, or just plain whipped cream is good…makes a good treat during quilt meetings and they think you spent all day making them!

Posted in Appetizers & Snacks, Desserts, Desserts & Puddings | No Comments »

Spiced Cranberry Orange Salad

Monday, August 7th, 2006

Submitted by Helen Blood

2 Small or 1 large package orange jello
1 1/2 cup boiling water
1/2 cup cold water
1 T. lemon juice
1/4 tsp. gr. cinnamon
1/8 tsp. gr. cloves
1-16 oz. can whole cranberry sauce
1 can mandarin oranges
1 peeled and diced apple (opt.)
1/2 cup chopped walnuts

Dissolve gelation in hot water. Add cold water, lemon juice, and spices. Chill until slightly thickened. Fold in remaining ingred. 8-10 servings.

Posted in Desserts, Desserts & Puddings, Salads | No Comments »

Cherry Fluff Salad

Monday, August 7th, 2006

Submitted by Amanda Waltz

1 can Cherry Pie Filling
1 14oz can Sweetened Condensed Milk
1 20 can crushed pineapple
1 carton whipped topping
2 cups mini marshmallows
chopped nuts (optional)

Mix all ingredients together in a big bowl. Chill for an hour and enjoy!

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Fast and Simple Jell-O Dessert

Thursday, August 3rd, 2006

Submitted by Charlene Worley

1 regular size container Cool Whip
1 regular size container cottage cheese
1 regular size box of Jell-O gelatin (any flavor)
1 can fruit cocktail or mandarin oranges (optional)

In a bowl, dump Cool Whip, cottage cheese, and Jell-O, mix together, and serve. If being made ahead of time, store in the refrigerator.

Posted in Desserts, Desserts & Puddings, Salads | No Comments »

Light Banana Split Cake

Thursday, August 3rd, 2006

Submitted by Linda

1 box angel food cake
1 20 oz. can crushed pineapple (keep juice)
sliced bananas
frozen strawberries, thawed
Cool Whip (plain or strawberry)

Spray a 13″x9″ glass (not metal) cake pan with cooking spray.

In a large bowl, mix cake mix, and pineapple. Put into dish and cook at 350 degrees for 30-35 minutes. Cool in pan on rack. When cool, slice bananas on top and cover with either strawberry or plain Cool Whip, and refrigerate.

When serving, spoon thawed strawberries with juice over the top and place on a plate with a zig zag design made with Hershey’s chocolate syrup. Sprinkle with nuts, if desired.

Posted in Cakes, Desserts, Desserts & Puddings | 1 Comment »

Dirt Pudding

Thursday, August 3rd, 2006

Phillis Works, White Hall, AR

2/3 pkg. Oreos
1 c. powdered sugar
1/2 cup butter or margarine (1 stick)
9 oz. Cool Whip
8 oz. cream cheese, softened
2 sm. or 1 lg. Instant Vanilla Pudding Mix
3 c. milk

Crush one row Oreos in food processor until they turn to dirt. (No, you do not scrap out the cream filling.) Place in bottom of casserole dish. Blend together powdered sugar, butter, cream cheese until smooth; add Cool Whip. Blend well; set aside. Mix milk and pudding mix; blend according to package directions. Add pudding mixture to cream cheese mixture; blend well. Pour over crushed Oreos. Crush one more row of Oreos. After the pudding mixture has begun to set, only a few minutes, cover with “dirt.”

This is a favorite of my son in law. It is great for a potluck.
Kids love this too. For a party, serve in a clean flower pot and mix in Gummy Worms, stick in a silk flower. Use a flower spade to serve. They love it!

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Ridiculously Easy Cheesecake

Thursday, August 3rd, 2006

Submitted by Laura Robertson

1 can of lemon pie filling
8 oz. cream cheese
graham cracker pie crust

Bake graham cracker crust for about 5 minutes at 350 degrees and let cool. Mix lemon pie filling with softened cream cheese. Pour filling into graham cracker crust.

For a fancier dessert, prepare two crusts and top each with your favorite fruit pie filling or with whipped topping.

Posted in Cakes, Desserts, Desserts & Puddings, Pies | No Comments »

Low Fat Key Lime Pie

Thursday, August 3rd, 2006

Submitted by Merlene, New Hampshire

9 oz. pkg fat free cool whip
1 c. nonfat plain yogurt
1/2 c. key lime juice
1 can fat free condensed milk
1 lime for garnish (optional)
2 c. low fat graham cracker crumbs
1/4 c. sugar twin
1/4 c. Fleischman’s fat free butter-like spread

CRUST
Mix crumbs, sugar twin and butter-like spread. If not to “crust” consistency, you add enough water enough to get this consistency. Pat into bottom of 9″ X 13″ pan or casserole, reserving a little for topping.
PIE
Mix cool whip, yogurt, lime juice and condensed milk. Pour over crust and sprinkle remaining crumbs over top. If desired, top with zest from a lime. Put in freezer, serve directly from freezer. It thaws in minutes.

Posted in Desserts, Desserts & Puddings, Pies | No Comments »

“Addictive” Pretzel Dessert

Thursday, August 3rd, 2006

Robin Ebaugh, Newport News, VA

This recipe is done in stages, so it takes a little while, but it couldn’t be simpler and the results are delicious! Crust

2 c. unsalted pretzels, crushed
3/4 c. melted butter
3 Tbsp sugar

Cream Layer
1 8 oz. package cream cheese
1 c. sugar
1 small container Cool Whip

Berry Layer
1 large package strawberry Jell-O
1 15 oz. can crushed pineapple, juice and all
2 10 oz. packages frozen strawberries
Mix crust ingredients and press into a 9″x13″ pan. Bake at 400 degrees for 7 minutes. Cool completely.

Blend together cream layer. Spread over cooled crust. Refrigerate.

Mix together berry layer ingredients and refrigerate until semi-set. Pour over cream layer. Refrigerate until completely set.

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Jello Fluff Dessert

Thursday, August 3rd, 2006

Submitted by Claire Fitzpatrick

Make Jello of your choice according to package directions. Chill until firm.

1 pkg (4 serving size)JELL-O
vanilla Instant Pudding
1 can (8 oz.) crushed pineapple, drained
2 cups COOL WHIP (thawed)

Cut JELL-O into small cubes.

Combine pudding mix and pineapple in small bowl until well blended. Gently stir in Cool Whip. Stir in JELL-O cubes. Refrigerate 1 hour.

Can be made for diabetics by using sugar free JELL-O and pudding and Lite Cool Whip and pineapple in it’s own juice.

Posted in Desserts, Desserts & Puddings, Miscellaneous | No Comments »

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