Desserts - all but cakes & pies

[michiganmom116]

Page 1:

• Suet Pudding
• Pineapple Fluff
• Zucchini Crisp
• Frozen Cappuccino Dessert
• Lemon Tiramisu dessert
• Lemon Curd
• Jello Fluff Dessert
• Coconut Mango Cheesecake
• Lemon Meringue Torte
• Apple Squares

Page 2:

• Turtle squares
• Pretzel Jello
• Cappuccino Pudding
• Chocolate Chip Cheesecake bars
• Apple Dumpling
• Blueberry Dessert
• Raisin Rice Pudding
• Chocolate Fudge Pudding
• Chocolate Swirl Delight
• Mint Chocolate Chip Ice Cream

Page 3:

• Honey Pecan Ice Cream
• Speedy Little Devils
• Grasshopper Torte
  

[sassymomntx1961]

Quoting michiganmom116:

Frozen Cappuccino Dessert

* 1 (13 ounce) box whole graham crackers (may not use all)
* 16 ounces cream cheese, softened
* 3 1/2 cups cold milk
* 3 (3 1/2 ounce) packages instant chocolate pudding mix
* 1 - 2 tablespoon instant coffee, to taste
* 1/4 teaspoon ground cinnamon
* 8 ounces whipped topping, thawed
* chocolate sprinkles or grated semisweet chocolate bars

Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk. Add remaining milk, pudding mixes, instant coffee and cinnamon. Beat until well blended, about 1 - 2 minutes. Stir in 1/2 whipped topping. Spread 1/2 mixture over grahams. Repeat layers of grahams & pudding. Cover with remaining whipped topping, garnish with sprinkles and freeze 3 hrs until firm.

This sounds interesting.Do you use reg instant coffee or flavered kind?I like the jello fluff also.

[sassymomntx1961]

Quoting michiganmom116:

Chocolate Fudge pudding

• 1 cup sugar
• 1/2 cup baking cocoa
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 cups milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• M&M's, optional

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Sprinkle with M&M's if desired. Yield: 6-8 servings.

Your making me gain weight just reading these recipies lol

[michiganmom116]

Honey Pecan ‘Ice Cream’

Posted By thingsmybellylikes On March 22, 2012 @ 11:55 am In All Recipes,Dessert

Cooking Time: 12 hours

Serves: 4

Ingredients and Cooking Steps

• 2 large eggs
• 4 egg yolks
• 4 tbsps honey
• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 
  
• 
  
• 
  
• 
  

Whip the heavy cream until it is thick and frothy (you don’t need an electric whisk, handheld will do fine. Just beat vigorously for about 5 minutes). Set aside.
Whisk together the eggs, egg yolk, honey and vanilla extract in a large bowl til it is a slick, yellow liquid.
Fold the egg yolks into the whipped cream. Add the pecans.
Pour the liquid into four individual ramekins (or one big bowl if it’s all for you, which is totally acceptable – I don’t know what kind of day you’ve had). Put in the freezer overnight. I’m talking a good 12 hour stretch because this bad boy takes a while to freeze. Gravity being what it is, those pecans are going to want to settle at the bottom so, a few hours into the freezing, you might want to remove it from the freezer and stir it up before returning and letting it solidify further.
To serve cut into chunks and drizzle with cocoa powder, more honey or toasted pecans. Go crazy and make a whole damn sundae!

---

Article printed from Fast Paleo: http://fastpaleo.com

URL to article: http://fastpaleo.com/honey-pecan-ice-cream/

[michiganmom116]

I used the regular coffee, but I think it would taste great if you could find instant flavored coffees!

Quoting sassymomntx1961:

Quoting michiganmom116:

Frozen Cappuccino Dessert

* 1 (13 ounce) box whole graham crackers (may not use all)
* 16 ounces cream cheese, softened
* 3 1/2 cups cold milk
* 3 (3 1/2 ounce) packages instant chocolate pudding mix
* 1 - 2 tablespoon instant coffee, to taste
* 1/4 teaspoon ground cinnamon
* 8 ounces whipped topping, thawed
* chocolate sprinkles or grated semisweet chocolate bars

Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk. Add remaining milk, pudding mixes, instant coffee and cinnamon. Beat until well blended, about 1 - 2 minutes. Stir in 1/2 whipped topping. Spread 1/2 mixture over grahams. Repeat layers of grahams & pudding. Cover with remaining whipped topping, garnish with sprinkles and freeze 3 hrs until firm.

This sounds interesting.Do you use reg instant coffee or flavered kind?I like the jello fluff also.

[michiganmom116]

Speedy Little Devils

1 18 oz. devils food cake mix

1 stick (1/2 c.) melted butter or margarine

3/4 c. creamy peanut butter

7 oz. jar marshmallow creme

Combine melted butter and dry cake mix.  Reserve 1 1/2 c. of this mixture for top crust.  Pat remaining crumb mixture into ungreased 9 x 13 pan.  Top bottom layer with combined peanut butter and marshmallow cream (very thick and sticky, you may have to use your fingers) and spread evenly.  Crumble remaining mixture over that.  Bake 28 - 30 minutes at 350°.

[michiganmom116]

from Pampered Chef

Grasshopper Torte

• 15 creme-filled chocolate sandwich cookies, finely chopped
• 3 Tbsp. butter, melted
• 7 oz. jar marshmallow creme
• 1 Tbsp. milk
• 3 c. softened frozen vanilla yogurt
• 8 oz. Cool Whip
• 1/2 tsp. peppermint extract
• 8 drops green food coloring
• Additional chopped creme-filled chocolate sandwich cookies

Place cookies in small bowl; add melted butter and mix well.  Press crumb mixture onto bottom of 8 or 9 inch springform pan.  Refrigerate while preparing filling.

Combine marshmallow creme and milk in larger bowl.  Whisk smooth.  Add frozen yogurt; whisk until well blended.  Fold in Cool Whip, peppermint extract and food coloring.  Pour over prepared crust.  Cover and freeze until firm, 8 hours or overnight.  Garnish with additional chopped cookies before serving.

[michiganmom116]

Butternut Squash Crisp

Serves about 8

For the filling:
3 large eggs
3 cups cooked butternut squash, mashed
1-1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter, at room temperature

For the topping:
1/4 cup butter
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped pecans Pre-heat oven to 400 F and grease a 9 x 13 x 2" baking dish.

In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes. Meanwhile, prepare the topping by mixing well all of the topping ingredients. Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping crisps.

[michiganmom116]

This sounds so good to me!

Gingerbread Pumpkin Trifle

• 1 gingerbread cake (9 x 13 size) - can be made from a box mix or from scratch
• 2 8 oz. pkg. cream cheese, softened
• 2 15 oz. cans pumpkin
• 2/3 c. packed brown sugar
• 2 Tbsp. ground cinnamon
• 2 tsp. vanilla
• 16 oz. or 4 cups whipped topping/whipped cream
• chopped walnuts or pecans, optional
  

Break up the gingerbread cake into chunks.  Set aside.

Whip the cream cheese until smooth.  Add pumpkin, brown sugar, cinnamon, and vanilla and beat well.

In a trifle bowl or large glass salad bowl, layer the gingerbread, pumpkin mixture, whipped cream....repeat twice more for a total of 3 tiers of 3 layers each.  Can garnish with chopped walnuts or pecans.

[michiganmom116]

Layered Mocha Cheesecake

In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin

16 ServingsPrep: 30 min. Bake: 55 min. + chilling

Ingredients

• 1-1/2 cups Oreo cookie crumbs
• 1/4 cup butter, melted
• FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions

• Place greased 9-in. springform pan on a double thickness of
• heavy-duty foil (about 18 in. square). Securely wrap foil around
• pan.
• 
  
• In a small bowl, mix cookie crumbs and butter; press onto the bottom
• of prepared pan. In another bowl, mix the coffee granules, hot water
• and cinnamon; set aside.
• 
  

© Taste of Home 2012

2 of 2

Layered Mocha Cheesecake (continued)

Directions (continued)

• In a large bowl, beat the cream cheese, sugar, flour and vanilla
• until smooth. Add eggs; beat on low speed just until combined.
• 
  
• Divide batter in half. Stir melted chocolate into one portion; pour
• over crust. Stir coffee mixture into the remaining batter; spoon
• over chocolate layer. Place springform pan in a large baking pan;
• add 1 in. of hot water to larger pan.
• 
  
• Bake at 325° for 60-65 minutes or until center is just set and
• top appears dull. Remove springform pan from water bath; remove
• foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides
• from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
• 
  
• Remove rim from pan. For glaze, in a microwave, melt chocolate chips
• and butter; stir until smooth. Spread over cheesecake. Top with
• coffee beans if desired. Yield: 16 servings.
• 
  

Nutrition Facts: 1 slice equals 535 calories, 37 g fat (21 g saturated fat), 128 mg cholesterol, 295 mg sodium, 48 g carbohydrate, 2 g fiber, 8 g protein.

© Taste of Home 2012