CHERRY DESSERT | CREAMY RASPBERRY DESSERT |
PUMPKIN ROLL | BAKED CRANBERRY PUDDING
|
SOUR CREAM APPLE PIE | CHOCOLATE ECLAIR DESSERT RECIPE
| BANANA CREAM PIE
CHERRY DESSERT
Makes 12 servings
Ingredients:
 2 cups graham cracker crumbs
One fourth cup butter, melted
One third cup chopped pecans
2 cups heavy whipping cream
1 tsp. vanilla
Half cup powdered sugar
2 cups miniature marshmallows
16 oz. can cherry pie filling
Preparation:
In large bowl, combine graham cracker crumbs, melted butter, and pecans and mix well. Press two-third in bottom of a pan. Set aside. In another large bowl, combine cream, vanilla, and powdered sugar and beat until thickened.
Fold in marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with reserved crumb mixture. Cover and chill for 4-5 hours before serving.
go to top |
CREAMY RASPBERRY DESSERT
Makes 16 servings
Ingredients:
One and half cups crushed pretzels
One fourth cup sugar
half cup butter, melted
12 oz. can sweetened condensed milk
half cup water
3 oz. pkg. instant vanilla pudding mix
2 cups frozen whipped topping, thawed
21 oz. can raspberry pie filling
Preparation:
Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13x9" pan and set aside.
Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire
whisk or eggbeater.
Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust.
Refrigerate until firm, about 1-2 hours.
Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator.
go to top |
PUMPKIN ROLL
Ingredients:
100% would make this again
Review this recipe
Read reviews
Send to a friend
print recipe
For the cake:
3 eggs
1 cup sugar
Two third cup pumpkin
1 teaspoon lemon juice
Three fourth cup all-purpose flour
1 teaspoon baking powder
half teaspoon salt
half teaspoon nutmeg
1 half teaspoon cinnamon
half cup chopped pecans
Preparation:
For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
half teaspon vanilla extract
Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl,
mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well
blended. Line a 10 half" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the
cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center
comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet
onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the
cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese,
margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice
for serving. go to top |
BAKED CRANBERRY PUDDING
Ingredients:
1 cup packed brown sugar
2 eggs, separated
half cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
half teaspoon ground nutmeg
1and half cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
half teaspoon cream of tartar, divided
One eighth teaspoon salt
3 cups coarsely chopped fresh cranberries
One fourth cup butter or margarine, melted
Topping :
1 and half cups sugar
half cup orange juice
2 and half cups whole cranberries
Preparation:
In a bowl, combine brown sugar and egg yolks, then add whipping cream, vanilla, cinnamon and nutmeg; set aside.
In a large bowl, combine flour, orange peel, baking powder, quarter teaspoon cream of tartar and salt. Add
chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. Beat egg whites until
foamy. Add the remaining cream of tartar. Fold into batter. Pour into a greased pan. Bake at 350 degrees F for
45 to 50 minutes.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar
dissolves. Reduce heat; add cranberries and simmer for 6 to 8 minutes or until berries begin to burst. Remove
from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spread warm cranberry sauce over top. Return
to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or
overnight. Before serving, reheat at 350 degrees F for 10 minutes.
go to top |
SOUR CREAM APPLE PIE
Ingredients:
2 eggs
1 cup sour cream
1 cup sugar
6 tablespoons all-purpose flour, divided
1 teaspoon vanilla extract
One fourth teaspoon salt
3 cups chopped, peeled baking apples
1 (9 inch) unbaked pie shell
3 tablespoons cold butter or margarine
One fourth cup packed brown sugar
Preparation:
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Stir in
apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes.
Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of
pie. Return to oven for 20 to 25 minutes. Cool completely on a wire rack. Refrigerate before serving.
go to top |
CHOCOLATE ECLAIR DESSERT RECIPE
Ingredients:
2 individual packages graham crackers
2 packages instant vanilla pudding mix
3 cups milk
1 container frozen whipped topping, thawed
1 package prepared chocolate frosting
Preparation:
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
go to top |
BANANA CREAM PIE
Ingredients:
1 package cook and serve sugar-free vanilla pudding mix
1 cup skim milk
2 medium bananas, sliced
1 9 inch graham cracker pie crust (Regular or Reduced Fat Crust)
1 container Cool Whip or any frozen light whipped topping, thawed
Preparation:
Combine the Pudding Mix and Milk in a medium saucepan.
Cook over medium heat until thickened, while stirring constantly. Remove from the heat, cover the top of the Pudding with wax paper, and let it cool.
Take the pie crust and place sliced Bananas on the bottom of crust. Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix.
Spoon the Pudding Mixture evenly over the Bananas. Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell.
Cover and chill for at least 4 hours, or until ready to serve. Garnish as you desire.
go to top |
| |
| Back to Recipe Index |
|
|
|
|
