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| | From:  Genie· (Original Message) | Sent: 10/6/2007 3:15 PM |
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| | | From: Genie· | Sent: 9/25/2008 3:53 AM |
GRAHAM CRACKER CHERRY PUDDING | | | 20 graham crackers
1/4 c. butter
1/2 c. chopped nuts
2 tbsp. sugar
1 can cherry pie filling Line a Dutch oven with foil. Combine graham crackers, butter, nuts and sugar. Butter the foil. Sprinkle 2/3 of graham cracker mixture on bottom. Cover with cherry pie filling. Sprinkle remaining graham cracker mixture over top. Cover and bake. | | |
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| | | From: Genie· | Sent: 9/25/2008 4:02 AM |
| GRAHAM CRACKER TORTE (NO BAKE) | | | Grease 9x13 inch pan. Cook 2 large boxes of chocolate fudge pudding. Line crackers in pan, one layer at a time (four layers). Pour fudge pudding on each layer of crackers, approximately 1 1/2 boxes. End with top layer of crackers and top with Cool Whip. Chill approximately 4 hours, cut and serve. Very good! | | |
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| | | From: Genie· | Sent: 10/1/2008 3:15 AM |
Mocha Pudding Parfaits
1 1/2 cups cold fat free milk
1 tablespoon Maxwell House instant coffee
1 4 serving size package JELL-O Chocolate Flavor Fat Free Sugar Free Instant
Reduced Calorie Pudding and Pie Filling
1 8 ounce tub Cool Whip Free Whipped Topping, thawed, divided
6 reduced fat chocolate wafer cookies
Pour cold milk and instant coffee into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping. Spoon 1/2 of the pudding mixture evenly into 6 dessert dishes. Sprinkle with chopped cookies. Top with 1/2 of the remaining whipped topping; cover with remaining pudding mixture. Top each serving with spoonful of remaining whipped topping. Refrigerate until ready to serve.
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| | | From: Genie· | Sent: 10/4/2008 3:25 PM |
Rhubarb Cake Dessert
This is such an easy & delicious rhubarb cake. 8 cups cut up rhubarb, spread evenly in a 9x13" pan. 1 1/2 cups sugar sprinkled evenly over the rhubarb. 1 6oz. package of dry strawberry jello, sprinkled over the rhubarb (after the sugar has been sprinkled) 1 package dry yellow or white cake mix, sprinkled over the jello. Drizzle 2/3 cups of melted butter over the top. Bake 40 minutes at 375 degrees. Serve warm (or cold is ok, too) with a big scoop of vanilla ice cream. | |
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| | | From: Genie· | Sent: 10/4/2008 3:58 PM |
Black Raspberry Ice Cream Dessert
1 3 ounce package black raspberry Jello
1 cup boiling water
3/4 cup cold water*
1/4 cup sherry wine*
1 pint vanilla ice cream
Dissolve gelatin in boiling water. Add cold water and wine. Add ice cream, by spoonfuls, stirring until melted. Chill until slightly thickened; then stir and spoon into dessert dishes. Chill about 1 hour. Makes 3 1/2 cups or 7 servings.
* Or increase cold water to 1 cup and omit the wine
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| | | From: Genie· | Sent: 10/4/2008 4:01 PM |
Blue's Creamy Blue Jigglers
2 1/2 cups boiling water
2 packages 8 ounce blue Jello
1 cup cold milk
1 4 serving size package vanilla instant pudding
Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into Jello. Stir with wire whisk until well blended. Pour into 13 x 9 inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin or cut into 1 inch squares.
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| | | From: Genie· | Sent: 10/10/2008 2:13 AM |
Stuffed Baked Apples
6 apples
1/2 cup dates
2 tbsps. melted butter or margarine
1 cup honey
1/4 cup water Cut up dates, add melted butter and 1/2 cup honey. Mix well and set aside. Trim off top of 6 apples, remove core and stuff with the date mixture. Place in baking dish and drizzle 1 tbsp. honey over each apple. Pour 1/4 cup water into bottom of baking dish. Bake at 350-400° until apples are tender (about 40 minutes). Serve with honey sauce. | |
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| | | From: Genie· | Sent: 10/11/2008 4:48 AM |
Sauteed Apple Slices with Apricot Sauce
3 ounce dried apricots
3 large York apples, cored, peeled and cut into sixteenths
2 16 ounce cans apricot halves, drained
1 teaspoon vanilla
1/3 cup water
1/3 cup sugar
For apricot sauce: Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well, consistency should be thick but flowing; add remaining water if necessary. Transfer to container. Cover tightly and chill until 15 minutes before serving time. For apples: Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on it. Serve immediately. 8 servings.
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| | | From: Genie· | Sent: 10/14/2008 3:59 AM |
Double Orange Delight
1/2 cup plain nonfat yogurt
1 tablespoon frozen, partially thawed orange juice concentrate
2 large oranges, peeled and sectioned
2 tablespoons semisweet chocolate chips
1 teaspoon shortening
Mix yogurt and orange juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange orange sections on yogurt mixture. Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Carefully drizzle chocolate in thin lines over oranges. 4 servings.
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| | | From: Genie· | Sent: 10/14/2008 4:18 AM |
BOSTON CREAM PIE Make a chocolate cake in a 9 x 13 x 2 pan. Remove from oven. Mix up one large package of instant vanilla pudding.
Just stir the pudding enough to mix it, not beat it into setting. With a wooden spoon handle, poke holes all over the hot cake, then pour the pudding over the cake. Then drizzle Hershey's chocolate syrup over the pudding. Chill. It really is awesome!!!!! | |
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