Tiramisu Bowl

Ingredients

• 1 package (8 oz.) cream cheese, softened
• 3 cups cold milk
• 2 package (4 serving size ea.) Vanilla flavor instant pudding and pie filling
• 1 tub (8 oz.) cool whip, thawed, divided
• 58 Nilla wafers
• 1/2 cup strong coffee, cooled, divided
• 2 squares semi sweet baking chocolate, coarsely grated
• 1 cup fresh raspberries

Directions

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of cool whip.

Place 24 of the wafers in 2 and 1/2 qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.

Top with remaining cool whip and fruit. Refrigerate at least 2 hours.

Makes 16 servings.

Note: Don't like coffee? Prepare as directed, substituting chocolate milk for the coffee.

Cream Cheese Clouds

Ingredients

• 16 oz. buttermilk biscuits
• 1/2 cup sugar
• 1 Tbsp. cinnamon
• 8 oz. package cream cheese, cut into 12 cubes
• 1/2 stick butter, melted

Directions

Separate dough into 12 biscuits. Press each into 1/4-inch thickness. Mix sugar and cinnamon in dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cream cheese cube in center of each dough circle, gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up in greased muffin pan. Drizzle with any remaining butter, sprinkle with any remaining cinnamon sugar. Bake at 350 degrees F for 15 minutes or until golden brown.

Makes 1 dozen clouds

PENNSYLVANIA DUTCH DESSERT

2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
3 eggs
1 tsp. almond flavoring

TOPPING:
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla

Mix together in mixmaster, put in greased 9 inch glass pie pan.
Bake at 340 degrees 35 minutes. Let set for 10 minutes then add
topping. Mix topping ingredients in mixmaster and put on top and
bake at 340 degrees for 10 minutes. Cool and refrigerate. May be
served topped with strawberries or raspberries.

Cream Puff Cake Dessert

Method
-------- ------------ --------------------------------
1 package cream cheese -- (8 oz.) softened
1 container frozen non-dairy whipped topping -- (8 oz.) thawed
3 boxes instant vanilla pudding mix -- (4-serving size ea)
1/2 cup butter
1 c. flour
4 c. milk
1 c. water
4 eggs
chocolate syrup

Pour water in saucepan and add butter. Bring to a boil. Add the flour and stir until well mixed. Remove from heat and let cool 2 minutes. Beat in eggs, one at at time, beating well after each addition. Spread mixture into a greased 13X9" pan. Bake at 400°F for 30 to 35 minutes. Let cool completely. Combine pudding mix, cream cheese and milk and mix thoroughly. Pour into cooled crust. Cover with whipped topping and drizzle with chocolate syrup. Keep refrigerated.

Ricotta and Apricot Walnut Crepes
Crepes: 3/4 cup all purpose flour 175 mL 1/2 cup California walnuts, finely chopped 125 mL 1 cup milk 250 mL 3 eggs 3 2 tbsp butter, melted 30 mL 2 tsp sugar 10 mL Pinch salt Pinch Filling: 1-1/2 cups smooth ricotta 375 mL 1/2 cup apricot preserves 125 mL 1 egg 1 1/4 tsp cinnamon 1 mL Pinch nutmeg Pinch 2 tbsp butter, divided 25 mL Garnish: 1 cup whipped cream 250 mL 1/2 cup California walnuts, finely chopped 125 mL 1/4 tsp cinnamon 1 mL
In a blender or food processor, combine flour, walnuts, milk, eggs, butter, sugar and salt. Process until smooth. Pour into a measuring cup, cover and let stand at room temperature for at least 30 minutes or refrigerate for up to 2 days. In bowl, stir together ricotta, apricot preserves, egg, cinnamon and nutmeg until well combined. Set aside. In crepe pan or skillet with shallow sides, melt ½ tsp (2 mL) butter over medium heat. Pour 3 tablespoons (45 mL) of the batter into the pan, tilting to form a thin even layer over the bottom of the pan. Cook until the top is dry and set and the underside is golden, about 3 minutes. Remove the crepe to a piece of waxed paper. Repeat with remaining butter and batter, stacking the crepes between sheets of waxed paper. Let cool slightly before filling, or let cool completely and freeze for up to 1 month. Thaw at room temperature before filling. Spoon 1/4 cup (50 mL) of the filling into the centre of the uncooked side of the crepe. Fold the sides over the filling and fold in ends to make a rectangular shape. Repeat with remaining crepes. In skillet, melt butter over medium heat. Add crepes, seam side down, and cook until golden brown on both sides, about 8 minutes. Serve immediately with whipped cream, chopped walnuts and a sprinkle of cinnamon. Makes 8 crepes/4 servings.

Cheesecake in a Glass

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  cream cheese -- (8 ounces) softened
     3/4           cup  confectioners' sugar
     1/2           cup  sour cream
     1/2      teaspoon  vanilla extract
     1/2           cup  heavy cream -- whipped
  1                cup  graham cracker crumbs
     1/4           cup  butter -- (1/2 stick) melted
     1/4           cup  granulated sugar
  2              pints  fresh blueberries -- rinsed and patted dry

In a medium bowl, combine the cream cheese, confectioners' sugar, sour
cream, and vanilla, beat until smooth. Fold the whipped cream into the cream
cheese mixture until well combined.

In a small bowl, combine the graham cracker crumbs, melted butter, and
granulated sugar, mix well. Distribute half of the crumb mixture evenly over
the bottom of 6 to 8 parfait glasses or dessert dishes. Layer half of the
blueberries over the crumbs, then half of the cream cheese mixture over the
blueberries. Repeat the layers and serve immediately, or cover and chill
until ready to serve.