Archive for the ‘desserts’ Category

JELL-O Strawberry Parfaits

1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 cups ice cubes
1 cup fresh strawberries

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice.

Lean 4 parfait glasses, at an angle, against sides of muffin pan cups. Reserve 4 strawberries for garnish. Slice remaining berries; stir into gelatin. Spoon into tilted glasses. Refrigerate 2 hours or until gelatin is firm.

Top with COOL WHIP and reserved berries before serving.

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Orange Chiffon Pie

1 envelope unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 egg yolks, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Oranges slices
Fresh mint, optional

In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and peel. Chill until partially set.

Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired. Yield: 6-8 servings.

Recipe found here: Orange Chiffon Pie

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Fruit-Filled Cupcakes

1 package strawberry cake mix (regular size)
2 cups (16 ounces) sour cream
2 large eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter.

Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired. Yield: about 2 dozen.

Recipe found here: Fruit-Filled Cupcakes

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Rainbow Chip Dump Cake

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk SAVE
1 box Betty Crocker™ SuperMoist™ party rainbow chip cake mix
1 container (16 oz) Betty Crocker™ Rich & Creamy rainbow chip frosting
1 1/2 cups crushed Oreo™ Golden crème sandwich cookies birthday cake flavor (about 12 cookies)
1 tablespoon multicolored sprinkles or jimmies, if desired

1 Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2 In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix until well mixed. Spread batter evenly in bottom of pan (mixture will be thick.)

3 Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour.

4 Frost cake with frosting. Sprinkle with crushed cookies and sprinkles.

Recipe found here: Rainbow Chip Dump Cake

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Angel Macaroons

1 package (16 ounces) angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups sweetened shredded coconut

In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut.

Drop by rounded teaspoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Remove paper with cookies to wire racks to cool. Yield: 5 dozen.

Recipe found here: Angel Macaroons

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Inspired by Little Debbie Oatmeal Creme Pies

3/4 cup butter, softened
2 large eggs
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting

Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.

Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter.
Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.

Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving. Yield: 1-1/2 dozen.

Recipe found here: Inspired by Little Debbie Oatmeal Creme Pies

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White Chocolate Cheesecake Cookie Lasagna

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 package (8 oz) cream cheese, softened
4 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
1 tablespoon Betty Crocker™ white candy sprinkles

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.

2 In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.

3 In ungreased 13×9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

Recipe found here: White Chocolate Cheesecake Cookie Lasagna

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