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Shared Recipes by Recipe Box Members (page 5285)
STRAWBERRY AND LEMON TRIFLE - Sak\'s 5th Avenue
Syrup 1/2 cup sugar 1/2 cup fresh lemon juice Pudding 2 (3 1/3 oz) pkg lemon pudding mix or lemon mousse mix Fruit 2 1/2 pints fresh strawberry 1/3 cup granulated sugar 1/4 cup water
by sgre52160
added 2008-04-17
added 2008-04-17
Syrup 1/2 cup sugar 1/2 cup fresh lemon juice Pudding 2 (3 1/3 oz) pkg lemon pudding mix or lemon mousse mix Fruit 2 1/2 pints fresh strawberry 1/3 cup granulated sugar 1/4 cup water
STRAWBERRIES AND CREAM DESSERT SQUARES
1 pouch sugar cookie mix 1/2 cup butter, softened 1 egg Filling 1 cup white vanilla baking chips 1 (8 oz) pkg cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2
by sgre52160
added 2008-04-17
added 2008-04-17
1 pouch sugar cookie mix 1/2 cup butter, softened 1 egg Filling 1 cup white vanilla baking chips 1 (8 oz) pkg cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2
RASPBERRY DESSERT SQUARES
Crust 8 1/2 oz. pkg chocolate cookie wafers, crushed reserving 2 tsp for garnish 1/2 cup butter, melted Filling 2 (10 oz.) pkg frozen raspberries, drained, reserving liquid 2 tbsp
by sgre52160
added 2008-04-17
added 2008-04-17
Crust 8 1/2 oz. pkg chocolate cookie wafers, crushed reserving 2 tsp for garnish 1/2 cup butter, melted Filling 2 (10 oz.) pkg frozen raspberries, drained, reserving liquid 2 tbsp
PEANUT BUTTER DELIGHT
1/2 gallon vanilla ice cream 8 oz whipped cream 3 oz honey roasted peanuts Caramel and fudge, to taste Crust 5 cups rice krispies or crushed cheerios 2 cups peanut butter 1 cup
by sgre52160
added 2008-04-17
added 2008-04-17
1/2 gallon vanilla ice cream 8 oz whipped cream 3 oz honey roasted peanuts Caramel and fudge, to taste Crust 5 cups rice krispies or crushed cheerios 2 cups peanut butter 1 cup
PEACH-APRICOT COBBLER
1/2 cup sugar 2 tbsp cornstarch 1 (1lb 13 oz) can sliced peaches, drained, juice reserved 1 (10 1/2 oz) can apricots 1 tbsp butter 1/2 tsp cinnamon 1/4 tsp nutmeg Crust 1/2 cup flour 1/2
by sgre52160
added 2008-04-17
added 2008-04-17
1/2 cup sugar 2 tbsp cornstarch 1 (1lb 13 oz) can sliced peaches, drained, juice reserved 1 (10 1/2 oz) can apricots 1 tbsp butter 1/2 tsp cinnamon 1/4 tsp nutmeg Crust 1/2 cup flour 1/2
MOCHA MACAROON TORTE
Crust and Filling 1 roll refrigerated chocolate chunk cookies 1 (8 oz) pkg cream cheese, softened 1 egg 1/2 cup coconut 1/4 cup sugar 2 tbsp brewed coffee 1 tsp vanilla 1/3 cup
by sgre52160
added 2008-04-17
added 2008-04-17
Crust and Filling 1 roll refrigerated chocolate chunk cookies 1 (8 oz) pkg cream cheese, softened 1 egg 1/2 cup coconut 1/4 cup sugar 2 tbsp brewed coffee 1 tsp vanilla 1/3 cup
MINT CHOCOLATE MOUSSE TARTS
1 1/2 cups miniature marshmallows 1/3 cup milk 6 to 8 drops red liquid food coloring (optional) 36 HERSHEY'S KISSES Mint Chocolates, unwrapped 1 cup whipping cream 1 (4 oz) pkg ready-made
by sgre52160
added 2008-04-17
added 2008-04-17
1 1/2 cups miniature marshmallows 1/3 cup milk 6 to 8 drops red liquid food coloring (optional) 36 HERSHEY'S KISSES Mint Chocolates, unwrapped 1 cup whipping cream 1 (4 oz) pkg ready-made
MINI BUTTERFINGER ICEBOX CAKE
1 1/3 cups whipped topping, divided use 1/2 of a regular size Butterfinger bars, crushed (little over an ouce) of course you can use more 2 tsp peanut butter 1/8 tsp butter extract 1/8 tsp
by sgre52160
added 2008-04-17
added 2008-04-17
1 1/3 cups whipped topping, divided use 1/2 of a regular size Butterfinger bars, crushed (little over an ouce) of course you can use more 2 tsp peanut butter 1/8 tsp butter extract 1/8 tsp
HOT CARAMELED APPLES WITH PIE CRUST DIPPERS
Refrigerated pastry for double crust 9 inch pie, rolled to 1/8 inch thickness 1/2 cup cinnamon-sugar 3 (12 oz) pkgs STOUFFER'S frozen Harvest Apples, prepared according to package directions,
by sgre52160
added 2008-04-17
added 2008-04-17
Refrigerated pastry for double crust 9 inch pie, rolled to 1/8 inch thickness 1/2 cup cinnamon-sugar 3 (12 oz) pkgs STOUFFER'S frozen Harvest Apples, prepared according to package directions,
GOOEY CHOCOLATE-CARAMEL FANTASY
1/3 cup butter, melted 2 cups chocolate wafer crumbs (about 38 wafers) 30 vanilla caramels 1/2 cup caramel ice cream topping 2 cups chopped pecans 1/4 cup whipping cream 3/4 cup
by sgre52160
added 2008-04-17
added 2008-04-17
1/3 cup butter, melted 2 cups chocolate wafer crumbs (about 38 wafers) 30 vanilla caramels 1/2 cup caramel ice cream topping 2 cups chopped pecans 1/4 cup whipping cream 3/4 cup
FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE
1 (10 3/4 oz) frozen pound cake, thawed 3/4 cup heavy whipping cream 1 3/4 cups milk chocolate morsels 4 cups (1 quart) coffee ice cream, softened 1 cup frozen whipped topping, thawed 1 3/4
by sgre52160
added 2008-04-17
added 2008-04-17
1 (10 3/4 oz) frozen pound cake, thawed 3/4 cup heavy whipping cream 1 3/4 cups milk chocolate morsels 4 cups (1 quart) coffee ice cream, softened 1 cup frozen whipped topping, thawed 1 3/4
DOUBLE DECADENT BROWNIE TORTE WITH CHOCOLATE GLAZE
1/2 cup butter 1/2 cup light corn syrup 1 cup semi-sweet chocolate chips 1/2 cup sugar 3 eggs 1 tsp vanilla 1 cup flour 1 cup chopped walnuts or pecans Chocolate Glaze 1/2 cup
by sgre52160
added 2008-04-17
added 2008-04-17
1/2 cup butter 1/2 cup light corn syrup 1 cup semi-sweet chocolate chips 1/2 cup sugar 3 eggs 1 tsp vanilla 1 cup flour 1 cup chopped walnuts or pecans Chocolate Glaze 1/2 cup