CREAMY JELLO COOKIE DESSERT

Ingredients:

1 (15.25 oz.) Golden Oreo Birthday Cake Cream Cookies, crushed

1 sleeve ritz crackers, crushed
1 ½ cubes (3/4 cup) melted butter
½  cup milk
¾ cup to 1 ¼  cups sugar  (I use ¾ cup extra fine baker’s sugar)

16 oz. (two 8 oz. packages) cream cheese
1 pint (2 cups) heavy whipping cream, whipped
1 large (or 2 small packages) package Jello (I used Jolly Rancher Green Apple)
1 ¾  cups apple juice, hot

2 cups ice

Directions:

Preheat oven to 400 Degrees F. Grease or Spray 9” x13” baking dish. Mix cookie crumbs and ritz cracker crumbs with butter and press in 9” x13” baking dish.  Bake at 400 degrees F. for 10 minutes.  Let Cool.
Mix cream cheese, milk and sugar until smooth.  Spread on warm crust. Place in refrigerator.
Whip whipping cream. Remove 9” X 13” baking pan from the refrigerator. Spread whipping cream over cream cheese layer and place back in the refrigerator to chill.
Heat apple juice in the microwave.  Dissolve Jello in hot apple juice, 2 cups ice and allow to partially gel.
Remove 9” X 13” baking pan from the refrigerator. Pour carefully over the whipped cream layer and allow to set in the refrigerator.
Prepare ahead for this dessert.  It is best when it has set in the refrigerator at least 8 hours.

Garnish with whipping cream and Wilton's jumbo rainbow nonpareils (if desired)

Ingredients, (Not pictured Milk and Ritz Crackers)

Crust

Cream Cheese and Sugar

Cream Cheese Mixture

Spreading Cream Cheese Mixture on Crust

Whipped Cream Layer

Jolly Rancher Green Apple Jello Partially gelling

Ready to Chill

DIXIE FRUIT SALAD

Ingredients:

1 cup pineapple  cut into Tidbits (bite sized pieces)

½  - 1 cup Pomegranate arils

1 large apple peeled and chopped into tidbits

1 cup Whipping cream (whipped)

½ cup chopped walnuts, pecans or almonds  (optional)
a handful of fruit flavored marshmallows - optional

Directions:

Mix everything together just before serving.  Serves 4

Tip: to get the pomegranate arils, cut off the ends of the pomegranate, get a bowl of water, score the pomegranate, put the pomegranate in water, then remove the seeds in the water, the pith will rise to the top.  Carefully drain the water, then retrieve the pomegranate arils.

Ingredients

Cut Pomegranate

Peeling Pomegranate in Water

Ready to Eat

PRETZEL JELLO

Ingredients:

2 2/3 cups chopped pretzels (I used a food processor to create my pretzel crumbs.  A ziplock bag and a rolling pin will work also)
1 ½ cubes (3/4 cup) melted butter
½  cup milk
¾ cup to 1 ¼  cups sugar  (I use ¾ cup extra fine baker’s sugar)

16 oz. (two 8 oz. packages) cream cheese
1 package (16 oz.) frozen strawberries, sweetened
1 pint (2 cups) heavy whipping cream, whipped
1 large (or 2 small packages) package Strawberry Jello
1 ¾  cups pineapple juice, hot

Directions:

Preheat oven to 400 Degrees F.  Mix pretzel crumbs with butter and press in 9” x13” baking dish.  Bake at 400 degrees F. for 10 minutes.  Let Cool.
Mix cream cheese, milk and sugar until smooth.  Spread on warm pretzels. Place in refrigerator.
Whip whipping cream. Remove 9” X 13” baking pan from the refrigerator. Spread whipping cream over cream cheese layer and place back in the refrigerator to chill.
Heat pineapple juice in the microwave.  Dissolve Jello in hot pineapple juice, add frozen strawberries and allow to partially gel.
Remove 9” X 13” baking pan from the refrigerator. Pour carefully over the whipped cream layer and allow to set in the refrigerator.
Prepare ahead for this dessert.  It is best when it has set in the refrigerator at least 8 hours.
Garnish with whipping cream and Wilton's jumbo rainbow nonpareils (if desired)

Ingredients

Pretzel Crumbs mixed with Melted Butter

Pretzel Crust

Cream Cheese, Sugar and Milk

Cream Cheese Mixture

Cream Cheese Layer

Whipping Cream

Whipped Cream Layer

Gelatin and Pineapple Juice

Frozen Strawberries Melting in Gelatin

Partially gelled Gelatin

Gelatin Layer

4 Layers of Pretzel Jello - Crust, Cream Cheese, Whipped Cream, and Jello

Set and Ready to Garnish

Garnished with Whipping Cream

Garnished with Whipping Cream and Wilton's Jumbo Rainbow Nonpareils

LEMON TRUFFLE PIE

Lemon Truffle Pie – page 310 of “Pillsbury Baking Book”

I found this years ago in the Pillsbury Baking Book and it is the most delicious pie I have ever made.  It is creamy and delicious.  I make it when guests come for dinner and they rave over it.  It tastes so good, I am posting it because I want others to be able to experience the decadence.

Crust:

1 refrigerated pie crust for 9 inch pie crust (from 15 – oz. pkg.)

Filling:

1 cup sugar (I used Extra Fine Baker’s Sugar)

2 tablespoons cornstarch

2 tablespoons all purpose flour

1 cup water

2 egg yolks, beaten

1 tablespoon butter

1 tablespoon grated lemon peel

¼ cup lemon juice

1 cup vanilla milk chips

1 (8-oz.) pkg. cream cheese, softened

Topping:

½ cup whipping cream

1 tablespoon sliced almonds, toasted

-          Heat oven to 450 degrees.  Prepare pie crust for one-crust baked shell using 9-inch pie pan.  Prick crust with fork.  Bake at 450 for 10 to 14 minutes or until light golden brown.  Cool 10 minutes. 

-          In medium saucepan, combine sugar, cornstarch and flour; mix well.  Gradually stir in water until smooth.  Cook over medium heat until mixture thickens and boils, stirring constantly.  Reduce heat; cook 2 minutes, stirring constantly.  Remove from heat. 

-          Blend about ¼ cup of hot mixture into egg yolks.  Gradually stir yolk mixture into hot mixture in saucepan.  Cook over low heat until mixture comes to a boil, stirring constantly.  Cook 2 minutes, stirring constantly. 

-          Remove from heat; stir in butter, Lemon peel and lemon juice.  Place 1/3 cup of hot lemon mixture in small saucepan; cool remaining mixture 15 minutes.  Add vanilla milk chips to hot lemon mixture in small saucepan.  Stir over low heat just until chips are melted.

-          In small bowl, beat cream cheese until fluffy.  Add vanilla milk chip mixture; beat until well blended.  Spread over bottom of cooled, baked pie shell.  Spoon remaining lemon mixture over cream cheese layer.  Refrigerate 2 to 3 hours or until set.

-          In small bowl, beat whipping cream until stiff peaks form.  Pipe or spoon over pie.  Garnish with toasted almonds.  Store in refrigerator.

-          Yield 8 to 10 servings.

FROSTY DOUBLE CHOCOLATE NUTELLA DESSERT

FROSTY DOUBLE CHOCOLATE NUTELLA DESSERT

SIDE VIEW

TOP VIEW

Ingredients:

1 ½ cups Nutella hazelnut spread

1 cup Dark Chocolate Almond Milk (chocolate soy milk or chocolate milk may be substituted)*

3 tablespoons heavy whipping cream

3 tablespoons sweetened ground cocoa (or hot chocolate powder may be substituted)

1 teaspoon cinnamon (optional)**

6 Plastic cups

Approx. 2 ½ Cups Heavy Whipping Cream, Whipped

Sweetened ground cocoa (or hot chocolate powder) to sprinkle as garnish

Chocolate Sprinkles (Jimmies) for garnish

 (makes approximately 6, one cup servings)

In a medium mixing bowl, combine the Nutella and the whipping cream.  Using a blender, mix until combined.  Add the chocolate milk and the sweetened ground cocoa and mix until combined.  If desired, add 1 teaspoon cinnamon for an extra flavorful treat.  Pour into the plastic cups and fill half way.  Place cup in a Ziploc freezer bag and freeze overnight. (I like the freezer bags because you can label them and if the cups were to tip over, the bag would contain the mess.)

About 15 minutes before serving, pipe the whipping cream into the remaining space of the cup and fill.  Lightly shake sweetened cocoa powder and chocolate sprinkles on top to garnish.  Enjoy. FYI - It tastes best if the whipping cream is mixed in with the chocolate as it is being enjoyed.

This may be garnished ahead of time.  Just let the cups sit at room temperature for 15 to 20 minutes before serving.

* If you don’t have chocolate milk of any kind, you can use milk and then extra sweetened ground cocoa.

**For a fabulous flavor twist, use the optional cinnamon in the recipe and enjoy an exciting taste sensation.

Ingredients

Chocolate Ingredients Mixed Together

Top View Before Freezing

Side View Before Freezing