The Greatest Dessert Book Ever Made Make a Delicious Rocky Road Parfaits!
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Remember the Key Words…
Mix
Melt
Boil
Stir
Ingredients
1 4-serving-size package chocolate or chocolate fudge instant pudding mix.
2 cups milk.
1/2 cup frozen whipped dessert topping, thawed.
1/4 cup unsalted peanuts, coarsely chopped.
1/4 cup tiny marshmallows.
Chocolate curls (optional).
Ingredients
Preparation 1. Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined.
2. Divide remaining plain chocolate pudding among four 6ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set. 3. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.
Ingredients
1/4 cup butter.
1/4 cup packed brown sugar.
1 tablespoon honey.
1/8 teaspoon ground cinnamon.
1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained.
1 pint dulce de leche or vanilla ice cream.
1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
Whipped cream.
4 maraschino cherries with stems.
Ingredients
1. In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
2. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.
Ingredients
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened.
1/4 cup butter, softened.
1/2 of a 7-ounce jar marshmallow crème.
12 soft or your favorite soft cookies.
Ingredients
1. For filling, in a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until smooth and fluffy. Fold in marshmallow creme. 2. Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. For firmer filling, wrap and chill about 2 hours before serving.
Gimme a bonus!
Peanut Butter Pie Ingredients 1 cup powdered sugar. 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's) 1 (8-ounce) block 1/3less-fat cream cheese, softened. 1 (14-ounce) can fatfree sweetened condensed milk. 12 ounces frozen fatfree whipped topping, thawed.
2 (6-ounce) reduced-fat graham cracker crusts. 20 teaspoons fat-free chocolate sundae syrup.
Ingredients
Preparation: 1. Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. 2. Add milk; beat until combined. 3. Fold in whipped topping. 4. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). 5. Cut into wedges; drizzle with chocolate syrup.
Yield: 20 servings (serving size: 1 wedge and 1 teaspoon syrup)
Especially For You! This magazine has been created especially for you. We know about your passion for cooking and we provided you new ideas to explore this wonderful world of cuisine. Remember: The practice is very important. Sometimes it may be difficult but never impossible. Be creative. With love, j.cx.tr ď Š
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