Desserts

Cherry/Blueberry Cheese Dessert

Crust:

1/2 c. butter
1/4 c. powdered sugar
1 c. flour

Mix all ingredients with a fork and pat onto very well greased pie pan. Bake 15 minutes at 325 degrees or until lightly browned. Let cool at least 2 hours.

Filling:

2 c. prepared whipped topping (dream whip, cool whip)
1 c. powdered sugar
1 8 oz. package cream cheese
1 can cherry or blueberry pie filling

Beat powdered sugar and cream cheese together. Fold into prepared whip topping and spread over cooled crust.

Top with pie filling and chill. Simple, but tasty (of course, I like cream cheese!!)

received back from Sharolyn Legleiter -

 

Chocolate Goodie (04/30/07)

Crust:

1/2 c. butter
1 c. flour
1 c. chopped nuts

Mix until crumbly. Bake in 9x13" pan in 350 oven 25 minutes. Cool.

Filling (2)
Beat until creamy

1 small carton whipped topping
1 pkg (8 oz) cream cheese
1 c. pwd. sugar

Pour on cool crust
Mix together:

1 (3 oz) pkg. chocolate instant pudding
1 (3 oz) pkg. vanilla instant pudding
wtih 3 1/2 cups milk
Beat 2 or 3 minutes.

Pour over first mixture.. Top with cool whip & chopped pecans.

 

from Myrna

Easy Oreo Cheesecake (from Sonya & Jean W.)

1 pkg. (1 lb. 2 oz.) Oreo Cookies
1/4 cup butter, melted
4 pkgs. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325 degrees if using a silver 9 inch springform pan (or to
300 degrees if using a dark nonstick 9 inch springform pan). Place 30 of
the oreo cookies in a resealable plastic bag. Flatten bag to remove excess
air, then seal bag. Finely crush cookies by rolling a rolling pin across
the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom
of pan.

Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on
medium speed until well blended. Add sour cream; mix well. Add eggs, one
at a time, beating just until blended after each addition. Chop or crush
remaining cookies. Gently stir 1 and 1/2 cups of the chopped cookies into
the cream cheese batter. Pour batter over crust; sprinkle with remaining
chopped cookies.

Bake 1 hour and 10 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Makes 16 servings. Store leftovers in
the refrigerator.

If you make this cheesecake in a regular 9 x 13 inch cake pan just prepare
it according to directions but check it 5 to 10 minutes earlier for
doneness so it doesn't overbake. (I cooked it in this type of pan and it
was done in about 52 or 53 minutes at 325 degrees)

Kansas Dirt Cake (from Sharolyn)

1 pkg. (1 1/4 lb. Oreo cookies)
1/2 c. butter or oleo
8-oz. cream cheese
3 cups milk
1 cup powdered sugar
16 oz. Cool Whip
2 pkgs. (3 1/2 oz) instant vanilla pudding
1 tsp. vanilla

Crust cookies and put 1/2 of crumbs into a 9x13" pan. Mix cream cheese & butter until smooth. Mix in powdered sugar. Fold in Cool Whip.

In a separate bowl mix pudding, milk & vanilla.

Fold the 2 mixtures together & pour over crushed cookies.

Top with remaining crumbs. Freeze. (Serve frozen or chilled).

I'm going to try adding pillow mints and marshmallows like in the Mint Delight.

Pumpkin Squares (from Esta Lou) (double the cheesecake portion...)

24 single graham creackers, crushed (about 1 3/4 cups)
1/2 cup chopped pecans, optional
1/3 cup sugar
1/2 cup butter or margarine, melted

2 eggs then add (4 eggs)
3/4 cup sugar and (1 1/2 sugar)
1 pkg. (8 oz) softened cream cheese (2 pkg.)

1 can (16 oz.) pumpkin (about 2 cups)
3 egg yolks
1/2 c. sugar
1/2 cup milk
1/2 tsp. salt
2 tsp. ground cinnamon
1 envelope unflavored gelatin
1/3 cup cold water

3 egg whites
1/4 cup sugar

1 cup chilled whipping cream (instead use Sweetened Whipped Cream)
1 Tbsp. sugar
1 tsp. vanilla

Heat oven to 350º

  1. Mix graham creacker crumbs & 1/3 c. sugar. Stir in melted butter; pat in buttered baking dish, 13 1/2x9x2 inches.
  2. Beat 2 eggs, 3/4 c. sugar & the cream c heese until light & fluffy. Pour over graham cracker crust. Bake 20 min.
  3. Beat pumpkin, egg yolks, 1/2 c. sugar, the milk, salt & cinnamon in top of double boiler. Cook over boiling water, stirring frequently, until thick, about 5 min. Sprinkle gelatin on water in small saucepan. Stir over low heat just until dissolved; stir into pumpkin mixture. Cool.
  4. Beat egg whites until foamy. Gradually beat in 1/3 c. sugar; beat until stiff & glossy. Gently folk beaten egg whites into pumpkin mixture. Pour over baked mixture; refrigerate.
  5. Just before serving, beat whipping cream & 1 T. sugar in chilled bowl until stiff. During last minute of beating, add vanilla. To serve, cut dessert into squares; garnish with whipped cream.

Swedish Creme

• 2 cup heavy whipping cream
• 1 cup plus 2T. sugar (divided)
• 1 envelope unflavored gelatin
• 1 tsp. clear vanilla extract
• 2 cup sour cream
• 1 cup fresh or frozen raspberries

In a saucepan, combine cream and 1 cup sugar. Cook & stir constantly over low heat until steam rises from pan. Do not boil.
Stir in gelatin with whisk until dissolved. Add extracts, cool 10 minutes.
Whisk in sour cream, pour into dessert glasses. Chill 1 hour.
Combine raspberries and remaining 2 Tbsp. sugarm spoon over each serving.
(may also use sliced almonds & drizzle with chocolate)

from Debbie who wrote "Enjoy!" I want to thank her for sharing with me! Tried it at the Soup 'R Bowl on 01/25/09.

 

Sweetened Whipped Cream

• 1 cup heavy cream
• 1/4 cup powdered sugar (I think using pwd sugar keeps it from separating)
• 1 teaspoon vanilla

Preparation:
Lightly whip cream, add pwd sugar & vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on desserts.
recipe content page

judi 02/04 (01/25/09)