Cranberry Crumb Squares
1-1/2 cups all-purpose flour
1/3 cup confectioners' sugar
3/4 cup butter, cubed
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
2 tablespoons cornstarch
1 tablespoon brown sugar
1 can (14 ounces) whole-berry cranberry sauce
TOPPING:
1/3 cup all-purpose flour
2 tablespoons brown sugar
1/4 cup butter, cubed
3/4 cup finely chopped walnuts
Try these delicious Cranberry Crumb Squares for your next get together or just as a fantastic family treat.
Banana Cream Cheesecake Dessert
1/4 cup butter or margarine, cold
1 pouch sugar cookie mix (1 lb 1.5 oz)
1 package cream cheese, softened (8 oz)
1 can sweetened condensed milk (14 oz)
1 container frozen whipped topping, thawed (8 oz)
1 box instant banana pudding mix (3.4 oz)
3 medium ripe bananas, sliced
Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. . Press crumbs evenly in bottom of dish.
Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
In a mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set.
Whipped Shortbread Cookies
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered
Directions:
Note: Be sure to whip the cookie dough for the full 10 minutes.
Whipped Peanut Butter & Chocolate Glaze Pie
1 - 1/4 cups baking crumbs
1/4 cup butter, melted
1 pkg Cream Cheese, softened
1/2 cup Peanut Butter
1 pkg vanilla instant pudding ( 4 serving size)
1 cup milk
2 cups thawed whipped topping, divided
3 oz Semi Sweet Chocolate
Mix crumbs and butter; press into bottom and up the side of a pie plate
Whisk cream cheese and ½ cup peanut butter until blended. Add dry pudding mix and milk; beat 2 minutes. Stir in 1 cup whipped topping; Pour into crust. Refrigerate
Microwave remaining whip topping and chocolate in microwaveable bowl on HIGH 1 - ½ to 2 minutes, or until mixture is blended, stirring after each minute. Cool completely.
Spread chocolate mixture over filling in crust. Refrigerate 4 hours
450g Marshmallows (16oz)
900g Icing Sugar ( 7 - 1/2 cups) (confectioners or powdered sugar)
1 - 1/2 tbsp water
1 tsp vanilla extract (optional)
Heat marshmallows in microwave for 30 seconds on high. Add water and extract. Grease a large spoon (this is sticky to work with) and stir. Heat for 30 seconds at a time until marshmallows are smooth. Add icing sugar and stir. Add coloring of your choice. Grease your hands and work area and knead until smooth and no longer sticky.
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