|by Louise Spilsbury|
One of a series that introduces young readers to various key foods, looking at how they reach the plate, and what they provide nutritionally.
1 - 10 of 24 for anisette sponge
Result Page: 1
I used a ... of pan with anisette sponge. Break pieces ... chocolate pudding. Refrigerate 4 to 5 hours, or overnight. Top with Cool Whip before serving.
Place package of cookies in bottom of 8 or 10-inch springform pan, soft side up to absorb rum mixture. Pour rum and water mixture over top of ...
Roll cookies in milk until soft. Line bottom of 9 x 13 inch baking dish with cookies. Cook pudding according to package directions; add rum extract. ...
Slice cookies in half. Place in an 8 x 8 inch baking dish. Layer of cookies, vanilla pudding, layer of cookies, chocolate pudding. Place in ...
In large roasting pan (preferably glass) dip sponge toast with milk ... least 4 hours. Put whip cream on top and let set another hour. Cut into squares.
Sprinkle one side of the biscuits with rum. Arrange biscuits from one package, flat side down and packed as tightly as possible, in the bottom of a 9 ...
Cut Anisette cookies in half ... crumbs on top. By preparing sugar-free puddings with skim milk and using "lite" Cool Whip, this dessert can be low calorie.
Cut cookies in half and line pan. Sprinkle white rum as desired about 1/2 cup. Beat chocolate pudding and spread on cookies. Spread Cool Whip and ...
1. Lay cookies on sides - very close together in a 13 x 9 inch Pyrex dish. 2. Mix 1 cup milk with 1 tablespoon rum and pour over the cookies. 3. Cook ...
Use a 13 ... greased. Slice each Anisette Sponge in half. Prepare ... top layer and put nuts on top. Refrigerate for approximately 2 hours before serving.
Result Page: 1
top of page