|by Liz Trigg|
This treasure house of country fare embraces the very best of fresh, natural ingredients--cheese and eggs from the dairy, shell fish from the seas...
Tip: Try sponge cookies for more results.
1 - 10 of 14 for anisette sponge cookies
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Cut cookies in half and ... nuts. Layer another row of cookies, spread Cool Whip. Garnish with nuts and cherries. Refrigerate for 1 hour before serving.
Line bottom of foil pan with cookies. Cut length ... Sprinkle with nuts. Cool in refrigerator about 8 hours. You can cut cake or scoop out with a spoon. ENJOY!
Cut cookies lengthwise and place ... cups Cool Whip. Spread over cookies. Cover pudding with a layer of Cool Whip. Refrigerate overnight before serving.
Cut cookies in half and ... pudding. Spread another layer of cookies, rum,, and repeat with vanilla pudding, whip, cherries and nuts. Refrigerate overnight.
In large spring pan - layer cookies on bottom, mix ... pint of heavy cream or use Cool Whip and spread over top. Remove sides from spring pan and serve.
Layer 1 pack of cut cookies in bottom of ... cool. Top with whipped cream, decorate with cherries. When cooking pudding use only 3 cups of milk instead of 4.
1. Lay cookies on sides - ... 6. Whip heavy cream with a small amount of confectioners' sugar and spread on top. 7. Refrigerate 3-4 hours before serving.
Cut Anisette cookies in half lengthwise. ... By preparing sugar-free puddings with skim milk and using "lite" Cool Whip, this dessert can be low calorie.
Cut cookies in half lengthwise. ... over cookies. Cover the top with Cool Whip. Decorate with nuts and cherries. Refrigerate overnight to let it settle.
Place package of cookies in bottom of ... pudding on top. Add next layer of cookies, then layer of pudding. Refrigerate, use whipped topping, if desired.
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