|The Art of American Indian Cooking|
|by Jean Anderson|
The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions.
1 - 10 of 65 for best dessert ever
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Mix together cream cheese, sugar and milk; add 1/2 Cool Whip. Spread over prepared crust. Mix instant chocolate pudding and milk; pour over first ...
Mix butter, flour and nuts and press into oiled 9x13 inch pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool thoroughly. Mix ...
REFRIGERATE BETWEEN STEPS. Melt 1 stick butter (1/2 cup); add 1 cup finely chopped nuts and 1 cup flour. Pat into 9 x 13 pan to form crust. Bake at ...
Combine the above, ... longer remove chilled dessert from refrigerator and ... blueberries and I also use Cool Whip when necessary! Enjoy this lovely dessert!
CRUST: Mix and pat into 9"x13" pan, bake at 350 degrees for 15 minutes. Cool. Beat 2nd layer until fluffy, spread on cool crust. Whip 3rd layer and ...
Bake cake in 9 x 12 inch pan according to the directions. Let cool. Mix pudding, milk and kahlua and put aside. In a large, see-through bowl, layer ...
FIRST LAYER: Mix together flour, chopped nuts and butter. Press into a 13"x9"x2" oblong cake pan and bake at 325 degrees for 25 to 30 minutes. Let ...
Crush crackers and reserve 3/4 cup for topping. Mix remainder of crumbs with melted butter and press into 8x12 or 9x13 pan. Stir thawed lemonade into ...
Mix flour, butter, and pecans; spread over bottom of 9x13 inch glass pan. Bake 10-15 minutes at 300 degrees. Cool. To softened cream cheese, add ...
Combine and press into 8 x 12 inch pan. Bake 15-20 minutes at 350 degrees. Cool. Combine; beat until smooth. Spread onto crust. Whip until well ...
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