|Great Good Food|
|by Julee Rosso|
A five-part cookbook that features sections on seasonal cookery and holiday cuisine presents a classic collection of recipes for healthy, low-fat ...
Results 1 - 10 of 33 for caramel sauce kraft caramels
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Combine pudding mix, ... Serve with fudge sauce, ice cream, ... Remove from heat. Makes 2 quarts. Will last 2 to 3 weeks in refrigerator or may be frozen.
Mix together flour, ... crumbs cool. Heat caramel sauce. Put crumbs ... crumbs. Spread with SOFTENED ice cream. Sprinkle with rest of crumbs. Keep in freezer.
Bake cake as ... Pour milk and caramel sauce on cake. Top ... Put in refrigerator until cold. Add Cool Whip and sprinkle with nuts. Freeze. Serve frozen.
Let egg whites ... with the following. Melt caramels with water in saucepan over low heat; stir frequently until smooth. Stir in brandy. Makes 8 servings.
Put graham cracker ... inch pan. Soften ice cream and spread inside. Spread with caramel sauce. Sprinkle with pecans. Top with Cool Whip. Cover and freeze.
Brown coconut, pecans, ... crust, then put 1/3 of sauces on each pie. Take fork and swirl the sauces - will look like turtle candy. Refrigerate overnight.
Pour milk into ... marshmallows just before serving. Drizzle caramel sauce over pie. Makes 8 servings. Preparation time: 15 minutes. Chill time: 2 hours.
Melt caramels and water in ... while making chocolate sauce. In double ... the chocolate until it is covered. Place on waxed paper to cool. Yields 4 dozen.
Spread crumbs on ... Bon, plus a fresh mint leaf if you have it. Melt together. Add more milk for thinner sauce. Pass bowl of sauce around with dessert.
Microwave ingredients in ... minutes or until caramels are almost completely ... cooking time: 12 minutes. Tip: Sauce can be kept refrigerated for 3 weeks.
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