|Hot Food, Cool Jazz|
|by Jeanne Rankin|
Paul and Jeanne Rankin from the Michelin-starred Roscoff restaurant in Belfast share two passions - hot food and cool jazz.
Results 1 - 10 of 54 for cool whip desserts
Result Page: 1
Mix graham crackers and butter; press firmly onto bottom of 13x9 inch pan. Beat cream cheese and milk until well blended. Stir in whipped topping. ...
Prepare 1 (4 ... container of thawed Cool Whip. Pour into ... coconut rum in the milk; top the Cool Whip with flaked coconut. Makes 3 1/2 or 6 to 7 servings.
Make crumbs of ... and 1 cup Cool Whip. Spread on ... pudding layer. Sprinkle with nuts. NOTE: You can make this and freeze it. It will keep frozen for a week.
Combine first 4 ... crust. Blend pudding and milk; add to second layer. Frost with Cool whip and refrigerate. Can use lemon pudding as an alternate flavor.
Mix crust and ... over bake. Let cool. Blend Cool Whip, leave 1/3 ... balance of Cool Whip. Let stand overnight or at least 8 hours before serving. Serves 10.
Mix first 4 ... 1/2 container of Cool Whip. Spread on ... top with rest of Cool Whip. Sprinkle with nuts. Keep in refrigerator and after 2 hours. Serve.
Mix with knives ... 18-20 minutes. When cool, mix next ... for 10 minutes. Whip 2 minutes the ... Whip to cover pudding. Sprinkle nuts over top lightly.
Mix Cool Whip with crushed cookies. ... of Cool Whip and cookies. Slice sherbet and lay over Cool Whip. Top with the rest of Cool Whip. Freeze until firm.
Mix crust and ... over bake. Let cool. Blend Cool Whip (leave 1/3 of ... and then top with balance of Cool Whip. Let stand overnight or at least 8 hours.
Soften both containers of LaCreme in a large bowl. Add both packages of pudding, blend until smooth. Drain cans of pineapple, add to mixture. Add ...
Result Page: 1
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