|A Taste of Herbs|
|by Geraldene Holt|
Iluustrated throughout, this is a book that teaches how to incorporate herbs into everyday cooking.
1 - 10 of 276 for desserts that freeze well
Combine crumbs and ... whipped topping. Garnish with reserved crumbs. Freeze 4 hours or until firm. Cut into squares to serve. Return leftovers to freezer.
Combine melted butter ... with extra crumbs. Freeze 4 hours or ... individual servings by putting in cupcake papers and garnish with a piece of chocolate.
Mix and pour into a large freezer container; stir frequently while freezing. Serve in parfait glasses topped with cherry or mint leaves. Or pour ...
Mix soda and ... over crust and freeze until set. Spread ... Butterfingers. Keeps for 1 month in freezer. May substitute chocolate chip ice cream for vanilla.
Mix all ingredients together except Cool Whip. When well mixed fold in Cool Whip. Place in pan and refrigerate. Cut in squares to serve.
Melt butter in 9 x 13 inch pan and add crushed cookies. Place in freezer while mixing pudding milk and ice cream. Pour over cooled crust. Cover with ...
Pour melted butter ... over Oreos and freeze. Combine the ... over ice cream mix. Spread 9 ounces Cool Whip over chocolate mixture. Sprinkle nuts on top!
Mix brown sugar, ... and vanilla. Mix well. Pour in ... over top. Add nuts. Bake at 350°F for 30-35 minutes. Freezes well. Put Cool Whip on top for dessert.
Mix first 3 ... ice cream together well, and pour ... Spread Cool Whip over pudding layer. Top with reserved crumb mixture mixed with crushed candy bars.
In medium saucepan, combine milk, heavy cream, sugar, coffee, and cinnamon. Heat and stir until coffee dissolves. Pour into mugs. Top with scoop of ...
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