1 - 10 of 2,800 for top 1950s desserts

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Creamy-smooth topping is 10 calories a tablespoon. In small saucepan soften gelatin in water; stir over low heat until gelatin dissolves. Chill until ...

Mix graham cracker ... in refrigerator for about 1 hour. Top with Cool Whip. Sprinkle with remaining crumbs. Place back in refrigerator for about 4 hours.

Mix pie filling, pineapple, nuts and mix well. Fold in Cool Whip. Chill. Serve on Angel food cake, meringues, etc.

Combine all ingredients; mix well. Cook in 10 inch skillet over medium heat 5 to 7 minutes until golden brown, stirring constantly. Spread onto wax ...

Place the blueberries in a greased 8-inch square pan. In a bowl, combine the flour, sugar, milk, and butter until smooth. Pour over blueberries. Bake ...

Mix peaches, sugar, orange juice in 1 1/2 quart non-aluminum saucepan. Cook and stir over high heat to boiling. Reduce heat to low; simmer, uncovered ...

Spread graham cracker ... dish. Sprinkle with pecans. Arrange cherries on top. Drizzle with chocolate syrup. Chill until serving time. Yield: 10 servings.

Defrost berries. Blend with sugar in a food processor fitted with a metal blade. Add kirsch. Strain if desired. Yield: 1 1/2 cups. Serve over poached ...

Combine sugar, cornstarch, egg and juice. Cook, stirring constantly, until thickened. Stir in butter and lemon juice. Cool. Fold in whipped cream or ...

Mix frosting mix ... pudding or on top of Cool Whip ... hours. Remove from freezer 30 minutes before serving. Top with fruit, Cool Whip, crumbly mixture.

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