|Savoring the Wild|
|by Wildlife and Parks Montana Department of Fish|
Savoring the Wild contains everything a cook needs to know about preparing delicious meals from a wide variety of wild foods.
1 - 10 of 32 for types of dessert
Result Page: 1
Mix chocolate pudding with thawed dessert topping. Fold in ... cooled pit crusts or 1 large baked and cooled pie crust. Serve with whipped topping if desired.
Heat oven to ... over the bottom of the prepared pan. ... hand until smooth. Drizzle over the top of the cake. Store in the refrigerator. Makes 16 servings.
Crust: Combine graham ... stirring constantly, package of Danish dessert with 2 cups ... Spoon raspberry filling over cream cheese mixture and refrigerate.
Dissolve the lemon ... 1 1/4 cups of the boiling water. ... desired. (The salad can also be prepared in a pan and cut into squares for serving.) 12 servings.
In a 13 ... cream cheese, 1/2 of Cool Whip, and ... filling, 1/2 Cool Whip by hand; place on top, place cake pan into refrigerator for 1 hour before serving.
Mix dry Jello and Cool Whip. Add cottage cheese and then well drained fruit. A half-cup nuts and one cup small marshmallows may also be added.
Mix well and ... occasionally. Pack half of crumb mixture in ... over crumbs. Cover with remainder of crumb mixture and dribble rest of caramel and freeze.
Preheat oven to 400 degrees. Beat egg whites with pinch salt 5-6 minutes. Gradually add sugar, vinegar and vanilla. Beat until stiff peaks form. Use ...
You will have ... containers for other desserts. Mix and ... add 3 cups of water. Stir over ... aluminum foil as the lemon will "eat" the foil. Serves 15.
Mix together and press into bottom only of 13"x9" dish. Bake ... container Cool Whip type frozen dessert topping (largest size). ... until ready to serve.
Result Page: 1
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