1 - 10 of 557 for refrigerator desserts

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Mix 1 cup flour and 1/2 cup nuts. Cut in 1/2 cup butter. Pat in 9x13 inch pan and bake at 375 degrees for 15 minutes. Cool completely. Beat 1 cup ...

Mix the above ingredients together well and pat the mixture into a 9x13 inch pan. Bake until done (15 to 20 minutes). Cool completely. 2/3 c. ...

For bottom layer (crust) combine flour, butter and chopped walnuts; spread on ungreased 9 x 13 inch pan. Bake at 350 degrees for about 15 to 20 ...

Place half of the crumbs on the bottom of 9x13 pan. Spread the sugar and butter mixture over the crumbs. Cover with the Cool Whip and pineapple. ...

Heat milk in top of double boiler. Combine sugar and cornstarch. Add milk; stir until thickened. Beat eggs, add to hot mixture, remove from heat. ...

Chill milk in refrigerator for 3-4 hours. ... lemon mixture over crumbs and top with remaining crumbs. Chill. Fresh or drained, canned fruit may be added.

Dissolve gelatin in boiling water, cool to room temperature. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Stir in cooled ...

Dissolve gelatin in boiling water. Cool to lukewarm. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Stir in cooled gelatin ...

1 package lemon ... Let set in refrigerator for 2 hours ... 7 1/2 inch or 8 inches. This is a large dessert and will fill a pan this size 2 inches deep.

Mix and press into 9 x 13 inch pan. 1/2 c. sugar 1/2 tsp. vanilla 1/8 tsp. salt 1 (8 oz.) pkg. Philadelphia cream cheese, softened Mix until smooth. ...

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