101 - 110 of 687 for tort filling

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Mix first 3 ... crust are getting too brown they can be covered with foil until center is done. After torte base has cooled - top with pie filling and chill.

1 c. whipped ... 2. To make filling: Beat cream ... inch from edges. Pipe whipped cream or Cool Whip around edge and in center. Refrigerate. 12 servings.

Press into bottom of pan. Bake at 350 degrees for 15 minutes; cool. Blend. Add 1/2 container of Cool Whip to cheese mixture. Spread over cooked ...

Mix cake and ... can strawberry pie filling on top. Place ... Cool Whip and strawberry pie filling. You may shave chocolate on top if you desire. Enjoy.

Mix brown sugar, ... crust. Spread the 2 cans lemon pie filling over cheese mixture. Top with remaining Cool Whip and sprinkle with chopped nuts. Chill.

Cherry or pineapple recommended. Whip butter and sugar together until creamy. Separate eggs and add 1 yolk at a time to sugar and butter mixture. Add ...

In large mixing ... of whipped cream filling. Repeat with ... top layer. Refrigerate 2 or 3 hours before serving. Store any leftover cake in refrigerator.

Cream butter and ... cool, spread custard filling between layers. May ... stirring constantly until thick. Add flavoring. Cool before putting between layers.

Bring to a boil the water and butter. Add flour. Add eggs, one at a time. Spread on a greased jelly roll pan. Bake at 400 degrees for 30 minutes. ...

Beat 6 egg whites and 1/2 teaspoon cream of tartar until stiff, add salt and vanilla. Add 1 1/2 cups sugar very gradually, beating all the time until ...

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