31 - 40 of 628 for fruit dessert

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Tear angel food ... Cool Whip to pudding and mix. Pour pudding mixture over the cake. Arrange desired fresh fruits on top of pudding mixture. Refrigerate.

(Nickels - Fat and cholestrol free.) Pudding made according to eliminating 1/4 cup milk. 9 x 12 inch pan. In mixer bowl combine cream cheese, ...

Combine sour cream, lemon juice, sugar, cream cheese and salt in a bowl; stir well. Add pineapple undrained. Stir in the cherries, pecans and ...

Grease and flour ... crumbly. Sprinkle over dessert and bake at 350 degrees for 30-35 minutes or until golden brown. May use any flavor of fruit pie filling.

Break the cake into bite sized pieces. Arrange 1/2 of the pieces in a 9x13x2 pan. Top with 1/2 of the undrained pineapple, 1/2 of the cherries, then ...

Beat heavy cream ... cream, then add fruit cocktail that has been drained. Put dessert in refrigerator overnight, ... teaspoon vanilla and stir before serving.

Mix Eagle Brand ... Mix the 3 fruits (drained well) into milk-juice mixture. Then fold in the Cool Whip and pour into the 2 graham cracker crusts to chill.

Combine ingredients, tossing lightly until well mixed. Cover and chill in refrigerator.

Mix sugar and butter until light and fluffy. Beat in eggs, one at a time. Add lemon juice. Slowly beat in flour. Spoon mixture into well greased 15 x ...

Thaw out ice cream. Tear up cake into little pieces. Add together with strawberries. Pour into 9x12 inch pan. Freeze. Cut into squares. Top with Cool ...

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