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Results 11 - 20 of 22 for gingersnap dessert
Heat oven to 400 degrees. Spoon apple filling into 8 to 10 custard cups. In large bowl, beat pumpkin, condensed milk, eggs, cinnamon, ...
Heat oven to 400 degrees. Spoon apple filling into 8 to 10 custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, ...
Gingersnaps crushed in blender mix with ... mixture, spread over top of ice cream. Sprinkle with chopped nuts. Freeze for 12 hours. Makes 16 servings.
In a medium bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large chilled bowl, fold pumpkin mixture ...
Preheat oven to 400 degrees. Spoon apple filling into 8 to 10 lightly greased custard cups. In large mixer bowl, combine pumpkin, sweetened ...
Heat oven to 400 degrees. Spoon apple filling into 8 to 10 custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, ...
Drain apricots. Reserve syrup. In double boiler, mix gelatin with sugar. Add 1 cup reserved syrup. Cook over simmering water until gelatin ...
In a medium bowl combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large chilled bowl, fold pumpkin mixture ...
Heat oven to 400 degrees. Pour apple filling evenly into 8 to 10 custard cups (safe for oven). Mix together pumpkin, milk, eggs, cinnamon, ...
Heat oven to 400 degrees. Spoon apple into 8 to 10 custard cups. In large mixer bowl, beat pineapple, sweetened condensed milk, eggs, ...
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