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Results 21 - 30 of 118 for mexican ice cream
Mix dry ingredients. Blend in eggs and pineapple with mixer. Beat 2 minutes. Bake in ungreased 13"x9" pan at 350 degrees for 45 minutes. ...
Brown hamburger meat; drain and set aside. In large saucepan mix all soups, enchilada sauce, and milk together. Pour into 1 of cans and ...
Mix until cream. Ice cake while warm. Mix cake ... with juice. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.
Beat eggs. Add and beat ... Mix well. Bake at 350 in 9 X 13 pan. Cool. Icing: Cream together cream cheese, powdered sugar, butter and vanilla.
Combine all ingredients except for 1/3 c. stewed tomato liquid and 1/3 c. cheese. Put in a baking dish and top with remaining tomato juice ...
Mix well and bake in ... minutes at 350 degrees. (I use Baker's Secret.) Ice while hot. Beat together and spread on hot cake. Cool and refrigerate.
Melt cream cheese and butter. Add sugar and vanilla and mix well. Spread over cake while still hot.
Stir together. Pour into greased and floured 9 x 13 pan. Bake in 350°F oven about 40 minutes or until firm to the touch. Blend well ...
Break eggs in bowl. Stir ... 1/2 gallon electric ice cream maker and add half and ... blender, pour into above mixture and use less half and half).
Mix all ingredients; pour into ... for 30 minutes. Mix cream cheese, butter and powdered sugar. Spread on cake and sprinkle with crushed pecans.
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