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Results 81 - 90 of 114 for coffee dessert
Mix and put in freezer in 9 x 13 inch dish. Freeze for 3 hours. Mix together. Spread on top of 1st layer. Freeze. Repeat 1st layer for 3rd ...
Split lady fingers and cut ... pan. Dissolve instant coffee in boiling water. Cool. Stir ... with leftover crushed candy and maraschino cherries.
Lightly grease 13 x 9 inch pan. In small bowl combine crust ingredients; mix well. Press mixture evenly in bottom of prepared pan; ...
Mix cookies and melted butter, and press into a 9 x 13 inch pan. Tupperware makes a container with lid this size, and it works quite well. ...
Put crumbs into bowl with ... add vanilla and coffee, mix to a soft ... Gradually add 1/4 cup confectioners; sugar and 1 to 2 teaspoons rum flavoring.
Pour coffee over marshmallows in long loaf pan and dissolve. Fold in whipped cream. Put in graham cracker crumbs and top with slivered almonds.
Or add 1 teaspoon instant coffee to French vanilla pudding. Cut ... Sprinkle remaining nuts and chocolate bar. If frozen, let stand 10 to 15 minutes.
9 x 13 inch glass dish, refrigerate dessert overnight. Blend 2 packages instant ... Ice cake: Cool in refrigerator overnight. Cover with foil.
89. CANDY BAR PIE
Dissolve coffee in water. Add chocolate bar ... pie shell. Chill in freezer several hours before serving. Top with chocolate shavings if desired.
90. CAFE JAMOCHA
In large saucepan stir together ... stir in hot coffee and vanilla. Divide coffee mixture ... whipped topping and grated chocolate. 8 servings.
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