1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
2 cups vanilla frozen yogurt, softened
In small bowl, mix cracker crumbs and powdered sugar.
Stir in 1/4 cup margarita mix until crumbly.
Press mixture firmly against bottom and side of 9-inch glass pie plate.
In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila.
Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.
Cover; freeze 4 to 6 hours or until firm
1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream
Line 13×9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray.
In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth.
Add marshmallow creme; beat until smooth.
Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
In chilled large bowl, beat whipping cream on high speed until stiff peaks form.
Fold whipped cream into marshmallow mixture until blended. Pour over crust.
Freeze about 4 hours or until firm.
Remove from pan, using foil to lift.
Let dessert stand at room temperature 10 minutes before cutting.
Freeze any remaining dessert tightly covered
4 ounces unsalted butter, with a bit extra for greasing pie plate
1 1/2 squares unsweetened baking chocolate (1.5 ounces)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons milk
Pre-heat oven to 350 degrees.
Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
Melt butter and chocolate. Cool.
Mix sugar into beaten eggs, combine until sugar is fully incorporated.
Mix in butter-chocolate mixture until completely blended.
Add vanilla and milk. Stir well.
Fold in flour, mixing just until no white streaks remain – do not overbeat.
Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.
1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon & sugar
Roll up & Bake for 11-13 minutes at 350 degrees.
For the Graham Cracker Crust:
12 graham cracker sheets
1/4 cup sugar
1/4 cup butter, melted
For the Pie Filling:
1 11oz package caramels, unwrapped
1/4 cup heavy cream
1 3.5 oz instant vanilla pudding mix
1 3.5 oz instant banana cream pudding mix
2 1/2 cups milk
8 oz cool whip
Crush your graham crackers into a fine crumb. (It should make about 11/2 cups).
Mix together your sugar with your graham cracker crumb in a medium sized bowl.
Pour your melted butter over the top of your crumb and mix it all together.
Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
Cut your bananas into slices and lay them over your graham cracker crust.
Combine your caramels and heavy cream in a small sauce pan. Heat over medium until caramels are melted and smooth, stirring throughout.
Pour caramel over banana slices (reserve about 1/4 cup if desired for later).
Pour your pudding mixes into a large bowl and pour your milk over it and stir together. Add 1/2 cup of cool whip to the pudding mixture and mix well.
Pour pudding mixture over caramel and smooth top. Place in fridge to set for about 3 hours.
Top with remaining cool whip and additional bananas before serving.
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice
Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.