Mojito Freeze
1 cup finely crushed pretzels
¼ cup butter, melted
8 oz. Package cream cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 tablespoons finely chopped fresh mint
2 cups thawed whipped topping
Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9” round pan. Freeze until ready to use. Beat cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1 ½ cups whipped topping; spoon over crust. Freeze 4 hours. Using plastic wrap to lift, remove dessert from pan to serving plate. Top with remaining whipped topping; garnish with mint.
Variations:
Strawberry Margarita Freeze: Omit mint. Mash 1 ½ cups halved strawberries with fork. Add to cream cheese mixture with whipped topping and whisk until blended. Garnish with strawberries.
Pina Colada Freeze: Omit lime zest, juice and mint. Add 8 oz. Crushed pineapple in juice and ¼ cup toasted flake coconut to cream cheese mixture with whipped topping and whisk until blended. Garnish with additional coconut.
Easy Brownie Shortcake
Easy Brownie Shortcake
19 ½ ounce pkg. Brownie mix
16 oz. Sour cream, divided
1 cup thawed whipped topping
1 tablespoon powdered sugar
1 teaspoon vanilla
3 cups cut-up mixed strawberries and peeled kiwi
Preheat oven to 350. Prepare brownie mix as directed; stir in ½ cup sour cream. Spoon batter into a prepared 9” round cake pan. Bake 45 minutes; cool 10 minutes, then remove from pan and completely cool on wire rack. Mix remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half (like a layer cake). Place bottom half on serving plate; spread with half sour cream mixture. Place top half of brownie on, then top with remaining sour cream mixture and fruit. Refrigerate.
19 ½ ounce pkg. Brownie mix
16 oz. Sour cream, divided
1 cup thawed whipped topping
1 tablespoon powdered sugar
1 teaspoon vanilla
3 cups cut-up mixed strawberries and peeled kiwi
Preheat oven to 350. Prepare brownie mix as directed; stir in ½ cup sour cream. Spoon batter into a prepared 9” round cake pan. Bake 45 minutes; cool 10 minutes, then remove from pan and completely cool on wire rack. Mix remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half (like a layer cake). Place bottom half on serving plate; spread with half sour cream mixture. Place top half of brownie on, then top with remaining sour cream mixture and fruit. Refrigerate.
Baked Waffles With Strawberry Cream Cheese
Baked Waffles With Strawberry Cream Cheese
8 frozen buttermilk waffles
4 tablespoons cream cheese, softened
1 ½ cups sliced fresh strawberries
1 ¼ cups milk
6 large eggs
¼ cup maple syrup
½ cup firmly packed brown sugar
½ cup butter
sliced fresh strawberries for garnish
Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes, or until lightly browned. Spray an 11x8” baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of the dish (one layer – this will use half the waffles). Spread cream cheese over waffles. Top with strawberries. Arrange remaining waffles over strawberries. In a small bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles; cover and chill overnight. Preheat oven to 275. In a small saucepan, whisk together brown sugar and butter over medium-high heat until sugar dissolves and butter melts. Pour over waffles. Bake 25-30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional sliced strawberries.
8 frozen buttermilk waffles
4 tablespoons cream cheese, softened
1 ½ cups sliced fresh strawberries
1 ¼ cups milk
6 large eggs
¼ cup maple syrup
½ cup firmly packed brown sugar
½ cup butter
sliced fresh strawberries for garnish
Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes, or until lightly browned. Spray an 11x8” baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of the dish (one layer – this will use half the waffles). Spread cream cheese over waffles. Top with strawberries. Arrange remaining waffles over strawberries. In a small bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles; cover and chill overnight. Preheat oven to 275. In a small saucepan, whisk together brown sugar and butter over medium-high heat until sugar dissolves and butter melts. Pour over waffles. Bake 25-30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional sliced strawberries.
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