Desserts

A NC Mama's Cobbler by SandKsmama


This is what my mom does, and I just copy her's, but it always gets rave reviews. I
use blackberry's all the time, and this past Sunday I made one that was half
blackberries and half strawberries. Man, it was good!!

Okay here goes: In a 9x13 pan(glass or whatever), melt a stick of butter(two if you
want to live dangerously - I just use one) in the pan while you are preheating the
oven to 350.

When the butter is melted, dump in 2 cups of self-rising flour(make sure it's
self-rising, or add the baking powder and salt, otherwise you are going to have
blackberry pudding, not cobbler - just ask me how I know:-) 2 cups of sugar, 2 cups
of milk. Stir all that up pretty good, and then add two cups of the fruit.(don't stir the
fruit just try to drop it in kind of even all around the pan)

Bake until brown and firm. Wonderful with ice cream!!

Amanda

White Chocolate Tarts by Ohiomom


1 can (14 oz) sweetened condensed milk
1 cup cold water
1 pkg. (3.4 oz) instant white chocolate pudding mix
2 cups whipped topping
2 pkgs (6 ct each) indiv. graham cracker tart shells

in mixing bowl combine milk, water
and pudding mix. Beat on low speed for 2 min. Cover and refrig. for 10 min. Fold in whipped topping, spoon about 1/2 cup into each tart shell. Refrig. unil serving.

Makes 12

Very Good. I liked these after they were refrig. overnight. The graham cracker shells were softer.

Banana-rama-ding-dongs by Ohiomom


Peel a banana and cut it in half. Insert a wooden stick or skewer into each cut end. Dip in your favorite flavored yogurt, and roll in granola, cereal, chopped nuts (or chocolate chips for kids). Lay on a waxed paper lined baking sheet, and freeze for 2 hours. To remove, gently peel off the paper. Wrap in sandwich-sized plastic bags or in foil. Freeze up to 1 month. Makes 2

Banana Pudding by Paula TN

8 oz. cream cheese, softened
1 can condensed milk
1 large vanilla instant pudding
3 cups milk
12 oz. Cool Whip
6 bananas, sliced
1 box vanilla wafers

Mix softened cream cheese and condensed milk together. Add pudding and milk. Fold in Cool Whip. Layer 1/2 the wafers, 1/2 the bananas and 1/2 the pudding. Repeat, ending with a layer of pudding. (or your bananas will turn brown) Chill at least 4 hours before serving.

Hint: I make sure to mix the first three ingredients until it thickens up some because it makes it easier to assemble the pudding in a nice glass bowl. If you aren't trying to make it "pretty" for guest, then you can just skip this step.

I got this recipe out of our sunday school recipe book we made.

Strawberry Graham Dessert by Linderlou


You can use regular sugar and regular strawberry-flavored gelatin in this recipe. It's yummy either way.

1 cup graham cracker crumbs

2 tablespoons light margarine -- melted

3 ounces sugar-free strawberry-flavored gelatin

1 cup boiling water

2 cups fresh strawberries -- sliced

1 tablespoon lemon juice

4 ounces fat-free cream cheese

1/2 cup Splenda

1 teaspoon vanilla

2 cups Cool Whip Lite®

dash salt

fresh strawberries and mint

In a small bowl, combine graham crackers and butter; set aside 1 Tbsp. for topping. Press the remaining crumb mixture onto the bottom of a greased 8" square baking dish. Bake at 350º for 10 minutes. Cool on a wire rack.

In a bowl, dissolve jello in boiling water; stir in strawberries, 2/3 cups cold water and lemon juice. Refrigerate until partially set, about 1 to 1 1/2 hours. In a small mixing bowl, beat the cream cheese, Splenda, vanilla and salt until smooth. Fold in Cool Whip. Spread half of the cream mixture over the cooled crust. Cover and refrigerate remaining cream mixture. Pour jello mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with remaining crumbs. Refrigerate overnight.

Garnish with fresh strawberries and mint. Serves: 9

Fresh Strawberry Tarts by Linderlou


Prep Time: 45 minutes

CRUST:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg), softened as directed on package

3/4 teaspoon sugar

FILLING:

2½ cups sliced strawberries

1/2 cup purchased strawberry glaze

6 tablespoons hot fudge ice cream topping, heated

1/3 cup frozen whipped topping, thawed

Heat oven to 450°F. Remove pie crust from puch. Unfold crust; press out fold lines. Sprinkle crust with sugar; press in lightly. Cut 6 rounds of crust with 4-inch round cookie cutter or trace 6 rounds with top of large plastic glass and cut out with a knife. (Piece scraps slightly for 6th round.)

Spray back of muffin pan with nonstick cooking spray. Fit rounds, sugard side up, alternately over backs of sprayed muffin cups. Pinch 5 equally spaced plats around sides of each cup. Prick each pastry generously with fork.

Bake at 450°F. for 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool 30 minutes or until completely cooled.

Meanwhile, in large bowl, combine strawberries and glaze; stir gentlyto mix. Refrigerate 30 minutes or until thoroughly chilled.

Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Top each with whipped topping. Serves 6.