Angel Lush Makes: 10 servings 1 can (20 oz.) crushed pineapple in juice, undrained 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1 cup thawed COOL WHIP LITE Whipped Topping 1 pkg. (10 oz.) round angel food cake 10 fresh strawberries MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping. CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Coconut Custard Pie Makes one (9-inch) pie 1 cup flaked coconut, divided 1 (9-inch) unbaked pie crust 3 eggs 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)1 1/4 cups hot water 1 teaspoon vanilla extract 1/4 teaspoon salt 1/8 teaspoon ground nutmeg Preheat oven to 425°F. Toast 1/2 cup coconut; set aside. Bake pie crust 8 minutes; cool slightly. In medium bowl, beat eggs. Add EAGLE BRAND®, water, vanilla, salt and nutmeg mix well. Stir in remaining 1/2 cup coconut. Pour into crust. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Lemon Party Cheesecake 1 (18 1/4 or 18 1/2-ounce) package yellow cake mix* 4 eggs (divided) 1/4 cup vegetable oil* 2 (8-ounce) packages cream cheese, softened 1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk) 1/4 to 1/3 cup lemon juice 2 teaspoons grated lemon rind, optional 1 teaspoon vanilla extract Preheat oven to 300º. Reserve 1/2 cup dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil; mix well (mixture will be crumbly). Press down firmly on bottom and 1 1/2 inches up sides of greased 13x9-inch baking pan. In same bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add remaining 3 eggs and reserved 1/2 cup cake mix; on medium speed, beat 1 minute. Stir in remaining ingredients. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Cool to room temperature. Chill thoroughly. Cut into squares to serve. Garnish as desired. Refrigerate leftovers. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Peach Cream Cake Makes one 13 x 9 inch cake 1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing) 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanilla pudding mix 2 cups (1 pint) whipping cream, whipped 4 cups peeled, sliced fresh peaches (about 2 pounds) Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish. In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Lemon Angel Dessert Makes 10 servings 1 (8- to 9-inch) angel food cake 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup lemon juice 1 1/2 cups fresh raspberries, blueberries, blackberries and/or chopped strawberries Confectioners' sugar (optional) Fresh raspberries, blueberries, blackberries and/or strawberries for garnish (optional) With serrated knife, cut 2-inch thick layer horizontally off top of cake; lift off top and set aside. With fork, carefully hollow out bottom of cake, leaving 1/2- to 3/4-inch thick shell on bottom and sides. In medium bowl, stir together EAGLE BRAND® and lemon juice until thickened. Spoon into cake shell. Spoon 1 1/2 cups berries over EAGLE BRAND® mixture; replace cake top. Cover and chill at least 4 hours. Just before serving, sprinkle with confectioners' sugar (optional). Garnish with additional berries (optional). Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Triple Layer Cookie Bars Makes 2 to 3 dozen 1 1/2 cups graham crackers crumbs 1/2 cup (1 stick) butter or margarine, melted 1 (7-ounce) package flaked coconut (2 2/3 cups) 1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk) 2 cups (12 ounces) semi-sweet chocolate chips 1/2 cup creamy peanut butter Preheat oven to 350°F (325°F for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Top evenly with coconut and then pour EAGLE BRAND® evenly over coconut layer Bake 25 minutes or until lightly browned. In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Strawberry Brownie Torte Makes 8 to 10 servings 1 (19.5- or 22-ounce, family size) package fudge brownie mix 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup cold water 1 (4-serving size) package instant vanilla flavor pudding mix 1 (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups) 1 quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds) Chocolate syrup (optional) Preheat oven to 350ºF. Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans. Bake 20 minutes or until top springs back when touched. Cool. In large bowl, mix EAGLE BRAND® and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place one brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup (optional). Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Blueberry & Peach Shortcake 6 to 8 servings 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk) 1/3 cup plus 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 (6.5-ounce) prepared sponge cake layer or 18 dessert cake shells 1/4 cup sugar 1 tablespoon cornstarch 1/2 cup water 1 cup fresh or frozen blueberries Sliced peaches In large bowl, beat cream cheese until fluffy. Gradually combine EAGLE BRAND® until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake chill. In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Before serving, top cake with peach slices and Blueberry Sauce. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Chocolate Mousse & Raspberries Makes 8 to 10 servings 4 (1-ounce) squares unsweetened chocolate 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 teaspoons vanilla extract 2 cups (1 pint) whipping cream, whipped 2/3 cup water 1/4 cup red raspberry jam 3 tablespoons confectioners' sugar 1 tablespoon cornstarch 1 cup frozen raspberries In heavy saucepan, over medium-low heat, melt chocolate and EAGLE BRAND®; stir in vanilla. Pour into large bowl; cool to room temperature, about 1 1/2 hours. Beat until smooth. Fold in whipped cream. Spoon into 8 to 10 dessert dishes. Chill thoroughly. In small saucepan, combine water, raspberry jam, confectioners' sugar and cornstarch. Cook and stir until thickened and clear. Cool. Stir in raspberries. Top each dish of mousse with raspberry topping and serve. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Creamy Banana Mandarin Pie Makes one pie 1 (6-ounce) prepared graham cracker pie crust 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1/3 cup lemon juice 1 teaspoon vanilla extract 3 medium bananas, divided 1 (15-ounce) can mandarin orange segments, well drained and divided In a large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Stir in lemon juice and vanilla. Slice 2 bananas and dip in lemon juice and drain. Line bottom of crust with bananas and 2/3 of orange segments. Pour filling over fruit. Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Orange Banana Cheesecake Makes one (9-inch) cheesecake 1 1/2 cups vanilla wafer crumbs (about 45 wafers) 1/4 cup butter or margarine, melted 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk) 1 banana, mashed (about 1/2 cup) 1/4 cup frozen orange juice concentrate, thawed 3 eggs 1 teaspoon grated orange rind Fresh orange sections and banana slices Orange Glaze (optional, recipe follows) Preheat oven to 300°F. Combine wafer crumbs and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add banana, orange juice concentrate, eggs and rind; mix well. Pour into prepared pan. Bake for 55 to 60 minutes or until set. Cool. Top with orange sections and banana slices then Orange Glaze (optional). Chill. Store leftovers covered in refrigerator. Orange Glaze: In small saucepan, combine 1/4 cup sugar and 2 teaspoons cornstarch. Add 1/2 cup orange juice and 1/4 teaspoon grated orange rind; mix until thickened. Remove from heat; cool slightly. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Creamy Lemon Meringue Pie Makes one (8- or 9-inch) pie 3 eggs, separated* 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup lemon juice Few drops yellow food coloring (optional) 1 (8- or 9-inch) prepared graham cracker or baked pie crust 1/4 teaspoon cream of tartar 1/3 cup sugar Preheat oven to 350°F. In medium bowl, beat egg yolks; stir in EAGLE BRAND®, lemon juice, and food coloring. Pour into prepared pie crust. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of crust. Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Apple Pumpkin Dessert Makes 8 to 10 1 (21-ounce) can apple pie filling 1 (15-oucnce) can pumpkin 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup gingersnap crumbs (about 18 cookies) 2 tablespoons butter or margarine, melted Preheat oven to 400°F. Spoon equal portions of apple filling into 8 to 10 lightly greased custard cups. In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling. In small bowl, combine gingersnap crumbs and butter. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan. Bake 10 minutes. Reduce oven temperature to 350°F; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator. §§¶¤¤¶§§¶¤¤§§¤¤¶§§¶¤¤¶§§¶¤¤§§ Butterscotch Apple Squares Makes 12 servings 1/4 cup butter or margarine 1 1/2 cup graham cracker crumbs 2 small all-purpose apples, pared and chopped (about 1 1/4 cups) 1 cup (6 ounces) butterscotch flavored chips 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1 1/3 cup flaked coconut 1 cup chopped nuts Preheat oven to 350ºF (325ºF for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; top with apples. In heavy saucepan, over medium heat, melt butterscothch chips with EAGLE BRAND®. Pour butterscotch mixture evenly over apples. Top with coconut and nuts; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into squares. Garnish as desired. Store leftovers covered in refrigerator. Microwave: In 12x7-inch baking dish, melt butter on HIGH (100% power) 1 minute or until melted. Sprinkle crumbs evenly over butter; top with apples. In 1-quart glass measure, melt butterscotch chips with EAGLE BRAND® on MEDIUM-HIGH (70% power) 2 to 3 minutes. Stir until smooth. Pour butterscotch mixture evenly over apples. Top with coconut and nuts. Press down firmly. Cook on HIGH (100% power) 8 to 9 minutes. Proceed as above. ----------------------------------------------
May your Christmas Dreams always be filled with Magic (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Angelique ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* `´· .¸) `´·.¸) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
