STRIPED DELIGHT
Watch our video to see how crushed cookies, cream cheese and whipped topping create a Striped Delight! This Striped Delight is crispy, creamy & chocolatey.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
- Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
Nutrition Facts : Calories 1, Fat 240 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 8 mg, Sodium 25 mg, Carbohydrate 300 g, Fiber 28 g, Sugar 19 g, Protein 3 g
STRIPED DELIGHT
This is my favorite dessert. I got this recipe from my mother-in-law. It has just the right amount of sweetness. The crust gives this the perfect crunch. This is a guaranteed hit at a dinner/party or just at home. This recipe can be easily doubled or halved. Everyone will want seconds so be sure to make copies of this recipe or you may end up making it for all future dinners. Enjoy!
Provided by JustaQT
Categories Dessert
Time 30m
Yield 18-24 serving(s)
Number Of Ingredients 9
Steps:
- For Crust: combine graham cracker crumbs, sugar and butter.
- Press firmly into bottom of 13-by-9-inch pan.
- Chill 15 minutes.
- For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
- Fold in 1 1/2 cups thawed whipped topping.
- Spread mixture over prepared crust.
- Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
- Pour over cream cheese layer.
- Chill several hours or overnight.
- Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
- Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.
Nutrition Facts : Calories 223.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 37.4, Sodium 298.2, Carbohydrate 24.6, Fiber 0.6, Sugar 16.4, Protein 3.5
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
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