Wednesday, June 27, 2007

Ice cream cake

Taken from kraft's food & family magazine.

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Friday, June 1, 2007

Peach dessert

1/2 cup flour
3/4 cup confectioners sugar
1 egg
zest of half an orange
1 tsp. Baking powder
2 Tbs. butter

1 Large can of sliced Peaches in syrup
2 Tbs. confectioners sugar
2 Tbs. corn starch
Juice of 1 orange
2 drops of lemon juice

-Preheat oven to 350
-Mix cake ingredients together with a spoon, then spread in half cookie sheet pan. (it's going to spread really thin, this is really the crust for the dessert). (for a normal size cookie sheet just double up the ingredients).
-Bake in the oven for about 15 minutes or until light golden.
-Let is cool, then spread the peach slices on top.
-In sauce pan, combine: orange juice, lemon juice, peach juice, corn starch and sugar. Bring to boil, and let thicken.
-Remove from heat, pour over cake and peaches.
-Let cool and enjoy!