Recipes: Desserts
Big Game Punch Bowl Cake
1 White angel food cake.
2-3 oz. boxes of strawberry jello.
2 pkgs. Frozen strawberries.
2 8 oz. containers Cool Whip
Mix jello with 2 cups boiling water. Add strawberries and stir until thawed. Chill until lightly set. Cut cake into thin slices and line a medium size punch bowl with some of the slices. Add a layer of jello and a layer of Cool Whip. Continue until all is used. Top with layer of Cool Whip. Cover with plastic wrap and chill for at least 4 hours.
Big Game No Fried Ice Cream
2 C. SMITH'S vanilla ice cream.
2 tsp. Margarine.
1 T. Finely chopped pecans.
1/2 tsp. Ground cinnamon.
1 1/4 C. Sugar-coated corn flakes, crushed.
4 tsp. Honey.
Make 4 1/2 cup scoops of ice cream; place in a shallow baking pan. Store in freezer until needed. Melt the margarine in a small sauce pan. Stir in the pecans. Heat and stir over low heat about 10 minutes or until pecans are toasted. Stir in the cinnamon. In a small mixing bowl toss together the nut mixture and crushed corn flakes. Quickly roll the frozen ice cream balls in the cereal mixture. Return the coated ice cream balls to the pan and freeze until ready to serve. To serve, drizzle each serving with 1 teaspoon honey. Makes 4 servings.
SMITH'S Easy Chocolate Fluff Frosting
2 cups SMITH’S Heavy Whipping Cream
1 cup Powdered sugar
1/2 cup Cocoa powder
Pinch Salt
Whip the SMITH’S Heavy Whipping Cream until it is almost to the “soft peak” stage. In a separate bowl, sift together powdered sugar, cocoa powder, and salt. Add to whipped cream using a rubber spatula. Continue beating cream until it is at “soft peak” stage. Frost cake immediately; for the quickest dessert, try frosting with a purchased angel food cake or pound cake. Store frosted cake in refrigerator.
SMITH'S Peppermint Stick Ice Cream Chocolate Pie
Here’s a refrigerated dessert that uses one bowl, and is ideal for a child to make because it requires no cooking.
Preparation Time: 5 to 10 minutes, plus time to set (at least an hour)
Servings: 6
1 prepared chocolate wafer pie crust (purchased)
1 package of chocolate instant pudding and pie filling
2/3 cup SMITH’S 2% milk
2 cups SMITH'S Peppermint Stick Ice Cream (softened)
1 cup semi-sweet mini chocolate chips
6 small candy canes for garnish (optional)
Whisk instant pudding mix with milk. Stir in softened ice cream until completely blended. Stir in chocolate chips. Pour into prepared pie crust and refrigerate for at least an hour before serving.
Garnish with small candy canes, and store in refrigerator, not the freezer.
Rosie's Good Dessert
1 C. soda crackers
1 C. graham crackers
1/2 C. oleo
2 pkgs. vanilla instant pudding
2 C. milk
1 qt. butter pecan ice cream
Heath candy bars, crushed
Cool Whip
Mix crumbs and oleo in 9x13" pan. Bake at 350 degrees for 10 minutes. Cool. Mix pudding, milk and ice cream. Pour over crust. Chill to set. Top with whipped topping and candy.
Big Game Oreo Dessert
1 pkg. Oreo cookies (crushed).
1/3 C. Margarine (melted).
2 C. Powdered sugar.
2 sqs. Semisweet chocolate.
1/2 C. Margarine.
3 Eggs, separate white and yolks (need both).
1/2 tsp. Vanilla.
1/4 tsp. Salt.
2 qts SMITH'S vanilla ice cream, or whatever flavor you like.
Combine crushed cookies, 1/3 cup melted butter or margarine. Divide mixture in 1/2, set 1/2 aside for topping. Put other 1/2 in bottom of 9"x13" dish. Cook: sugar, chocolate, 1/2 cup margarine, egg yolks, vanilla and salt. Bring to boil, stirring constantly, then cool 10 minutes. Beat egg whites stiff. Mix with above filling. Spoon over crumbs in dish. Let the ice cream soften some and spread over crumbs and filling in dish. Top wiith crumbs, freeze, cover with foil. Keeps up to 3 months.
Rum Raisin Fudge
2 C. sugar
1/2 C. SMITH'S sour cream
1/4 C. margarine (1 stick)
12 oz. white chocolate chopped
1-7 oz. jar marshmallow creme
1/2 C. golden raisins
1 tsp. rum extract
Combine sugar, sour cream and margarine in a saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly until mixture registers 236 degrees on a candy thermometer. Remove pan from heat, and stir in chocolate, marshmallows, raisins and rum extract. Beat vigorously for several minutes, until fudge begins to thicken. Pour into a greased 8" square pan. Cool, cut into squares.
Apple Fritters
1 1/3 C. flour
1/4 tsp. salt
2 tsp. baking powder
2/3 C. milk
1 egg, well beaten
2 lg. sour apples
Sift flour, baking powder and salt. Add gradually, while stirring constantly, milk and egg. Wash, core, pare and cut apples into rounds. Dip each round into batter. Put into hot fat (350 degrees). Fry until delicately brown. Drain on absorbent paper. Sprinkle with powdered sugar.
Quick and Easy Strawberry Dessert
1/3 of Angel food cake or 1/2 of angel food loaf.
Break up in small pieces in a 9x9" pan.
2. C (1 pt.) vanilla ice cream
1 C. milk
1 pkg. instant vanilla pudding
1 pkg. strawberry Jello
1 C. boiling water
Combine angel food pieces with ice cream, milk and pudding. Pour Jello and water over cake. DO NOT STIR. Add 1 package of frozen strawberries. Pour over cake and ice cream. DO NOT STIR. Chill or freeze.
Mint Chocolate Chip Ice Cream Dessert
1/2 gal. Ruggles mint chocolate chip ice cream
1/2 stick of margarine, melted
Oreo cookies, crushed
Chocolate sauce, opt.
Ruggles works best with this recipe as it refreezes the best. Let ice cream thaw about 1/2 an hour. Crush enough oreos to cover bottom of 9x13" pan. Drizzle melted margarine over the crushed cookies and pat down. Freeze about 15 minutes. Then spread ice cream over the top and drizzle with chocolate sauce, if desired. Freeze at least 5 hours. Best to make the day before.
Old Fashioned Fudge
2 sqs. chocolate, or 6 T. cocoa
2 C. sugar
1/2 C. cold milk
1/3 C. light Karo
2 T. butter
Place all but vanilla on stove, mixing well. Bring to boil over low heat, let boil, stirring occasionally until definite ball forms in cold water. Remove from heat, add vanilla. Let stand until almost cool enough to hold your hand on bottom of pan. Beat vigorously until mixture starts to set. Pour into buttered plate, cool, cut into squares.