Recently in Desserts Category

BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.

REFRIGERATE at least 2 hours. Store leftovers in refrigerator.

SPLIT 15 of the cookies, leaving filling on one side of each cookie. Finely crush the 15 split cookies without filling and 5 of the whole cookies. Place in medium bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Stand the 15 split cookies, filling-sides out, around side of pan.

SPREAD sherbet over crust. Coarsely chop remaining 10 cookies; sprinkle over sherbet layer. Top with ice cream; spread with spatula to completely cover cookie layer.

FREEZE at least 4 hours or overnight. Store leftover dessert in freezer.

BEAT eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly browned on both sides.

BEAT cream cheese, sugar, lemon peel and juice until well blended. Spread 2 rounded tablespoonfuls of the cream cheese mixture onto each crepe; fold into quarters.

MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.

PREHEAT oven to 350°F. Combine walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.

LAYER phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

BAKE 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)

BEAT all ingredients with electric mixer on medium speed until well blended; cover.

REFRIGERATE at least 1 hour or until ready to serve.

SERVE with assorted cut-up fruit, pound cake or angel food cake cubes.

SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Set aside.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add pumpkin, sugars, cinnamon, vanilla, salt and cloves; beat on low speed until well blended. Add gelatine; mix well. Refrigerate 30 minutes or until mixture is thick enough to mound.

POUR 1/2 cup of whipping cream into small bowl. Beat with electric mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until well blended. Spoon into pastry shell. Refrigerate 3 hours or until firm. Beat remaining 1/2 cup whipped cream. Spoon over pie just before serving; top with pecans.

MIX cream cheese, ice cream and dressing in large bowl until well blended. Stir in fruit cocktail and pecans.

POUR into 9-inch square pan or 9x5-inch loaf pan.

FREEZE 3 hours or until firm. Remove from freezer 15 minutes before serving to soften slightly. Cut into 18 pieces to serve. Store leftover dessert in freezer.