These are just for those of you trying to loose some weight...just as a treat you understand:
* Exported from MasterCook *
Coffee-Mallow Torte
Recipe By :Mary Alice Graves
Serving Size : 12 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups crushed chocolate wafer cookies (about 35 cookies)
1/3 cup butter -- melted
2/3 cup hot fudge ice cream topping
1 teaspoon instant coffee crystals
1/2 7 oz jar marshmallow creme
1 8 oz carton frozen whipped dessert topping -- thawed
1 quart coffee ice cream
1/3 cup chopped pecans -- toasted
1 ounce semisweet chocolate, grated -- divided
1/3 cup caramel flavored ice cream topping
pecan halves -- optional
In a medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
In a small saucepan combine hot fudge topping and coffee crystals. Heat and stir just until smooth; cool slightly. Spread fudge topping over the crumb mixture in the springform pan. In a large bowl fold marshmallow creme into whipped dessert topping until combined; set aside.
In a chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm. Before serving, let stand at room temperature 10 minutes. drizzle with caramel topping and sprinkle with remaining grated chocolate. If desired, garnish with pecan halves.
* Exported from MasterCook *
Black Raspberry Cream Pie
Recipe By :Janet Hasenkamp
Serving Size : 8 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9-inch graham cracker crumb pie crust
1 large egg white -- beaten
1 cup whipping cream
1 8 oz package cream cheese -- softened
1 10 oz jar black raspberry spread
fresh black raspberries
lemon peel twist
and/or mint leaves
Preheat oven to 375°F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on wire rack.
In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twise, and/or mint leaves.
* Exported from MasterCook *
Coffee-Mallow Torte
Recipe By :Mary Alice Graves
Serving Size : 12 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups crushed chocolate wafer cookies (about 35 cookies)
1/3 cup butter -- melted
2/3 cup hot fudge ice cream topping
1 teaspoon instant coffee crystals
1/2 7 oz jar marshmallow creme
1 8 oz carton frozen whipped dessert topping -- thawed
1 quart coffee ice cream
1/3 cup chopped pecans -- toasted
1 ounce semisweet chocolate, grated -- divided
1/3 cup caramel flavored ice cream topping
pecan halves -- optional
In a medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
In a small saucepan combine hot fudge topping and coffee crystals. Heat and stir just until smooth; cool slightly. Spread fudge topping over the crumb mixture in the springform pan. In a large bowl fold marshmallow creme into whipped dessert topping until combined; set aside.
In a chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm. Before serving, let stand at room temperature 10 minutes. drizzle with caramel topping and sprinkle with remaining grated chocolate. If desired, garnish with pecan halves.
* Exported from MasterCook *
Black Raspberry Cream Pie
Recipe By :Janet Hasenkamp
Serving Size : 8 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9-inch graham cracker crumb pie crust
1 large egg white -- beaten
1 cup whipping cream
1 8 oz package cream cheese -- softened
1 10 oz jar black raspberry spread
fresh black raspberries
lemon peel twist
and/or mint leaves
Preheat oven to 375°F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on wire rack.
In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twise, and/or mint leaves.
Don't wait too long to tell someone you love them.
Billy
Billy