lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Chip Macadamia Nut Brownie Pie
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1/2 all-purpose flour
- 1/4 vanilla extract
- 1 white chocolate chips
- 1/2
- 3
Instructions:
1. Add butter and sugar to a mixing bowl; cream together.
2. Add in eggs; beat until blended.
3. Add in flour, cocoa, and vanilla; stir to combine.
4. Fold in nuts and chips.
5. Pour mixture into a greased 9-inch pie plate.
6. Bake in a 325° oven for 35 minutes (pie should be moist; pick will not come out clean).
7. Let cool; but serve slightly warm.
8. Serve with a scoop of vanilla ice cream if desired.
Title: Rich Butter Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 sugar
- 1 butter
- 4 eggs
- 2 vanilla
- 1 milk
- 1/2 butter
- 3 powdered sugar
- 4 milk
- 1/4 vanilla
- 2
Instructions:
1. Heat oven to 350°F Combine flour, baking powder and salt in medium bowl. Set aside.
2. Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition.
3. Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely.
4. Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
5. TIP: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
6. TIP: This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.
Title: S'mores Squares
Ingredients:
- 1 light corn syrup
- 2 margarine
- 1 vanilla
- 3 marshmallows
Instructions:
1. grease 13x9x2 pan.
2. put chocolate pieces,syrup,margarine.
3. in sauce pan, Boil on low heat.
4. remove from heat add vanilla.
5. pour over cereal fold until combine.
6. cover.
7. fold in marshmallows press in greased pan with back of spoon.
Title: Nobby Apple Cake
Ingredients:
- 3 butter
- 1 granulated sugar
- 1 egg
- 1 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 3 apples
- 1/4 pecans
- 1 vanilla
- 2 granulated sugar
Instructions:
1. Cream together butter and sugar, Add beaten egg to creamed mixture.
2. Mix together flour, soda, salt and spices.
3. Add dry ingredients to creamed mixture.
4. Stir in vanilla, nuts and apples, by hand.
5. This will seem dry at first but will loosen up as you mix.
6. Spread in greased and lightly floured 8"x8" pan, sprinkle remaining 2 tablespoons sugar over top of batter before placing in 350 degree oven.
7. Bake for 40-45 minutes.
8. No need to frost.
9. Serve warm with vanilla ice cream, or cooled as is.
Title: Power-Boosting Chocolate Shake
Ingredients:
- 1 1/2 low-fat milk
- 2 chocolate ice cream
- 1
- 3
Instructions:
1. Put all the ingredients, EXCEPT THE ICE CUBES,into the blender.
2. Blend ingredients until smooth.
3. Add the crushed ice cubes and blend again.
4. Pour into glasses and serve.
Title: Easy Cannoli
Ingredients:
- 1 sugar
- 1 ground cinnamon
- 5 flour tortillas
- 1 skim milk
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 light cream cheese
- 2
- 1
Instructions:
1. Heat oven to 350°F.
2. Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup.
3. Bake 10 minutes or until crisp and lightly browned. Cool in pan.
4. Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electirc mixer 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate untill chilled, at least 1 hour.
5. When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8 inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes.
6. Note: Cover and freeze any leftover desserts. Thaw in refrigerate as needed.
Title: Dessert "fried Eggs"
Ingredients:
- 1
- 1/2
Instructions:
1. Lay the slice of pound cake on plate, spoon the whipped cream on it (use about 4 tbsp) and top off with the peach half.
2. Gently push the peach half down into the cream.
3. Looks just like a fried egg.
Title: Mom's Nutmeg Sugar Cookies
Ingredients:
- 1 unsalted butter
- 2 sugar
- 2 eggs
- 1 flour
- 5 1/2 baking soda
- 1 baking powder
- 2 nutmeg
- 1 1/2 sea salt
- 1/4
Instructions:
1. Let the butter and eggs come to room temperature.
2. Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg.
3. In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff.
4. I left mine over night but a couple of hours would probably be ok.
5. Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
6. Bake at 350'F for 10 minutes.
7. DO NOT OVER BAKE.
8. You can frost these once they are cool, or sprinkle them with sugar before you bake them.
9. This makes a lot of cookies, so share them with your friends and family.
10. Make sure the cookies are totally cooled before putting them in a tin.
11. Bon Appetit.
Title: Grandma 'drea's Peach Crisp
Ingredients:
- 8 lemon juice
- 1 1/4 sugar
- 1 flour
- 1/2 cinnamon
- 1/4 brown sugar
- 2 1/4 flour
- 1 1/2 oats
- 1 1/2 cinnamon
- 2 1/4 nutmeg
- 2 1/4 margarine
- 1 1/3 butter
Instructions:
1. Preheat oven @ 375`.
2. Mix all filling ingredients til fruit is well coated
3. Pour into a sprayed/greased 13X9 baking dish.
4. Cut margarine or butter into the rest of the dry ingredients then mix til nice and crumbly.
5. Spread LOOSELY over the fruit mix.
6. Bake in a preheated oven @ 375` for 40-50 minutes.
7. If the filling is bubbling and the topping is golden it's done baking.
8. Cool for at least an hour on a wire rack to allow the crisp to "set".
Title: Peachy Carrot Cake
Ingredients:
- 1 1/4 sugar
- 3/4 butter
- 2 margarine
- 1 1/2 eggs
- 1 3/4 carrots
- 1 1/2 flour
- 1 baking powder
- 1/2 cinnamon
- 1/2 baking soda
- 2 salt
- 1/2 cream cheese
- 1 confectioners' sugar
- 1
- 3
Instructions:
1. Cream sugar and butter.
2. Blend in eggs and carrots.
3. Combine dry ingredients; add to creamed mixture alternately with peaches.
4. Stir in nuts.
5. Bake in a greased 9-inch square pan at 325 degrees for 40 minutes or u ntil done.
6. Cool.
7. Frost with peachy frosting.
8. Frosting:.
9. Blend cream cheese with peach puree. (To make puree, place 1 medium peach in blender. Whirl on high speed for 20 seconds or until peach is smooth) Gradually add sugar.
Title: Guava and Manchego Phyllo Pouches With Passion Fruit Syrup
Ingredients:
- 1 guava paste
- 1 manchego cheese
- 1/2 vanilla
- 1/2 sugar
- 9 ground cinnamon
- 1 cayenne pepper
- 3/4 phyllo dough
- 1/2 butter
Instructions:
1. Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.
2. Stir sugar, cinnamon, and cayenne pepper in small bowl.
3. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying.
4. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers.
5. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch.
6. Brush pouches with butter.
7. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total.
8. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.).
9. Preheat oven to 350°F
10. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes.
11. Transfer to plates. Spoon Passion Fruit (or other like lime) syrup alongside; serve phyllo pouches warm.
Title: David Lebovitz's Fudgy Brownies
Ingredients:
- 6 butter
- 8 bittersweet chocolate
- 3/4 sugar
- 1/2 vanilla extract
- 2 eggs
- 1/4 all-purpose flour
Instructions:
1. Preheat oven to 350*F.
2. Lightly butter a sheet of parchment paper, then use the parchment paper to line an 8x8-inch baking pan (the parchment should go up the sides of the pan, too). Set aside.
3. In a saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Remove from heat when chocolate is just melted. Add in the sugar and vanilla extract and stir to combine. Beat in the eggs, one at a time. Beat in the flour and stir vigorously by hand for 1 full minute. During this time the texture of the batter will go from grainy to smooth and glossy. The batter should also start to pull away from the sides of the pan.
4. Transfer the batter to the prepared pan and spread evenly. Bake for 30 minutes. Do not overbake. Remove from oven and cool completely in the pan before cutting into squares.
Title: Maple Syrup Layer Cake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 pure maple syrup
- 2 vanilla
- 1/2 hot water
- 1 walnuts
Instructions:
1. Cream butter and sugar well. Add in eggs, one at a time, beating well after each addition.
2. Blend in maple syrup and vanilla.
3. Gradually add sifted dry ingredients by thirds, alternately with the hot water; and ending with dry ingredients. Gently stir in walnuts.
4. Pour into 2- 8 inch greased and floured layer pans.
5. Bake at 350 degrees for 30-35 minutes.
6. Cool on wire rack for 10 minutes. Remove layers and cool completely on wire racks.
7. Frost.
Title: Sugarless Sugar Cookies
Ingredients:
- 3/4 unsalted butter
- 1/4 light butter
- 1 Splenda granular
- 1 vanilla
- 1/4 egg substitute
- 1/4 water
- 3/4 vinegar
- 1 1/2 all-purpose flour
- 1 1/2 cake flour
- 1/4 salt
- 1 baking powder
Instructions:
1. Preheat oven to 350°.
2. Lightly oil a cookie sheet and set aside.
3. Blend together butters, Splenda and vanilla in a medium size mixing bowl.
4. Blend until butter is softened.
5. Add egg substitute, water and vinegar.
6. Mix briefly.
7. Add flours, salt and baking powder.
8. Mix using low speed (or by hand) until dough is formed.
9. Do not over mix.
10. Remove dough from bowl and place on a floured work surface.
11. Divide dough in half.
12. Pat each half into a circle.
13. Cover with plastic wrap and refrigerate about 1 hour, allowing dough to chill.
14. Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4-inch).
15. Cut with cookie cutters.
16. Place cookies on cookie sheet.
17. Bake in preheated 350° for 7 to 9 minutes or until slightly browned on the back.
18. Cool on a wire rack.
Title: Beer Spice Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1 1/2 egg
- 1 all-purpose flour
- 1 baking powder
- 1 ground cloves
- 1 ground cinnamon
- 1/2 ground allspice
- 1/4 baking soda
- 1 salt
- 1/2 beer
- walnuts
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease and flour a 9x5 inch loaf pan.
3. Sift together flour, baking powder, cloves, cinnamon, allspice baking soda and salt.
4. Set aside.
5. In a large bowl, cream the butter and brown sugar until light and fluffy.
6. Add egg and beat well.
7. Add flour mixture alternately with beer and mix well to combine.
8. Fold in the chopped walnuts.
9. Pour into a 9x5 inch loaf pan.
10. Bake at 375 degrees F for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
Title: Tiramisu Trifle
Ingredients:
- 1 1/3 sugar
- 2 sugar
- 1 1/4 water
- 1/4 dark rum
- 1 dark rum
- 4 brandy
- 12 ground nutmeg
- 1/2 mascarpone cheese
- 32 vanilla extract
- 2 instant espresso powder
- 2 Kahlua
- 6 1/2 french-style ladyfinger cookies
- 7
- 60
- 1
Instructions:
1. Whisk 1 and 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl.
2. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
3. Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total.
4. Remove bowl from over water.
5. Whisk Mascarpone, 8 ounces at a time, into warm custard until blended.
6. Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks.
7. Bring 1 cup water to simmer in small saucepan.
8. Remove from heat.
9. Add 2 tablespoons sugar and espresso powder; stir to dissolve.
10. Mix in liqueur.
11. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
12. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break).
13. Repeat with enough biscuits to go around bottom sides of dish once.
14. Dip more biscuits and arrange over bottom of dish to cover.
15. Spoon 2 cups Mascarpone mixture over biscuits; spread to cover.
16. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
17. Repeat with more biscuits dipped into espresso mixture, Mascarpone mixture, and ground chocolate in 2 more layers each.
18. Cover with 1 more layer of dipped biscuits and enough Mascarpone mixture to reach top of trifle dish.
19. Sprinkle remaining ground chocolate over, covering completely.
20. Cover and chill overnight.
21. Gently press stem end of largest chocolate leaves around edge of trifle.
22. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)
23. Makes 15 to 18 servings.
24. That's it!
Title: Pineapple Delight Cake
Ingredients:
- 2 sugar
- 2 eggs
- 2 flour
- 1 walnuts
- 20 crushed pineapple
- 1 1/2 baking soda
- 1/4 baking powder
- 8 cream cheese
- 1/2 butter
- 1 vanilla
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together sugar and egg.
3. Add flour, walnuts, crushed pineapple, baking soda, baking powder.
4. Place thick batter in a 9x13 pan and bake for 30-40 minutes.
5. For frosting cream the cream cheese and butter, add vanilla and powder sugar. Frost cool cake.
Title: Coconut Sticky Rice & Mango
Ingredients:
- 2 sticky rice
- 1 coconut milk
- 1/2 sugar
- 2 salt
- 1 mango
- mango
Instructions:
1. Cook sticky rice as directed on package, and cool
2. In pan, combine coconut milk, sugar and salt
3. When rice is cooled, place in large bowl
4. Add milk mixture to rice and fold to combine
5. Fold in mango and jackfruit
6. Cover rice and let stand for 20-30 minutes for coconut milk to be absorbed
7. To serve, place a scoop of rice on plate with fresh mango slices and top with toasted coconut.
Title: Apricot Jello Mold
Ingredients:
- 1 apricot gelatin
- 4 sour cream
- 1
Instructions:
1. Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved.
2. Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight.
3. To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.
Title: Neece's Delicious Low Carb High Fiber Oatmeal Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar substitute
- 1 molasses
- 1 pumpkin pie spice
- 2 eggs
- 1 baking soda
- 1/4 salt
- 1 flax seed meal
- 1 oats
- 1 raisins
- 2
- 1
Instructions:
1. Mix together butter, Splenda, molasses and pumpkin pie spice until creamy.
2. Add eggs and beat until smooth.
3. In a separate bowl mix together ground almonds, oat bran, vanilla protein powder, baking soda, salt, flaxseed meal and oatmeal.
4. Add slowly to butter mix and blend well.
5. Add raisins and mix again.
6. Preheat oven to 350 degrees.
7. Spray 2 cookie sheets with cooking spray and drop dough onto them.
8. These cookies do not spread out very much so you may want to press them down a little bit.
9. The less you press them out the fatter and chewier they are.
10. Bake 8-10 minutes.
11. Be careful not to overbake.
Title: Chocolate Cake
Ingredients:
- 1 self raising flour
- 1 sugar
- 3 chocolate
- 3 butter
- 1 vanilla
- 1/2 milk
- 2 eggs
Instructions:
1. Pre heat your oven to 350 degrees C.
2. Grease and flour a block cake tin.
3. Put all ingredients except butter or butter substitue into an electric mixing bowl.
4. Then add the soften butter or butter substitue.
5. Beat all the ingredients well for 4 minutes.
6. This will be a rather soft cake mixture.
7. Bake in a good moderate oven, 350 degrees C.
8. on the middle shelf of your oven for 1 hour or until the cake starts to come away from the sides of the cake tin.
9. Do not over cook.
Title: Ginger Chocolate Shortbread
Ingredients:
- 1 butter
- 1/2 all-purpose flour
- 2 preserved gingerroot
- 1/2
- 3
Instructions:
1. Please note that this recipe calls for preserved ginger, which is the ginger typically sold in jars or in bulk stores (where I buy mine) that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use.
2. Place soft butter and superfine sugar in a mixing bowl and, using an electric mixer, blend butter and sugar together until fluffy.
3. Slowly stir in flour, then chopped ginger, then chopped chocolate.
4. The mixture will be crumbly.
5. Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm, about one hour.
6. Dough keeps well in the fridge for several days, so there's no need to bake the whole batch up at one time if you're pressed for time.
7. When ready to bake, preheat oven to 300°F.
8. Cut logs of cookie dough into slices about 3/8-inch thick (I found a sharp serrated steak knife worked better for me than my chef's knife); arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes.
9. Cool cooked cookies on a wire rack; do not store until completely cool.
Title: Tropical Fruit Crumble With No Added Sugar
Ingredients:
- 100 dried dates
- 1 dates
- 1 mango
- 1 fresh pineapple
- 5 orange, juice and zest of
- 1 vanilla essence
- 1 kiwi fruit
- 6 rolled oats
- 50 whole wheat flour
- 100
- 400
Instructions:
1. Pre-heat oven to 200 degrees (fan oven).
2. pplace dates, mango, pineapple, orange rind and juice and vanilla in a pan.
3. cook for 5 minutes until tender.
4. strain the fruit, reserving the juices.
5. place fruit and kiwi fruit in a large ovenproof dish.
6. return the reserved juices to the pan.
7. simmer for 5 minutes until reduced by half.
8. pour over the fruit.
9. mix oats, almonds, flour and butter.
10. scatter over the fruit.
11. bake for 10-15 minutes until golden.
12. serve warm with custard.
Title: Delicious Individual Apple Crisps (Carb & Diabetic Friendly)
Ingredients:
- 6 granny smith apples
- 3 all-purpose flour
- 1/4 sugar-free maple syrup
- 2 lemon juice
- 1 all-purpose flour
- 3/4 ground cinnamon
- 1 1/2 salt
- 1/4 butter
- 1/4
- 6
Instructions:
1. Preheat oven to 350 degrees F.
2. For the Filling:
3. Mix all the ingredients together. Place into 6 small ceramic ramekins.
4. For topping:
5. Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture with a fork until it forms pea size lumps. Sprinkle over filling equally.
6. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. These taste great with a scoop of vanilla ice cream on top! (We use Dreyer's French Vanilla Sugar-Free Ice Cream).
Title: Brownie Pudding
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 2 margarine
- 1 vanilla
- 1/2 walnuts
- 1 brown sugar
- 1/4 boiling water
- 1 3/4
Instructions:
1. Mix the flour, sugar, cocoa, baking powder and salt in a medium bowl.
2. Add milk, butter vanilla and nuts. Turn into ungreased 2 quart baking dish. Smooth on top.
3. Combine brown sugar and 1/4 cup cocoa in a small bowl. Mix well. Sprinkle over top of batter.
4. Pour water on top. To avoid making wells in the batter either pour the water slowly, or pour it onto a spoon held over pudding, allowing it to run off gently.
5. Bake in 350 degree oven for about 40 minutes. Top will be firm. Batter will rise and there will be a pudding-type sauce at the bottom.
6. Serve warm. This is really delicious with ice cream.
Title: Chocolate Cherry Dessert
Ingredients:
- 26 butter
- 1/4 margarine
- 8 sour cream
- 1 1/2 instant chocolate pudding mix
- 1 1/4 milk
- 21 cherry pie filling
Instructions:
1. Crush up the chocolate wafers a few at a time in a big zip lock bag. **(all areas may not have chocolate wafers, it is a cookie like Oreos but without the cream, not a sandwich cookie)**.
2. Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
3. Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
4. With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
5. Refrigerate the crust for 30 minutes or until firm.
6. Put the sour cream, milk, and the dry pudding mix into a big bowl, and with an electric mixer beat on low for about a minute, until smooth (then be sure to scrape down the sides of the bowl and mix again for about 30 seconds).
7. Spread the pudding mixture evenly over the wafer crust.
8. Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
9. Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
10. Cut up and enjoy!
Title: Almond and Chocolate Whipped Cream Trifle
Ingredients:
- 24 ladyfingers
- 1/2 - 2/3 bittersweet chocolate
- 2 cocoa powder
- 3 1/2 raspberries
- 1/4
- 1
Instructions:
1. Line an 8- to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle chocolate pieces and slivered almonds.
2. Repeat this layering another time.
3. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve, or chill until ready to serve.