lumicero/recipes-ing2inst huggingface dataset:
Title: Macadamia Nut/White Chocolate Oatmeal Cookies
Ingredients:
- 3/4 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 whole wheat flour
- 1 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 3/4 ground cinnamon
- 1 quick-cooking oats
- 2 white chocolate chips
- 1 unsweetened flaked coconut
- 3/4
- 1/4
Instructions:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for about one hour.
2. Mix in chips and nuts.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
4. Bake for 5 to 7 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Store them in brown bag for up to 3 days to stay chewy.
Title: Simply Sensational Low Fat Strawberry Shortcake
Ingredients:
- 1 skim milk
- 1/2 low-fat sour cream
- 3 sugar
- 2 1/4 fat free sugar-free instant cheesecake pudding mix
- 1 strawberries
- 8 Splenda granular
- 4
- 1/3
Instructions:
1. Preheat oven to 425°F.
2. Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
3. Stir in the dry biscuit mix until well blended.
4. Spread evenly into a greased 9-inch round cake pan.
5. Bake 12-15 minutes or until top is golden.
6. Remove from pan and cool completely on wire rack.
7. Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
8. Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
9. Gently stir in half of the whipped topping until well blended.
10. When cake has cooled, carefully slice in half horizontally to make 2 layers.
11. Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
12. Spread top of strawberries with the pudding mixture and top with the top cake layer.
13. Spread remaining whipped topping on top of cake and top with remaining strawberries.
14. Serve immediately!
15. Please store cake leftovers in refrigerator.
Title: Wholemeal Banana Muffins
Ingredients:
- 200 whole wheat flour
- 1 baking powder
- 1 salt
- 1/2 ground nutmeg
- 55 raisins
- 55 butter
- 55 light brown sugar
- 1 egg
- 200 milk
- 2 bananas
- lemon juice
Instructions:
1. Preheat the oven to 200C/400F/gas mark 6. Prepare the muffin tray with paper cases.
2. Mix the flour, baking powder, salt, nutmeg and raisins in a bowl.
3. In a seperate bowl mix together the melted butter, sugar, egg and milk. Pour this over the dry ingredients and fold together. Don't overmix.
4. Gently fold in the mashed bananas. Spoon the mixture into the paper cases and cook for around 20 minutes.
Title: Hot Mocha Pudding Cake
Ingredients:
- 2 butter
- 1/2 granulated sugar
- 1 egg
- 1/2 vanilla
- 1 all-purpose flour
- 1 baking powder
- 2 instant coffee powder
- 1 milk
- 1/2 granulated sugar
- 1/2 instant coffee powder
- 1 hot water
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
3. Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
4. Spread mixture evenly into 8 inch square ovenproof dish.
5. TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
6. Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.
Title: Ken's Dirt Cake
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2 butter
- 24 instant vanilla pudding
- 2 milk
- 3 1/2 Cool Whip
- 1
Instructions:
1. Mix sugar,butter and cream cheese together.
2. In separate bowl crush oeros and set aside.
3. In large bowl, mix pudding mix and cool whip.
4. Add first mixture and last mixture together, then layer with oreos, chill and serve.
Title: Pavlova
Ingredients:
- 4 white vinegar
- 1 cornflour
- 1 heavy whipping cream
- 1/2 granulated sugar
- 1 pure vanilla extract
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold inches.
3. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
5. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
6. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Title: Butter Cream Icing
Ingredients:
- 2 powdered sugar
- 1 shortening
- 1 water
- 1 vanilla
Instructions:
1. Place powdered sugar in large stand mixer.
2. Add shortning water and flavoring.
3. Mix on low speed for 2 minutes then mix on med speed till well blended.
4. (optional) add gel or food coloring to tint your icing to desired color.
Title: Apple Charlotte
Ingredients:
- 2 cooking apples
- 1/2 ground cinnamon
- 1 lemon
- 3 light brown sugar
- 3 unsalted butter
- 8
Instructions:
1. Pre-heat oven to 375°F.
2. Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
3. Cover and simmer gently until pulpy, stirring occasionally.
4. Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
5. Brush the butter all over the slices of bread.
6. Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
7. Spoon in the apple purée and cover with more over-lapping slices of bread.
8. Bake for about 30 minutes, until the top is golden brown.
9. Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
Title: Brown Sugar Shortbread
Ingredients:
- 1 salted butter
- 1/2 light brown sugar
- 2 1/2 all-purpose flour
- 1/4 salt
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly butter a 9-inch springform pan.
3. In a large mixing bowl, beat butter with an electric mixer for 1 minute or until creamy. Add the brown sugar and beat until light and fluffy (not grainy), about 3 minutes.
4. In another bowl, sift together the flour and the salt. Then add to the butter mixture while mixing on a low speed until just combined (don't overbeat).
5. Spread the dough smoothly over the bottom of the springform pan. You may want to use the bottom of a glass to press the dough down evenly. Using the tines of a fork, pierce the dough at 1/2-inch intervals going all the way through to the bottom of the pan. Do this to the entire pan of dough.
6. Bake 35-40 minutes or until golden brown and the edges pull slightly away from the sides.
7. Immediately after removing from the oven, remove the springform siding and cut the dough into 16 pie-shaped slices. Allow to cool in the pan on top of a wire rack.
8. Store in an airtight container at room temperature for 4 days.
Title: Butter Crisps Nuwave/Flavorwave Oven
Ingredients:
- 1 butter
- 0.5 cream cheese
- 1 white sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking powder
Instructions:
1. Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
2. Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
3. Roll out on floured board and cut in desired shapes. Bake on hi 6 minutes or until light brown
4. Frost with desired frosting.
Title: Glazed Fruity Delights
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 1/2 shortening
- 1 1/4 milk
- 1 salt
- 3 1/2 baking powder
- 3 eggs
- 1 Jello gelatin
Instructions:
1. Heat oven to 350°F.
2. Cover shallow baking pans with foil, grease and flour.
3. Combine all ingredients Bake 40 to 45 minutes.
4. Cool for 10 minutes before removing from pan to cool completely.
5. Cut into shapes then glaze.
Title: Crock-Pot Chocolate Rice
Ingredients:
- 1/2 sugar
- 1/2 salt
- 4 1/2 chocolate milk
- 2 half-and-half
- 1 2/3 converted rice
- 1 vanilla
- 2
Instructions:
1. Spray inside of crockpot with a nonstick spray. Add sugar and salt to crockpot and stir. Whisk in the chocolate milk and half-and-half. Stir in the converted rice.
2. Cover the crockpot and cook on LO heat only for 5 hours with NO stirring. Now stir in vanilla.
3. Turn off crockpot and, if possible, remove liner. Let stand, covered, 30 minutes. Fold in the whipped cream. Serve warm or chilled.
Title: Betty's Cream Cheese Pound Cake
Ingredients:
- 1 milk
- 1 cream cheese
- 3 vanilla
- 1 eggs
- 3 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a bundt or tube pan.
3. Mix all ingredients, except powdered sugar on low for 1 minute.
4. Beat on high 2 more minutes until thickened and smooth.
5. Pour into prepared pan.
6. Bake 38-43 minutes until toothpick in center comes out clean.
7. Cool 15 minutes.
8. Then turn upside down on a wire rack and remove from pan.
9. Cool completely.
10. Sift powdered sugar over the top if desired.
Title: Trifle Fruit Salad
Ingredients:
- 20 pineapple chunks
- 2 strawberries
- 2 blueberries
- 2 seedless grapes
- 4 instant banana pudding mix
- 1 1/4 milk
- 1/2 sour cream
- 8 yogurt
- crushed pineapple
Instructions:
1. In a 2 qt clear glass bowl, layer pineapple chunks, strawberries, blueberries, and grapes, set aside.
2. In a medium bowl whisk together pudding mix, milk and sour cream. Stir in undrained crushed pineapple. Pour over layered fruit. Cover and chill for at least 2 hours but up to 8.
Title: Pumpkin Roll With Vanilla Cream and Caramel Glaze
Ingredients:
- 1/4 powdered sugar
- 2 pumpkin pie spice
- 1/2 baking powder
- 1/2 baking soda
- 1 all-purpose flour
- 4 eggs
- 3/4 sugar
- 1 solid pack pumpkin
- 2/3 shortening
- 1/2 butter
- 3 powdered sugar
- 1/3 evaporated milk
- 1 vanilla extract
- 1 salt
- 1 pumpkin pie spice
- 1/4
Instructions:
1. Cake:.
2. Preheat oven to 375 degrees F. sift powdered sugar generously over clean towel. Spray 15x10x1 inch jelly roll pan with no stick spray. Line with waxed paper and spray with no stick spray. Combine pumpkin pie spice, baking powder, baking soda and flour in a small bowl. In large mixing bowl, beat eggs with electric mixer until thick. Gradually add sugar and pumpkin, and then flour mixture. Once flour is incorporated, beat 1 minute more. Spread batter evenly into pan. Bake for 9-12 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake around edges and invert onto towel. Carefully remove waxed paper. Roll cake in towel beginning at narrow end. Cool Cake completely on wire rack. Unroll cake, spread filling evenly to edges of cake. Re-roll cake. wrap in plastic wrap and refrigerate several hours before serving.
3. Filling:.
4. Combine shortening and butter in small deep mixing bowl. Beat with an electric mixer on high speed until smooth and fluffy. In a separate bowl combine powdered sugar, evaporated milk, vanilla extract, salt and pumpkin pie spice (if desired) in a medium bowl on low speed until well combined. Add shortening mixture to powdered sugar mixture. Beat on high speed just until stiff peaks form. Cover and refrigerate.
5. Topping:.
6. Drizzle cake with caramel syrup and sprinkle with toasted almonds. Serve slices with additional cramel syrup.
7. ***Toasting nuts: place nuts in dry non-stick skillet over medium heat shaking pan until nuts are browned lightly.
Title: Top Chef's Fried Banana Fritter With Red Chili Pastefried Banana
Ingredients:
- 3 -4 bananas
- 12 cinnamon
- 1 sugar
- 1/2 flour
- 1/2 eggs
- 1/2 beer
- 2 baking powder
- 1 salt
- 3 sugar
- 1 honey
- 2
- 1
Instructions:
1. . Peel and cut the bananas into ½ inch slices brush them with the chili paste and sandwich them back together again. Stick them together with a toothpick so they will not fall apart when you dip into the batter and then into the fry oil.
2. When all the bananas are sandwiched together with the red chili paste, place them in the freezer until super chilled.
3. For fritter batter- Combine eggs and beer. Combine all dry ingredients. Fold dry ingredients into wet.
4. Once the bananas are chilled, dip in the fritter batter and let the excess batter drip off and then fry at 350 degrees until golden brown. When cooked drain on a paper towel and remove the toothpick and dust with the cinnamon-sugar mixture.
5. Place 3 banana fritters per person on a plate and drizzle with honey and serve immediately.
Title: Butterscotch Ice Box Cookies
Ingredients:
- 1 1/2 shortening
- 1 brown sugar
- 1 sugar
- 3 eggs
- 1 salt
- 1 flour
- 4 1/2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 clove
- 1/2
Instructions:
1. Cream melted shortening with sugars. Gradually stir in eggs, then mix in nuts. Sift dry ingredients together and add to creamed mixture; mix well.
2. Shape into a 2 1/2-inch thick roll. Wrap in waxed paper and refrigerate overnight or until firm. Slice cookie dough into 1/8-inch slices with sharp knife.
3. Preheat oven to 425 degrees. Bake on ungreased cookie sheets for 5-6 minutes.
Title: Penzey's Apple Cake
Ingredients:
- 4 flour
- 1 salt
- 1/2 shortening
- 2 sugar
- 30 cinnamon
- 1 ground nutmeg
- 1 apples
- 1/2 powdered sugar
- 3
Instructions:
1. Put beaten eggs in a 1 cup measuring cup and fill with water.
2. In a roomy bowl, combinee flour and salt. Cut in shortening.
3. Add the egg yolk/water mix and stir until incorporated. Set aside.
4. In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside.
5. Preheat oven to 450 degrees.
6. Divide the dough in half.
7. Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet.
8. Sprinkle with half of the vanilla wafer crumbs.
9. Spread half of the appple slices on top of the crumbs.
10. Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.
11. Top with the rest of the apple slices.
12. Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.
13. Roll out second half of dough large enough to cover bottom layer of dough and apple filling.
14. Lightly moisten perimeter of bottom layer of dough and water.
15. Place second layer of dough on top of bottom layer of dough and apples.
16. Seal the two layers of dough and crimp.
17. Make a few small slits in the top crust to le t steam escape.
18. Bake at 450 for 20 minutes. The apples will be slightly firm.
19. Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.
Title: Caramelized Bananas
Ingredients:
- 2 bananas
- 1/4 sugar
- raisins
Instructions:
1. Peel bananas and cut lengthwise in half.
2. Sprinkle sugar over bananas so they're lightly coated.
3. Place in oven and broil until the sugar caramelizes.
4. Meanwhile in saucepan, combine sugar and a little bit of water just enough to dissolve sugar and place on stove.
5. Cook mixture on high heat while constantly stirring until it becomes a light syrup.
6. Add the raisins just before taking it off the stove.
7. Immediately after the bananas come out of the oven, top with raisin syrup mixture and serve.
Title: Bourekakia Sokolatas - Chocolate Baklava Cigar
Ingredients:
- 140 dark chocolate
- 100 walnuts
- 100 phyllo pastry
- 2 butter
- 100
Instructions:
1. Combine chocolate, walnuts and almonds in a bowl and stand for 45 minutes or until mixture is firm.
2. Divide into 3 even pieces and roll each piece into a 12cm long cylinder.
3. Lay a sheet of phyllo pastry on a work surface, brush with butter and top with another sheet of phyllo, then cut lengthways into 3 pieces.
4. Lay a chocolate cylinder across short end of a pastry sheet, roll, tucking ends in, and brush edge with butter to seal.
5. Repeat with remaining phyllo and chocolate cylinders.
6. Preheat oven to 180°C.
7. Place cigars on a baking paper-lined oven tray and bake for 5-6 minutes or until pale golden, then cut each in half diagonally.
8. To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.
Title: Graham Cracker Walnut Whipped Cream Caramel Cake
Ingredients:
- 6 eggs
- 2 graham cracker crumbs
- 1 walnuts
- 1 baking powder
- 1 1/2 sugar
- 1 vanilla flavoring
- 2 sugar
- 2 flour
- 1 butter
- 2 egg
- 1/2 vanilla
- 1
- 1/4
- 1
Instructions:
1. Separate eggs.
2. Beat yolks til thick; add sugar, baking powder and flavorings. Beat egg whites stiff. Fold into yolks. Fold in crackers and nuts.
3. Pour into two ungreased spring-form pans or 2 9" cake pans lined with wax paper. {this is what I do] Bake 30 minutes at 325° Cool. Whip two cartons real real cream[0ne pint] Frost cooled cake with whipped cream.
4. Refrigerate 4 hours.
5. Directions for Caramel Sauce.
6. Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick. Cool and drizzle over cake.
Title: Chocolate & Macadamia Baked Bananas
Ingredients:
- 4 bananas
- 70 dark chocolate
- 40
Instructions:
1. Preheat the oven to 180˚C.
2. Leaving the skin on, cut along the inside curve of each banana, without cutting all the way through. Open the bananas out a little and fill them with chocolate and macadamias.
3. Place the bananas on a baking sheet for 10 minutes or until they are heated through and the chocolate is melted.
4. Serve hot.
Title: Mars Bar Surprise Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 3/4 flour
- 2 1/4 eggs
- 2 vanilla extract
- 1 cocoa powder
- 1/3 baking powder
- 1
- 5
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl beat the brown sugar and 3/4 cups of the white sugar with the lard (save the other 1/4 cup of white sugar). Add the eggs and vanilla. Add the cocoa powder and baking powder. Mix in the flour until you have formed the dough.
3. Cut the mars bars into one inch cubes. Take a chunk of the dough and form it into a small cup shape in your hand. Put in a cube of the mars bar and roll the dough around it to form a ball. Roll the ball into the 1/4 cup of white sugar. Place on parchment paper on a baking sheet.
4. Once you have all the cookies formed and on the baking sheet - bake for 12 minutes. Let them cool before you eat them as the melted caramel middle can burn!
Title: Easy Strawberry Cobbler
Ingredients:
- 4 strawberries
- 8 butter
- 1 1/2 self-rising flour
- 2 sugar
- 1 1/2 milk
- 1/2 water
- 1 lemon
Instructions:
1. Preheat oven to 350
2. melt butter in 9 x 13 pan in oven.
3. In medium sauce pot over medium heat add strawberry's, water, and 1 cup of the sugar, and the juice of the lemon bring to boil and simmer 10 minutes.
4. Meanwhile, mix together flour, milk, and the rest of the sugar.
5. Pour flour mixture on top of melted butter. Don't Stir!
6. Add strawberries and the syrup on top of the flour mixture. Don't Stir.
7. Bake for 35 minutes. Serve warm with vanilla ice cream.
Title: Fall's Pumpkin Spice Bundt Cake.
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 3/4 sugar
- 4 eggs
- 2 pumpkin pie filling
- 1 cream cheese
- 1/2 butter
- 1 sugar
- 1/2 milk
- 2 vanilla
- 1 -2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix together the dry ingredients.
3. Add eggs, pumpkin and oil.
4. Blend in nuts.
5. Grease and flour either a bundt cake pan or two 9 inch cake pans.
6. Bake for 30 minutes.
7. In a separate bowl mix all of the frosting ingredients and mix well.
8. Frost when cake is cool.
9. If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
10. Enjoy with family and friends.
Title: Passover Yellow Cake
Ingredients:
- 8 eggs
- 1/3 matzo meal
- 1/3 potato starch
- 3/4 sugar
- 1 vanilla
- 1/4 salt
- 1 lemons, zest of
- 1 orange zest
- 3 lemon juice
- margarine
Instructions:
1. Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
2. Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.
3. Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
4. Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.
5. Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.
6. Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.
Title: Classic Chocolate Mousse
Ingredients:
- 4 coffee
- 2 eggs
- 4 extra finely granulated sugar
- 1/4 jamaican rum
- 1 heavy whipping cream
- 1 sugar
- 1
Instructions:
1. Grate the chocolate and melt over hot water, stirring constantly.
2. Add hot coffee and blend well.
3. Beat egg yolks and fine granulated sugar together with a whisk or electric beater for approximately 3 minutes or until they are thick and pale yellow in color.
4. Stir in the chocolate mixture and rum.
5. Whip the cream with the 1 tsp of sugar then beat the egg whites stiff but not dry and gently fold into the chocolate mixture alternatively with the whipped cream.
6. Pour into chilled cups, champagne glasses, or a souffle dish.
7. Chill for approximately 1 hour, or until set.
Title: Black Forest Mousse Dessert
Ingredients:
- 1 milk
- 1 1/2 Cool Whip Topping
- 2 cherry pie filling
- 16
- 1 1/2
Instructions:
1. Beat pudding mix and milk in medium bowl with whisk for 2 minutes. Stir in 1 1/2 cups Cool Whip.
2. Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1 1/2 L serving bowl; top with layers of 3/4 cup of the remaining Cool Whip and 1 cup pie filling.
3. Cover with layers of remaining pudding mixture, Cool Whip, pie filling, and reserved cookie crumbs.
4. SPECIAL EXTRA: Garnish with toasted sliced almonds just before serving.