lumicero/recipes-ing2inst huggingface dataset:
Title: Applesauce Raisin Cake
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 2 applesauce
- 3 all-purpose flour
- 1 cinnamon
- 1 nutmeg
- 2 baking soda
- 1/2 salt
- 1 vanilla
- 1 raisins
Instructions:
1. Preheat oven to 325. Butter and flour a 10-inch tube pan.
2. Cream butter and sugar until light and fluffy. Stir in applesauce and vanilla.
3. Sift dry ingredients together and then sift over applesauce mixture. Sprinkle with raisins and blend gently.
4. Pour batter into pan and bake approximately 65-75 minutes or until a toothpick inserted in the center comes up clean. Cool in pan 10 minutes then remove from pan to finish cooling.
Title: Cinnamon-Mocha Molten Cake (Egg-Free, Dairy-Free)
Ingredients:
- 2 1/2 flour
- 1 sugar
- 2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 2 apple cider vinegar
- 2/3 vanilla extract
- 2 coffee
- 1 coffee
- 2 vanilla ice cream
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, stir together flour, sugar, cocoa, baking soda, salt and cinnamon. Make three depressions in the dry mixture. Pour oil into one depression, cider vinegar into another and vanilla into third. Pour cold coffee over entire surface and mix well.
3. Spread batter evenly into a greased 13" x 9" cake pan.
4. Bake for 25-30 minutes. When pulled from the oven, cake will be flaky on top with a layer of gooeyness underneath.
5. Drizzle remaining 1 cup of hot, fresh coffee over hot cake (mainly on outside edges but a little in the center too).
6. Serve immediately with a scoop of ice cream.
Title: Sweet Potato & Cranberry Layer Cake with Orange Cream Cheese Frosting
Ingredients:
- 2 sweet potatoes
- 2 cake flour
- 2 baking soda
- 2 baking powder
- 2 ground cinnamon
- 1 ground ginger
- 1/2 salt
- 1/4 ground cloves
- 1 sugar
- 1 brown sugar
- 1 eggs
- 4 walnuts
- 2/3 dried cranberries
- 2/3 cream cheese
- 1 unsalted butter
- 1/2 powdered sugar
- 3 1/4 vanilla extract
- 2 dried cranberries
- 1/2 walnuts
- 1/4
Instructions:
1. Preheat oven to 400 degrees F.
2. Prick potatoes and roast until soft, about 1 hour.
3. Let cool, and then peel and mash.
4. Measure 2 cups mashed potatoes and reduce oven to 350.
5. Butter and flour 2 9 inch cake pans.
6. Line bottom with parchment.
7. Sift flour and next 6 ingredients together in a bowl.
8. In large bowl whisk together oil and sugars til smooth.
9. Whisk in one egg at a time, then add potatoes.
10. Whisk in flour in 3 additions.
11. Stir in cranberries and walnuts.
12. Divide cake mixture into the 2 pans and bake for 30 minutes until a toothpick in the center comes out clean.
13. Cool completely on wire racks.
14. For the Frosting: Use an electric mixer to beat cream cheese and butter til fluffy.
15. Add powdered sugar, then orange juice and vanilla.
16. Place one cake on platter flat side up and frost top.
17. Place next layer on top, with its flat side down.
18. Frost entire cake and use extra walnuts and cranberries to garnish as a ring around the top of the cake.
19. Chill at least 2 hours to set the cake.
Title: Pumpkin Spice Cake with Maple Icing
Ingredients:
- 3/4 butter
- 2 sugar
- 1 pumpkin
- 4 eggs
- 1 vanilla
- 3 flour
- 2 1/2 ground cinnamon
- 2 baking soda
- 1 1/2 ground cloves
- 1/2 salt
- 1 walnuts
- 1 raisins
- 1/2 butter
- 1 sugar
- 1 evaporated milk
- 1/4 maple syrup
- 1/4 vanilla
Instructions:
1. Cream butter and sugar until fluffy.
2. Add pumpkin,eggs and vanilla,beat until smooth.
3. Combine dry ingredients in medium bowl.
4. Add one cup at a time to creamed mixture,stirring until well blended.
5. Stir in nuts and raisins.
6. Spoon into greased bundt pan.
7. Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan 10 minutes,then invert onto serving plate and cool completely.
9. For icing: melt butter in heavy medium saucepan over medium-high heat.
10. Stir in sugar,evaporated milk,and syrup.
11. Bring to boil,stirring constantly,boil 6 minutes.
12. Remove from heat and stir in vanilla.
13. Pour into medium bowl and cool 10 minutes.
14. Beat for 8-10 minutes or until thick and creamy.
15. Spread over top of cake.
Title: Bohemian Cookies
Ingredients:
- 8 powdered sugar
- 1 1/4 vanilla
- 1 flour
- 1 walnuts
- 1 1/4
- 1
Instructions:
1. Mix in order given.
2. Roll in balls like marbles and place on cookie sheet.
3. Bake at 250 degrees for 45 minutes.
4. Dip in powdered sugar while still warm.
Title: Insanely Chocolatey - Chocolate Nemesis Cake
Ingredients:
- 12 dark chocolate
- 5 eggs
- 1 unsalted butter
- 2 water
- 1 butter
- 1 all-purpose flour
- 2 fresh raspberry
- 1 chocolate curls
- 1
Instructions:
1. Preheat the oven to 300°F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper, then grease it with butter and sprinkle with flour.
2. Beat the eggs with one third of the sugar until the mixture quadruples in volume (this operation will require beating for around 10 minutes with an electric beater). Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup.
3. Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth (no more than 20 seconds).
4. Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the mold, so that the cooking is uniform.
5. Bake it for 30 minutes in the oven until it has set. Check for doneness by gently placing the palm of your hand on the surface. If it is not set, continue cooking.
6. Cool the cake in the pan before turning upside down to unmold onto a cake plate. Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate! If you're feeling really crazy for chocolate, top the cake with chocolate curls too ;).
Title: Fruit Pizza
Ingredients:
- 18 cream cheese
- 8 sugar
- 1/2
- 4
- 1
Instructions:
1. Mix pineapple, strawberry filling, and fruit cocktail.
2. prepare cookie mix as directed on package.
3. spread cookie dough into pizza pan.
4. bake at temp on cookie package.
5. cool.
6. blend cream cheese, and sugar.
7. spread on crust.
8. spread fruit mixture onto cream cheese mixture.
9. refridgerate and cut into wedges and serve.
Title: Rose Water Rice Pudding
Ingredients:
- 1 pudding rice
- 3/4 short-grain rice
- 2 1/2 caster sugar
- 2 -3 cornstarch
- 2 rose water
- 3 ground cinnamon
Instructions:
1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
2. Bring to a boil and cook until rice is tender. Do not cover.
3. Add the milk and sugar.
4. Return to a boil and then reduce the heat and simmer. Do not cover.
5. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
6. While stirring the rice, slowly add the cornstarch mixture.
7. Mix in the rosewater and bring to a boil. Do not cover.
8. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
9. Cool at room temperature and then refrigerate for at least one hour.
10. Dust with cinnamon before serving and garnish with rose petals (if desired).
Title: Holiday Gift Cake
Ingredients:
- 1 margarine
- 8 butter
- 1 cream cheese
- 1 1/2 sugar
- 1/2 vanilla
- 4 pecans
- 2 1/4 eggs
- 1 1/2 flour
- 10 baking powder
- maraschino cherries
Instructions:
1. Preheat oven to 325 degrees.
2. Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
3. Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
4. Add the remaining flour, cherries and nuts.
5. Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.
6. Cool 5 minutes; remove from pan. Ice as desired.
Title: Sugar Plum Pudding
Ingredients:
- 1 1/2 sugar
- 1 vanilla
- 1 buttermilk
- 1/2 prune
- 1 flour
- 2 salt
- 1 baking soda
- 1 nutmeg
- 1 allspice
- 1 cinnamon
- 1 eggs
- 1 margarine
- 3 sugar
- 1/2 - 1 baking soda
- 1 buttermilk
- 1/2
Instructions:
1. Preheat oven 350 degrees.
2. Mix dry ingredients with nuts, set aside.
3. Beat eggs.
4. Stir sugar, oil, and vanilla into beaten eggs.
5. Stir in half of flour mixture until well blended.
6. Add buttermilk, blend well.
7. Add rest of flour mixture, mix well.
8. Blend in prunes.
9. Pour into greased pan (s).
10. Bake 50-60 minutes.
11. When done remove cake from oven.
12. Put all topping ingredients into small saucepan heat on medium and bring to a boil.
13. Pour 1/2 of mixture over top of cake.
14. Pull cake away from sides of pan with a spatula or knife to allow liquid to soak in and around cake.
15. Pour the rest of topping mixture over cake.
16. Let soak overnight in refrigerator.
17. Freezes well.
Title: Easy Marshmallow Creme Parfaits
Ingredients:
- 1 cream cheese
- 1 marshmallow creme
- 1 fresh strawberries
- 1 fresh blueberries
- 8 of fresh mint
Instructions:
1. Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
2. Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
3. Garnish with fresh mint leaves and serve.
Title: Chantilly Ginger Filling for Pumpkin Jelly Roll
Ingredients:
- 1
- 1/2
Instructions:
1. Whip the cream or topping as directed.
2. Fold in the ginger snap crumbs Spread this filling on your baked pumpkin jelly roll and re-roll.
3. Chill and serve.
Title: Jiffy Cobbler
Ingredients:
- 2 fresh blueberries
- 2 butter
- 18
- 1/2
Instructions:
1. In a large mixing bowl; mix together peach pie filling and blueberries and spoon onto bottom of a prepared 8-inch baking pan.
2. Sprinkle cake mix over the top.
3. Drizzle melted butter over cake mix and sprinkle chopped nuts on top.
4. Bake in a preheated 350°F oven for 45 to 50 minutes, or until top is golden brown.
5. Variations:
6. Use apple pie filling and spice cake mix.
7. Use blueberry pie filling and lemon cake mix.
8. Use any pie filling combined with any cake mix.
Title: Chunky Chocolate Chip Cookie Mix in a Jar
Ingredients:
- 3/4 dark brown sugar
- 1/2 sugar
- 1/4 cocoa powder
- 1/2 pecans
- 1 flour
- 1 3/4 baking soda
- 1 baking powder
- 1 salt
- 1/4
Instructions:
1. Layer ingredients in order in a 1 quart wide mouth canning jar.
2. Make sure you pack all down firmly before adding the flour mixture it will be a tight fit.
3. Instructions to attach to jar 1 Empty jar of cookie mix into a large mixing bowl.
4. Use your hands to thoroughly blend mix; 2 Add: 1 1/2 sticks butter or margarine softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla; 3 Mix until completely blended.
5. The dough is sticky.
6. you will need to finish mixing with your hands; 4 Shape into walnut size balls and place 2''inches apart on parchment lined baking sheets, DO NOT USE WAXED PAPER; 5 Bake at 350* for 11 to 13 minutes.
7. Cool 5 minutes on baking sheet.
8. Remove to racks to finish cooling.
9. Makes 3 dozen cookies.
Title: Coconut Layer Cake
Ingredients:
- 1 water
- 2 sugar
- 1 water
- 18 instant coconut cream pudding mix
- 3 heavy cream
- 1/3 unsalted butter
- 1 1/3 powdered sugar
- 1 coconut flakes
- 1
- 3 1/2
- 1
- 1/2
- 1
- 3
- 1 1/2
Instructions:
1. Syrup: Make a simple syrup by adding the water and sugar together, bring to a gentle boil for 5 minutes and then remove from heat to cool.
2. After the mixture is cool, stir in the coconut flavoring.
3. This will be used later during the assembly step.
4. Cake: Prepare the boxed cake mix as described and add the coconut flavoring.
5. Split the batter into two 9" cake pans and bake as directed.
6. Cool in the pans for 10 minutes and then allow to cool completely on a wire rack.
7. Custard: Prepare the instant pudding mix using the package directions but use only 1 cup of whole milk.
8. After the pudding is set, stir in the coconut rum and allow to chill.
9. Filling: Combine half of the custard with the heavy cream and whip until soft peaks form.
10. Buttercream Frosting: Beat the butter and sugar together until light and fluffy, add the remaining custard and beat until smooth.
11. Toasted coconut: Place coconut on a baking sheet and place into a 325 oven for 10 minutes, stirring once.
12. Turn off oven and let coconut sit in the oven until dry and crunchy, remove and allow to cool.
13. Assembly: Using a serrated knife, trim off any crown from each cake.
14. Place one cake onto a plate and brush with the syrup mixture.
15. Cover the cake with the filling and spread evenly around cake with a spatula.
16. Apply more of the syrup to the second cake's cut side.
17. Place the second cake onto the filling, cut side down.
18. Brush any remaining syrup onto the sides of the cake.
19. Using a spatula, frost the cake with the buttercream frosting.
20. Sprinkle the toasted coconut onto the sides and top of the cake.
Title: Best Birthday Cake With Chiffon Icing
Ingredients:
- 3/4 Crisco shortening
- 1 3/4 sugar
- 3 eggs
- 1 1/4 milk
- 1 1/2 vanilla
- 2 1/2 flour
- 4 baking powder
- 1 salt
Instructions:
1. Preheat oven to 375 degrees.
2. Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
3. Cream crisco and sugar in a mixer.
4. Add eggs and beat well.
5. Sift flour [you can just shake the flour through a sieve].
6. Measure and sift flour again with the baking powder and salt.
7. Mix milk with vanilla.
8. In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
9. Beat well until blisters form in the batter - at least 2 minutes.
10. Pour batter into cake pans.
11. Bake at 375 for 30-35 minutes.
12. Cupcake pans bake for 15-20 minutes.
13. Let cool.
14. Frost with Chiffon Icing.
Title: Fifth Avenue Grill Volcano Brownies
Ingredients:
- 4 butter
- 4 vegetable shortening
- 5 eggs
- 4 salt
- 1/8 granulated sugar
- 2 pure vanilla extract
- 1 all-purpose flour
- 1 confectioners' sugar
- 9 vanilla ice cream
- 9
- 2
- 36
- 1/4
- 3
Instructions:
1. Heat oven to 325 degrees F. Line bottom of either a 10-inch springform or 9 x 13-inch baking pan with parchment paper. Set aside.
2. In top of a double boiler set over simmering water on a medium burner, melt butter, vegetable shortening and unsweetened chocolate, stirring constantly. Set aside to cool 15 minutes, stirring occasionally.
3. In a large mixing bowl, mix eggs and salt on medium speed of an electric mixer about 3 minutes until light and fluffy. Add sugar and beat on medium speed until well-combined. Add vanilla and chocolate mixture and mix on low speed until combined.
4. Add flour and mix on low speed just until mixed. Do not over-mix.
5. Pour batter into prepared pan, spreading evenly, and bake in center of oven 30 to 35 minutes, or until edges are firm but center is still a bit soft. A wooden pick inserted in center will have some batter clinging. Remove pan to a metal rack and let cool 1 hour. Remove from pan.
6. These can be made ahead and refrigerated. Best to bring to room temperature before serving. Use a serrated knife dipped in hot water to cut these fudgy wonders.
7. Serve each piece with 1 1/2 tablespoons caramel sauce, 1 1/2 tablespoons hot fudge sauce, 2 heaping tablespoons Chocolate Whipped Cream, 3 chocolate chips, a teaspoon each confectioners sugar and cocoa powder and 1/4 cup ice cream.
8. Makes 12 glorious servings.
Title: Grandpa Ross' Melt in Your Mouth Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 2 baking soda
- 2 cream of tartar
- 1 salt
- 1/4 vanilla
- 1 flour
- 5
Instructions:
1. Mix all ingredients.
2. Roll in balls, then in sugar. Place on cookie sheet and press down with fork or glass.
3. Bake for 10 minutes at 350 degrees.
Title: Simple Swedish Pastry
Ingredients:
- 1/2 butter
- 1 vanilla
- 1/4 salt
- 1 water
- 1 flour
- 3 eggs
Instructions:
1. Bring to boil butter, vanilla, salt and water.
2. remove from heat and mix in flour and let cool slightly.
3. mix in one egg at a time.
4. spread mix on greased cookie sheet.
5. bake at 350 for 40 minutes.
6. cool and frost with powder sugar glaze.
Title: Million Dollar Pound Cake
Ingredients:
- 2 butter
- 2 sugar
- 1 1/2 vanilla
- 6 eggs
- 3 all-purpose flour
- 1/3 milk
- 1/2 lemon
Instructions:
1. Preheat oven to 325' Cream butter and sugar together.
2. Add eggs, 1 at a time.
3. Add milk, flour, vanilla, and lemon.
4. Mix well (do not beat or over mix or cake will be tough) Place mixture in a tube pan sprayed well with non stick cooking spray.
5. Bake at 325' for 1 hour and 30 minutes.
Title: Vanilla Almond Glaze
Ingredients:
- 2 confectioners' sugar
- 1/4 butter
- 1/4 evaporated milk
- 1/2 pure vanilla extract
- 1/2
Instructions:
1. In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
2. Drizzle over desired desserts.
Title: Greek Butter Cookies
Ingredients:
- 1 butter
- 3/4 white sugar
- 1 egg
- 1/2 vanilla
- 1/2 all-purpose flour
- 2 1/4 confectioners' sugar
- 1/2
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Grease cookie sheets.
3. In a medium bowl, cream together the butter, sugar and egg until smooth.
4. Stir in the vanilla and almond extracts.
5. Blend in the flour to form a dough. You may have to knead it by hand at the end.
6. Take about a teaspoon of dough at a time and roll it into balls, logs or S shapes.
7. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
8. Bake for 10 minutes in the preheated oven, or until lightly browned and firm.
9. Allow cookies to cool completely.
10. Dust with confectioners' sugar.
Title: Microwaved Cocoa Muffins
Ingredients:
- 1 flour
- 2/3 sugar
- 1/4 baking powder
- 2 salt
- 1/2 milk
- 1/2 egg
- 1/4 raisins
- 1 pecans
- 1
- 1/2
Instructions:
1. Combine flour, sugar, cocoa, baking powder and salt in a med bowl.
2. Add milk, oil, egg stir just until moistened.
3. Fold in raisins and nuts.
4. Fill 6-7 muffin papers 1/2 full.
5. Place cups in microwave-proof cupcake or muffin tin.
6. Microwave on high for 2-2 1/2 minutes.
7. Repeat process with remaining batter.
Title: Gluten Free Vanilla Amond Cake
Ingredients:
- 7 cornmeal
- 8 Splenda sugar substitute
- 2 brown sugar
- 1 baking powder
- 1/4 salt
- 30 canola oil
- 15 eggs
- 150 milk
- 2 vanilla extract
- 300
- 1 1/2
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, add almond meal, cornmeal, gluten free flour, salt, baking powder, Splenda and sugar. Mix well.
3. In a medium bowl, beat eggs.
4. Add milk, canola oil, and vanilla extract.
5. Beat wet ingredients well, then add to the dry ingredients.
6. Ensure batter is well mixed and smooth.
7. Pour into greased 9 inch round cake pan.
8. Bake for 20 minutes until light golden brown.
Title: Strawberry-Vanilla Wafer Layered Torte (No Bake)
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 1 fresh strawberries
- 1/2 pecans
- 2 strawberry
- 1
Instructions:
1. Cream the butter until soft and gradually add the sugar.
2. Cream together until smooth.
3. Add the strawberries and pecans.
4. Beat the egg whites in a separate bowl until stiff and then fold them into the berry mixture.
5. Line a pyrex dish with broken vanilla wafers, add a layer of the berry mixture on top of that. alternate the two, ending with the wafers on top.
6. Chill 12 hours.
7. Serve with whipped cream and garnish with fresh whole strawberries.
Title: Sugar Cookies That are Actually Worth Eating!
Ingredients:
- 1 1/8 real butter
- 1 sugar
- 1/4 salt
- 3 heavy cream
- 1 1/2 vanilla
- 1/2 flour
- 3
Instructions:
1. Cream the butter, sugar, and salt with an electric mixer until light and fluffy, AT LEAST two minutes.
2. Add the egg yolks, cream, and vanilla. Mix another two minutes.
3. Add the flour and mix until incorporated.
4. Divide the dough into three discs, flatten each, wrap in plastic wrap, and refrigerate until firm.
5. Roll one disc at a time between two sheets of waxed paper to 1/4 inch thickness, freeze in the paper for 15-30 minutes.
6. Preheat the oven to 325°F.
7. Remove one sheet of dough from the freezer, and cut shapes. Reroll the scraps in waxed paper (PLEASE do not add more flour!) and refreeze.
8. Bake cookies on a parchment-lined cookie sheet for 8-12 minutes until they begin to barely brown around the edges. They will firm up as they cool, I promise!
9. Remove to racks to cool, then decorate!
Title: Mama Mia Mocha Cupcakes With Espresso Frosting
Ingredients:
- 1 eggs
- 1/2 buttermilk
- 4 instant espresso
- 3/4 unsalted butter
- 1 vanilla
- 1 milk
- 1/2 confectioners' sugar
- 1
- 1/4
- 2
- 1
- 2 -3
Instructions:
1. Cupcakes:preheat oven to 350.
2. stir instant espresso into the espresso shot.
3. in mixer bowl, oil, eggs, cake mix, and buttermilk.
4. mix until moistened for 30 seconds or so.
5. add espresso.
6. beat on high until thickened and smooth a few minutes.
7. fill lined muffin pans 2/3 full.
8. bake 15-20 minutes until toothpick comes out clean.
9. remove from pans and allow to cool completely before topping.
10. frosting:.
11. add brewed espresso and ground espresso and vanilla to milk.
12. beat butter in mixer with 1 cup confectioner's sugar.
13. add coffee mixture.
14. add the rest of the sugar until smooth, creamy--don't forget to scrape down your bowl, and don't whip at too high a speed for too long.
15. decorate as desired!
Title: Mama's Famous Sweet Potato Pie
Ingredients:
- 2 mashed sweet potatoes
- 1 butter
- 2 sugar
- 2 evaporated milk
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 2 vanilla
- 2 lemon juice
- 4
Instructions:
1. Puree all ingredients in a blender.
2. I have to do this in 2 batches to fit all the ingredients.
3. Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher).
4. Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies).
5. Bake in a 350 degree oven that has been preheated for approximately 1 hour.
6. I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly.
7. Allow to cool completely before slicing. Enjoy!
Title: Creamy Caramel-Peach Parfaits
Ingredients:
- 2/3
- 1
- 5
- 1
Instructions:
1. Fold caramel topping into whipped topping in small bowl.
2. Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs.
3. Serve immediately, or refrigerate until serving.