DOLE WHIP ️

 ️
 2 cans (20 oz. each) DOLE crushed pineapple
 2 tbsp. lemon juice
2 tbsp. lime juice
 1/3 cup sugar or could substitute Stevia
 1 1/2 cups heavy whipping cream
How to make it :
Drain pineapple: reserve 2 tbsp. juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer. Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
Return to freezer until completely frozen, about 1 hour and serve. 

Wendy's Frosty

 

3/4 cup Almond Milk

about 15 ice cubes

1/2 tsp Vanilla

1-2 Tbsp unsweetened Cocoa powder

 1/3 of a Banana

Blend.

Nanaimo Bars

Prep Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 16 Servings

Ingredients

Bottom Layer:
• 1/2 cup salted butter, diced into pieces
• 1/3 cup packed light-brown sugar
• 3 Tbsp cocoa powder
• 1 large egg, lightly beaten
• 1 1/2 tsp vanilla extract
• 1 3/4 cup graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)
Filling
• 1/3 cup salted butter, softened
• 1/4 cup heavy cream
• 2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
• 2 cups powdered sugar
Top Layer
• 4 oz. semi-sweet chocolate, chopped
• 2 Tbsp salted butter

Directions

• Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
• In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
• Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

Pistachio Pudding Dessert

 Pie crust:

1 stick butter

 1 cup flour

 1 cup chopped walnuts

 Layer 1:

1 cup powdered sugar

 1 (8oz) cream cheese

 1 cup cool whip

Layer 2:

 2 regular pkgs instant pistachio pudding mix

 3 cups milk

Topping: cool whip chopped almonds

Mix butter, flour, nuts; press into 9x13 inch pan.

 Bake 350 for 20 min. Cool.

Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.

Beat together pudding mix and milk until thick.

Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate. ✿´¯`*•.¸¸✿  ♥✿´¯`*•.¸¸✿

Apple Pie Enchiladas

 Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!

Pumpkin Dump Cake

 Ingredients...

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Frozen Peanut Butter Pie

 2 3.4-oz boxes instant vanilla pudding and pie filling
4 cups whole milk, cold
1 cup heavy whipping cream
1 6-oz prepared chocolate graham cracker pie crust
1 cup chocolate chips
1 cup creamy peanut butter
3 tbsp chocolate syrup
Directions 1. Whisk pudding and milk in bowl for 2 minutes. Let stand until thickened, for about 5 minutes. Stir in peanut butter until blended.
2. Beat whipping cream until fluffy then fold into pudding mixture. Add chocolate chips. Pour into crust and freeze until solid, at least 1 hour or up to 4 days.
3. Before serving, soften at room temperature for 30 minutes. Drizzle with chocolate syrup and cut into wedges.

Peach Cobbler

 Ingredients
 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the best choice for flavor)
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Directions

Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

Impossible Pumpkin Pie Cupcakes

 1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar...
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Million Dollar Pie

 2 Graham Cracker pie crusts...
1 15oz can of Crushed pineapple (drained well)
1 9oz tub of Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 cup Lemon Juice
1/2 tsp vanilla extract
  add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last.
Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight

Ice Cream In A Bag Less Than 10 minutes!

 This is old I remember doing this back in school when I was little and when I do it with my kids they are amazed how f..ast it is lol

Here is what you will need to make homemade ice cream in a baggie:

2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag

Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

Open the baggie and pop in a spoon.

Hope you enjoy your homemade ice cream in a baggie as much as we do!
Contributed by Andy Schow

Kool-Aid Ice Cream

 1 - packet 0.14 oz unsweetened Kool-aid, any flavor
1 - cup granulated sugar
 2 - cups whole or 2% milk
1 - cup half & half

Mix one packet unsweetened Kool-Aid mix together with granulated sugar. Add the milk, half & half and mix until dissolved. Pour mixture into a shallow freezer container.

Freeze for 1 - 2 hours until slightly thickened. Transfer mixture to a bowl and beat until smooth (I used a wire whisk).

Return to freezer container, cover and freeze 8 hours or over night. Remove 20 minutes before serving to soften slightly.

Recipe yields - 3 cups.

Cook's Note: I used orange and strawberry Kool-aid for this recipe. I have also had a few people ask if 2% milk can be substituted for whole milk. I think it should still be creamy using 2% since the half & half is added.

No-Bake Blueberry Cheesecake

  8 oz. cream cheese
1 cup confectioner’s sugar
1 tsp. vanilla
8 oz. cool whip
10 oz. blueberry pie filling
Graham Cracker Crust
Beat together cream cheese, sugar & vanilla. Fold in cool whip. Spoon filling into prepared pie crust. Spread blueberry topping on top. Refrigerate for 2 hours or until chilled.

Lemon Icebox Pie

Ingredients

• 1 1/3 cups crushed shortbread cookies
• 3 tablespoons lemon drops, finely crushed
• 1/4 cup butter, melted
• 1 cup sugar
• 1 envelope unflavored gelatin
• 2 tablespoons cornstarch
• 1 tablespoon finely shredded lemon peel
• 6 tablespoons lemon juice
• 6 tablespoons water
• 6 egg yolks, lightly beaten
• 1/4 cup butter, cut-up
• 1 32 ounce carton vanilla Greek yogurt
• 1/2 cup whipping cream
• 1 tablespoon lemon drops, finely crushed
• 1 recipe Candied Lemon Slices (optional)
• Fresh Mint Leaves (optional) Directions
  1. For crust, in a medium bowl combine cookie crumbs, the 3 tablespoons crushed lemon drops, and melted butter. Press into bottom of a 9- or 10-inch pie plate or 8- or 9- inch spring form pan. Set aside.*
  2. For filling, in a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
  3. Stir half of the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, stirring constantly, over medium heat until filling comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.
  4. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight.
  5. For topping, in a medium-size chilled bowl, beat whipping cream to soft peaks; fold in 1 tablespoon crushed lemon drops. To serve, carefully loosen and remove sides of spring form pan, if using. Top pie with whipped cream and, if desired, Candied Lemon Slices and fresh mint.
  Candied Lemon Slices::
  6. In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a boiling, reduce heat; add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool.**
  From the Test Kitchen*
  

  • For a crisper crust, bake in a 375 degrees F oven for 5 minutes; cool.

  **
  

  • Cover and refrigerate leftover syrup up to 2 weeks. Use to sweeten iced tea or toss with fresh berries for a quick dessert.

CINNAMON CRESCENT ROLLS:

 Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls

S'mores dip!

 
Ingredients:
 1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Rhubarb Dump Cake

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

NO Bake Lemon PIe.

 1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

Strawberry Peretzel Salad

Ingredients
2 1/2 cups crushed pretzels

3 tablespoons sugar

3/4 cup butter or margarine

1 8-ounce package cream cheese, softened

1 cup sugar

1 12-ounce Cool Whip

1 6-ounce package Strawberry Jello

2 cups boiling water 1 -10 ounce bag frozen sliced strawberries

Whipped cream or Cool Whip for garnishing



Directions

Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours

Elvis Presley Cake:

 White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
 1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c crushed pecans
Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake.