2 containers (8 oz each) vanilla or strawberry flavored yogurt
1 tub (8 oz) Whipped Topping, thawed
2 cups strawberries
1 prepared graham cracker crumb crust (6 oz)
Stir yogurt gently into whipped topping until well blended. Stir in strawberries. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand in refrigerator 15 minutes or until pie can be cut easily. Garnish with additional topping and whole strawberries.
1 pint basket strawberries, stemmed
1 can evaporated milk
3 tablespoons frozen orange, cranberry or pineapple juice concentrate
In blender, blend all ingredients about 1 minute until smooth.
Pour into eight 3-ounce, wax-coated paper cups.
Place in shallow pan and insert a wooden craft stick or plastic spoon into the center of each.
Freeze until firm, about 4 hours.
After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage. To release pops from cups, dip briefly into hot water up to rim of cup.
2 cups Quick Oats
1/3 cup granulated sugar
1/4 teaspoon salt (optional)
3-1/3 cups fat-free milk
2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar
1. Heat oven to 350F. Spray 8-inch square glass baking dish with cooking spray
2. In large bowl, combine oats, granulated sugar and salt. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.
3. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
4. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes.
No bake cheesecake that is light, but VERY rich!
Ready in approx. 15 Minutes
Makes 1 - 9 inch springform pan
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (.25 oz) package unflavored gelatin
1/2 cup water
3 (8 oz) packages cream cheese
1 1/4 cups white sugar
1 (5 oz) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
1 In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
2 Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
3 In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
4 cups fresh orange juice
1 1/2 cups white sugar
3 (.25 oz) packages unflavored gelatin
1/3 cup lemon juice
1/8 teaspoon salt
1 cup heavy whipping cream
1 cup diced orange segments
1 (12 oz) package ladyfingers
1 pint fresh strawberries
1 Line bottom and sides of an 8 inch springform pan with split ladyfingers.
2 Combine 1 cup orange juice and sugar in saucepan; heat until sugar is dissolved. Remove from heat. Soften gelatin in 1 cup orange juice then stir in hot juice. Add remaining orange juice, lemon juice and salt. Chill until slightly thickened.
3 Whip the cream until stiff and fold into the gelatin mixture. Fold in orange sections and spoon into the prepared pan. Chill for at least 4 hours. Remove sides of pan and place on a serving plate. Garnish with fresh strawberries.
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 oz) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
1 Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2 Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3 Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
1 In a large bowl, combine milk and pudding mix. Beat with a whisk until well blended. Let stand 5 minutes.
2 Add whipped topping and half of the crushed cookies and fold in.
3 Place 1 Tablespoon crushed cookies into each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate before serving.
4 Suggested Decorations: small paper umbrellas, gummy worms, gummy sharks, candy stars, chopped peanuts.
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