No Bake Desserts
Triple Berry Cheesecake Tart
1 1/4 cup crushed Nilla Wafers (about 45 wafers)
1/4 cup butter melted
1 8oz pkg. cream cheese softened
1/4 cup sugar
1 cup Cool Whip
2 cups mixed fresh berries (strawberries, raspberries, blueberries)
3/4 cup boiling water
1 (4 serving size) Lemon Jello
1 cup ice cubes
Crust:
Mix wafers and butter. Press into a 9 inch tart pan. Place in freezer while making the filling.
Filling:
Beat cream cheese and sugar until well blended. Gently stir in Cool Whip. Spread over crust. Arrange mixed berries over the filling, cover and refrigerate.
Top:
Stir boiling water into lemon Jello and mix 2 minutes. Add ice cubes and stir till ice is completely melted. Refrigerate about 15 minutes or until slightly thickened (unbeaten egg white consistancy). Spoon gelatin over fruit and refrigerate 3 hours.
Serves 8-10.
1 1/4 cup crushed Nilla Wafers (about 45 wafers)
1/4 cup butter melted
1 8oz pkg. cream cheese softened
1/4 cup sugar
1 cup Cool Whip
2 cups mixed fresh berries (strawberries, raspberries, blueberries)
3/4 cup boiling water
1 (4 serving size) Lemon Jello
1 cup ice cubes
Crust:
Mix wafers and butter. Press into a 9 inch tart pan. Place in freezer while making the filling.
Filling:
Beat cream cheese and sugar until well blended. Gently stir in Cool Whip. Spread over crust. Arrange mixed berries over the filling, cover and refrigerate.
Top:
Stir boiling water into lemon Jello and mix 2 minutes. Add ice cubes and stir till ice is completely melted. Refrigerate about 15 minutes or until slightly thickened (unbeaten egg white consistancy). Spoon gelatin over fruit and refrigerate 3 hours.
Serves 8-10.
posted by kissthecook @ 7:40 PM
1 Comments:
At 1:10 PM, September 06, 2006,
kissthecook said…
This is another terrific dessert.
Chocolate Banana Crepes
Batter:
1 cup flour
pinch salt
1 egg
1 egg yolk
1 1/2 - 2 cups milk
1 Tablespoon butter melted
1/2 tsp. vanilla
Topping:
Nuttella
Bananas
Whipped Cream or Cool Whip
Batter:
Sift flour and salt into a medium size bowl. Make a well in the center of flour; add egg and egg yolk. Pour in 1/2 of the milk while stirring slowly. Add butter and vanilla; beat until smooth. Add remaining milk, cover and let stand at room temperature for 20 minutes. The batter should be the consistancy of light cream.
Heat a well greased 6 inch skillet. Add 1/4 cup batter, rotate skillet in circles until batter covers the bottom. Cook until bottom is brown, turn & remove to plate. Continue this until all batter is cooked.
To fill:
Spread a thin layer of Nuttella on crepe, slice bananas and then fold into quarters or roll up. Just before serving top with whipped cream or Cool Whip.
Serves 4-6.
(My kids love these!)
Happy Cooking!
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