Saturday, July 9, 2011
Sunday, July 3, 2011
Andes Layered Frozen Mousse Pie
2 cups vanilla ice cream, softened
2 cups Andes Crème de Menthe Baking Chips
1 ready to use chocolate wafer crumb crust
1 ½ cups whipping cream, divided
2 eggs yolks
Stir ½ cup of Andes Baking Chips into ice cream. Spread onto bottom of crust, freeze. Melt remaining Andes Baking Chips with ½ cup whipping cream in a saucepan over low heat, stirring constantly. Remove from heat, stir in egg yolks. Continue heating over medium low heat 3-5 minutes or until mixture begins to thicken, stirring every 30 seconds. Do not allow it to boil. Cool to room temperature. Whip remaining 1 cup of whipping cream until stiff peaks form, fold into baking chips mixture. Spread over ice cream in crust. Freeze 4 hours or overnight. Allow pie to sit at room temp for 10-15 mins before cutting.
ALL AMERICAN DESSERT
Prep Time: 20 mins
Refrigerating Time: 4 hours
4 cups boiling water
1 pkg (8oz serving size) Jell-o any RED flavor
1 pkg (8 oz serving size) Jell-o Berry BLUE flavor
1 cups cold water
2 Entenmanns all buter pound loaf, cubed
1 tub (8oz) Cool Whip
3 Medium Dole Bananas
STIR: 2 cups of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9 inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2 inche cubes.
CUT bananas into slices. Place blue gelatin cubes in 3 1/2 quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and bananas. Cover with red gelatin cubes. Garnish with remaining whipped topping and additional banana slices.
REFRIGERATE: at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
MAKES: 12-16 servings.
NOTE: You can use sugar free jell-0, Entemanns fat free golden loaft cake and cool whip lite.
My Alterations: I didn't want to use bananas because they turn brown and mushy and some in our family are not banana eaters, so I left them out. I don't like soggy cake so I left it out as well. I just layered the blue jell-o cubes, homemade whipped cream (much better than cool whip) and the red jello cubes and topped with cream. I layered them in juice glasses for individual servings. I make more blue jello up (finger jell0, use only the two cups of hot water) and used a star shaped cookie cutter to cut out blue stars to top the cream on top. Very fun. It will be a good refresher after watching the Crest parade tomorrow! HAPPY BIRTHDAY AMERICA!
Daniel and I made this for Sunday dinner tonight and loved it. We had fresh spinach on hand, so we used that instead of mâche (I don’t know what that is, but wikipedia does: corn salad). The Citrus Vinaigrette makes this salad.
Hands-on Time: 20 min.; Total Time: 1 hr., 10 min. (including vinaigrette).
- YIELD: Makes 4 servings
- COURSE: Salads
- 1 pound medium-size sweet potatoes, peeled and cut into wedges
- 1 medium-size sweet onion, cut into wedges
- 1 tablespoon olive oil
- 1 garlic clove
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 (5-oz.) package fresh mâche, thoroughly washed
- Citrus Vinaigrette
- 1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.
- 2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.
- 3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette.