LAYERED CHOCOLATE DESSERT

LAYERED CHOCOLATE DESSERT

1 box chocolate cake mix (any kind) 2 boxes chocolate pudding (not instant) 1 large container Cool Whip 8 Heath candy bars, crushed OR 1 bag of SKOR Follow directions on the box of cake. Cool. Follow directions on the box of pudding, too. Get a large bowl for layering. Cut the cake in small pieces. Put some pudding on the bottom of the bowl. Then the cake, chocolate pudding, whip cream and then the Heath bars. Continue till all of the ingredients are layered. Put in the fridge to let it settle, about one hour. Grab a big spoon.Serves about 10 people. Enjoy!

LEMON DESSERT

LEMON DESSERT

CRUST: 1 c. flour 1/2 c. chopped nuts 1 stick (1/2 c.) butter FILLING I: 1 c. powdered sugar 1 sm. carton Cool Whip 1 (8 oz.) pkg. cream cheese, softened FILLING II: 2 boxes instant lemon pudding (or any favorite kind) 3 c. milk TOPPING: Cool Whip Chopped nuts Mix flour, butter, 1/2 cup chopped nuts and press into a 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes, until slightly brown. Cool.Combine powdered sugar, cream cheese and Cool Whip. Spread this mixture over cooled crust. Prepare 2 boxes instant pudding according to directions only using 3 cups of milk. Pour over cream cheese layer. Top with Cool Whip and chopped nuts. Refrigerate until serving time.

Frozen Delight

Frozen Delight

1 can (439 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1/4 cup	red monggo beans, cooked until soft

3/4 cup	sweetened condensed milk

 

1. ADD water to fruit cocktail syrup to make 2 cups. Simmer until thick (about 10 minutes). Stir in condensed milk. Freeze for 5 hours. Take out from the freezer and beat for 2 minutes. Add remaining ingredients.

2. POUR every 1/4 cup of mixture into ice drop mold . Freeze until partially set. Insert popsicle stick at the center, then freeze overnight.

3. TO remove, hold stick and immerse bottom of mold in a bowl of water. Gently pull out the pops from the mold. 

WATERGATE SALAD (or dessert)

WATERGATE SALAD (or dessert)
1 (20 oz.) can crushed pineapple, with juice 1 box Pistachio Instant PuddingIn a bowl, mix Cool Whip, pineapple (juice and all) and Pistachio pudding (straight from its box). MIX WELL. Refrigerate. Serve. Change kind of pudding and fruit if desired. Use any kind of pudding (instant) with sliced peaches, fruit cocktail, pitted dark cherries, etc.

ORANGE CHIFFON DESSERT CAKE

ORANGE CHIFFON DESSERT CAKE
1 pkg. vanilla pudding (cooking kind) 1 (#2) can crushed pineapple Cook together until thickened. 1/2 pt. whipping cream, whipped stiff Combine with the above. Split a purchased chiffon cake 3 times. Put the above mixture between the layers and frost. Serves about 10. If using a package chiffon mix, use larger can crushed pineapple. Add a little cornstarch. Use a pint of cream.

RAINBOW SHERBET DESSERT

RAINBOW SHERBET DESSERT

18 macaroons 1 pt. whipping cream 1 tsp. vanilla 3 tbsp. sugar 1/2 c. pecans, cut up 1 pt. orange sherbet (creamy kind) 1 pt. raspberry sherbet (creamy kind) 1 pt. creme de mint sherbet (creamy kind) In bottom of 9"x13" pan place macaroons. Whip cream and add vanilla, sugar and nuts. Spoon 1/2 of cream mixture over macaroons. Add sherbets by scoops. Alternate flavors. Top with remaining whipped cream mixture. Freeze.

BLACK BOTTOM TURTLE DESSERT

BLACK BOTTOM TURTLE DESSERT

24 Oreo cookies, crushed 1 (1 lb.) jar caramel ice cream topping (the very thick kind) 1 c. pecans, chopped 1 (8 oz.) container Cool Whip 1/2 gallon ice cream (vanilla) Put half of crushed cookies in bottom of 9 x 13-inch pan. Soften ice cream and spread over cookie base. Pour caramel topping over ice cream. Sprinkle with pecans. Spread with Cool Whip. Top with remaining cookie crumbs. Wrap well. Can be stored up to 2 weeks in freezer. Serves 15 to 16.

PiÑa Burger

PiÑa Burger

burger mixture
300 g (300 g)	ground beef
234 g (234 g)	DEL MONTE Fresh Cut Crushed Pineapple, drained
1 pc (50 g)	egg
1/2 cup (60 g)	cornstarch
1 pc (50 g)	medium green bell pepper, chopped
1 pc (50 g)	medium onion, chopped
2 pcs (250 g)	medium ripe saba banana, boil and grated
2 cloves (10 g)	garlic, chopped
2 tbsp (34 g)	soy sauce

coating
2 pcs (100 g)	egg, beaten
1/2 cup (55 g)	bread crumbs
2/3 tsp (4.66 g)	iodized fine salt
1/2 tsp (1.5 g)	pepper
1/3 cup (73.33 g)	oil

1. MIX together mixture for burger. Season with 2/3 tsp iodized fine salt ( or 2 tp iodized rock salt) and 1/2 tsp pepper.

2. DIP both sides of patties in eggs, then in breadcrumbs. Fry in 1/3 cup oil until brown. Serve with DEL MONTE Banana or Chili Ketchup