34297 cool whip grahamwiches Recipes

cool whip free or 1 1/2 cups fat-free cool whip, thawed, low-fat graham crackers (chocolate or any other flavor, 4 rectangles per square)

cool whip frozen whipped topping, thawed (or use whipped cream), sour cream, angel food cake, cream cheese flavor instant pudding mix (or use vanilla pudding mix), kiwi fruits, peeled and sliced, fresh strawberries, sliced, bananas, sliced, crushed pineapple (drained, can use 1 can, i use two!)

cool n creamy chocolate pie, hersheys foods, prep time does not include chill time, cream cheese, softened, sugar, vanilla extract, syrup, pt.)cold whipping cream, packaged crumb crust (6 oz.), sliced fresh fruit (optional), chocolate curls (optional), beat cream cheese , sugar and vanilla in medium bowl until well blended. gradually add syrup, beating until smooth. beat whipping cream until stiff. carefully fold into chocolate mixture. pour into crust., cover; freeze until firm , about 3 hours. just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

whipping cream or 1 cup cool whip, sour cream (low cal should be ok), orange liqueur or 6 tbsp thawed orange juice concentrate, strawberries, hulled, brown sugar, mint sprig (to garnish )

whipping cream , unwhipped, peanut butter chips, prepared chocolate pudding, cream or cool whip, thawed for topping

cool whip (not whipped cream), already-made black coffee (instant or coffee-maker), hersheys chocolate syrup, cinnamon, honey

cool whip, cool whip (for garnish ), heavy cream, unsweetened cocoa powder, instant coffee, white sugar, kahlua, chocolate sprinkles, wafer cookies

cool whip, thawed, crushed pineapple, drained, rice, cooked and cooled, sugar, jello gelatin, any flavor you like (orange is very good), curd cottage cheese

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

cool whip ultra light whipped topping, non-fat vanilla yogurt, melon, berries, pineapple, kiwi, grapes, peach, pear, nectarine (etc.)