376 filling cream cool Recipes

creamed fruit pie, your choice of 1 of the following pie fillings, blueberry pie filling (pictured), cherry pie filling , add 1 tes. almond flavoring., peach pie filling, apple pie filling (chop into small pieces first), crushed pineapple with juice (not prepared pie filling), carton cool whip, (i use sugar free ), sour cream, vanilla pudding, graham pie crust .

sheet frozen puff pastry (1/2 of 17.3-oz. package.), thawed, cold milk, sugar free jell-o vanilla flavor instant pudding & pie filling, thawed cool whip whipped topping (i use sugar free), semi-sweet baking chocolate, melted or chocolare chips

graham cracker crumbs, butter, melted, cream cheese filling, cream cheese, softened, powdered sugar, vanilla, cool whip, haupia, coconut milk, sugar, cornstarch

angel food cake (torn), instant lemon pudding, sour cream, milk, pie filling , of your choice, cream or cool whip topping

yellow cake layer, round (can use 9 inch too), cold milk, vanilla flavor instant pudding and pie filling mix, cool whip topping, thawed, unsweetened chocolate square, butter, powdered sugar, cold milk

ripe bananas, sliced, ready-to-use reduced fat graham cracker crumb crust (6 oz.), cold fat free milk, vanilla fat free sugar free instant reduced calorie pudding & pie filling, thawed cool whip free whipped topping, divided

sheet frozen puff pastry, thawed, milk, jell-o vanilla flavor instant pudding & pie filling, thawed cool whip whipped topping, semi-sweet baking chocolate, melted

pepperidge farm raspberry milano cookies, chopped almonds, butter, melted, white chocolate, chopped, milk, french vanilla instant pudding , and pie filling mix, cool whip, fresh raspberry, shaved white chocolate curls

angel food cake mix, cartons plain fat-free lemon yogurt, vanilla flavor instant pudding and pie filling mix, cool whip free, thawed, strawberries or raspberries or blueberries

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

prepared jely roll cake , about 8 inches long filled with red jelly, cream sherry or 1/4 cup orange juice, french vanilla ice cream, fresh raspberries or 1/2 pint strawberry, rinsed and dried,strawberries should be hulled, cool whip, sliced almonds

cream cheese, softened, sugar, seedless strawberry jam, heavy whipping cream , whipped, batter, sugar, all-purpose flour, egg whites, vanilla extract, salt, butter, melted and cooled, chopped fresh strawberries, sugar

graham cracker crumbs, sugar (1/4 cup), cinnamon, melted butter or 1/2 cup margarine, blueberry pie filling (two 19-oz cans will work fine), cream cheese, softened, sugar, half-and-half cream (or use milk), instant lemon pudding mix, cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

cold milk or 1 1/2 cups half-and-half cream, jell-o chocolate flavor instant pudding and pie filling mix (4-serving size), cool whip, thawed, semi-sweet chocolate chips, marshmallow, chopped nuts, prepared graham cracker crumb crust (6 ouces)

jello cheesecake flavor instant pudding and pie filling, cream cheese, vanilla, cold milk, powdered sugar, cool whip, thawed (small)

cream cheese, softened, lemon juice, sweetened condensed milk, lemon pie filling or 1 (21 oz) can fruit pie filling, carton cool whip (optional) or 1 cup whipped cream (optional)

angel food cake, cubed (approx. 1 cake), cool whip, thawed, cream cheese, softened, pie filling, powdered sugar

cream cheese, softened, cream of coconut (not coconut milk), cheesecake flavor instant pudding and pie filling, frozen sweetened coconut, thawed, cool whip, thawed, prepared graham cracker pie crust