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  FROZEN DESSERT RECIPES

 

Wonderful summertime (or anytime!) treats.

Blueberry Delight

Comments or Information: .

2 cups graham cracker crumbs 1 cup white cornmeal 1/3 cup confectioners sugar 1 cup finely chopped pecans 1 cup margarine, melted 12 oz cream cheese, softened 12 oz container whipped topping, thawed 2 cups cooked blueberries or blueberry pie filling

Combine first four ingredients, add margarine and mix well. Press into a greased 13x9x2-inch baking pan. Bake at 350For 20 minutes. Cool completely. Beat cream cheese with electric mixer until smooth, stir in whipped topping and spread over cooled crust. Spread blueberries over top. Chill. Serves 10-12.

Fourth of July Jello Salad

Comments or Information: July 4th.

2 pkg. (3 oz.) raspberry Jello
3 cups hot water
1 envelope Knox gelatin
1 cup sugar
1 cup milk
1 teaspoon vanilla
1 (8 oz.) cream cheese, softened
1/2 cup cold water
1/2 cup nuts, chopped (pecans)
16 oz. can blueberries (& juice)

1st Layer
Dissolve 1 package raspberry Jello in 2 cups hot water in 9 x 13 inch pan (or a large jello mold). Refrigerate until set.

2nd Layer
Heat 1 cup of milk and 2 cups of sugar. Just heat it, don't boil it. Soften plain gelatin in 1/2 cup cold water. Add to heated milk. Stir in vanilla, cream cheese and nuts. Let cool and pour over 1st layer. If you don't let it cool first, it will melt the first layer. Put in refrigerator until set.

3rd Layer
Dissolve 1 package Jello in 1 cup hot water and add blueberries with juice. Let cool and pour on 2nd layer. If you don't let it cool first, it will melt the 2nd layer. Put in refrigerator until set.

Gooseberry Cream

Comments or Information: 18th century, England.

8 cups gooseberries, stemmed
6 eggs
2 tablespoons butter
1-2 cups sugar
2 tablespoons spinach juice or a few green food coloring drops
1 tablespoon orange flower water or white wine

Cook the gooseberries in a little water until soft. Drain and push through a sieve. For 5 cups of the puree, take 6 eggs and beat well. Reheat the puree and add the butter, sugar, and beaten eggs. Stir over very low heat until thickened, but don’t let boil. When cool, add the spinach juice or food coloring and orange flower water or wine. Chill and serve.

Layered Strawberry Salad

Comments or Information: .

Crust:
2 cups ground pretzels
3/4 cup melted margarine
3 tablespoons sugar

2nd Layer:
1 (8 ounces) package cream cheese
1 small frozen whipped topping
1 cup sugar

3rd Layer:
1 (6 ounces) package strawberry gelatin
2 cups boiling water
1 (16 ounces) package frozen strawberries
1 small can crushed pineapple, drained

Crust
Mix together. Press into a 9 x 13 inch pan. Bake 7-10 minutes at 350F. Allow to cool.

2nd Layer
Cream together. Spread on top of crust.

3rd Layer:
Mix gelatin with water. Add strawberries and pineapple. Gel slightly. Pour over cheese layer. Chill until congealed.

Maui Sherbet

Comments or Information: .

2 (7oz) cans strawberry soda
1 can sweetened condensed milk
1 (7oz) can 7-up

Mix together and freeze for 3 hours. Whisk. Freeze again.

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