Cool Creamy Dessert Recipes

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COOL AND CREAMY KEY LIME DESSERT



Cool and Creamy Key Lime Dessert image

A nutty crust complements the cool and creamy citrus filling in this marvelous, make-ahead dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 9

Number Of Ingredients 9

1 cup Gold Medal™ all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped walnuts or pecans
1 teaspoon grated lime peel
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup Key lime juice or regular lime juice
2 teaspoons grated lime peel, if desired
2 cups whipping cream
Few drops green food color, if desired

Steps:

  • Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
  • Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
  • In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
  • Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 100 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 25 g, TransFat 1 g

COOL, CREAMY CHOCOLATE DESSERT-COOKING LIGHT



Cool, Creamy Chocolate Dessert-Cooking Light image

May 2008. You can make this up to 1 day in advance but spread the remaining whipped topping mixture over the pudding right before serving. I included the chilling time with the cooking time.

Provided by Chef by Chance

Categories     Dessert

Time 3h30m

Yield 15 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
6 tablespoons butter, chilled and cut into small pieces
1/4 cup pecans, finely chopped and toasted
1 cup powdered sugar
1/2 cup cream cheese 1/3 less fat, softened
1/2 cup fat free cream cheese, softened
8 ounces frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (4 ounce) boxes chocolate instant pudding
unsweetened cocoa (optional)

Steps:

  • Preheat oven to 325°.
  • Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined.
  • Add butter and pulse 10 times or until it resembles coarse meal.
  • Stir in pecans then firmly press into the bottom of a 13x9" pan coated with cooking spray. Bake for 20 minutes or until lightly browned.
  • Cool completely.
  • Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
  • Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour.
  • Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour.
  • Spread the pudding mixture over the cream cheese mixture.
  • Spread the remaining whipped topping over the pudding layer.
  • Cover and chill for 30 minutes.
  • Sprinkle with cocoa if desired.

Nutrition Facts : Calories 300.9, Fat 15.6, SaturatedFat 8.6, Cholesterol 22.4, Sodium 275.6, Carbohydrate 37.1, Fiber 1, Sugar 23.6, Protein 3.7

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