Frozen Delight Recipes

BUTTER BRICKLE FROZEN DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
• Bake 6 minutes, until set. Cool completely.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
• Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
• In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
• Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

FROZEN FRUIT DELIGHT

Steps:

• Place contents of one frozen mixed fruit package in a microwave-safe dish. Microwave, uncovered, at 50% power for 1 minute. Repeat with remaining mixed fruit., In a blender, place half of the fruit, yogurt, banana and sugar; cover and process until smooth (mixture will be thick). Transfer to serving dishes. Repeat. Serve immediately or freeze for up to 4 hours.

FROZEN DELIGHT

Steps:

• Mix all ingredients well.
• Place in container with lid or 9x13 inch pan covered with foil.
• Freeze.
• Let thaw 15 minutes before serving.

FRUITY FROZEN DELIGHT

Steps:

• FROZEN YOGHURT:.
• Whip cream until stiff.
• Whisk egg whites until stiff peak stage; add sugar little by little until stiff and glossy.
• Lightly fold all ingredients together until well blended.
• Divide into three equal portions and spoon into freezer containers.
• Freeze for 2 ½ hours stirring every ½ hour or so to ensure a smooth end product.
• Mix each fruit "jam" into its own frozen yoghurt portion along with the chocolate shavings.
• Return to freezer for 2 hours to freeze solid.
• STRAWBERRY AND CANTALOUPE LAYER:
• Each fruit "jam" is made separately.
• Do not add chocolate at this stage.
• Heat all ingredients and stir over low heat for five minutes or until sugar has dissolved.
• Leave to cool.
• DATE LAYER:.
• Heat all ingredients except dates for five minutes or until sugar has dissolved.
• Stir in dates and leave to cool.
• ASSEMBLY:.
• Spoon 2 cups of cantaloupe yoghurt into each loaf pan and smooth down.
• Spoon 2 cups of the strawberry yoghurt on top in the same fashion and lastly add 2 cups of the date yoghurt.
• Place back into freezer until ready to serve.
• PRESENTATION:.
• Remove frozen yoghurt from loaf pan by placing pan under running faucet for 15 seconds taking care to not get frozen yoghurt wet.
• Invert pan and lay frozen yoghurt loaf onto well-chilled serving platter and decorate as desired.
• Serve in slices.

PATRIOTIC FROZEN DELIGHT

Steps:

• In a bowl, combine milk, lemon juice and zest. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11x7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze until firm. Remove from the freezer 15-20 minutes before serving.

FROZEN KEY LIME DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

FROZEN CHOCOLATE DELIGHT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the frozen yogurt and peanut butter until blended. Fold in 1 cup whipped topping. Transfer to an 8-in. square dish coated with cooking spray. Cover and freeze until firm. , Remove from the freezer 10 minutes before serving. Cut into nine squares. Garnish each with 2 tablespoons whipped topping.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

FROZEN BANANA DELIGHT

Steps:

• 1. Cut bananas lengthwise
• 2. hollow out the inside of bananas
• 3. spread peanutbutter on one half of banana
• 4. put banana halves back together (the peanutbutter holds it in place).
• 5. melt chocolate chips in a double boiler.
• 6. dip stuffed bananas in melted chocolate and place on a plate in freezer.
• 7. let stand in freezer for 10 - 15 minutes or until hard.

FROZEN NEAPOLITAN DELIGHT

Steps:

• Must use Heavy Duty Reynolds Wrap.
• Cut pound cake lengthwise into 3 equal layers.
• Place one layer on an 18" square sheet of Reynolds Wrap.
• Cut ice cream brick lenghtwise into 2 equal slices and place on cake layer.
• Repeat with second ice cream brick and cake layer. (finish with cake layer).
• Frost top and sides with whipped topping. (Cool Whip).
• Decorate with pecans and cherries.
• Place on foil in freezer about 2 hours, or until topping is frozen hard.
• Remove from freezer.
• Bring foil up, double fold over top and fold in ends.
• Return to freezer till ready to serve.
• Slice into equal servings of 8-10.

FROZEN STRAWBERRY DELIGHT

Steps:

• Crust: Combine flour, brown sugar, walnuts and butter and set 2/3 of the crumbs in a 13 x 9" pan. Set some aside for the topping.
• Whip the cream and set aside.
• Filling: In a food processor, combine the egg whites, sugar, strawberries and lemon juice. Process the mixture until frothy, about 5 minutes. Fold in the whipping cream and pour into the pan.
• Top with remaining crumbs. Freeze at least 6 hours.
• Note: If you plan on dividing this into smaller containers, make the crust 1-1/2 times so that you have enough crumbs for the topping.