Tropical Creamy Dessert Recipes

TROPICAL CREAMY DESSERT

Steps:

• Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add milk, lemon peel and juice; mix well.
• Spoon evenly into 8 dessert glasses; cover. Refrigerate at least 1 hour.
• Place fruit in medium bowl. Add sugar and prepared orange drink; toss to coat. Spoon evenly over desserts; sprinkle with coconut.

CREAMY TROPICAL DESSERT

Steps:

• Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
• In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
• In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

TROPICAL NICE CREAM CAKE

Steps:

• Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
• For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
• To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
• Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.

FROZEN TROPICAL FRUIT DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
• Beat ice cream and soft drink mix in large bowl with mixer until blended. Stir in pineapple. Spoon into prepared pan.
• Freeze 4 hours or until firm. Use foil handles to lift dessert from pan to serving plate; discard foil. Top with cherries before serving.

LIGHT AND CREAMY TROPICAL DESSERT

Steps:

• Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
• In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
• In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.