No Bake Eclairs in a Pan
Ingredients
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2 Packages Short Bread Cookies Crushed
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1 Packages Short Bread Cookies Uncrushed for top layer
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2 (3 Ounce) Packages Instant French Vanilla Pudding Mix
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3 Cups Cream
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1 (8 Ounce) Container Creamy Whipped Topping, Thawed
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1 (16 Ounce) Package Prepared Chocolate Frosting
Directions
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Line the bottom of a 9×13-inch pan with crushed cookies.
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In a large bowl, combine pudding mix and cream; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over cookie layer. Top with another layer of cookie crumbs and the remaining pudding.
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Top all with a final layer of uncrushed cookies and frost with chocolate frosting. Refrigerate at least two hours before serving.
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Piña Colada Cups
Ingredients:
10 Short Bread Or Butter Cookies, Finely Crushed
1 Tub(8 Oz.) Philadelphia Cream Cheese Spread
2 Tbsp. Sugar
1 Can (8 Oz.) Crushed Pineapple In Juice, Undrained
1 Cup Baker’s Angel Flake Coconut, Toasted, Divided
2 Cups Thawed Cool Whip Whipped Topping
Directions:
- Spoon cookie crumbs into 12 paper-lined muffin cups.
- Beat cream cheese spread and sugar in large bowl with whisk until blended. Add pineapple and 3/4 cup coconut; mix well. Gently stir in COOL WHIP. Spoon into prepared cups; top with remaining coconut.
- Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving to soften slightly.
Calories 180
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Strawberries N’ Pound Cake
Ingredients
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1 (10 Inch) Pound Cake
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2 (8 Ounce) Packages Cream Cheese, Softened
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1 Cup White Sugar
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1 (8 Ounce) Container Frozen Whipped Topping, Thawed
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1 Quart Fresh Strawberries, Sliced
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1 (18 Ounce) Jar Strawberry Glaze or Pie Filling
Directions
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Crumble the cake into a 9×13 inch dish
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Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
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In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.