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Soul Food Dessert Recipes Page 4
Orange Fluff
Ingredients:
3 boxes Jello® (orange, pineapple and peach) or your favorite
2 cups water
1 1/2 cup orange juice
1 1/2 cup pineapple juice
1 small container cool whip
2 cans of mandarins
Instructions:
Fix Jello® according to instructions on the box, but use water and juice as stated above.
Put in freezer for about 30 minutes or until almost congealed and then add fruit and top with whipped topping if desired.
Comments: A tarty, refreshing and cool desert compliments any meal.
Million Dollar Pie
Ingredients:
Instructions:
In a large bowl, combine condensed sweetened milk, crushed pineapple, pecans and lemon juice.
Mix well.
Fold in the whipped cream one half at a time.
Continue to fold the mixture until ingredients are well incorporated.
Pour into graham cracker crust and chill until filling is firm.
Comments: This no-bake pie is fast and delicious. The recipe easily doubles also!
Chocolate Heaven
Ingredients:
2 nine inch chocolate cakes (unfrosted, and cut into chunks)
large Hershey® bar with or without almonds
chocolate pudding
container of cool whip (or other dairy topping)
Instructions:
In a large punch bowl, start with cake and arrange in a circular pattern.
Next, spread pudding over the cake.
Then add a layer of whipped topping over the pudding.
Sprinkle crushed candy pieces over the topping.
Start with cake again, and build to the top of the bowl, repeating the process.
Comments: This is a recipe that will delight your taste buds, as well as get you closer to that perfect, fast dessert...........ENJOY
Everlena's Old Fashioned Banana Pudding
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Banana Split Cake
Ingredients:
5 bananas
3 sticks of margarine
2 cups graham cracker crumbs
2 eggs
2 cups powdered sugar
1 - 12oz. can crushed pineapple (drained thoroughly)
1 large cool whip
nuts and cherries
Instructions:
Melt one stick of margarine and mix with the graham cracker crumbs.
Press firmly the crumbs in a 9 X 13 pan, put in freezer.
Beat 2 sticks of margarine, then beat in 2 eggs, then beat in 2 cups of powdered sugar.
Beat not LESS than 15 minutes. You may need to beat a little more.
Take the graham cracker crust of the freezer and pour the filling over the crust.
Drain the pineapple really good.
Spread over the filling.
Slice the bananas and put them on top of the pineapple.
Add the cool whip and on top of the cool whip put your nuts and cherries, then let chill for a long time. Preferably over night, if not several hours.
6 Flavor Pound Cake
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Pretzel Salad
Ingredients:
2 sticks butter
2 cups of pretzels (crushed)
16 oz cool whip
16 oz cream cheese
2 cups of sugar
2 16 oz packs of thawed strawberries
cornstarch as needed
Instructions:
Crust: In a bowl add crush pretzels, 2 sticks of butter, and a 1 cup of sugar together and mix until all ingredients are well mixed.
Flatten mixture into the bottom of pan and bake for 10 to 15 minutes.
Let cool.
Filling: Mix cool whip, cream cheese, and 1 cup of sugar together and pour into pretzel crust.
Topping: Take frozen strawberries and bring to a boil, and cornstarch as needed to thicken.
Let cool.
Spread Topping on top of Filling.
Refrigerate for 2 hours
Comments: So different yet so good. Enjoy everyone.
Kenya's Mississippi Peach Cobbler
Ingredients:
Instructions:
Drain peaches and remove from can.
In saucepan, combine peaches, butter, sugar, extracts, cinnamon and nutmeg.
Bring to a boil under medium heat and mix well.
Remove from heat and set aside.
In bowl, place flour and Butter Crisco®.
Cut shortening into the flour until the mixture resembles small peas.
Add cold water and work dough into ball.
Roll dough ball flat with a rolling pin until dough is thin (about 1/8 of an inch thick).
Pour peach filling into a rectangular casserole dish or similar.
Tear piece of dough into smaller pieces.
Scatter the small dough pieces over the filling and mix in well.
Cut remaining dough into strips.
Then place strips diagonally, then vertically, over filling, leaving strips 1/2 inch apart.
Bake at 375 degrees F in preheated oven for 30 to 40 minutes or until crust is golden brown.
Deborah's Delicious Carrot Cake
Ingredients:
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoons baking Soda
1 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
1/2 cup chopped pecans
1-1/2 cup oil
4 eggs
6 cups grated carrots
1 can (16oz) Crushed Pineapple
Cream Cheese Frosting Ingredients:
1 8oz cream cheese
1 stick butter
1 teaspoon vanilla
1 cup confection Sugar
Instructions:
Oven should be set at 350 degrees F.
Sift together flour, baking powder, soda, salt and cinnamon in a large bowl.
Add sugar, oil and eggs to mixture.
Mix Well.
Add grated carrots, drained pineapple and chopped pecans.
Mix Well.
Pour into 3, 9 inch greased pans or 1 greased 9X12 baking pan
Bake for 35-45 minutes or until done.
Instructions for the Cream Cheese Frosting:
Cream first 3 ingredients and beat in sugar.
Spread on cool cake.
*Note* If using 9x12 pan cut frosting ingredients in half
Eva's Egg Pie
Ingredients:
6 large eggs
2 cups of sugar
2 cans of Pet® milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 deep dish pie shells
2 sticks of butter
Instructions:
In large bowl, cream butter, eggs and sugar with mixer very well, then add Pet® milk one can at a time.
Then add vanilla extract first, mix some more and then add lemon extract and mix for 5 more minutes.
Pour half of the mixture in one pie shell and the remaining mixture in the second pie shell.
Bake in oven at between 350 and 375 degrees F. for 30 to 35 minutes, until golden brown.
Comments: This pie is very rich, so eat at your own discretion.
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