Cold Deserts

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Cold Deserts

Postby SoulDemon » Thu Jun 12, 2003 5:05 pm

Have a desert dish that has to be frozen or chilled before serving? Post it here!
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Postby SoulDemon » Thu Jun 12, 2003 5:14 pm

Triple Berry Trifle:
(Very easy to make, good kitchen practice for kiddos)


1/2 (10-ounce) angel food cake
1 (3.4-ounce) package vanilla instant pudding mix
1 cup milk
1 cup sour cream
1 cup sliced fresh strawberries
1 cup fresh raspberries
3/4 cup fresh blueberries
8 ounces whipped topping


1. Cut cake into bite-size pieces. Beat pudding mix with milk in a medium bowl. Fold sour cream into pudding mixture. Combine berries in a bowl; toss lightly. Reserve 1/2 cup mixed berries for topping.

2. Alternate layers of cake, pudding mixture, berries and whipped topping in a clear glass bowl, ending with whipped topping. Cover bowl loosely with plastic wrap. Refrigerate until serving time. Top with reserved berries before serving.

Submitted by Oriana
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Postby Lady Maven » Tue Jun 17, 2003 9:46 pm

OHHH!! You meany you beat me to a trifle recipe!! Okies, here is my favorite recipe for green tea ice cream, which is not only really good tasting, but also good for you, and chock full of anti oxidants.

1 cup full cream milk (no 2 percent here!!)
2 tblsp Japanese Green Tea leaves OR 8 Green Tea teabags
1/4 cup sugar
4 egg yolks (use the whites to make any of the omelet recipes posted for a healthier omelet)
1 cup cream (also known as heavy whipping cream)
1 tsp freshly squeezed lime juice (to get most juice out, microwave for 20 seconds, then roll between palm and counter top, cut in half and use a fork to squueze it out)
1-2 drops green food colour (optional, but looks very pretty)

1. Heat the milk and sugar until almost boiling, on LOW heat, to help prevent curdling sprinkle with green tea, stir and allow to cool. Chill overnight or for at least 2-3 hours or until the milk has sufficient flavour. Strain through a fine sieve, unless you used tea bags
2. Heat the flavoured milk, lightly whisk the egg yolks, pour the warm milk on to the egg yolks, whisk together and return to the sauce pan, heat gently, stirring continuously until the custard coats the back of a wooden spoon, but is not thick
Do not allow the custard to boil.

3. Cool, stir in the cream, lime juice and 1-2 drops of green food colour, mix well. Churn in an ice cream maker, following the manufacturers’ instructions. Alternatively, freeze in a shallow plastic container until slushy, beat well with a wire whisk.
4. Return to the freezer, repeat the process after about 3 hours. Freeze until ready to use.To serve, partially soften in refrigerator for 30 minutes. Serve with fresh fruit, garnish with lime zest.
Life's journey is not to arrive at the grave safely in a well preserved body, but to skid in sideways totally worn out screaming "HOLY SHIT ..... what a ride"!!
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Postby The Exalted One » Mon Nov 10, 2003 2:35 am



1 1/2 bananas, sliced
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)
2 1/2 cups cold milk or half-and-half
1 (5.1 ounce) package JELL-O Vanilla or Banana Cream Flavor Instant Pudding & Pie Filling
1 (8 ounce) container COOL WHIP Whipped Topping, thawed
3 tablespoons chocolate dessert topping
3 tablespoons strawberry dessert topping
3 tablespoons pineapple dessert topping
Banana slices, for garnish
Almonds, for garnish


1 Arrange banana slices in bottom of crust; set aside.
2 Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes or until thickened. Gently stir in whipped topping. Spread filling mixture over banana slices.
3 Freeze 6 hours or until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with dessert toppings, additional banana slices and almonds. Store leftover pie in freezer.
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