Desserts

Brownie-Pecan Dessert Squares

• Base
• 1 (19.5 oz.) Fudge Brownie Mix
• 1/2 cup oil
• 1/4 cup water
• 2 eggs
• Topping
• 1 tablespoon margarine or butter
• 1/4 cup firmly packed brown sugar
• 1 teaspoon water
• 1/2 cup pecan pieces
• Filling
• 1 pint (2 cups) whipping cream
• 1-1/4 cups milk
• 2 (3.4 oz.) pkg. instant butterscotch pudding and pie filling mix

1. Heat oven to 350 deg. F. Spray 13x9-inch pan with nonstick cooking spray. Prepare brownies as directed on package, using oil, 1/4 cup water and eggs. Spread batter evenly in sprayed pan.

2. Bake at 350 deg. F. for 30 to 35 minutes. Cool 1 hour or until completely cooled.

3. Meanwhile, line cookie sheet with waxed paper. Melt margarine in small skillet. Stir in brown sugar and 1 teaspoon water. Cook over low heat for 6 to 8 minutes or until mixture is bubbly, stiring occasionally. Remove from heat. Stir in pecans. Spread evenly on waxed paper-lined cookie sheet. Cool completely.

4. In large bowl, combine whipping cream, milk and pudding mix; beat at low speed for 1 minute. Beat at medium speed for 1 minute or until fluffy. Spoon onto cooled brownie base; spread evenly. Cover; refrigerate at least 3 hours. Crumble pecan topping over each individual serving.

15 servings

White Chocolate-Strawberry Pie

• Crust
• 1 Refrigerated Pie Crust (from 15 oz. pkg.)
• Filling
• 1 2/3 cup milk
• 1 teaspoon unflavored gelatin
• 1 (3 oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 3/4 cup white vanilla chips
• 1/2 pint (1 cup) whipping cream
• Topping
• 1 quart (4 cups) fresh strawberries
• 3 tablespoons white vanilla chips
• 2 teaspoons oil

1. Heat oven to 450 deg. F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 deg. F. for 9 to 11 minutes or until lightly browned. Cool.

2. Meanwhile, in medium saucepan, combine milk and gelatin; mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil. stirring constantly. Remove from heat; let stand 5 minutes.

3. Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.

4. In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooked pudding mixture. Fold in remaining whipped cream. Spoon pudding mixture into cooled baked pie shell; spread evenly.

5. Twish stems of strawberries to remove or use tip of sharp knife, being careful to not cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.

6. In small sauce pan, heat 3 tablespoons vanilla chips and oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until sering time.

8 servings

Lemon Angel Parfaits

• 1/2 cup flaked coconut
• 1 (14 to 16 oz.) loaf angel food cake
• 1 (10 oz.) jar lemon curd
• 1 pint (2 cups) whipping cream
• Fresh raspberries, if desired
• Lemon strips, if desired

1. Heat coconut in medium skillet over medium heat until lightly toasted, stirring frequently. Cool 5 minutes or until completely cooled.

2. Using serrated knife; cut cake into 4 equal lengthwise slices. Reserve 1/4 cup lemon curd. Spread cut side of 2 cake slices with remaining lemon curd. Top each with 1 plain slice. Cut sandwhiched slices into 3/4-inch pieces.

3. In medium bowl, beat reserved 1/4 cup lemon curd and whipping cream until stiff peaks form.

4. Place half of cake pieces in 8 parfait or tall stemmed glasses. Top each with 1/4 cup cream mixture and about 1/2 tablespoon toasted coconut. Repeat with remaining cake, cream and coconut. Refrigerate at least 2 hours or until serving time. Garnish with raspberries and lemon peel.

8 servings