Cinnamon Toast Crunch® Milk Shake MashUp Recipe by Betty Crocker Recipes on Flickr.
Via Flickr:
INGREDIENTS:
2 cups vanilla ice cream
1/2 cup milk
1 cup Cinnamon Toast Crunch® cereal
DIRECTIONS:
1. In blender, place ice cream and milk. Cover; blend on high speed until smooth and creamy.
2. Add cereal; blend about 5 seconds or just until cereal is slightly crushed.
3. Pour into 2 glasses. If desired, top each serving with additional cereal. Serve immediately.
Mini Ice Cream Cookie Cups by Pillsbury.com on Flickr.
Via Flickr:
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
Malt Shoppe Memories Ice Cream Cookie Cake Recipe by Betty Crocker Recipes on Flickr.
Via Flickr:
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
2/3 cup chocolate-flavor malted milk powder
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup hot fudge topping
1 cup crushed chocolate-covered malted milk balls
2 cups vanilla ice cream, softened
2 cups chocolate ice cream, softened
1 cup frozen whipped topping, thawed
DIRECTIONS:
1. Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2. In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
3. Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
4. Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
5. In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.
Mango-Strawberry Sorbet Torte Recipe by Betty Crocker Recipes on Flickr.
Via Flickr:
Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
Frosting
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.
High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake 20 to 30 minutes.
Find more recipes at www.bettycrocker.com.
Neapolitan Ice Cream Pie by Pillsbury.com on Flickr.
Via Flickr:
INGREDIENTS
1/2 gallon (8 cups) Neapolitan ice cream, slightly softened
1 (6-oz.) chocolate flavor crumb crust
1/2 cup hot fudge ice cream topping
DIRECTIONS
1. Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill in gaps. Drizzle with 1/4 cup of the ice cream topping.
2. Scoop remaining ice cream over topping; press down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired, serve pie with additional warm hot fudge ice cream topping.
Frozen Strawberry-Pistachio Dessert Recipe (by Pillsbury.com)
INGREDIENTS:
Crust
1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios or almonds
6 tablespoons butter, melted
Strawberry Layer
1 (1/2-gallon) container strawberry or cherry ice cream
Pistachio Layer
1 (1/2-gallon) container vanilla ice cream
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 cup half-and-half
Fudge Sauce
2 cups powdered sugar
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla
Frozen whipped topping, thawed, if desired
Fresh strawberries, if desired
DIRECTIONS:
1. Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2. Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3. Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream.
Freeze 4 hours or until firm.
4. Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5. To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.
Double-Strawberry Baked Alaska Recipe (by Pillsbury.com)
INGREDIENTS:
2 Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 18-oz package)
1 cup strawberry ice cream
1 cup Cascadian Farm® frozen organic strawberries (from 10-oz bag), partially thawed
2 tablespoons seedless strawberry jam
2 egg whites (3 to 4 tablespoons)
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 tablespoon chocolate-flavor syrup
2 Hershey’s® Kisses® milk chocolates (do not unwrap)
DIRECTIONS:
1. Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
2. Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet. Cover loosely; freeze until hardened, at least 1 hour 30 minutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.
3. To serve, heat oven to 450°F. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixture over ice cream on each cookie, covering ice cream and cookie edge completely.
4. Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over tops. Drizzle chocolate topping over each; place wrapped milk chocolate candy on each plate. Serve immediately.
Frozen Chocolate-Raspberry Pie Recipe (by Pillsbury.com)
INGREDIENTS:
1 quart (4 cups) raspberry sherbet
1 cup hot fudge topping, slightly warmed
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
1 cup frozen (thawed) whipped topping
1/2 cup fresh raspberries
DIRECTIONS:
1. Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
2. Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
3. To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.
Frozen Raspberry Dessert Recipe (by Pillsbury.com)
INGREDIENTS
Crust
1 cup crushed vanilla wafers (28 wafers)
1/2 cup finely chopped blanched almonds or macadamia nuts
1/4 cup butter or margarine, melted
Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons lemon juice
3 tablespoons orange-flavored liqueur or orange juice
1 package (10 oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
2 drops red food color
Sweetened whipped cream, if desired
Chocolate hearts, if desired (see below)
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
2. In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
3. Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.
High Altitude (3500-6500 ft):
Heat oven to 400°F.
Brownie Ice Cream Cake by Betty Crocker Recipes on Flickr.
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon (8 cups) vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
16 red maraschino cherries with stems, drained
1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
