Amaretto Mousse Cheesecake Recipe

June 9, 2012 Leave a Comment

Amaretto Mousse Cheesecake

Back in 1987 I made this Amaretto Mousse Cheesecake for a friend’s birthday.  She LOVED it so much, that I was making it for her 3 more times until summer was over.  I didn’t mind…because it wasn’t going in the oven.

Amaretto Mousse Cheesecake Recipe

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs

½ cup margarine, melted

1 envelope KNOX unflavored gelatin

½ cup cold water

3 pkg. (8 oz. each) cream cheese, softened

1 ¼ cups sugar

1 can (5oz.) EVAPORATED MILK (not condensed)

1 tsp. lemon juice

1/3 cup Amaretto liqueur (I put a little more in)

1 tsp. vanilla

¾ cup heavy cream, whipped

Combine graham cracker crumbs with butter.  Press onto bottom and up half way on the sides of a 9 inch springform pan; then chill.

In a small pot sprinkle gelatin over cold water; let stand 1 minute.  Stir over low heat till completely dissolved, about 3 minutes; set aside.  In large bowl beat cream cheese with sugar until fluffy; about 2 minutes.  Gradually add EVAPORATED milk and lemon juice, beat until mixture is very fluffy, about 2 minutes.  Gradually beat in gelatin mixture, liqueur and vanilla until blended.  Fold in whipped cream.  Pour into crust, chill 8 hours or overnight.

Omit amaretto, increase water to ¾ cup, and add ½ tsp. almond extract with vanilla.

(Recipe for Amaretto Mousse Cheesecake came with the bottle of Amaretto)

Hope you enjoyed making the Amaretto Mousse Cheesecake, if so, click “Like”.

PrintFriendlyShare
Filed Under: Cake Recipes, No-Bake Recipes Tagged With: , , ,

Triple-Layer Lemon Pie

June 1, 2012 Leave a Comment

 

Triple-Layer Lemon Pie

This Triple-Layer Lemon Pie Recipe is a good one to make in the summer months, because you don’t bake it.  You can use any flavor you like, such as banana cream, chocolate, etc.

Triple-Layer Lemon Pie

Triple-Layer Lemon Pie

2 cups cold milk

2 pkg. (4-serving size each) Jell-O lemon flavor instant pudding & pie filling

1 Honey Maid graham pie crust (6 oz.)

1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

POUR milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  (Mixture will be thick.)

SPREAD 1 ½ cups of the pudding onto bottom of crust.  Gently stir half of the whipped topping into remaining pudding; spread over pudding layer in crust.  Top with remaining whipped topping.

REFRIGERATE 3 hours or until set.  Garnish with lemon peel, if desired.  Store leftover pie in refrigerator.

Makes 8 servings

(Recipe for Triple-Layer Lemon Pie was from a ladies magazine)

 

Hope you enjoyed the Triple-Layer Lemon Pie Recipe, if so, click “Like

PrintFriendlyShare
Filed Under: No-Bake Recipes, Pie Recipes Tagged With: , , , ,

Summer Berry Pie Recipe

May 26, 2012 Leave a Comment

Summer Berry Pie

I have always looked in ladies magazine for recipes, and this Summer Berry Pie Recipe came from the Redbook magazine in June, 1994.   It’s so easy to make, and it’s good too.  One thing I like, is you don’t have to put the oven on.  Why don’t you try it…then let me know how you liked it!!!

 Summer Berry Pie Recipe

Summer Berry Pie

1 ½ cups raspberries

1 ½ cups strawberries, sliced

1 cup blueberries

1 baked pastry shell (9 inch), cooled

¾ cup sugar

3 Tbsp. cornstarch

1 ½ cups water

1 package (4 serving size) JELL-O brand Strawberry flavor gelatin

1 tub (8 oz.) Cool Whip non-dairy whipped topping, thawed

Mix all berries in large bowl .  Pour into pastry shell.  Mix sugar and cornstarch in medium  saucepan.  Gradually stir in water until smooth.  Stirring constantly, cook on medium heat until  mixture comes to boil; boil for 1 minute.  Remove from heat.  Stir in gelatin until dissolved.  Cool to room temperature.  Pour over berries in pastry shell.

Refrigerate 3 hour.  Spread whipped topping over pie before serving.  Garnish with additional berries, if desired.

Makes 8 serving.

(Recipe is from Redbook Magazine, June 1994)

 

Hope you enjoyed the Summer Berry Pie Recipe, if so, click on “Like”.

PrintFriendlyShare
Filed Under: No-Bake Recipes, Pie Recipes Tagged With: , , , , ,

Candy Recipe: Chocolate Peanut Butter Balls

May 13, 2012 Leave a Comment

Chocolate Peanut Butter Balls

This Chocolate Peanut Butter Balls candy recipe came from my mother-in-law and is a favorite of my husband’s.  If you like peanut butter cups, you’ll love these!

Candy Recipe: Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

2 Cups Peanut Butter

1 stick margarine (softened)

1 pount confectioner’s sugar

Candy Kisses (you’ll need approximately 1 “kiss” per ball)

1/4 stick Parafin Wax (cut into small pieces)

Mix the first 3 ingredients well, using your hands if necessary.  Roll into balls about 1 inch in diameter and place on a waxed-paper lined cookie sheet.  Refridgerate for a couple of hours (overnight is best).  Melt the parafin wax and candy kisses in a double-boiler (use 1 kiss per ball, plus maybe 10 extra to be safe).  Make sure the wax and chocolate are mixed well.  Drop cold balls into chocolate 1 at a time, coating each well and lifting them from the chocolate, using 2 teaspoons, and placing them back on the waxed-paper lined cookie sheet.  Refridgerate again until they are easy to handle.  Then place them in a plastic lined container in layers separated by waxed paper and store them in the refridgerator, or even in the freezer if you will be keeping them for a long time.

If you like this Chocolate Peanut Butter Balls candy recipe, please click “Like” below!  Enjoy, and try not to eat too many!!

 

PrintFriendlyShare
Filed Under: Candy Recipes, No-Bake Recipes Tagged With: , , ,
Newer Posts »

To the Top