LIBBY’S PUMPKIN ROLL
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
This recipe is from Sara.
- 16 oz. cream cheese
- 2 cups powdered sugar
- 1 cup sour cream
- 2 T. vanilla
- 1/4 t. almond flavoring
- 1 cup whipping cream
- 1 t. vanilla
- 1 T. sugar
- Angel Food cake cut into 1″ squares
- Raspberries or strawberries
Cream together the cream cheese and powdered sugar. Add sour cream, 2 T. vanilla, and almond extract. Mix. In a separate bowl, whip together whipping cream, 1 teaspoon vanilla, and sugar. Combine both mixtures. Fold in angel food cake squares. Beginning with cream on the bottom of the serving dish, alternate 3 layers of angel food cake mixture and raspberries/strawberries. The trifle may be placed in a medium-sized glass, serving bowl or may be made separately in clear plastic cups.
Banana Split Lasagna
Recipe Source, click here
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Maraschino cherries (optional)
- Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
- In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
- Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
- Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
- Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.
- You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
- To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.
“Life is short. Eat dessert first.” — Ernestine Ulmer
A yummy little Christmasy dessert from Kraft that is great for parties and get-togethers, or just for your own little self.
“I’m so glad I live in a world where there are Octobers.” ― Lucy Maud Montgomery
- (8 ounce) package cream cheese, softened
- ½ cup butter, slightly softened
- 1/2 to 1 cup creamy peanut butter
- 2 cups powdered sugar, depending on how thick you want the dip to be
- 3 Tablespoons brown sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 cup oats, add more if you want the dip to be thicker
- 1 cup Plain M&M’s, or more if you prefer
- 1 cup semi-sweet chocolate chips
Instructions: With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour, and vanilla. If you want more peanut butter taste, add more peanut butter.
Mix in the oats with a wooden spoon. Add M&M’s and chocolate chips and mix in thoroughly.
If someone tells you, “You can’t,” they really mean, “I can’t.”
I got this fun recipe from: http://www.skinnytaste.com/2012/08/guiltless-banana-split-in-jar.html
- 1 medium Dole banana, sliced
- 2/3 cup nonfat vanilla frozen yogurt (Stonyfields)
- 2 tbsp Hershey’s Lite chocolate syrup
- 4 tbsp whipped topping
- 2 cherries for garnish
Place half of the banana slices in the bottom of each jar. Top each with 1/3 cup of frozen yogurt, then 1 tablespoon each of chocolate syrup. Finish with with the whipped cream and top with a cherry and get your spoons ready to dig in!
“But there certainly are not so many men of large fortune in the world as there are pretty women to deserve them.” –Jane Austen, Mansfield Park
1 1/2 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter, melted
1 8-oz. cream cheese
2 Tbsp. milk
1/4 C. sugar
1 8-oz. tub frozen whipped topping (Cool Whip), thawed (divided)
2 1/2 C. milk
1 large instant chocolate pudding
Combine crumbs, sugar and melted butter. Press onto bottom of 9 x 13-inch dish. Chill 15 minutes. In a bowl, beat together cream cheese, milk and sugar. Fold in 1 3/4 cups Cool Whip. Spread over crust. Slice bananas and arrange in a single layer over cream cheese layer. In a large bowl, beat pudding mix and milk. Pour over bananas. Chill several hours. Top with remaining Cool Whip and serve. 12 servings.
This recipe is from http://www.skinnytaste.com.
- 10 oz angel food cake, cut into 1-inch cubes
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.