Ingredients 16 oz Cool Whip — thawed in : refrigerat 3 3/8 oz Lemon Jello Instant : Pudding/Pie Filling 8 oz sour cream 1/4 c amaretto Directions Gently whisk together sour cream and amaretto in a medium sized bowl. Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip. Cover and refrigerate several …
1 tbsp. gelatin 1/4 c. cold coffee 3/4 c. sugar 1/2 tsp. salt 1/2 c. strong hot coffee 1 tbsp. lemon juice 4 eggs Baked pie shell Soften gelatin in cold coffee. Put in top of double boiler with 3/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon lemon juice and 4 slightly beaten egg yolks, …
3 egg whites 1 pinch salt 1/8 tsp. cream of tartar 3/4 cup white sugar 3/4 cup finely chopped pecans 1 tsp. vanilla extract 4 (1 ounce) squares German sweet chocolate, chopped 3 tbl. strong brewed coffee 1 cup heavy cream 1 tsp. vanilla extract Preheat oven to 275 degrees. In a large glass or …
2 1/2 cups whole milk 3 ounces very strong espresso 6 egg yolks 1 cup sugar 1 tablespoon vanilla extract 2 cups heavy cream 8 cups strong decaffeinated coffee, cooled 1/4 cup unsweetened cocoa powder In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso. …
This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet? To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes. …
