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Chocolate Cream Mousse
3
⁄
4
cup milk
1 teaspoon vanilla
2 tablespoons sugar
1 cup mini chocolate chips
1 package (3 ounces) cream cheese
Heat milk in a small saucepan until steaming. Place vanilla, sugar and mini
chocolate chips in blender jar. Blend on low speed for 15 seconds. Pour milk
into jar and blend on high speed for 20 seconds. Cut cream cheese into cubes
and add into blender. Blend until well mixed. Pour into individual dessert or
parfait glasses and refrigerate until set, at least 2 hours.
Yield: 4-6 servings.
No Bake Cheesecake
1 graham cracker crust (see recipe below)
1 cup sour cream
1 package (8 ounce) cream cheese (softened)
1
⁄
3
cup sugar
2 teaspoons vanilla extract
1
⁄
4
teaspoon cinnamon
1 tub frozen (8 ounce) whipped topping (thawed)
1 can cherry or blueberry pie filling or fresh strawberries
Place sour cream, cream cheese, sugar and vanilla extract in blender jar;
cover. Blend on medium speed until smooth. Add whipped topping and
blend on low speed just until mixed. Put mixture into pie crust. Chill at least
4 hours. Top with pie filling or strawberries.
Yield: 8 servings.
Graham Cracker Crust
2
1
⁄
2
cups graham cracker crumbs
1
⁄
2
cup butter (melted)
Place graham crackers in blender and pulse until all crackers are processed.
Combine the crumbs and butter and press into bottom of 13 x 9 inch pan.
Bake at 375°F for 8 minutes. Cool completely.
Pumpkin Pie
Frozen pie crust
2 eggs
1 cup firmly packed brown sugar
1
⁄
2
cup whipping cream
1 (15 ounces) can pumpkin
1 teaspoon pumpkin pie spice
1
⁄
2
teaspoon salt
Heat oven to 425°F. Remove shell from freezer and thaw according to pack-
age directions. Place eggs in blender jar and blend at medium speed until
thick and lemon colored (2 to 3 minutes). Add all remaining filling ingredients.
Beat until well mixed (1 to 2 minutes). Pour filling ingredients into unbaked
crust. Bake for 10 minutes then reduce oven temperature to 350°F. Continue
baking for 40 to 50 minutes or until knife inserted in center comes out clean.
Cool completely. Store pie in refrigerator.
Yield: 8 servings.
Desserts
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