1 (9-ounce) package chocolate wafers, finely crushed (2 cups crumbs)
1/2 cup butter or margarine, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
2 cups (1-pint) whipping cream, whipped
2 (10-ounce) packages frozen strawberries, thawed (5 cups)
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
In small bowl, combine wafer crumbs and butter. Press half the crumb mixture on bottom of 9-inch square baking pan.
In large bowl, combine EAGLE BRAND® and vanilla. Fold in whipped cream. Pour into prepared pan.
In blender or food processor container, combine strawberries, sugar and lemon juice; blend until smooth. Spoon 3/4 cups strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.
In small saucepan, combine remaining strawberry mixture and cornstarch. Over medium heat, cook and stir until thickened. Cool. Chill.
Cut dessert into squares; serve with sauce. Store leftovers covered in freezer; refrigerate leftover sauce.
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks*, beaten
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup (about 5 macaroons) coconut macaroon crumbs
1/2 to 3/4 cup slivered almonds, toasted
1/3 to 1/2 cup chopped maraschino cherries
2 cups (1 pint) whipping cream, whipped
In large bowl, combine all ingredients except whipped cream; mix well.
Fold in whipped cream. Fill 2½-inch foil cups; cover.
Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.
18 oz. tube refrigerated peanut butter cookie dough
2 Tbls. melted butter OR margarine
8 oz. cream cheese – softened, low-fat okay
1 cup creamy peanut butter – low-fat okay
1 1/2 cups powdered sugar
1 cup milk – low-fat okay
12 oz. thawed whipped cream topping – low-fat okay
chocolate syrup – for topping
Press cookie dough evenly onto a greased pizza pan. Brush dough with butter. Bake in the center of a 400 degree oven for 8 minutes. Cool on a wire rack.
Beat together cream cheese and peanut butter. Alternate beating in small amounts of powdered sugar and milk. Fold in whipped cream.
Spread mixture over cooled crust. Freeze until firm.
Serve pizza cold, but not completely frozen, with chocolate syrup drizzled over top.