Frozen Pudding Tortoni Food

FROZEN PUDDING TORTONI

Steps:

• Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in COOL WHIP.
• Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
• Freeze 3 hours or until firm. Freeze leftovers.

TORTONI

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

TORTONI, FROZEN ALMOND CREAM DESSERT

Steps:

• Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
• There should be about 1/4 cup crumbs.
• Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
• Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
• In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
• Gradually increase the speed and beat until the the whites hold soft peaks.
• Fold the whites into the whipped cream.
• Spoon the mixture into 8 wine goblets.
• Sprinkle the tortoni with the amaretti crumbs.
• Cover with plastic wrap and freeze for at least 4 hours, or overnight.
• Remove from freezer 15 minutes before serving.

FROZEN PUDDING TORTONI

Steps:

• Pour half-and-half and almond extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping and cookies. Stir in cherries, if desired.
• Spoon evenly into 8 individual dessert dishes or paper-lined medium muffin cups.
• Freeze 3 hours or until firm. Store leftover desserts in freezer.

FROZEN PUDDING TORTONI

Steps:

• Pour half-and-half and extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
• Spoon evenly into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
• Freeze 3 hours or until firm. Store leftover desserts in freezer.

BISCUIT TORTONI

Steps:

• Pour milk and cream into a large bowl. Add sugar, almond extract, and pudding.
• Mix slowly with beater for at least 1 minute. Pour into a 9 inch springform pan. Let stand for 3 minutes.
• Top with crumbs and freeze overnight. Let stand at room temperature for 15 minutes before serving.

FROZEN PUDDING

Steps:

• Pour cold milk and cold heavy cream into a cold bowl.
• Add pudding mix and sugar.
• With electric mixer at low speed, beat until just blended, about 1 minute.
• Pour into shallow pan and freeze until firm, about 4 hours.
• Let stand at room temperature 15 minutes before serving.
• *With coconut cream flavor instant pudding, omit sugar.
• NOTE: Mixture may also be poured into 8x4-inch loaf pan and frozen until firm, about 6 hours. Unmold and slice to serve.

FROZEN TORTONI 1972

Steps:

• beat softened cream cheese with all other ingredients, until smooth and thick fluffy.
• Fold in crumbs, combing well.
• Place paper baking cups in muffin tins.
• Spoon prepared mixture into liners.
• Cover and freeze--.
• Garnish with cherry on stem and a drizzle of melted semisweet chocolate--.

TORTONI

Steps:

• Scoop ice cream into a bowl; stir until smooth but not melted.
• Stir in pecans, chopped cherries, rum extract and vanilla.
• Spoon into foil baking cups; freeze until firm.
• To serve, garnish each with 1 t whipped cream and a cherry.

TORTONI PUDDING DESSERT

Steps:

• Combine brown sugar, butter, almonds, flour& coconut.
• Spread on cookie sheet or jelly roll pan and bake at 325 degrees until light brown.
• Stir several times for even browning.
• Remove from oven and let cool.
• Combine pudding mix and milk.
• Beat according to pudding directions.
• Fold in 3/4 of the container cool whip into pudding and chill overnight or for at least 2 hours.
• To serve, Place 1/2 of coconut crumb mixture in bottom of large glass bowl or serving dish.
• Add pudding and top with remaining coconut crumbs.
• or top with rest of cool whip and serve rest of coconut crumbs on the side.

ALMOND TORTONI

Steps:

• In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
• Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
• Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
• To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.