Refrigerator Dessert Food

REFRIGERATOR PISTACHIO DESSERT

Steps:

• Heat oven to 350 degrees.
• Grease 9" x 13" pan.
• In small bowl, combine flour and margarine until crumbly.
• Stir in pistachios; pat into prepared pan.
• Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool.
• In small bowl, combine cream cheese and powdered sugar until smooth and creamy.
• Fold in 1/2 carton of whipped topping; spread over cooled crust.
• In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes.
• Pour mixture carefully over cheese layer.
• Spread with remaining whipped topping.
• Refrigerate several hours or overnight.

REFRIGERATOR FRENCH PASTRY DESSERT (NO BAKE)

Steps:

• Prepare an 11 x 7-inch baking dish, you can even prepare this in a large glass trifle bowl.
• Arrange a layer of crackers on the bottom of the dish (you might have to break some to fit).
• Prepare pudding as directed on the box (using half and half cream in place of milk) chill in the fridge for 15 minutes, then spread over the crackers in the dish.
• Whip the 2-1/2 cups of whipping cream with the confectioners sugar and vanilla (add more confectioners sugar than 4 tablespoons for a sweeter taste if desired).
• Spread the whipped cream over the pudding in the pan.
• Arrange remaining crackers on top of the whipped cream.
• For the topping: in a bowl, mix the 2-1/2 cups confectioners sugar with the whipping cream or half and half (start with 5 tablespoons adding more to make a smooth spreadable glaze.
• Spread thinly over crackers.
• Melt the chocolate with butter in the microwave until melted; stir with a small spoon until smooth.
• Drizzle the melted chocolate on top of the glaze and run a knife through to create swirls or designs.
• Refrigerate for a minimum of 12 hours (can be prepared early in the morning, and served in the evening, but better if refrigerated overnight).

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

LEMON CREAM CHEESE REFRIGERATOR DESSERT (NO-BAKE)

Steps:

• Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
• Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
• In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
• Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
• Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
• In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
• Add in the lemon juice; beat until combined.
• Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
• Spread the mixture over the top of the cooled crumb crust.
• Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
• Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
• Chill for 2 hours before serving.