Refrigerator Dessert Food

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).

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 DESSERT

Steps:

• Melt oleo, mix with crushed Ritz crackers; pat in 9x13-inch pan. Bake 10 min at 350°F.
• Cool.
• Add 1 1/2 cups milk to pudding; mix 2 minutes.
• Blend softened ice cream into pudding mix with slow beater or fold into mixture.
• Pour into pan.
• Spread Cool Whip over whole thing.
• Sprinkle with more crushed Ritz crackers.
• Put in refrigerator.

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.