Vanilla Cream Delight Food

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

FRENCH VANILLA DELIGHT DESSERT

Steps:

• For crust: Mix flour and softened butter.
• Add pecans and mixture should be crumbly and a bit dry.
• Press into a 9X13 greased pan and bake at 325 for 10-15 minutes until very lightly brown.
• Let cool.
• Mix 2 packages of pudding with 3 cups milk.
• Let set.
• Mix together 8 oz.
• cream cheese, sugar, and 1 tablespoon milk.
• Fold in 1 cup cool whip and spread mixture onto cooled crust.
• Add pudding for the next layer and spread evenly over cream cheese layer.
• Add remaining cool whip on top and chill before serving for at least 2 hours.

VANILLA DELIGHT

Steps:

• 1. Let butter or margarine soften to room temp. Mix flour butter and nuts together. Press in a 13x9x2 glass baking dish. Bake in a preheated 375* oven for 10 min. Chill
• 2. For the filling: Let cream cheese soften to room temp. Mix cream cheese, powdered sugar,1 cup cool whip together with mixer. Pour over the crust and chill.
• 3. Mix vanilla pudding with 3 cups of milk and pour over the cream cheese layer. Top with remaining Cool Whip and chill.

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

TURKISH DELIGHT ICE CREAM

Steps:

• Let cce cream soften just a bit. I used a plain supermarket vanilla (2L)and added a more rich vanilla bean ice cream (1L) just to thicken the mix. The best texture is not liquid, but soft enough to fold. If it gets too liquid it will refreeze with crystals of ice. You might need to beat it to fluff it up before re-freezing if that happens. Half freeze and beat it some more!
• Chop Turkish Delight into pieces (I made them eighths).
• Open the wine! Really a cup might be a bit much--add in generous sloshes!
• Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
• Fold in a good slosh of wine.
• Add more ice cream and more wine.
• If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze. But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
• Fold in Turkish Delight, then nuts.
• Refreeze. If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
• Serve. You could garnish this with more chopped Turkish Delight.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 375.
• In a medium mixing bowl, combine pecans, flour and butter. Press nut mixture into a 9x13 inch pan. Bake for 15 minutes. Allow to cool.
• Whip together cream cheese, confectioners sugar and half of the frozen whipped topping. Spread this mixture on top of baked crust.
• In a large mixing bowl beat milk, chocolate pudding and vanilla pudding until thick. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle crushed Nestle Crunch bars on top.
• Let set in fridge until chilled.

CHERRY DELIGHT

Steps:

• Mix the graham crackers and margarine together and press into a 13 x9 pyrex dish. (To crush the crackers, you could place them all in a ziploc bag and use a rolling pin. Then add the margarine right to the bag and pour the mixed contents into the dish).
• Blend the sugar, eggs, vanilla, and cream cheese. Pour the mixture into the graham cracker crust.
• Bake 15 minutes at 350 degrees.
• Cool and spread the cherry pie filling over cheese mixture. (opt).
• Chill 24 hours (opt).