Ww Almond Joy Dessert Food

ALMOND JOY PIE

Steps:

• 1. Add melted butter to oreo crumbs and mix until combined.
• 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
• 5. Add the cornstarch mixture to the coconut mixture.
• 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken.
• 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
• 8. Pour mixture into crust, then refrigerate until firm.
• 9. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
• 10. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.

ALMOND JOY COOKIES - JUST 4 INGREDIENTS!

Steps:

• Preheat the oven to 325F.
• Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
• Stir until combined.
• Scoop out dough with a cookie scoop onto prepared baking sheet.
• Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
• Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
• Let cool on baking sheet.
• Store cookies in an airtight container.

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND JOY® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

WW ALMOND JOY DESSERT

Steps:

• MIx pudding & milk. Add rest .Put in 3 one cup custard dishes. Refrigerate 1 hours.

CREAMY ALMOND JOY

Steps:

• Pour liquors into blender.
• Add ice cream and pineapple, grenadine, 2 ice cubes and blend.
• Pour into a tall glass.
• Garnish with pineapple or cherries.
• Drink with a thick straw.

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.