Saturday, May 17, 2014

Throwback Dessert Recipes

Chocolate Peanut Butter Cup Ice Box Pie

For the crust
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons unsalted butter, melted
  • 1-3 tablespoons water
For the filling
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 1 cup heavy whipping cream
  • 4 ounces peanut butter cups, chopped, plus more for garnish
Directions: To make the crust, preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie plate. Combine graham cracker crumbs, sugar, peanut butter, and butter until combined. Add water, 1 tablespoon at a time, until mixture holds together when pinched. Press mixture into bottom and up sides of prepared pan. Bake 10 minutes or until edges of crust are lightly browned.
To make the filling, using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Mix in vanilla. Add milk in three portions, alternating with cocoa powder, and mix until combined. Begin and end with milk. In a large bowl, beat whipping cream with a whisk or with an electric mixer with the whisk attachment. Whisk until soft peaks form. Gently fold whipped cream into chocolate mixture. Gently stir in chopped peanut butter cups. Transfer filling to pie crust. Spread evenly and smooth top. Garnish with peanut butter cups. Refrigerate at least 6 hours. Alternately, place in freezer for at least 4 hours.

Raspberry Jello salad
  • 1 (8-ounce) can crushed pineapple
  • 1 (6-ounce) box raspberry Jell-O gelatin
  • 1 cup cold water
  • 1 (21-ounce) can raspberry pie filling
  • 1 (8-ounce) package cream cheese, slightly softened
  • 1 cup sour cream
  • 1/2 cup powdered sugar
Directions: Add pineapple and enough water to make 2 cups to a saucepan and heat to boil. Pour over jello and stir until dissolved. Add cold water and pie filling. Stir well. Chill until set in a 9-by-12-inch dish. Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy. Spread on jello. Sprinkle with chopped walnuts and/or fresh raspberries. Refrigerate until ready to serve.

Easy Peach Cobbler

  • 1/2 cup margarine
  • 1 cup milk
  • 1 cup sugar
  • 1 cup Bisquick mix
  • 1 teaspoon vanilla or almond extract
  • 1 large can sliced peaches, undrained
Directions: Heat oven to 350 degrees Fahrenheit. Melt butter in 11-by-13-inch pan. Mix milk, sugar, Bisquick mix, and extract together. Remove pan from oven and pour melted margarine into milk mixture. Pour peaches and juice into pan, cutting up slices if desired; pour milk mixture over peaches. Place in oven and bake about 45-60 minutes, until golden brown. Serve with Cool Whip or ice cream.

No bake rocky road bars
  • 4 cups graham cracker crumbs
  • 2 cups miniature marshmallows
  • 1 cup chopped nuts
  • 1 cup powdered sugar
  • 1 12-ounce bag semisweet chocolate chips
  • 3/4 cup evaporated milk
Directions: Mix together the graham cracker crumbs, marshmallows, nuts, and powered sugar in a large bowl. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Add the evaporated milk to the chocolate and stir until smooth and incorporated. Pour chocolate over graham cracker-marshmallow mixture and toss until well combined.
Press mixture into a well-greased 9-inch pan and pat down (easiest to do with wet hands!). Place in fridge until firm (about 1 hour). Dust with powdered sugar and slice into squares.