| Here's a bunch - I think they're all good! Amaretti Ice Cream Balls
Recipe courtesy Rachael Ray, 2007 24 amaretti cookies
1/4 cup amaretto liqueur
2 pints vanilla ice cream
Chocolate sauce
Whipped cream Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered.
Place the balls into a serving dish and top with chocolate sauce and whipped cream. DAIQUIRI PIE
This is a wonderful holiday dessert -- and soooo easy! Daiquiri Pie 1 package lemon pudding (not instant)
1 package instant lime jello (or strawberry, or whatever flavor you want - Use strawberry for Strawberry Daiquiri Pie, banana for Banana Daiquiri Pie, etc.)
1/3 cup granulated sugar
2 eggs
2-1/2 cups water
1/2 cup rum (more doesn't hurt it - I used dark rum and stuck to 1/2 cup)
2 cups Cool Whip (thawed)
Graham cracker pie crust Mix the pudding, jello, sugar, add 1/2 cup water and two eggs. Beat well. Then add in the rest of the water and mix. Cook over medium heat until it comes to a full boil, stirring occasionally. Remove from heat and add the rum. Let it cool for two hours -- it will thicken. Then add the Cool Whip and mix well again. Pour into the pie crust. Chill until set.
Source: Bacardi Recipe book The alcohol in the rum evaporates since it is added to the hot liquid. I decorate the strawberry one with sliced strawberries and the banana one with sliced bananas. They look real pretty. Barbara 52's Frozen Lemon Cream Sandwiches one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
6 servings
(Can be frozen in an airtight container up to one week.)
NOTES:
Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ...
accept no substitute!
Use any good brand of lemon curd. I used Nelson's, from England. GRASSHOPPER PIE 6 tablespoons melted butter
24 Oreo cookies (take out the middles) 1/4 cup Crème De Menthe
1 cup heavy cream
1 small jar marshmallow fluff Crush cookies and add melted butter. Press into 9 inch pie pan. In a bowl, whip the heavy cream. In another bowl, mix the marshmallow fluff and Crème De Menthe and add to the heavy cream. Spoon into pie shell and freeze until ready to eat. Decorate with Oreo cookie crumbs. JOYCE'S RICE PUDDING 1 quart milk
1 quart half and half
dash of salt When mixture comes to a boil stir in one cup regular long grain white rice. Stir for about 40 minutes at medium high until mixture starts to thicken. Combine 2 eggs, 1 cup sugar and 1 tsp vanilla. Add to mixture and stir another 8 minutes. Pour into 9 x 13 pan and chill.
Best if made a couple days ahead of time.
Enjoy. STRAWBERRY CHEESECAKE TRIFLE 2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy cream, whipped
1 loaf (10-3/4 ounces) pound cake, cut into 1/2 inch cubes
3 squares (1 ounce each) semisweet chocolate, grated
Garnish - chocolate curls and additional strawberries In a bowl, toss strawberries with 1/2 cup sugar and set aside.
In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream, set aside.
Drain strawberries, reserving juice, set berries aside.
Gently toss cake cubes with reserved juice. Place 1/2 of cake in a 4 quart trifle dish. Top with 1/3 cream cheese mixture, 1/2 of strawberries and half of grated chocolate. Repeat layers. Top with remaining cream cheese mixture.
Garnish with chocolate curls and strawberries.
Cover and refrigerate for 4 hours (at least).
14 servings Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen 2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. | 
