Search Results (774 found)
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This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes.
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This creepy Halloween punch with a floating frozen frozen hand can be made with or without alcohol and will delight your guests guaranteed.
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Get Yogurt Panna Cotta with Rose-Scented Raspberries Recipe from Food Network
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Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.
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A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good
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This tomato soup based dip is great for large parties. A combination of shrimp, mayonnaise, cream cheese, gelatin, and a mixture of vegetables, placed in a mold and refrigerated. Served on a plate for a great presentation.
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This tart and tangy, no-bake cheesecake is flavored with white chocolate, lime juice, and gingersnap cookies. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
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With a dark chocolate crust and peppermint candies, this holiday-themed cheesecake recipe is easy to make and deliciously festive.
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Cornstarch, gelatin, and 2 hours in the fridge help this dark chocolate custard pie set so that no baking is required.
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A crushed pretzel crust is topped with layers of fluffy cream cheese and strawberry-laced strawberry gelatin in this chilled dessert classic.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.