Raspberry Jello Delight- Granny Goon

2 small (or 1 large) package raspberry Jell-O (sugar free)

1 8-12oz package raspberries frozen in syrup, thawed

12 oz Cool Whip

Mix Jell-O with 2 cups hot water for 1 minute, until dissolved.  Stir in 1 ¾ cold water.  Stir in fruit with syrup.  Put in freezer.  As soon as it starts to thicken, stir in cool whip.  Pour into 9x13 METAL pan.  Put in fridge to solidify.

Creamy Lemonade Pie- Trulee

1 can (5 oz) evaporated milk

1 package (3.4oz) instant lemon pudding mix

2 packages (8 oz each) cream cheese, softened

¾ cup thawed lemonade concentrate

1 graham cracker crust (9 inches)

In a large bowl, combine the milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick).  In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.  Gradually beat in lemonade concentrate.  Gradually beat in pudding mixture.

Pour into crust.  Cover and refrigerate for at least 4 hours or until set.

Sugar Cookie Ice Cream Sandwiches- Noel

Sugar Cookie for Ice Cream Sandwiches:

2 eggs

3/4 cup sugar

2/3  cup vegetable oil

2 tsp vanilla

1 tsp grated lemon peel

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended.  Combine the flour, baking powder and salt; gradually beat into egg mixture.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Flatten with a glass dipped in sugar (can be colored sugar).  Bake at 350° for 8-10 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

Sandwich Filling:

Strawberry ice cream (or ice cream of choice)

Soften ice cream and spread it about ½ in thick in an 11in x 17in x 1in pan.  Freeze until solid.  Using a scalloped biscuit cutter, cut ice cream shapes out and place on bottom side of a cookie; top each with another cookie and press down gently.  Wrap each in plastic wrap.  Freeze until serving.

Double Chocolate Ice Cream Sandwiches- Noel

Cookie for Double Chocolate Ice Cream Sandwiches:

1 1/7 cups butter, softened

2 cups sugar

2 eggs

2 tsp vanilla

2 cups all-purpose flour

3/7 cup baking cocoa

1 tsp baking soda

½ tsp salt

2 cups (12oz) semisweet chocolate chips

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla.  Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well.  Stir in the chocolate chips.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Bake at 350° for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks.

Sandwich Filling:

Mint chip ice cream

Mini chocolate chips

Layer ½ cup ice cream between 2 cookies.  Roll sides in mini chocolate chips.  Wrap in plastic wrap.  Freeze until serving.

Banana Split Ice Cream Sandwiches- Noel

Brownie for Ice Cream Sandwiches:

½ cup butter, cubed 4 oz semisweet chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla extract

¾ cup all-purpose flour

¼ tsp salt

In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in the vanilla and chocolate mixture.  Combine the flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper-lined 15in x 10in x 1in baking pan.  [Sprinkle with pecans—see blow.] 

Bake at 400° for 10-12 minutes or until center is set (do not over-bake).  Cool completely on a wire rack.  Invert brownie onto a work surface and remove parchment paper.

Sandwich Filling:

½ cup chopped pecans

½ cup hot fudge ice cream topping, warmed

4 cups strawberry ice cream, softened

1 medium firm banana, thinly sliced

Cut brownie in half width-wise.  Spread hot fudge topping over one brownie half; spread with ice cream and layer with banana slices.    Turn over remaining brownie half; place over bananas.  Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes.  Wrap in plastic wrap.  Freeze until serving.

S'more Ice Cream Sandwiches- Noel

Brownie for Ice Cream Sandwiches:

½ cup butter, cubed 4 oz semisweet chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla extract

¾ cup all-purpose flour

¼ tsp salt

In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in the vanilla and chocolate mixture.  Combine the flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper-lined 15in x 10in x 1in baking pan.  Bake at 400° for 10-12 minutes or until center is set (do not over-bake).  Cool completely on a wire rack.  Invert brownie onto a work surface and remove parchment paper.

Sandwich Filling:

4 cups chocolate ice cream, softened

1 cup marshmallow creme

Graham cracker crumbs

Cut brownie in half width-wise.  Spread ice cream over one brownie half.  Spread the marshmallow creme over remaining brownie; place over ice cream, marshmallow side down.  Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes.  Dip sides of ice cream sandwiches in graham cracker crumbs.  Wrap in plastic wrap.  Freeze until serving.

Frozen Fruit Pops- Noel

2 ¼ cups (18oz) raspberry yogurt

2 Tbsp lemon juice

2 medium ripe bananas, cut into chunks

12 Popsicle molds or paper cups (3 oz each) and Popsicle sticks

In a blender, combine the yogurt, lemon juice and bananas; cover and process for 45 seconds or until smooth.  Stir if necessary.

Fill molds or cups with ¼ cup yogurt mixture; top with holders or insert sticks into cups.  Freeze.