I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead desserts. This is the original introduction : "I came up with this recipe after having a Pumpkin Pie Blizzard. I like to serve it with cool whip and a little nutmeg."
I found this recipe while searching for a recipe to use up a bunch oranges that had been given to me. The kids will only eat so many fresh oranges, ya know? You can use ice cream in place of the frozen yogurt if you like.
Cook time incudes freezer time, but does not include refrigeration time.
You can always count on my mother-in-law to pull some delicious dessert out of the freezer on a moments notice. She likes to make them ahead in case company or family drops by. This one was delicious and she gave me the recipe. Thanks Mary Lee! (Preparation includes 4 hours for freezing)
This is really very simple, and will impress anyone you serve it to. It tastes incredible, and it can be made up to a month ahead of time. I once served 1000 servings of this, with both raspberry and chocolate sauce, to a dinner party, and my clients were thrilled. The mousse recipes are from one of my pastry-chef heros, Alice Medrich - she's a genius, and these mousses can be used seperately as cake fillings, too.
I found this on Kraft's website originally. It is soooo delicious! It is the perfect dessert for after a hot, spicy dinner, as it soothes the palette (speaking from experience). Also just great in general! :) Cook time is freeze time.
A visually stunning dessert. Bursting with summer flavours, it is a wonderful way to end any meal. It can be made ahead and kept in the freezer ready for unexpected company or for anytime you need a cool treat. To decrease the preparation time substantially, use 3 litres of store bought vanilla ice cream instead of making the frozen yoghurt.
Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!
This makes a delicious dessert that looks great! I saw it in Woman's Day magazine and they called for using Whoppers candy, but I used Oreos in mine. Cook time is for the 6 hour freeze time (but it may not take the full 6 hours for the cake to freeze firmly).
My kids love this on a hot summer day. I have found it works well also to divide the chocolate fudge topping and use half in step 5 and the other in step 7. You may also add a jar of caramel topping if you desire.