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.
Ohhh so refreshing!! Perfect for a hot summer day & it couldn't be any simpler. Stir
together only 4 ingredients & pour into the pie shell & freeze. You are gonna love this!!!
(Prep time does not include freezing.) Keep a couple of these pies on hand in the freezer
for when unexpected guests show up
This frosting recipe is great because you can make it up to two months ahead of time and keep it in the freezer, ready for use on your favorite cake or cupcakes. Double the recipe to use one batch right away and freeze the rest!
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."
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!
Yet another of my mom's delicious recipes that I now make myself. These little treats take a bit of work, but are worth the effort. They also freeze nicely. Prep time does not include refrigeration time for dough.
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.
These are wonderful year round, but I them best in the colder months when the yearning for an ice cream sandwich hits. Although a bit time consuming, these can be made ahead and stored in the freezer (freezing time not included in prep/cooking time (overnight or at least 4 hours)). Recipe source: Bon Appetit (October 1984)