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Archive through July 26, 2007

The TVClubHouse: General Discussions ARCHIVES: Jul. 2007 ~ Sept. 2007: Cooking Corner (ARCHIVES): Summer Desserts: Archive through July 26, 2007 users admin

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Vee
Member

02-23-2004

Tuesday, July 24, 2007 - 10:57 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Would someone please tell me that these *Chips Ahoy Cheesecake Sandwiches* don't look absolutely worth my hopping in the car to go get the ingredients? I'll be very grateful.

Texannie
Member

07-16-2001

Tuesday, July 24, 2007 - 11:15 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
oh yum!

Vee
Member

02-23-2004

Tuesday, July 24, 2007 - 11:22 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Very helpful, Annie!

Metoo
Member

02-22-2005

Tuesday, July 24, 2007 - 11:22 am   Edit Post Move Post Delete Post View Post Send Metoo a private message Print Post    
<drooling> Yep, worth the trip to the store.

Texannie
Member

07-16-2001

Tuesday, July 24, 2007 - 12:09 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    


Costacat
Member

07-15-2000

Tuesday, July 24, 2007 - 12:14 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
You mean you don't already have those "staples" in your house? Shame on you! :-)


Actually, I'm an ice cream sandwich kinda gal myself. I used to stop by Uncle Biff's cookies and get chocolate chip cookies. Then walk next door and get pralines 'n cream ice cream from BR. Then go home and make my OWN sammies!

Teachmichigan
Member

07-22-2001

Tuesday, July 24, 2007 - 1:37 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Ummm -- let's see --- well, for the same amount of fat grams, you can eat about 6 baked potatoes, 2 oz. of chips, or even a snickers bar! So, I'd say they're too small for the fat grams. Does that help??? (**D&R**)

Costacat
Member

07-15-2000

Tuesday, July 24, 2007 - 3:12 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
It's got to do with the processed cookies. That's why Uncle Biff's. They are homemade and yummy!

Vee
Member

02-23-2004

Wednesday, July 25, 2007 - 4:22 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Teach, that's so teacherly of you. Yes, it helped and thanks. Course, Costa, your saying that you make your own ice cream sandwiches means that the sky's the limit on this kind of thing.

Take a look at these *Peanut Butter Cookie and Ice Cream Sandwiches*! Oh my...anyone have a nice light summer dessert?

Sewmommy
Member

07-06-2004

Wednesday, July 25, 2007 - 4:51 am   Edit Post Move Post Delete Post View Post Send Sewmommy a private message Print Post    
How about a Jello cake with fat free CoolWhip?
Slow churned ice cream(1/2 the fat) with some sort of happy fruit concoction on top. Maybe frozen mixed berries cooked down (maybe spiked) and then chilled again.
Those sandwiches do look really good though.

Texannie
Member

07-16-2001

Wednesday, July 25, 2007 - 5:06 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I make a wonderful dessert that uses ice cream sandwhiches. in a casserole dish (any size depending on how many servings you want) layer:
ice cream sandwiches
caramel sauce
sliced bananas
cool whip
ice cream sandwiches
chocolate sauce
sliced strawberries
cool whip
cover and freeze for at least 8 hours, let it sit for about 15 minutes before serving.

Vee
Member

02-23-2004

Wednesday, July 25, 2007 - 5:10 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Oh dear gawd, Annie! Have mercy!! How do you stay so thin?

That does sound good, Sewmommy. I have a nice jello cake recipe, too.

Texannie
Member

07-16-2001

Wednesday, July 25, 2007 - 6:35 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
so thin? LOL

Twinkie
Member

09-24-2002

Wednesday, July 25, 2007 - 6:39 am   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
My favorite summer dessert is banana pudding, but I make mine a little bit different. I mix together 3 different kinds of instant pudding: banana, cheesecake, and french vanilla. Then I start lining a large bowl with plain coconut cookies (they give it a more tropical taste instead of Nilla wafers) and thinly sliced bananas with large spoonfuls of the pudding spread over each layer until reaching almost the top of the bowl. Then I leave some of the pudding mixture to mix with the cool whip to top it all. No baking and our friends love it. Btw, I use sugar free pudding and nobody even knows the difference.

Vee
Member

02-23-2004

Wednesday, July 25, 2007 - 7:09 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Twinkie, I have a question...you say that you mix all three kinds of pudding together or that you layer separately and they go together as one dish? Both sound equally good, but I am wondering if each layer is uniquely that flavor...banana, cheesecake, french vanilla. ???

Sounds so darned good!

Y2krazy
Member

09-17-2002

Wednesday, July 25, 2007 - 7:58 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Vee, are you meaning light as in "low in calories" or light as in "refreshing" ?

I may be able to help more later...I'm at work so only have my memory with me....not my arsenal of cookbooks...LOL

Vee
Member

02-23-2004

Wednesday, July 25, 2007 - 9:07 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Y2, light as in both...lower calories and refreshing, too. I'm thinking that I could use mandarin oranges with Twinkie's recipe or a combination of mandarins and bananas. Ohhhh, I've got to stop thinking. BUT, I probably actually will make Texannie's before too long. I'll just be certain to have lots of guests to share it with.

Twinkie
Member

09-24-2002

Wednesday, July 25, 2007 - 9:29 am   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Vee, I use each flavor separately for each layer and save a little of the last one to add to the cool whip. The reason I do that last part is because cool whip really doesn't have a lot of flavor on it's own. Just adds a little more flavor to it. Btw, you can use more than 3 pudding flavors to build it up as tall as you want or make it more pudding-y. LOL

Karen
Member

09-07-2004

Wednesday, July 25, 2007 - 9:32 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
This isn't so much a 'dessert', but it's light, healthy, refreshing, and a staple in our house during the summer. I've only ever had this soup cold, but I'm sure it's fantastic warm, too.

Thai Spiced Watermelon Soup.

You can leave out the seafood and it's still SOOOO good.

Scout
Member

01-20-2005

Wednesday, July 25, 2007 - 9:39 am   Edit Post Move Post Delete Post View Post Send Scout a private message Print Post    
You know what adds a lot of flavor? Sauerkraut.
I made creme puffs - thought they'd be nice and cool, though maybe not all that light. Had put a bowl of sauerkraut in the frig from the night before and the flavor seeped into my creme puffs. I took a taste of sauerkraut flavored puffs. Sounds like one of the Bertie Bott's Every Flavor Beans, doesn't it? I can't say that I'd recommend it, but I will admit that I ate them anyway.

Costacat
Member

07-15-2000

Wednesday, July 25, 2007 - 10:17 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I can't remember what this is called, but it's light and easy...

1 Angel Food Cake
1 Large tub non dairy topping (Cool Whip)
1 can cherry pie filling

Tear the cake into bite sized pieces and place into bowl. Add whipped topping and mix lightly. Dump into 13"x9" pan or dish. Spread pie filling over top. Chill for at least 1 hour before serving.

If you use nonfat whipped topping, there's almost no fat in this. Sugar, yeah, but no fat!

Costacat
Member

07-15-2000

Wednesday, July 25, 2007 - 10:21 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
To borrow a word from Amy on TNFNS, you can make fancy schmancy parfaits, too, with Jell-O. Prepare your favorite flavor and soft set it. Then remove half and mix it with Cool Whip or whatever brand. Layer (2 of each) the Jell-o, then the Cool Whip mix in dessert or large wine glasses. Chill till set. Top with a spoonful of whipped topping when serving.

Again, if you use nonfat and sugar free, it's not that bad for you. Looks lovely and is really refreshing.

And yes, this is an ANCIENT recipe.


There's also frozen yogurt pie. Mix your fav flavor of yogurt with cool whip. Pour into prepared graham cracker crust. Freeze till set. (This is really yummy with lemon or key lime yogurt.) I can't remember how many containers of yogurt, though!

Suz
Member

10-13-2005

Wednesday, July 25, 2007 - 11:39 am   Edit Post Move Post Delete Post View Post Send Suz a private message Print Post    
Thanks everyone. These all sound so good. Have to try them.

Serate
Member

08-21-2001

Thursday, July 26, 2007 - 11:51 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
What I'm making for desert tonight.

Melt 1 stick margarine or butter in 8x8 or 9x9 glass baking dish. [Or melt the butter and pour into metal pan.] Mix in 3/4 cup flour and 1 T Splenda or white sugar. Pat down in dish. Set in cold oven. Turn oven to 350^ and bake for 10 minutes. Shut oven off and leave in oven 10 - 15 minutes, until light golden. In bowl soften 1 8oz pkg of 1/3 less fat cream cheese. [Regular cream cheese works, never tried fat free but it probably could be used.] Add one big glop [probably about 1/2 - 3/4 cup] of thawed Cool Whip [regular, fat free, or sugar free doesn't matter I use regular as there's not really that much sugar in Cool Whip], 1 T lemon juice, and 1/2 cup powdered sugar or Splenda. [Spenda will make a tad bit difference in the texture, or you can whir the Splenda in a food processor to make it more like powdered sugar.] Mix well and spread over cooled crust. Mix one small package of instant sugar free lemon pudding [or regular] and 1 3/4 cups milk - whatever you drink I use 1%. Spread over cream cheese mixture. Spread remaining cool whip [or extra if you like alot] over the top of pudding. Cover with lid or foil and put in fridge.

Re sugar free pudding. I got my dad started in on it. He loves banana pudding and when I made SF banana pudding for him the first time he asked if I had changed brands because the flavor was so much better. So I snuck it into Dad's house and made it for him one time. He thought it was better too. Both hubby and Dad think that the SF has much more flavor.

Serate
Member

08-21-2001

Thursday, July 26, 2007 - 11:53 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
I've also made it with chocolate pudding, just left out the lemon juice in the cream cheese. Hubby wants me to make it with pistachio pudding when we go to a pot luck next month. [I don't like pistachio].