Oreo Surprise!

Ingredients
1 sm (15 oz.) pkg Oreo cookies
1 c (8 oz.) margarine, melted
1 c (8 oz.) confectioner's
-sugar
1 8-oz pkg cream cheese
2 sm (8 oz.) tubs Cool Whip
2 sm Boxes Jello instant
-chocolate pudding

Instructions

1. Crush entire package of Oreos to fine consistancy (potato masher works fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix remaining crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or spatula.


2. Place in refrigerator for 5 minutes.


3. In large mixing bowl, combine confectioner's sugar, cream cheese and one (1) tub of cool whip. Beat with electric mixer until thoroughly mixed. Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time.


4. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Spread carefully, as crust will have tendancy to stick to mixture. Return to refrigerator.


5. Prepare both boxes of chocolate pudding according to package directions. Then quickly retrieve pan from refrigerator and spread over top of previous layer. Return to refrigerator for 5 minutes.


6. Retrieve pan from refrigerator and spread remaining tub of Cool Whip evenly over pudding layer.


7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip layer.


8. Refrigerate until served. For best results, make the night before.

Liteyo Panna Cotta with Raspberry Sauce

if u wanted to know what is Liteyo..u can go to any supermarket..i mean in Malaysia..i dont know wheteher ths stuff u can find it elsewhere...but it is actually a small tub of flavoured yoghurt..so in case u dont find any liteyo..other brand will do just fine..here is the ingredients...

1/8 cup water
1/2 tsp gelatine powder
650ml whippping cream
1/4 cup sugar
i cup liteyo aloevera and green tea yoghurt
1/2 tsp vanilla extract

method
1. pour water into small bowl and sprinkle gelatin over
2. let mixture stand for 10 minutes
3. simmer cream and sugar over medium heat
4. stir sugar until dissolves then remove from heat
5. whisked in yoghurt and vanilla
6. divide mixture amongst four shot glasses
7. cover and chill overnight

raspberry sauce
1. 100gm raspberries
2. 20gm sugar

1. simmer raspberries and sugar until the latter melts thoroughly
2. let it cool. chill and serve with panna cotta
3. take a small spoon..take a small scoop and lets it melt in your mouth...hehehe..

Banana Pudding

Some things are best left unchanged, and banana pudding is one of them. This classic banana pudding is fast, easy and will remind you of the good old days. Fresh bananas are layered with vanilla wafer cookies and a rich vanilla pudding for a no-bake dessert that will please all.

INGREDIENTS:
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1-1/2 cups cold water
1 (4-serving-size) package instant French vanilla pudding and pie filling mix
2 cups (1 pint) heavy whipping cream
40 vanilla wafers cookies (about)
3 to 4 medium bananas, sliced and dipped in lemon juice from concentrate
4 vanilla wafers, crushed to crumbs for garnish

PREPARATION:
Combine sweetened condensed milk and water in a large mixing bowl. Add pudding mix and beat on medium speed for 3 minutes.

Refrigerate pudding mixture for 15 minutes.

Meanwhile, whip heavy cream to stiff peaks. Fold whipped cream into chilled pudding mixture until combined.

Select a large (3-quart) decorative glass bowl. Spread 1/2 cup of pudding around the bottom of the bowl and top with one-third of the vanilla wafers, followed by one-third of the bananas and one-third of the remaining pudding. Continue layers, finishing with pudding on top. Sprinkle with crushed vanilla wafer crumbs. Chill at least 4 hours before serving.

Refrigerate leftovers.

Yield: 8 to 10 servings

here u go..a simple but mouthwatering desserts to go wth any of yr meal..and dont forget..bananas are good for constipation too..incase u might need it..hehehe

Paradise Peach Pie

That day i stumbled upon a blog by Jazevox..his blogs had this photos of fresh peaches just been picked..it was an awsome sight...then i thought why not wrote down about some peach recipes..he might want to try because he got a lot of peaches waiting to get done...so my friend..now it is up to u whether u want to try this recipe or not...

Category: Desserts

Ingredients and Directions

1/2 c Pecans

5 Peaches

1/2 c Chopped dried pineapple

3/4 c Chopped fresh pineapple

1/2 ts Apple pie spice

1/2 ts Cinnamon

2/3 c Pitted soft dates

1/2 c Fresh berries to garnish

1 ea Pie crust, see recipe

In a small bowl, cover pecans with water & soak for 8 to 12 hours. Drain & rinse & set aside. Peel & halve the peaches, reserving the skin. Remove the pit & thinly slice the flesh. Set aside. In a food processor, blend peach skin with the pecans & both pineapples, spices & dates. In the pie shell, layer half the the peach slices in a fanned spiral. Evenly spread half the pineapple mixture over the peaches. Repeat the process. Garnish with fresh berries of your choice. Serve immediately or refrigerate & serve chilled.

Good Luck!

CHOCOLATE-DIPPED STRAWBERRIES

Categories: Fruits/nuts, Desserts

Yield: 1 servings

This recipe is very easy to do...and i am sure you will love it...this recipe also increasingly famous as a wedding gift..trend setting by Datuk Siti Nurhaliza on her wedding day..a gift from Datuk K..why wait? Lets do it...

12 oz Semisweet chocolate pieces
6 tb Butter or margarine
1/2 ts Vanilla
Strawberries with stems

Melt chocolate pieces in top of double boiler. Blend in butter and vanilla.
Dip strawberries in chocolate, swirling to coat evenly. Place on waxed
paper and set in cool dry place.

Hmmm...i love this...feel like living in heaven...

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Raspberry Ravel

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

1. Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.)

2. Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan.

3. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place.

4. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top.

Refrigerate overnight. Serves 12.