I'm always looking for new, delicious recipes to try (especially desserts), so I thought I'd share two recipes that I've recently tried. They are both really yummy and easy.
Toffee Crunch Pie
1 3-ounce package cream cheese, softened
Toffee Crunch Pie
1 3-ounce package cream cheese, softened
2 tablespoons sugar
½ cup half and half
½ cup half and half
1 8-ounce tub Cool Whip, thawed
1 8-ounce package milk chocolate toffee pieces
1 8-ounce package milk chocolate toffee pieces
1 9-inch graham cracker crust
In a large mixing bowl, beat cream cheese and sugar until smooth.
Beat in half and half until blended. Fold in Cool Whip and 1 cup toffee bits.
Spoon into crust; sprinkle remaining toffee bits on top.
Cover and freeze overnight. Remove from freezer 10 minutes before eating
This is the original recipe for the pie, but after eating it the first time my mom and I thought that we could improve the recipe at bit, so this is what we did to jazz it up a bit:
We used a full 8 ounce package of cream cheese (and we added proportionately more sugar). We also used a full package of the toffee bits in the filling and put about ½ cup more on the top. We also thought that putting some hot fudge on the crust (and letting it set up) before spooning in the filling would be good, and then drizzling more fudge on the top of the pie. We thought that chopped peanut butter cups or Andes mint pieces instead of toffee might be a good variation as well.
Andes Layered Frozen Mousse Pie
In a large mixing bowl, beat cream cheese and sugar until smooth.
Beat in half and half until blended. Fold in Cool Whip and 1 cup toffee bits.
Spoon into crust; sprinkle remaining toffee bits on top.
Cover and freeze overnight. Remove from freezer 10 minutes before eating
This is the original recipe for the pie, but after eating it the first time my mom and I thought that we could improve the recipe at bit, so this is what we did to jazz it up a bit:
We used a full 8 ounce package of cream cheese (and we added proportionately more sugar). We also used a full package of the toffee bits in the filling and put about ½ cup more on the top. We also thought that putting some hot fudge on the crust (and letting it set up) before spooning in the filling would be good, and then drizzling more fudge on the top of the pie. We thought that chopped peanut butter cups or Andes mint pieces instead of toffee might be a good variation as well.
Andes Layered Frozen Mousse Pie
2 cups vanilla ice cream, softened
2 cups Andes crème de menthe chips
1 chocolate wafer crumb crust, 9 inch
1 ½ cups whipping cream, divided
2 egg yolks
1 chocolate wafer crumb crust, 9 inch
1 ½ cups whipping cream, divided
2 egg yolks
Stir ½ cup Andes baking chips into ice cream, spoon into crust and freeze.
Melt remaining chips in ½ cup whipping cream over low heat, stirring constantly.
Remove from heat, stir in egg yolks.
Continue heating over medium heat 3-5 min. until mixture begins to thicken. Do not boil.
Cool to room temperature.
Whip remaining cup whipping cream until stiff peaks form, fold into cooled mixture.
Spread over ice cream in crust.
Freeze 4 hours or overnight.
Allow pie to stand at room temperature for 10-15 minutes before serving.
Melt remaining chips in ½ cup whipping cream over low heat, stirring constantly.
Remove from heat, stir in egg yolks.
Continue heating over medium heat 3-5 min. until mixture begins to thicken. Do not boil.
Cool to room temperature.
Whip remaining cup whipping cream until stiff peaks form, fold into cooled mixture.
Spread over ice cream in crust.
Freeze 4 hours or overnight.
Allow pie to stand at room temperature for 10-15 minutes before serving.
