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Full Online Book HomeLearning KitchenDesserts - Black Forest Angel Cream Dessert
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Desserts - Black Forest Angel Cream Dessert Post by :Rick_Ostring Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3207

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Desserts - Black Forest Angel Cream Dessert

1 (12 to 14 ounce) prepared angel food cake, frozen
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk,(not evaporated milk)
4 (1 ounce) squares unsweetened chocolate, melted
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) package instant chocolate flavor pudding mix
2 cups (1 pint) whipping cream, whipped
1 (21 ounce) can cherry pie filling, chilled
sliced almonds, optional


Cut cake into 1/4 inch slices; arrange the slices on bottom of 13 x 9 inch baking dish.

In mixer bowl, beat sweetened condensed milk and chocolate until well blended. Add water and extract; mix well. Beat in pudding mix. Chill 10 minutes. Fold in whipped cream.

Spread half the chocolate mixture over cake slices; top with pie filling then remaining cake slices and chocolate mixture. Chill at least 2 hours. Top with almonds if desired. Refrigerate leftovers.
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1 container low-fat ricotta cheese (15-oz.) 1/2 cup powdered sugar 1 envelope Knox unflavored gelatin 1 teaspoon almond extract 1 cup vanilla yogurt 1/2 cup mini chocolate chips 22 squares Low-Fat Honey Maid Graham crackers Place ricotta cheese, sugar and extract in food processor; process until smooth. Sprinkle gelatin over 1/4 cup cold water; let stand 1 to 2 minutes. Over low heat dissolve gelatin completely. Pour gelatin into ricotta mixture while the processor motor is running. Fold in yogurt and 1/3 cup chocolate chips and let mixture set slightly. Spread 1 tablespoon cannoli cream on each of the graham crackers.
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1 stick of butter, melted 2 1/2 cups of plain chocolate cookie crumbs 1/2 cup sugar 2 sticks butter 2 eggs 2 cups confectioners sugar 1 Tbsp vanilla #2 size can crushed, well drained6 to 7 ripe bananas, sliced1 medium container Cool Whipchopped pecansMarchino cherries-with stems Mix first 3 ingredients well and press in bottom of square cake pan. Combine 2 sticks butter, eggs, confectioners sugar, and vanilla and beat for 20 minutes. Spread over crumbs and chill.Use the back of a large spoon to press juice out of pineapple that has been drained in a collander. Spread pineapple
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