Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Easy Anginetti Creampuffs
Famous Authors (View All Authors)
Desserts - Easy Anginetti Creampuffs Post by :radren Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2806

Click below to download : Desserts - Easy Anginetti Creampuffs (Format : PDF)

Desserts - Easy Anginetti Creampuffs

1 package Anginetti
1 cup (8 oz.) prepared whipped topping (not aerated can)
1 (8-1/4 oz.) can crushed pineapple
3 oz. package cream cheese, room temperature


Prepare Anginetti by slicing off tops. Hold aside.

Drain crushed pineapple, leaving a little juice.

Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed.

Drop filling from tablespoon onto bottom layers of cookies, replace tops. Refrigerate puffs until ready to serve. (Filling should be enough to fill all or most of the cookies in the package).
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Favorite Pumpkin Dessert Desserts - Favorite Pumpkin Dessert

Desserts - Favorite Pumpkin Dessert
Crust: 1 (18.25 oz.) box yellow cake mix, (reserve 1 cup for topping) 1/2 cup butter or margarine, melted 1 egg, lightly beaten Filling: 2 (15 oz.) cans pumpkin, not pie filling 2/3 cup milk or evaporated milk 1/2 cup brown sugar, packed 2 1/2 teaspoons pumpkin pie spice, or 3 teaspoons Topping: 1 cup reserved cake mix 1/4 cup sugar 1 teaspoon cinnamon 1/4 cup butter or margarine Preheat oven to 350 degrees. Reserve 1 cup of cake mix for topping. Combine crust ingredients together and press into a 9x13 pan. In a bowl, mix filling ingredients
PREVIOUS BOOKS

Desserts - Fruit -  Easter Strawberry Marshmallow Supreme Desserts - Fruit - Easter Strawberry Marshmallow Supreme

Desserts - Fruit -  Easter Strawberry Marshmallow Supreme
1 9 inch graham cracker pie shell 1 c Milk, scalded 12 Marshmallows, chopped 1 c Thick cream 1/2 c Chopped nuts 2 c Crushed strawberries, drained To scalded milk, add marshmallow pieces. Let cool to lukewarm. Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries. Pour into pie shell and chill 8-12 hours.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT