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Full Online Book HomeLearning KitchenDesserts - Easy Anginetti Creampuffs
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Desserts - Easy Anginetti Creampuffs Post by :radren Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2846

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).
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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

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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.