Pumpkin Pie-Stuffed Cookies

Prep time: 20 min. 
Total time: 4 hr.  40 min. 
Ingredients: 7 
Serves: 14

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar

2 eggs, slightly beaten

1 cup canned pumpkin (not pumpkin pie mix)

2 teaspoons pumpkin pie spice

1 1/4 cups frozen whipped topping, thawed          

Preparation:

Step 1

Heat oven to 350°F. Remove 1/2 cup cookie dough from roll; wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4-inch slices; press in bottom and 1/2 inch up sides of ungreased 9-inch springform pan.

Step 2

In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy; do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. Pour into cookie crust, spreading to cover edge of crust.

Step 3

Bake 42 to 46 minutes or until center is set. Cool 1 hour; run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.

Step 4      

To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired

Source

Strawberry Shortcake Monkey Bread

Prep time: 10 min. 
Total time: 1 hr.  35 min. 
Ingredients: 7 
Serves: 12

Ingredients

2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle Butter Tastin'™ refrigerated biscuits

1/2 cup sugar

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

2 tablespoons strawberry jam or preserves

2 1/2 cups sliced fresh strawberries

1 cup whipping cream               

Preparation:   

Step 1 

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray or grease with butter.

Step 2 

Separate dough from 2 cans Pillsbury™ Grands!™ Homestyle Butter Tastin’™ refrigerated biscuits into 16 biscuits. Cut each biscuit into quarters; place in large bowl. In small bowl, stir together 1/2 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon ground cinnamon. Sprinkle sugar mixture over biscuit pieces in bowl; toss to coat.

Step 3

Add 1 cup of the sliced fresh strawberries; toss again. Transfer half of biscuit mixture to pan.

Step 4

In small microwavable bowl, microwave 2 tablespoons strawberry jam on High 10 seconds; stir. Drizzle over biscuit pieces. Add remaining biscuit pieces to pan.

Step 5

Bake 30-40 minutes. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.

Step 6

Just before serving, in medium bowl, beat 1 cup whipping cream with electric mixer until soft peaks form. Spread cream over top of monkey bread. Garnish with remaining 2 cups sliced fresh strawberries. Serve immediately.

 Source

Chocolate Chip-Strawberry Shortcakes

Prep time: 10 min. 
Total time: 60 min. 
Ingredients: 3 
Serves: 6 

Ingredients

1 package Pillsbury™ Simply…™ refrigerated chocolate chip cookies

1 1/2 to 2 cups whipped topping

1 1/2 cups sliced fresh strawberries 

Preparation: 

Step 1 Bake cookies as directed on package. Remove from cookie sheet to cooling rack; cool completely.

Step 2 To make shortcakes, top 6 cookies with whipped topping. Arrange a few strawberry slices on top of whipped topping. Top with remaining cookies

Source

Strawberry Shortcakes

Prep time: 30 min. 
Total time: 30 min. 
Ingredients: 8 
Serves: 5 

Ingredients

Biscuits

1 can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)

2 tablespoons butter or margarine, melted

1/4 cup sugar

Strawberry Mixture

1 1/2 pints (3 cups) fresh strawberries, sliced

1/3 cup sugar

Whipped Cream

1/2 cup whipping cream

2 tablespoons sugar

1/4 teaspoon vanilla, if desired     

Preparation:

Step 1 Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

Step 2 Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside. 

Step 3 In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

Step 4 To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture

   

Expert Tips

One 8-ounce container of frozen whipped topping can be used in place of the Whipped Cream topping recipe. Thaw the frozen topping before using.

For the best whipped cream, start with very cold cream and utensils. Chill the bowl and beaters in the freezer for 15 minutes.

Just before baking, sprinkle the biscuits with decorator sugar crystals.

Source 

Caramelized Banana Pudding

Hands-on: 30 Minutes
Total: 1 Hour, 15 Minutes

Yield: Makes 8 servings

Total time: 1 Hour, 15 Minutes

Ingredients: 

1/2 cup firmly packed light brown sugar

1/4 cup butter 

1/4 teaspoon ground cinnamon

4 large ripe bananas, sliced 

1 cup granulated sugar, divided

1/3 cup all-purpose flour

2 large eggs

2 cups milk 

4 large eggs, separated

2 teaspoons vanilla extract

48 vanilla wafers

Preparation

1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

Note: For the best flavor, choose firm, ripe bananas with brown speckles.

Source