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Fudgsicle, originally sold as Fudgicle, is a flat, frozen dessert that comes on a stick and is chocolate-flavored with a texture somewhat similar to ice cream. [19] Firecrackers are a brand of Popsicles that come in a shape resembling a firecracker (the top being red (cherry), the middle white (white lemon), and the bottom blue (blue raspberry ...
Oreo Pie Crust, a pie crust made of crushed Oreo cookies, sold around the U.S. Banana Split Oreo, introduced in Canada, an Oreo cookie with banana flavoring. [64] Oreo Milkshake [65] is a Kraft Foods recipe consisting of Oreo cookies, milk, vanilla ice-cream and chocolate syrup. Oreo Cookie Cheesecake, manufactured by The Cheesecake Factory
Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a colouring). [12]
Pulse cookies in a food processor until fine crumbs form, 12 to 15 times. Drizzle in melted butter and pulse to combine, 10 to 12 times. Press mixture into bottom and up the sides of prepared pie ...
Cranberry Apple Pie. ... With bright pops of cranberries, almond- and clove-scented custard, and a sweet icing made with orange zest, ...
The Sport variety also has four flavors — Tropical (pink), Grape (purple), Orange (orange), and Blue Raspberry (blue). The Sport pops are the newest to the Fla-Vor-Ice line and include electrolytes for rehydration purposes. All boxed varieties may be purchased in pop increments of 16 or 24, with the Tropical pops available in bulk cases of ...
Combine cherries and sugar. Pour off a 1/2 cup of cherry juice and add almond extract and lemon juice. Dissolve tapioca or corn starch and salt in cherry juice mixture and then return starch to filling. Roll out bottom crust. Use the pan as a guide by inverting the pan onto rolled out crust and cutting a circle about an inch wider than the pan.