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Valentine's Day Recipes: Desserts

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Angel Kisses Pie

1 cup finely chopped pecans
2 (9-inch) unbaked pie shells
1 box confectioners' sugar
1 (8 ounce) box strawberry flavored cream cheese
2 (12 ounce) cartons whipped topping
1 can strawberry pie filling

Pour 1/2 cup pecans into each pie shell; bake at 425 degrees F for 10 minutes or until crust is browned lightly. Cool.

Combine confectioners' sugar and cream cheese; beat until smooth and creamy. Fold in whipped topping. Divide evenly between pie shells. Top each pie evenly with pie filling. Chill until ready to serve.

 

Valentine Parfaits

Baked brownies, crumbled
1/2 cup sliced fresh strawberries or raspberries
1/4 cup sweetened whipped cream or Sweetened Topping

In a stemmed parfait or wineglass, layer crumbled brownies, fresh fruit and whipped cream. Top with whole fresh strawberry.

Yield: 1 serving

NOTE: May use trifle bowl or large glass salad bowl to prepare recipe to serve several.

Sweetened Topping:

Mix 1 (14 ounce) can sweetened condensed milk and 1 (8 ounce) container thawed frozen dairy whipped topping until combined.

 

Fluffy Valentine Salad

1 can cherry pie filling
1 can Eagle Brand sweetened condensed milk
1 small can crushed pineapple, drained
1 (12 ounce) container Cool Whip
Pecans (if desired)

Mix all ingredients together and chill.

 

Valentine Cherry Fluff

1 can cherry or strawberry pie filling
1 (8 ounce) container Cool Whip, thawed
1 can sweetened condensed milk milk
1 (8 ounce) can crushed pineapple
1 cup nuts, coarsely chopped

In a large bowl, fold all ingredients together. Refrigerate.

 

Velvet Valentine Salad

1 small box lemon gelatin
4 cups hot water, divided
1 pound marshmallows
1 small can crushed pineapple
8 ounces cream cheese
1 cup Miracle Whip
1/2 cup cream, whipped
1 small box raspberry gelatin

Dissolve lemon gelatin in 1 cup hot water.

Melt marshmallows in 1 cup hot water. Mix and let cool.

Mix pineapple, cream cheese, salad dressing and cream. Add to gelatin mixture. Chill until set.

Mix raspberry gelatin and 2 cups hot water; chill. Pour over pineapple mixture. Chill until firm, then cut into squares.

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