Frozen Dessert and Veggie Recipes that have been collected from
newspapers, magazines, box tops, and friends over
the years.
FROZEN COCONUT AND SOUR CREAM CAKE
1 box Duncan Hines butter cake mix
1 (12 oz.) pkg. frozen coconut
1 (16 oz.) sour cream
2 c. Cool Whip
2 c. white granulated sugar
Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake
according to directions, making either 2 thick layers or splitting layers to
make 4 thin layers. Fill layers with coconut mixture, reserving 1 cup of
coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip
and spread on top and sides of the cake. Keep in the refrigerator for 3 days
before serving.
FROZEN CRANBERRY CREAM CHEESE
SALAD
1 (3 oz.) pkg. cream cheese
1/4 c. mayonnaise
1/4 c. powdered sugar
1 c. nuts, chopped
1 pkg. Dream Whip, whipped
Combine cream cheese, mayonnaise and sugar. Blend well. Add nuts, fold in
whipped cream. Put into a 9 x 9 inch pan; freeze. Crush 1 can jellied
cranberry sauce (plain). Add 2 tablespoons lemon juice. Spread over first
mixture. Freeze. Serves 8 or 9.
FROZEN FRUIT LOAF SALAD
1 pkg. cream cheese, softened
1 carton Cool Whip (8 oz.)
1 can cherry fruit filling (21 oz.)
1 can mandarin oranges, drained (11 oz.)
1 can pineapple chunks, drained (81/4 oz.)
Combine Cool Whip and cream cheese. Gradually add fruit filling, blending
well. Fold orange and pineapple chunks into cherry mixture. Line bottom of 9
x 5 x 3 loaf pan with waxed paper. Pour in cherry mixture and freeze
overnight or until firm. Let stand at room temperature for 10 minutes before
serving. Cut into slices.
FROZEN DESSERT
1 can condensed milk
1 lg. carton Cool Whip
1 can crushed pineapple
1 can sour cherries, drained
1 can chopped nuts, if desired
Grated coconut, if desired
Mix, mold, freeze.
FROZEN YOGURT
Mix
16 oz. plain yogurt
6 oz. can juice concentrate
Freeze, slightly thaw and serve.
FROZEN PEANUT BUTTER PIE
3- 1/2 c. (8 oz.) Cool Whip non dairy whipped topping, thawed
1 prepared 9 inch graham cracker crumb crust
1/3 c. strawberry jam
1 c. cold milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jello vanilla instant pudding
and pie filling
Spread 1 cup of the whipped topping in bottom of a pie crust; freeze for
about 10 minutes. Carefully spoon jam over whipped topping. Gradually add
milk to peanut butter in bowl, blending until smooth. Add pie filling mix.
With electric mixer at low speed, beat until well blended 1 to 2 minutes.
Fold in remaining whipped topping. Spoon over jam in pie crust, freeze until
firm, about 4 hours. Garnish with additional whipped topping and chopped
nuts if desired. Makes one 9 inch pie.
FROZEN STRAWBERRY MERINGUE TORTE
Graham cracker crust
1 c. sugar
1 tsp. Vanilla
1/8 tsp. Salt
4 c. strawberries, sliced
2 egg whites
1/2 c. whipping cream
1 tsp. lemon juice
Place 2 cups of berries in a large bowl. Refrigerate the rest. Add sugar,
egg whites, lemon juice, vanilla,
and salt; beat on low speed to blend, then on high until peaks form when the
beaters are lifted, 15 minutes. In another bowl, beat whipping cream until
soft peaks appear; fold whipped cream into the berry mixture. Pour into
crust. Use 10 inch pan and arrange strawberry halves on top. Cover and
freeze until firm, 12 hours.
FROZEN FRUIT CUP
3 sm. pkgs. frozen strawberries
1 (17 oz.) can apricots, drained
1 (20 oz.) can crushed pineapple, drained
3 bananas, cut in fours & sliced
1 sm. can orange juice, undiluted
1 c. water
1 c. sugar
2 tbsp. lemon juice
Heat water and sugar. Add strawberries (juice and all)
Add orange juice and lemon juice. Cut up apricots and add pineapple and
bananas. Put paper muffin holders in muffin tin. Add mixture. Place in
freezer. After frozen, remove from pan and store in plastic bags in freezer.
Makes about 3 dozen. Set out 5-10 minutes before serving.
FROZEN PINEAPPLE ROUNDS
1 pt. sour cream
2 tbsp. lemon juice
3/4 c. sugar
1/8 tsp. Salt
1 (9 oz.) can crushed pineapple (drained)
1/4 c. maraschino cherries
1/4 c. nuts, chopped
1 banana, sliced
Makes 10 servings. Mix together sour cream, lemon juice, sugar and salt. Add
the remaining ingredients. Pour into muffin tins lined with paper muffin
cups. Freeze, cover with plastic and store in freezer. Remove from freezer,
peel off paper and serve on crisp lettuce as a salad. This also can be
served as a dessert.
FROZEN CHERRY SALAD
1 can pitted dark cherries
1 sm. can crushed pineapple
2 (3 oz.) pkg. cream cheese
1/2 c. sugar
1 carton sour cream
Juice of 1 lemon
1/2 c. black walnuts
Drain fruits; bring juice to boil. Beat in cheese until
dissolved. Add other ingredients. Freeze; cut and
serve.
FROZEN FRUIT SLUSH
1 sm. can frozen orange juice
1 sm. can frozen lemonade
1 (10 oz.) box frozen strawberries
1 sm. can crushed pineapple
4 oz. jar maraschino cherries
3 or 4 bananas, crushed
Mix and add 1 cup sugar and 2 1/2 cups water.
Freeze. Serves 12.
SUMMER FROZEN FRUIT BARS
2 c. summer fruit (pineapple, oranges, and strawberries work great)
1 tsp. sugar (optional)
1 tsp. lemon juice
Puree fruit in blender, adding a teaspoon or two of
water if necessary. Add sugar (if desired), a lemon
juice and blend. Pour into bar molds or small cups and
insert sticks. Freeze until solid. For most fruit it'll
be less than 50 calories a serving. Makes 4 (4 ounce)
bars.
FROZEN FRUIT JULIUS
1 sm. can frozen concentrate orange juice
1 c. water
1 c. milk
1/4 to 1/2 c. sugar
1 tsp. Vanilla
10 to 15 ice cubes
Place all ingredients into blender. Whip until smooth.
One small package of frozen strawberries can be
substituted for orange juice to make Strawberry
Julius.
FROZEN PUDDING SANDWICH
1 pkg. vanilla or chocolate instant pudding
24 whole graham crackers
1 1/2 c. cold milk
1/2 c. creamy or chunky peanut butter
Gradually add milk to peanut butter, blending until
smooth. Add pudding mix; beat slowly with rotary
beater or at lowest speed of electric mixer until
well blended, about 2 minutes. Let stand 5 minutes.
Spread filling about 1/2 inch thick on 12 crackers.
Top with remaining crackers, pressing lightly. Smooth
edges with spatula. Freeze until firm, about 3 hours.
FROZEN FRUIT
Put half a banana on a popsicle stick and place in
plastic bag or wrap in foil and freeze. Soothing
teethers.
FROZEN GRAPES:
Wash grapes and freeze. (Not recommended for
very small children because of choking.)
FROZEN RAISINS:
These don't freeze solid and have the consistency of
caramels. (Be sure to brush teeth well after this one.)
Spread raisins on cookie sheet and place in freezer.
These should be "done" in half an hour.
FROZEN CANTALOUPE:
Cut ripe cantaloupe into thin wedges and freeze on
cookie sheet.
FROZEN WATERMELON:
Same as above.
FROZEN PINEAPPLE RINGS:
Buy canned pineapple rings and bag individual slices
for the freezer and freeze.
ORANGE FROZEN PUNCH
7 c. water
4 c. sugar
6 oz. orange juice concentrate
6 oz. lemonade concentrate
1 lg. can unsweetened pineapple
Cook 7 cups of water and 4 cups of sugar. Boil 3
minutes and cool. Add 6 ounce can of orange juice
concentrate, 6 ounce can lemonade concentrate, plus
a large can unsweetened pineapple and freeze.
To serve: Add 1 quart slush to 1 quart 7-Up,
ginger ale or bubble up. (It doesn't freeze hard,
more crystal like.)
FROZEN BROWNIE SANDWICHES
8 oz. whipped topping
1 pkg. Brownie mix
1 (12 oz.) pkg. chocolate chips
Spread thawed whipped topping to an 8"x6" rectangle
on wax paper lined cookie sheet. Freeze until firm.
Prepare brownie mix as on package except bake in
a 13"x9" pan at 350 degrees for 25 to 30 minutes.
Cool completely. Cut brownies in half crosswise.
Remove from pan and place frozen whipped topping
on 1 brownie layer, then top with other brownie layer.
Cut into squares and roll sides in melted chocolate
chips. Wrap each piece in Saran Wrap and freeze.
Serve frozen.
FROZEN FRUIT SHAKE
1 1/2 c. frozen fruit
1 1/2 c. milk (your choice)
2 tbsp. nutri-sweet pudding mix
Place fruit pieces in blender. Add milk. Add pudding
mix. Blend until smooth. Makes 12-16 ounce. Great combinations I've tried:
Dark cherries - fudge pudding
mix Peaches - vanilla pudding mix Bananas - pistachio
pudding mix Strawberries - banana pudding mix.
FROZEN SWEET CORN
16 c. corn cut from cob
2 1/2 c. water
4 tsp. Salt
16 tsp. Sugar
Wash, clean and cut corn off cob. Mix corn, water, salt and sugar together.
Put in big pan and cook, stirring constantly until it begins to boil. Boil 2
minutes, take off stove and cool in pan. When cool, pack in freezer
containers or bags and freeze. Tastes like fresh off the cob.
=======================
FROZEN COLE SLAW
1 med. head cabbage, cut fine
1 carrot, grated
1 green pepper, chopped
1 tsp. Salt
Put salt on cabbage and let set 1 hour. Squeeze juice out of cabbage. Add
carrot and pepper. Make a syrup of 1 cup vinegar, 1/4 cup water, 1/4 cup oil
and 2 cups sugar. Tie in cheese cloth 1 teaspoon celery seed, 1 teaspoon
mustard seed. Put spices in syrup and boil 1 minute. Let cool to lukewarm
and pour over cabbage. Put in freezer.
FROZEN CUCUMBERS
8 c. cucumbers, sliced thin
1 1/2 tbsp. Salt
1 med. onion, cut up
1/2 c. vinegar
1 1/2 c. sugar
Mix salt and cucumbers and onions. Cover and refrigerate for two hours. Then
drain off juice, but do not rinse. Mix sugar and vinegar and stir until
dissolved. Pour over cucumbers and onions. Place in containers and freeze.
Can be thawed and eaten anytime.
=======================
FROZEN MOCHA CHEESECAKE
1 1/4 c. chocolate wafer cookie crumbs (about 24 cookies)
1/4 c. sugar
1/4 c. margarine or butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2/3 c. chocolate flavored syrup
2 tbsp. instant coffee
1 tsp. hot water
1 c. whipping cream, whipped
Additional chocolate crumbs (optional)
In a small bowl, combine crumbs, sugar, and margarine. In a buttered 9 inch
springform pan, or 13 x 9 inch baking dish, pat crumbs firmly on bottom and
sides of pan. Chill. In large mixer bowl, beat cheese until fluffy; add
condensed milk and syrup. In small bowl, dissolve coffee in water; add to
mixture. Mix well. Fold in whipped cream, pour into prepared pan. Cover,
freeze 6 hours or until firm. Garnish with additional chocolate crumbs, if
desired. Return leftovers to freezer.
=======================
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE CAKE
CHOCOLATE CRUMB CRUST
1 (9 oz.) pkg. chocolate wafer cookies, finely crushed
6 tbsp. (3/4 stick) unsalted butter, melted
MOUSSE
1/2 c. whipping cream
9 oz. imported white chocolate (such as Lindt), chopped
2 tbsp. creme de cacao liqueur
1 tsp. vanilla extract
1/2 c. sugar
1/4 c. water
4 lg. egg whites, room temperature
1 1/2 c. chilled whipping cream
2 1/2 pt. baskets raspberries
For crust: preheat oven to 325 degrees. Butter 9 inch springform pan with 2
3/4 inch high sides. Mix cookie crumbs with butter. Press mixture evenly
over bottom and 1 inch up sides of prepared pan. Bake 6 minutes. Cool on
rack. For mousse: bring 1/2 cup whipping cream to boil in heavy medium
saucepan. Reduce heat to low. Add white chocolate and stir until smooth.
Pour white chocolate mixture into large bowl; mix in creme de cacao liqueur
and vanilla extract. Cool white chocolate mixture completely. Bring sugar
and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring
until sugar dissolves. Boil until syrup reaches 238 degrees tilting pan to
submerge thermometer tip, about 5 minutes. Meanwhile, beat 4 egg whites in
large bowl until soft peaks form. Gradually beat boiling syrup into egg
whites. Continue beating until stiff peaks form and meringue is cool. Fold
egg whites into white chocolate mixture in 2 additions. Beat 1 1/2 cups
chilled whipping cream in large bowl to soft peaks. Fold whipped cream into
white chocolate mixture. Pour mousse into prepared crust. Cover cake tightly
and freeze until firm, at least 5 hours. Cake can be prepared one week
ahead. Store in freezer. Remove cake from freezer. Using small sharp knife,
cut around sides of springform pan to loosen cake. Release pan sides. Cover
top of cake with raspberries, pressing to adhere.
=======================
FROZEN STRAWBERRY CAKE
1 box white or yellow cake mix
1 (10 oz.) pkg. frozen strawberries
1 sm. pkg. strawberry gelatin
4 eggs
1 c. cooking oil
Mix all together and bake in 3 (9") pans at 325 degrees for 30 to 35
minutes. Cool thoroughly.
FROZEN STRAWBERRY FROSTING
1 box powdered sugar
1 cube butter
1/2 c. thawed strawberries
Heat together thoroughly. Frost cake and let ripen in refrigerator for 48
hours. May be frozen if desired
=======================
FROZEN LEMON REFRIGERATOR CAKE
1 1/2 c. boiling water
1 lemon juice and grated peel
1 pkg. lemon Jello
1 c. sugar
1 can evaporated milk (Pet, Carnation)
1/4 box vanilla wafers, crushed
Place the can of evaporated milk in the freezer for about 2 hours (until
partly frozen). Cover the bottom of a loaf pan with crushed vanilla wafers.
Add the sugar to the lemon Jello and cover with the boiling water. When the
mixture has dissolved, add the lemon juice and grated peel. Cool, but do not
allow to become firm. Whip the can of partly frozen evaporated milk and add
the cooled Jello mixture. Pour into the prepared loaf pan. Top with
additional crushed vanilla wafers and freeze for several hours. Cut into
slices and serve while still partly frozen.
=======================
FROZEN CHOCOLATE TORTE
3 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
3/4 c. chopped pecans
2 c. heavy cream
3/4 c. chocolate syrup
1 tsp. Vanilla
Shaved chocolate
Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks
form. Add sugar, 1 tablespoon at a time until very stiff peaks form. Fold in
pecans. Cover 2 baking sheets with brown paper, draw 8 inch circle on each
paper. Divide and spread meringue over each circle, shape into flat shell.
Bake at 275 degrees for 45 minutes. Turn off heat, leave meringue in oven
with door closed 45 minutes. Whip cream until very stiff, fold in chocolate
and vanilla. To assemble spread meringue layer with half of cream mix. Top
with second layer; cover with cream mix. Garnish with shaved chocolate.
Freeze. Let stand 30 minutes. Serve. Yields 8 to 10 servings.
=======================
FROZEN CARAMEL DELIGHT
1/2 c. brown sugar
1/2 c. oatmeal
2 c. flour
1 c. chopped pecans
2 sticks melted oleo
1 (11 oz.) jar Kraft caramel
Mix sugar, oatmeal, flour, pecans and oleo like a cookie dough and spread on
cookie sheet. Bake 15 minutes at 400 degrees. Crumble while hot. Spread 1/2
of crumbs in a 13x9x2 inch pan. Dribble 1/2 of caramel over it. Spread ice
cream on top of crumb/caramel layer. Then add remaining crumb mixture. Top
with rest of caramel. Cover and freeze. Can be made 2-3 days in advance.
(Also can top with Cool Whip and cherries.)
=======================
FROZEN STRAWBERRY SHORTCAKE
1 c. flour
1/2 c. butter
1/4 c. brown sugar
1/2 c. chopped nuts
1 (1 lb.) box frozen strawberries
1 c. sugar
2 egg whites, unbeaten
1/2 pt. whipping cream, whipped
1 tsp. lemon juice
Pinch of salt
Mix together flour, butter, brown sugar, and add chopped nuts. Press into
9x13 inch cake pan. Bake 10 minutes at 350 degrees. Cool; then crumble. Save
1/3 cup for topping. Spread rest of crumbs evenly in the pan. Partly thaw
frozen strawberries and divide into chunks into a large mixing bowl. Add
sugar and egg whites to the mixture. Beat at least 15 minutes. Fold in
whipping cream, whipped. Add lemon juice and salt. Pour over crumbled
mixture and sprinkle topping over it. Freeze at least 24 hours.