Make-Ahead Desserts
October 27th, 2012 | 
Author: Do you have any special go-to recipes that you keep on hand lest company pops in? MIL keeps this one, and it’s good!
FROZEN CHERRY DESSERT
1 can Eagle Brand milk
2 c. miniature marshmallows
1 (20 oz.) can crushed pineapple, well drained
1 can cherry pie filling
1 (12 oz.) Cool Whip, thawed
Mix Eagle Brand milk and marshmallows. Let stand until soft, stir often. Mix well-drained pineapple and cherry pie filling. Add Cool Whip, mix well. Put in 9×13 inch glass dish. Freeze overnight. Keeps well.
Posted in * Recipe Requests
Lots of cakes you can make ahead and freeze, especially carrot cake. I always have cookies on hand and usually some ice cream in the freezer.
Here’s one that is quick to make and very good. I’ve used blueberries and they are good too.
Microwave Berry Crumble
3 c raspberries or 1 frozen pkg (12 to 16 oz) raspberries or blueberries
2 tbsp lemon juice
2/3 sugar
1/2 c flour
2/3 c quick oats
1/3 c butter, softened
3/4 tsp cinnamon
1/4 tsp salt
Recipe
Spread raspberries in 8 inch square microwave proof dish
Sprinkle berries with lemon juice.
Mix sugar, flour, oats, butter, cinnamon and salt until crumbly.
Sprinkle on top of berries.
Microwave high, uncovered, until raspberries are hot and bubbly, about 7 to 10 minutes.
Let stand 10 minutes.
serve warm with ice cream.
4 to 6 servings
NOTES:
I used fresh raspberries, unsalted butter, generous with the cinnamon.
I’ve also used blueberries for this and they work well.
Original recipe called for packed brown sugar and the option of white or wheat flour.
I microwaved for 7 1/2 minutes.
This reheats well.
Anything with berries in it is always good! At the moment, I have nothing like this in my freezer. I’d better get with it! Thank you!
Sherry, I love those frozen desserts. I made this one, which is similar. I poured the mixture into cupcake liners and froze them in the cupcake pan until they were firm and put them in a plastic bag. Since, there’s only the two of us, we have individual desserts or a snack when we want. This made 15 I think.
FROZEN BLUEBERRY SALAD
1 (14-oz) can sweetened condensed milk
1 (20-oz) can crushed pineapple, drained
1 c. chopped pecans
1 (8 oz) Cool Whip
1 can blueberry pie filling
Combine condensed milk and pineapple. Stir in pecans and pie filling. Fold in whipped topping. Pour into 9×13-inch dish. Freeze. Can also use peach or cherry pie filling.
Thanks Patti….love blueberries!!!! Great idea with the cupcake liners, and I think that’s what I’ll do when I get to this.
The cupcake idea is super! Thanks Patti.
When the kids were little i never had dessert made on hand but i usually had the ingredients for “friead eggs quick as a wink to make