Akhroat (Walnut) Halwa

What you need

 1 1/2 Stick Butter (6 oz)

 1 1/4 Cups Sugar

 1 1/2 Cups Walnuts chopped

 1 1/2 Cups Whole Milk

 3 Cups Powdered Milk

Make it!



Mix all the above ingredients in a oven proof pot/pan.

Bake at 350 for one hour, stirring every 15 mins.

Halwa should be lighter in color than Habshi Halwa, medium brown.

Transfer immediately in your serving dish, decorate with slivered pistachios.

Tips:
I use my Pakistani heavy based pots to bake this Halwa.
Use a big baking pan because the milk boils.
Transfer immediately as soon as the halwa is done otherwise it will overcook and become chewy.

 

Recipe from:
My Cousin Shahnaz Aslam, who got it from our other cousin Anjum Wahaj.

 

Mix all ingredients

 

Half way cooked

Enjoy!



Strawberry Whipped Sensation

What You Need

4 cups fresh strawberries, divided

1 can  (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp.  butter, melted

Make It

LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.


Tips

Healthy Living

Save 30 calories and 4.5 grams of fat per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.

Substitute

Prepare using an 8x4-inch loaf pan.

Note

Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.


Recipe from:
My own experience from a magazine.

Chocolate Eclair Cake

What you need

3 Cups milk
2 Large Packages (6oz) Custard Vanilla pudding
1 Box Graham Crackers
1 8oz Cool Whip

FROSTING:
3 squares Baking Chocolate melted
2 tsp Karo syrup lite
1 tsp Vanilla essence
1 1/2 Cups Powdered sugar
3 Tablespoon Milk
1 Tablespoon Butter

Frosting: Melt Chololate and add all the rest of the ingredients until smooth.


Make It

Beat milk and pudding together. Add Cool Whip.
Butter a 9x13 pan.
Place a layer of Graham Crackers
Cover with 1/2 of the pudding mixture
Repeat Graham cracker and pudding layer
Frost and chill atleast 4 hours.


Recipe from:
My friend MaryAnn from Lagrange Hospital

Chocolate Truffles

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.


Tips:

How to easily dip truffles in chocolate?
Use a toothpick or chopstick to pick up the balls, roll them in chocolate and let the excess drip off.

How to Melt Chocolate?

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

Recipe from:
My trial from a magazine.