No bake cheesecake with splenda....... 4 8 oz boxs of room temp cream cheese..... 1/2 cup of splenda mix above ing. then add 1-8oz tub sug free coolwhip ....1 or 2 tsp vanilla to taste Pour all into a 10 inch sug free graham cracker pie crust. Let set in fridge for about4 hours then top any way you like and enjoy. I use this a basic recipe and add change it depending on the mood I am in this time of year I like to add 1/2 cup of puried friut like strawberrys to the mix right after I add the cool whip but blackberrys and rassberrys are also a big hit. I add splenda to taste to the berrys before I add them to the mix. This recipe is also good if yoiu substatue sugar for the splenda and extra creamy coolwhip for the sugarfree stuff . You can also half the recipe and use a 8 inch pie crust instead if you don,t want the large really full 10 inch one.

Hi, The cookie sheet I use is 12 X 18 inches.

Back in the 1950's my grandmother made a frozen fruit cocktail salad. I'd like to find the recipe but everything I see calls for cream cheese or minature marshmallows in the mixture - neither of which were in her's. I'm wondering if these recipe ingredients are a regional thing. She lived in San Francisco if that makes a difference. Anyone from the bay area remember this salad as a child of the fifties?

Apricot Ice Cream Blueberry Ice Cream Chocolate Cinnamon Ice Cream Orange Ice cream Red Raspberry Ice Cream World-Famous Philadelphia Vanilla Butter Pecan Ice Cream Mango Ice Cream * Exported from MasterCook * Apricot Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh apricots 2 cups water 1 cup sugar 2 cups heavy cream -- whipped 1 cup evaporated milk 1 teaspoon grated lemon rind 1/2 teaspoon almond extract In a saucepan, combine apricots and water. Cook, on low heat, for 10 min. Add sugar to apricots and continue to cook for 10 more min. Press apricots mixture through a sieve to remove skins and stones. Cool. Add whipped heavy cream, evaporated milk, lemon rind and almond extract to the apricot puree. Churn-freeze. * Exported from MasterCook * Blueberry Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 1 cup sugar 1/8 teaspoon salt 2 cups heavy cream -- lightly whipped 1 cup evaporated milk Mash berries and cook with sugar, on medium heat, stirring constantly, for 5 min. Press berries through a sieve. Cool. Add salt, lightly whipped cream and evaporated milk to the berries. Churn-freeze. * Exported from MasterCook * Chocolate Cinnamon Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces unsweetened chocolate 2 cups condensed milk 4 cups light cream 1/2 cup water 2 tablespoons vanilla extract 1/4 teaspoon salt 2 teaspoons ground cinnamon In top of double boiler, melt chocolate. Stir condensed milk into melted chocolate and cook, stirring for 5 min. Cool. Stir light cream into chocolate mixture. Add mixing well, water, vanilla, salt and cinnamon. Churn-freeze. * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. * Exported from MasterCook * World-Famous Philadelphia Vanilla Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups light cream 1 1/4 cups sugar 2 vanilla beans, 3" size -- split 1/8 teaspoon salt In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze. NOTES : A key recipe---use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction. * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 2 tablespoons butter 2 1/2 cups heavy cream 3/4 cup sugar 2 tablespoons vanilla extract 2 cups cold milk In a skillet, brown the pecans in the butter. cool. Mix together the browned pecans, cream, sugar, vanilla and milk. Churn-freeze. * Exported from MasterCook * Mango Ice Cream Recipe By :The complete book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mango puree (about 2 med.) 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water juice of 1 lime 4 cups heavy cream -- lightly whipped In a saucepan, mix together sugar, cream of tartar and water. Boil for 5 min., stirring occasionally. Cool. Combine mango puree, juice of lime, lightly whipped heavy cream and cooled sugar syrup. churn-freeze.