Samoa Cheese Tart
1 box Samoa cookies
3 Tbl. butter, melted
1 – 8oz package cold cream cheese
1 – 8oz container cold mascarpone
1/4 cup granulated sugar
2 cups dulce de leche, divided
1 cup flaked coconut, toasted
4 oz. bittersweet chocolate, melted
Process the cookies into crumbs in the food processor. Mix the crumbs with the butter in a bowl. Press the crumbs into a 9 or 10 inch tart pan, preferable one with a removable bottom. Chill for at least 30 minutes. In another bowl, combine the cream cheese, mascarpone, sugar and dulce de leche. Beat on medium speed until well blended, about 2 minutes. Pour filling into tart shell and chill for at least 2 hours. Toast the coconut by heating it in a small skillet over medium to medium-high heat, tossing it often so it doesn’t burn. Coconut is done with it is golden brown. When tart is thoroughly chilled, spread the remaining cup of dulce de leche over the filling, gently spreading it to cover. Be careful not to mush the filling. Spread the toasted coconut over the dulce de leche and drizzle with the melted chocolate.
(Emilie’s sister made this cheese tart and it was DELICIOUS…if you want the “tart” to be thicker before you serve it pop it in the freezer for 20 minutes.)
Crunchy Caramel Apples
12 Do-Si Do cookies (crushed)
12 small apples
1 pkg (16 oz) caramels
12 wooden sticks
Insert sticks into top of apples. Melt caramels in double boiler. Dip apples in caramel. You can use a spoon to evely spread caramel over whole apple. Allow excess caramel to drip off. Immediately dip bottoms of apples into cookie crumbs. Place caramel covered apple cookie side down of wax paper and let stand about 30 minutes or until firm.
Walnut Brownie Surprise
1 box packaged walnut brownie mix
1 milk chocolate frosting
1 pkg. Tagalongs
Mix brownie mix according to directions. Pour 1/2 of the batter into 9 X 13 pan. Place 12 tagalongs on top of batter. Pour other half of batter on top. Bake according to directions on brownie package. After it cools, frost the top with milk chocolate frosting. Crush remaining Tagalongs and sprinkle on top of frosting.
12 Thin Mints
2 – 8oz packages cream cheese, softened
1/2 cup of sugar
1/2 teaspoon mint flavoring
3 drops green food coloring
Line muffin tin with paper liners and place one cookie in each liner. Mix cream cheese, mint flavoring and sugar at medium speed until well blended. Add eggs and food coloring – mix well. Pour mixture over cookies and fill about 3/4 full. Bake 25 minutes at 325 degrees. Remove from pan when cool.
Lemon Chill Pie
3 oz. pkg lemon gelatin
8 oz. pkg cream cheese, softened to room temperature
1 cup sugar
1 teaspoon vanilla
1 pkg. Lemon Pastry Cremes, crushed
1/4 cup butter or margarine, melted
1 can evaporated milk
Crust: Mix cookies with melted butter, press onto bottom and sides of a 9 X 12 glass baking dish.
Dissolve the gelatin in 1 cup hot water, add cream cheese and stir until smooth. Chill until slightly thickened. Pour chilled evaporated milk into a medium bowl and whip. Add sugar and vanilla – blend well. When gelatin is thickened, fold in whipped mixture until thoroughly blended. Pour into crust and chill.