Have you a nice easy light on the Tongue Sweet Recipe Please?

Thanks.





l want it to Look Nice, for a Dinner Party.Have you a nice easy light on the Tongue Sweet Recipe Please?
Yes I do have a easy, light on the tongue, sweet recipe ...... = )





Cream Cheese and Pecan Stuffed Berries





20 whole large strawberries, hulled


8 ounces cream cheese, softened


1/4 cup confectioners' powdered sugar


1/4 teaspoon vanilla or almond extract


2/3 cup chopped pecans





Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.





In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.Have you a nice easy light on the Tongue Sweet Recipe Please?
I would assume your looking for a dessert?





This is Paula Deens Banana Pudding. Awesome! Looks Fancy and is incredibly easy.





* 2 bags Pepperidge Farm Chessmen Cookies


* 6 to 8 bananas sliced*


* 2 cups milk


* 1 5-ounce box instant French vanilla pudding**


* 8 ounces cream cheese, softened


* 14 ounces sweetened condensed milk


* 12 ounces frozen whipped topping, thawed





Line the bottom of a 13鈥硏 9鈥硏 2鈥砫ish with 1 bag of cookies. Place bananas on top.





Blend milk with pudding mix. Beat cream cheese and condensed milk together until smooth. Fold in whipped topping. Add this mixture to the pudding and stir until blended. Pour over bananas.





Cover the top with the remaining cookies. Refrigerate until serving.





*I usually use 2-3 bananas sliced very thinly. If you鈥檙e a big banana fan, though, you may want to use more.


**I鈥檝e never found this size box at my grocery store. I only find the 3+ ounce size and use 1 %26amp; 1/2 boxes for the recipe.
Lemon Chiffon Pie





Crumb Crust for 9'; pie





1-2/3 cups graham cracker crumbs


1/4 cup sugar


1/4 cup plus 2 Tablespoons butter, melted





Mix together graham cracker crumbs, sugar, and butter until well-combined. Press mixture into the bottom and up the sides of a 9-inch pie plate or tin.





1/4 cup cold water


1 packet gelatin


1 cup sugar


1/8 tsp salt


1 tsp grated lemon rind


1/2 cup lemon juice


4 eggs, separated





Preheat oven to 350掳F. Pat the crumb mixture into a pie pan and bake for 8-10 minutes; set aside. Put the cold water into a saucepan, sprinkle the gelatin on top, a let it soften for 3-5 minutes. Stir in 1/2 cup of the sugar and the salt, lemon rind, and lemon juice. Add the egg yolks and stir vigorously until well blended. Cook, stirring, over moderate heat until the gelatin has dissolved; do not allow to boil. Chill until the mixture mounds when dropped from a spoon.


Beat the egg whites until they are foamy, then gradually add the remaining 1/2 cup of sugar, continuing to beat until smooth and shiny. Fold the egg whites into the lemon mixture, spread in the pie shell, and chill until ready to serve.
Easy Light? Tongue Sweet? What are you writing about in another language.? You're a top contributor. how did that happen?
Small bowls of fresh fruit. Simple, elegant, and healthy.