Chocolate Amaretto Parfaits

 Ingredients                                                             (Makes 8 to 10 servings)
    ^this is white chocolate and^
    regular chocolate layered
    with whip cream on top
  • 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
  • 2/3 cup chocolate-flavored syrup
  • 1/3 cup amaretto liqueur
  • 2 tablespoons creme de cacao
  • 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping)
In a large bowl, combine sweetened condensed milk, chocolate syrup and liqueurs. fold in whipped cream. Spoon equal portions into 8 to 10 individual serving dishes. Freeze 4 hour or until firm. Garnish as desired. Freeze leftovers.


Frozen Passion

                                                                                                            (makes 2-3 quarts)
    ^ Strawberry Frozen Passion ^
  • 2 (14-ounce) cans sweetened condensed milk (NOT evaporated milk)
  • 1 (2-liter) bottle or 5 (12-ounce) cans carbonated beverage, any flavor
In electric ice cream freezer container, combine ingredients; mix well. Freeze how you like it. Freeze leftovers.
In blender container, combine one-half (14-ounce) can sweetened condensed  milk, 1 (12-ounce) can carbonated beverage and 3 cups crushed ice. Blend until smooth. Repeat for additional shakes. Freeze leftovers. (makes 1 or 2 quarts)
Combine 1 (14-ounce) can sweetened condensed milk with 2 (12-ounce) cans carbonated beverage; mix well. Pour equal portions into 8 (5-ounce) paper cold drink cup. Cover each cup with aluminum foil; make small hole in center of each. Insert wooden stick into each cup. Freeze 6 hours or until firm. (makes 8 servings)


Peach Amaretto Cheese Pie

Ingredients                                               (9-inch pie)
  • 1 (9-inch) unbaked pastry shell
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
  • 2 eggs
  • 3 tablespoons amaretto liqueur
  • 1 1/2 teaspoons almond extract
  • 3medium peaches, peeled, seeded and sliced, 1 (16-ounce) package frozen peach slices, thawed and well drained
  • 2tablespoons peach preserves
Preheat oven to 375 degrees. Bake pastry shell 15 minutes. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed mil until smooth. Add eggs, 2 tablespoons amaretto and 1 teaspoons extract; mix well. Pour into prepared pastry shell. Bake 25 minutes or until set. Cool. Arrange peach slices on top of pie. In small saucepan, combine preserves, remaining1 tablespoon amaretto and remaining 1/2 teaspoon extract; over low heat, cook and stir until hot. Spoon over top of pie. Chill. Garnish as desired. Refrigerate leftovers.


Microwave Orange Cream Pie

Ingredients                                                           (9-inch pie)
  • 1 1/2 cups gingersnap cookie crumbs (about 28 cookies)
  • 6 tablespoons margarine or butter, melted
  • 1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
  • 1/4 cup frozen orange juice concentrated, thawed
  • 2 egg yolks
  • 2 teaspoons grated orange rind
  • 1 (8-ounce) container sour cream, at room temperature
  • Whipped topping
Combine crumbs and margarine; press firmly on bottom and up side to rim of microwavable pie plate. Cook on 100% power (high) 2 minutes, rotating plate after 1-minute. Cool. Meanwhile, in 2-quart glass measure, mix sweetened condensed milk, juice concentrated , egg yolks and rind; cook on 100% power (high) 3 to 4 minutes, stirring after 2 minutes. Cool 10 minutes; stir in sour cream. Pour into prepared crust. Chill 3 hours or until set. Spread with whipped topping; garnish as desired. Refrigerate leftovers.


Microwave Caramel Nut Cream Pie

Ingredients                                        (9-inch pie)
  • 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
  • 1 cup chopped nuts
  • 2 tablespoons Borden Milk
  • 1/2 teaspoon ground cinnamon
  •  1 cup (1/2 pint) whipping cream, whipped
  • 1 (6-ounce) packaged graham cracker crumb pie crust
 Pour sweetened condensed milk into 2-quart glass measure; cook on 50% power (medium) 4minutes, stirring briskly every2 minutes until smooth. Cook on 30% power (medium-low) 12 to 18 minutes or until smooth. Stir nuts, milk and cinnamon into warm caramelized sweetened condensed milk; cool to room temperature. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.


Mocha Walnut Tart Pie

Ingredients                                                        (9-inch pie)
  • 1 (9-inch) unbaked pastry shell
  • 2 (1-ounce) squares unsweetened chocolate
  • 1/4 cup margarine or butter
  • 1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
  • 1/4 cup water
  • 2 eggs, well beaten
  • 1/4 cup coffee-flavored liqueur
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt 1 cup walnuts, toasted and chopped
Preheat oven to 350 degrees. in medium sauce-pan, over low heat, melt chocolate and margarine. Stir in sweetened condensed milk, water and eggs; mix well. Remove from heat; stir in remaining ingredients except walnuts and pastry shell. Pour into pastry shell; top with walnuts. Bake 40 to 45 minutes or until center is set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.