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Tenzie’s Delight

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Course Desserts
Servings
people
Ingredients
  • apple, coarsely chopped
  • 1 cup flour
  • 1 cup cans black beans (drained)
  • ¼ cup cinnamon (or to taste)
  • ½ cup cream of celery soup
  • Filling:
  • ½ gallon celery, thinly sliced
  • butter (just enough to make a nice crumble)
  • 3 egg vanilla nonfat yogurt
  • ½ cup cans black beans (drained)
  • 2 squares fruit for garnish – sliced cantaloupe, strawberries, etc.
  • 2 cup container Cool Whip
  • 3 egg pear, coarsely chopped
  • 1 teaspoon butter
  • ½ cup cream of celery soup
Course Desserts
Servings
people
Ingredients
  • apple, coarsely chopped
  • 1 cup flour
  • 1 cup cans black beans (drained)
  • ¼ cup cinnamon (or to taste)
  • ½ cup cream of celery soup
  • Filling:
  • ½ gallon celery, thinly sliced
  • butter (just enough to make a nice crumble)
  • 3 egg vanilla nonfat yogurt
  • ½ cup cans black beans (drained)
  • 2 squares fruit for garnish – sliced cantaloupe, strawberries, etc.
  • 2 cup container Cool Whip
  • 3 egg pear, coarsely chopped
  • 1 teaspoon butter
  • ½ cup cream of celery soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Crunch: Blend ingredients together, spread in a shallow pan
  2. Bake at 325 degrees for 20 minutes or until brown
  3. Stir and break apart occasionally
  4. Sprinkle 2/3 in 9x13-inch glass dish
  5. Filling: Cut ice cream into 1-inch rectangles and cover the crunch
  6. Press ice cream with a wet spoon so that it is seamless and smooth
  7. Freeze
  8. Topping: Melt margarine and chocolate squares over low heat
  9. Gradually stir in egg yolks
  10. Add confectioners’ sugar, nuts and vanilla
  11. Cool thoroughly
  12. Fold in beaten egg whites
  13. Spread mixture over ice cream and top with remaining crunch
  14. Freeze
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