Best 16 Frozen Delight Recipes

BUTTER BRICKLE FROZEN DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
• Bake 6 minutes, until set. Cool completely.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
• Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
• In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
• Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

FROZEN RASPBERRY DELIGHT

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

FROZEN KEY LIME DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

FROZEN FRUIT DELIGHT

Steps:

• Place contents of one frozen mixed fruit package in a microwave-safe dish. Microwave, uncovered, at 50% power for 1 minute. Repeat with remaining mixed fruit., In a blender, place half of the fruit, yogurt, banana and sugar; cover and process until smooth (mixture will be thick). Transfer to serving dishes. Repeat. Serve immediately or freeze for up to 4 hours.

FROZEN STRAWBERRY DELIGHT

Steps:

• Line an 8x4-in. loaf pan with foil, letting edges hang over sides; set aside., In a large bowl, combine milk and lemon juice; fold in 2 cups strawberries and 2 cups whipped topping. Transfer half of the mixture to prepared pan. Sprinkle with cookie crumbs; top with remaining strawberry mixture. Cover and freeze for 6 hours or overnight., To serve, using foil, lift dessert out of pan. Invert onto a serving plate; discard foil. Spread remaining whipped topping over top and sides of dessert; garnish with remaining strawberries. Cut into slices.

FROZEN STRAWBERRY DELIGHT

Steps:

• Crust: Combine flour, brown sugar, walnuts and butter and set 2/3 of the crumbs in a 13 x 9" pan. Set some aside for the topping.
• Whip the cream and set aside.
• Filling: In a food processor, combine the egg whites, sugar, strawberries and lemon juice. Process the mixture until frothy, about 5 minutes. Fold in the whipping cream and pour into the pan.
• Top with remaining crumbs. Freeze at least 6 hours.
• Note: If you plan on dividing this into smaller containers, make the crust 1-1/2 times so that you have enough crumbs for the topping.

FROZEN CHOCOLATE DELIGHT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the frozen yogurt and peanut butter until blended. Fold in 1 cup whipped topping. Transfer to an 8-in. square dish coated with cooking spray. Cover and freeze until firm. , Remove from the freezer 10 minutes before serving. Cut into nine squares. Garnish each with 2 tablespoons whipped topping.

FROZEN CHERRY, PINEAPPLE DELIGHT

Steps:

• 1. Drain pineapple. In a large bowl add the ingredients, stir well till everything is blended evenly. Spread into a 9 x 13 baking dish. Place in freezer overnight. Take out of the freezer about 10 minutes before ready to serve. Cut into squares and enjoy!

FROZEN RASPBERRY DELIGHT

Steps:

• In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.

FROZEN FRUIT DELIGHT FROM THE CLAUNCH CAFE

Steps:

• Mix together all ingredients.
• Spoon mixture into foil liners, in muffin pans, before freezing.
• Remove from freezer shortly before serving time to thaw slightly.
• Serve while still frozen.

FROZEN DELIGHT

Steps:

• Mix all ingredients well.
• Place in container with lid or 9x13 inch pan covered with foil.
• Freeze.
• Let thaw 15 minutes before serving.

FROZEN FRUIT DELIGHT

Steps:

• 1. Microwave each bag of fruit seperately in a microwave safe dish, at 50% power for 1 minute
• 2. In a blender or food processor, place 1/2 of the ingredients ( 1 bag fruit, 1 cont. yogurt, 1/2 of bananas and 1 tbs. sugar ) and process until smooth. Mixture will be thick. Repeat with second half of ingredients.
• 3. Serve immediately, or freeze for up to 4 hours.
• 4. One serving : 3/4 cup CALORIES: 107 CHOLESTEROLE: 4 mg. SODIUM : 37 mg CARBS: 23 g DIABETIC EXCHANGE : 1 1/2 fruit

FROZEN ICE CREAM DELIGHT

Steps:

• Combine 2 cups cookie crumbs with melted butter and sugar. Press onto the bottom of a 13x9-in. dish. Freeze for 15 minutes., Spread ice cream over crumbs; freeze until firm, about 3 hours., In a small saucepan, combine confectioners' sugar, chocolate chips, cubed butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature. , Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining 1/2 cup cookie crumbs. Freeze for at least 3 hours before serving.

FROZEN FRUIT DELIGHT

Steps:

• 1. Mix all of the above and place in an 8x8 dish and place it in the freezer. I usually take it out 10 minutes prior to serving to soften it a bit.

FROZEN STRAWBERRY DELIGHT

Steps:

• 1. Dissolve jello in 2 cups hot water. Add strawberries. Break Angel Food cake into bite-size pieces and place in bottom of greased tube pan.
• 2. Add a layer of softened ice cream and layer of cool whip. Repeat these layers 3 times. Punch holes in cake and pour over the warm strawberry mixture.
• 3. Place in freezer. When ready to serve, dip pan in hot water and remove cake to serving plate. Garnish with fresh strawberries.