Pink Lady Dessert Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy. Pat into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
• Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
• In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

Steps:

• In a large bowl, combine cherry pie filling, condensed milk, pineapple, Cool Whip, cream of coconut, cherries and pecans.
• Mix well and chill several hours.

Steps:

• Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.

Steps:

• Prepare a 13 x 9-inch baking pan.
• In a bowl, mix the cracker crumbs, melted butter and the sugar together.
• Reserve about 2 Tbsp of the cracker mixture for topping.
• Press the remaining cracker mixture into the bottom of a prepared pan.
• In the top of a double boiler, heat the orange juice; add the marshmallows, and stir until dissolved; cool until practically set.
• Fold in the whipped cream, and the drained fruit.
• Spread over the cracker crumb crust.
• Sprinkle with the reserved 2 Tbsp of cracker topping.
• Refrigerate.