Sex On The Beach Iii Recipes

Steps:

• Fill chimney glass with ice and add melon liqueur, peach schnapps and vodka. Add equal parts pineapple and orange juice almost to top. Add a splash of cranberry. Garnish with a maraschino cherry.

Steps:

• In a cocktail shaker place ice, vodka, schnapps and juice.
• Shake well.
• Take a chilled glass and wet the lip of the glass in grenadine, dip in sugar to make a "frosted" glass.
• Pour the grenadine into the chilled glass.
• Pour juice mix through the strainer (no Ice) into glass being careful not to"upset" the grenadine.
• Serve immediately.
• Can be served with crushed ice (put crushed ice in the chilled glass), add grenadine and then the juice mix.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
• In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
• Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
• Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.

Steps:

• Fill a highball glass with ice, pour in vodka and peach schnapps, then fill glass with half orange juice and half cranberry juice.n

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool.
• Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
• Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer.
• Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.