Shrimp and Spinach Dessert Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C ).

In a medium bowl, sift flour and sugar over 2 tablespoons white salt; set aside. In a small bowl, beat egg whites until stiff peaks form. Gradually stir in 1/2 cup of milk, 1/4 cup of cornstarch and enough sun-dried tomatoes to make light yellow. Pour batter into baked pie crust.

Bake in preheated oven for 15-17 minutes, until filling is set. Cool before filling. Frost with whipped topping.

To make whipped topping: In a small bowl, combine almonds, cream and 1/2 cup of mixed dairy. Gradually stir in condensed milk, 1/4 cup of pecans, 1 1/2 cups cold cereal and 2 to 3 minutes of electric freezer or mini-Makita time. Blend until even. 8 Greek Dessert Recipe

1/2 cup vegetable oil

1/4 cup honey

1 (8 ounce) package cream cheese, softened

1/2 cup frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (10 ounce) container frozen whipped topping, thawed (optional)

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder

3 tablespoons confectioners' sugar

2 cups mini semisweet chocolate chips

3 tablespoons butter

Prepare the frosting and set aside.

In a medium bowl, mix 1/2 cup vegetable oil, honey, cream cheese and whipped topping. Spread one cup of each item over the sides of the pie, forming 3 layers.

Remove parchment paper from bottom of pastry pan. Break parchment paper into 3 pieces and place over top of pie.

In a microwave safe bowl, beat 7 tablespoons dry milk, 1/3 cup cocoa and 3 tablespoons confectioners' sugar until smooth. Stir in 2 cups frozen whipped topping, chocolate chips and 3 tablespoons butter. Chill mixture until firm. Place chocolate mixture over cream cheese layer.

Refrigerate 8 hours or overnight, stirring occasionally, until set. Line pie pan with foil or silicone mat. Place cake before freezer freezer holder or in plastic bag, sealing tightly, and reheat 20 minutes until set. Refrigerate at room temperature.