Tortoni Pudding Dessert Recipes

TORTONI PUDDING DESSERT

Steps:

• Combine brown sugar, butter, almonds, flour& coconut.
• Spread on cookie sheet or jelly roll pan and bake at 325 degrees until light brown.
• Stir several times for even browning.
• Remove from oven and let cool.
• Combine pudding mix and milk.
• Beat according to pudding directions.
• Fold in 3/4 of the container cool whip into pudding and chill overnight or for at least 2 hours.
• To serve, Place 1/2 of coconut crumb mixture in bottom of large glass bowl or serving dish.
• Add pudding and top with remaining coconut crumbs.
• or top with rest of cool whip and serve rest of coconut crumbs on the side.

BISCUIT TORTONI

Steps:

• Pour milk and cream into a large bowl. Add sugar, almond extract, and pudding.
• Mix slowly with beater for at least 1 minute. Pour into a 9 inch springform pan. Let stand for 3 minutes.
• Top with crumbs and freeze overnight. Let stand at room temperature for 15 minutes before serving.

TORTONI, FROZEN ALMOND CREAM DESSERT

Steps:

• Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
• There should be about 1/4 cup crumbs.
• Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
• Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
• In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
• Gradually increase the speed and beat until the the whites hold soft peaks.
• Fold the whites into the whipped cream.
• Spoon the mixture into 8 wine goblets.
• Sprinkle the tortoni with the amaretti crumbs.
• Cover with plastic wrap and freeze for at least 4 hours, or overnight.
• Remove from freezer 15 minutes before serving.

WW COOKIES 'N' CREAM TORTONI - 3 POINTS

Steps:

• Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
• Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
• Combine cookie crumbs and butter; stir well.
• Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
• Place remaining 5 cookies in plastic bag, and coarsely crush.
• Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
• Divide pudding mixture evenly among prepared muffin cups.
• Top each evenly with remaining crushed cookies.
• Cover and freeze until firm.
• Note: To store, remove frozen desserts from muffin cups, and place in labeled large heavy-duty, zip-top plastic bag or labeled airtight container. Freeze up to 1 month.
• Note: To serve, let stand at room temperature 5 minutes before serving.

ALMOND TORTONI

Steps:

• In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
• Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
• Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
• To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.