Frozen Ice Cream Swirl Pear Cake

Ingredients

• 1 Container Miss Meringue Chocolate Meringue Cookies Minis or Classiques
• 1/2 Gallon Vanilla/Chocolate Swirl Ice Cream, Lightly Softened
• 3 Containers Miss Meringue Vanilla Meringue Cookies
• 1 Can Sliced Pears, Drained (15 Ounces) or Fresh Pears
• 4 Ounces Melted Dark Chocolate

Instructions

• Crush Miss Meringue Crunchy Chocolate Cookies lightly and spread onto greased 9-inch spring form cake pan.
• Top with half the ice cream.
• Spread 2 cups of lightly crushed Miss Meringue Vanilla Cookies on top followed by the rest of the ice cream. Freeze until ready to use.
• When ready to serve run a knife around the edges of the cake and remove ring. Place drained pears in a pleasing pattern on top of cake.
• Press Miss Meringue Vanilla Cookies around the sides of the cake. Drizzle melted chocolate over pears.

Serves 6-8

Irish Coffee Ice Cream Torte

Ingredients

Crust

• 8 Containers Miss Meringue Cappuccino Cookies
• 6 Tablespoons (3/4 stick) Unsalted Butter, Melted
• 3 Tablespoons Granulated Sugar
• 2 Tablespoons Coffee Flavored Liquor (i.e. Kahlua)

Filling

• 1 Quart Coffee Ice Cream Slightly Softened
• 4 Tablespoons Irish Whiskey
• 1 Teaspoon Instant Coffee Espresso Powder
• 1 Tablespoon Powdered Sugar
• 1 Cup Chilled Whipping Cream
• Chocolate Shavings

Instructions

Crust

• Heat oven to 350 Degrees F.
• Crush Miss Meringue Cappuccino Cookies in a plastic bag or food processor until fine crumbs form.
• Mix cookie crumbs with melted butter, sugar and flavored liquor (e.g. Kahlua) in a medium bowl.
• Press mixture into bottom (not sides) of a 9-inch spring pan with a 2-3/4 inch side.
• Bake crust until firm to touch about 8 minutes.
• Transfer to a rack and cool completely.

Filling

• Mix ice cream, whipping cream and Irish whiskey in a large bowl.
• Spoon evenly over the cooled crust; smooth top, cover and freeze.
• Garnish with chocolate shavings before serving.

Serves 8

Maui Madness Sundaes

Ingredients

• 12 Miss Meringue Limited Edition Piña Colada Cookies, Slightly Crushed
• 1/4 Cup Pineapple Ice Cream Topping
• 2 Teaspoons Orange Zest
• 1 Teaspoon Rum Extract
• 1 Pint Vanilla Ice Cream
• 1/2 Cup Whipped Cream
• 1/2 Cup Chopped Unsalted Macadamia Nuts, Toasted*
• White Chocolate Shavings

Instructions

• In a small saucepan, heat the pineapple ice cream topping until warm.
• Whisk in the orange zest and rum extract.
• Scoop equal amounts of ice cream onto four dessert plates.
• Drizzle warm topping, and then the Miss Meringue Piña Colada Cookies over the dessert.
• Next, add a dollop of whipped cream on each dessert and sprinkle with nuts and white chocolate shavings.

*To toast nuts place in a small skillet and heat over medium-low. Shake pan often until golden in color all over, about 5 minutes.

Serves 4

Raspberry Sunrise

Ingredients

• 1 Quart Low Fat Frozen Vanilla Yogurt or Ice Cream
• 6 Miss Meringue Chocolate Meringue Cookies Classiques or 12-14 Minis
• 1 1/2 Cups Fresh Raspberries*

Instructions

• In a champagne flute, layer the frozen yogurt or ice cream with the raspberries and crushed cookies: Yogurt - Raspberry - Yogurt - Cookies - Yogurt.
• Repeat until full. Top with the remaining crushed cookies and raspberries.

*Low fat cherry pie filling can be substituted for the raspberries.

Serves 6

Miss Meringue "Holiday" Beehive Mold

Ingredients

• 1 Large Colander
• 2 Pints Low Fat Chocolate Ice Cream
• 2 Pints Low Fat Ice Cream of Your Choice (Mint Chocolate Chip or Peppermint are great for the holidays)
• Miss Meringue Chocolate Chip Cookies or Mint Chocolate Chip Cookies

Instructions

• Partially soften ice cream.
• Line colander with plastic wrap (overlapping sides).
• Put softened chocolate ice cream into colander. Freeze until firm.
• Partially soften second flavor and put on top of chocolate ice cream.
• Place in freezer until firm. Before serving, remove from freezer and keep at room temperature for a few minutes.
• Turn upside down on a large plate, and remove plastic wrap.
• Place Miss Meringue Chocolate Chip or Mint Chocolate Chip Cookies over entire mold.

Serves 6

Frozen S' Meringues

Ingredients

• 1 Container Miss Meringue Chocolate Chip Minis
• 1 Jar Hot Fudge Sauce
• 1 Pint Chocolate/Peanut Butter Ice Cream

Instructions

• Open cookies and lay 10 cookies, bottom-side up on a work surface.
• Spread bottom side of each cookie with hot fudge sauce.
• Let ice cream soften slightly, then using a small ice cream scoop, scoop ice cream and place one scoop on each of the 10 chocolate-coated cookies.
• Press one of the 10 remaining cookies on top of the ice cream, bottom-side down.
• Wrap in foil and freeze.
• Repeat for remaining cookies.
• Let cookies stand at room temperature 5 minutes before serving.

Serves 6

Miss Meringue Chill-Out Pie

Ingredients

• 1 Pre-Packaged Graham Cracker Regular or Reduced Fat Pie Crust
• 1 Container of Whipped Cream Topping (12 Ounces)
• 1 Pint Chocolate Ice Cream or Frozen Yogurt
• 1 Container of your favorite flavor Miss Meringue Cookies - Minis or Classiques
• 2 Tablespoons grated or shaved Dark Chocolate

Instructions

• Combine whipped cream topping and ice cream; pour into graham cracker pie crust.
• Top with crushed Miss Meringue Cookies and grated dark chocolate
• Freeze till solid, and take out of freezer approximately 10 minutes before slicing

Serves 6-8

Miss Meringue's Decadent Delight

Ingredients

• Miss Meringue Mint Chocolate Chip or Chocolate Chip Meringue Cookies
• Turtle Ice Cream (pecans, chocolate, and caramel)
• Caramel Topping

Instructions

• Use a clear bowl and line up Miss Meringue Chocolate Chip Cookies around the bowl (flat side against the glass).
• The cookies create a turtle shell when you look through the bottom of the bowl.
• Scoop in Turtle ice cream.
• Crumble up more Miss Meringue Mint Chocolate Chip or Chocolate Chip Cookies for the top and add caramel topping. serving.

Serves 1

Miss Meringue Frozen Yogurt Blast

Ingredients

• 1 Pint Vanilla or Chocolate Frozen Yogurt
• 20 of your favorite flavor of Miss Meringue Minis

Instructions

• In a blender on low speed mode blend the cookies until they are small bits.
• Let the pint of frozen yogurt sit outside of freezer to defrost for 20 minutes.
• Add yogurt into blender and blend for 1 1/2 minutes.
• Stir and serve in a 6-ounce cup with a straw and spoon.

Serves 3-4

Miss Meringue Tropical Fruit Smoothies

Ingredients for Frosty Piña Colada

• 13 Miss Meringue Piña Colada Meringue Cookies
• 4 oz. Fat Free Milk
• 2 oz. Fat Free Frozen Yogurt
• 6 oz. Cubed Ice

Ingredients for Mandarin Grapefruit Dreamsicle

• 13 Miss Meringue Mandarin Grapefruit Meringue Cookies
• 4 oz. Fat Free Milk
• 2 oz. Fat Free Frozen Yogurt
• 6 oz. Cubed Ice

Ingredients for Vanilla Fruit Smoothie

• 13 Miss Meringue Vanilla Cookies
• 4 oz. Fat Free Milk
• 1/2 One Medium Banana (you may also use 2 oz. of strawberries, blueberries, mango or other fruit)
• 6 oz. Cubed Ice

Instructions

• In a blender, combine all ingredients on high speed for approximately 30 seconds.
• Pour into your favorite glass. Add a piece of fruit to the rim as a garnish, sit back relax and enjoy!

Serves 1

Strawberry Madeleine Supreme

Ingredients

• 2 Packages Miss Meringue Madeleines
• 1 pound fresh strawberries - cut into bite sized pieces
• 1/8 - 1/4 cup granulated white sugar (or to taste)
• 1 cup heavy whipping cream - well chilled
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon granulated white sugar

Instructions

• Wash and cut strawberries to the desired size and sweeten to taste. (The amount of sugar used will depend on how sweet the strawberries are.) Set aside and allow the strawberries and sugar to sit at room temperature for about 30 minutes.
• In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Beat the mixture until stiff peaks form.
• To serve place two Madeleines at the bottom of a dessert plate, top with the strawberry mixture and a dollop of the whipped cream, serve immediately.

Serves 6

Raspberry Madeleine Trifle

Ingredients

• 1 Package Miss Meringue Madeleines cut
• 2 pints fresh raspberries
• 1/8 - 1/4 cup granulated white sugar (or to taste)
• 1/2 cup heavy whipping cream
• 2 teaspoons granulated white sugar
• 3/4 cups Lemon Curd (homemade or store bought)

Instructions

• Wash and dry raspberries and sweeten to taste. (The amount of sugar used will depend on how sweet the berries are.) Set aside and allow the raspberries and sugar to sit at room temperature for about 30 minutes.
• Whip the heavy whipping cream until soft peaks form. Add the 1 tablespoon (12 grams) granulated white sugar and whip to combine. Add the lemon curd and beat until incorporated. Set aside.
• To serve cut one Madeleine into bite sized pieces and place at the bottom of a wine glass, top with the raspberry mixture and a dollop of the lemon cream mixture, repeat once.

Serves 3