Valentine Treat Recipes Booklet

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Sweet Treats For Your Valentine (E-Booklet)

25 decadent but easy-to-make desserts to give as gifts or serve the lucky guests at your Valentine’s Day gathering, whether it’s just for two or a group of twenty-two. From Creamy Raspberry Parfaits to fun Chocolate Chip Cookie Pizza to elegant Black Forest Crepes to romantic Strawberry Napoleons, you’ll find a sweet treat that’s just right for everyone. 24 pages. E-Booklet sent to you by e-mail for viewing or printing: $3.49

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Text Box: Chocolate Chip Cookie Pizza 1 (16.5 oz.) package refrigerated chocolate chip cookie dough 1 (8-oz.) package cream cheese, softened 1/3 cup granulated sugar 2 cups cold half-and-half 1 (3.9-oz.) package instant chocolate pudding mix 1/4 cup chopped pecans or walnuts Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until golden brown. Cool for 5 minutes; gently run a flexible metal spatula under crust to loosen. Cool completely. In a small bowl, beat cream cheese and sugar until blended. Spread over crust. In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture; sprinkle with nuts. Refrigerate until serving.

Text Box: Strawberry Napoleons 1 (17.25 oz.) package frozen puff pastry, thawed 1 cup cold milk 1 (3.4 ounces) package instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1-1/4 cups sliced fresh strawberries Additional confectioners' sugar On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness. Using a 3-1/2-inch heart-shaped cookie cutter, cut out 12 hearts. Place on ungreased baking sheets. Bake at 400° for 8-11 minutes or until golden brown. Remove to wire racks to cool. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream until it begins to thicken. Beat in confectioners' sugar until soft peaks form. Fold into pudding.

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Split puff pastry hearts in half. Place bottom halves on serving plates. Spoon 1/4 cup filling over each; top with strawberries and pastry tops. Sprinkle with confectioners' sugar.