Freezer Cooking Dessert Recipes Food Families.com

The perfect end to most meals is dessert. Even desserts can be made ahead and frozen. Having a dessert ready and available to me in our freezer has saved me several times when I had unexpected company arrive or just last minute decided to throw a BBQ or get-together with family and friends.

All types of desserts can be frozen, but it’s important to test them before trying to serve them. Sometimes something might not freeze correctly, or upon thawing, can become too soggy.

The following recipes have been tried and tested and are delicious!
They are all freezer cooking compatible and can be made ahead!

Enjoy!

Banana Cake with Orange Icing

Serves: 25 approx

1 lb. approx margarine or butter, softened

2 cups brown sugar, firmly packed

6 eggs

2 cups (5 large) overripe bananas, mashed

4 cups flour

1 Tbsp vanilla extract

Icing:

3 1/3 cups icing sugar

2 1/4 tsp margarine or butter, softened

1/3 cup orange juice

Pre-heat oven to 325 degrees F. Grease two large square cake tins and line with baking paper. Beat the margarine and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mxing well after each addition. Stir in vanilla extract. Stir in half of the flour, then half of the mashed bananas. Repeat with remaining halves. Pour the mixture into prepared tins. Bake for 1 hour, 10 minutes. Rotate the pans halfway through the cooking time. Cake is baked when skewer inserted into the centre comes out clean. Stand in tin for 20 minutes, then turn out onto a wire rack. When cold, spread with icing.

To Make the Icing:

Melt the margarine in the microwave. Add icing sugar, using the orange juice to form a slightly runny paste. Pour over cold cakes, letting the icing run down sides. Decorate with chopped nuts if desired.

Tip – Can be cut into individual servings after they’ve been iced and can be frozen. Reheat in microwave. The icing kind of melts to form a glaze not dissimilar to a microwave pudding!

Peanut Butter Pie

9 inch chocolate crumb pie crust (9 to 10)

8 oz. cream cheese, softened

4 oz. sweetened condensed milk

3/4 cup peanut butter

2 Tbl. lemon juice

1 tsp vanilla extract

1/2 pint whipping cream, whipped

hot fudge topping

peanut butter cups, chopped (optional)

In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared pie crust. Drizzle fudge sauce and chopped peanut butter cups over pie and freeze 4 hours or until firm. Once frozen, cover with saran wrap. Store pie and/or leftovers in freezer

Frozen Coconut and Sour Cream Cake

1 box Duncan Hines butter cake mix

1 (12 oz.) pkg. frozen coconut

1 (16 oz.) sour cream

2 c. Cool Whip

2 c. white granulated sugar

Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake according to directions, making either 2 thick layers or splitting layers to make 4 thin layers. Fill layers with coconut mixture, reserving 1 cup of coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip and spread on top and sides of the cake. Keep in the refrigerator for 3 days before serving.

Frozen Cherry Salad

1 can pitted dark cherries

1 sm. can crushed pineapple

2 (3 oz.) pkg. cream cheese

1/2 c. sugar

1 carton sour cream

Juice of 1 lemon

1/2 c. black walnuts

Drain fruits; bring juice to boil. Beat in cheese until dissolved. Add other ingredients. Freeze; cut and serve.

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