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MANDARIN ORANGE TRIFLE 1 can (300 mL) Low Fat Eagle Brand® 1-1/2 cups (375 mL) cold water 1 pkg (102 g/4 serving size) vanilla instant pudding mix 2 cups (500 mL) whipping cream, whipped 2 pkgs (400 g each) raspberry Swiss sponge rolls, cut into 1/2 inch (1 cm) slices 3 cans (10 fl oz/284 mL each) mandarin oranges 1/2 cup (125 mL) liquid reserved and 24 orange segments reserved |
Combine Eagle Brand and water. Add pudding mix; beat well.  Chill until thickened, about 20 min. Fold in whipped cream. Line bottom and sides of a 12-cup (3L) round glass bowl with sliced sponge roll. Spoon a third of the reserved juice over sponge roll. Cover with a third of the pudding mixture. Top with half of the orange segments. Cover with a layer of sliced sponge roll. Repeat layering.
Just before final pudding layer, arrange reserved orange segments against top edge of glass. Cover with remaining pudding mixture.
Chill 3-4 hours. Garnish as desired.
Makes 10-12 servings.
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 Prep time: 30 min. plus chilling time | |||||
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IRISH CREME LIQUEUR 1 can (300mL) Regular or Low Fat Eagle Brand® 1 to 1-1/2 cups (250 to 375 mL) Irish whiskey* 1 cup (250 mL) table cream 1 tbsp (15 mL) chocolate syrup 1/2 tsp (2 mL) coconut extract (optional) *1 cup (250 mL) cold coffee can be substituted in place of the Irish whiskey. |
In blender container, combine Eagle Brand,
whiskey, cream, syrup and coconut extract.
Cover and blend until smooth. Serve over
crushed ice, if desired.
Makes 4 cups (1 L).
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 Prep time: 10 min. | |||||
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CAPPUCCINO CHEESECAKE 1-1/2 cups (375 mL) graham wafer crumbs 1/4 cup (50 mL) sugar 1/3 cup (75 mL) butter, melted 2 pkg (250 g) light or regular cream cheese 1 can (300 mL) Low Fat or Regular Eagle Brand® 2 eggs 1/4 cup (50 mL) instant coffee 2 tbsp (30 mL) hot water |
Combine first three ingredients
and press onto bottom and sides
of 8-inch (20 cm) springform pan;
set aside. Beat cream cheese
until fluffy. Add Eagle Brand and
eggs. Combine coffee and water,
stirring until dissolved. Stir into
cream cheese mixture. Pour into
crust. Bake in preheated 325°F
(160°C) oven 45-50 min. or until
centre is just set. Cool thoroughly.
Chill overnight.
Garnish as desired. Serves 8-10. |
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 Prep time: 20 min. plus baking time | |||||
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TIRAMISU 48 soft, 3" ladyfingers About 2/3 cup (150 mL) cold strong coffee 2 pkgs (250 g each) light or regular cream cheese, softened 1 can (300 mL) Low Fat or Regular Eagle Brand® 4 tsp (20 mL) rum extract 1 container (1 L) frozen light whipped topping, thawed 3 oz (85 g) semi-sweet chocolate, grated |
Line bottom of 12 cup (3 L)
serving bowl with 1/4 of ladyfingers.
Brush 1/4 coffee onto ladyfingers.
Beat cream cheese until fluffy;
gradually add Eagle Brand and extract.
Fold in whipped topping. Spoon 1/4
Eagle Brand mixture over ladyfingers;
sprinkle with 1/4 grated chocolate.
Repeat above process three times,
ending with layer of grated chocolate.
Cover and chill overnight.
Garnish as desired.
Serves 10-12.
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Prep time: 20 min. plus baking time | |||||