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Spring Into the Season With Delicious Desserts

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Coconut Lemon Torte
Fluffy Peanut Butter Pie
Apricot Almond Chewies
Chocolate Mousse & Raspberries
Citrus Cheesecake

(Family Features) - Celebrate spring with a memorable sweet ending to a special meal. When you entertain friends and family, present the creamiest citrus cheesecake, coconut and lemon torte, or peanut butter pie on an elevated glass cake stand or a decorative plate.

Serve the easiest and most luscious chocolate mousse, garnished with raspberries, in a large glass bowl. Offer no-bake apricot almond cookies on a doily-lined plate. All these easy desserts feature two "must have" ingredients for spring - the ultimate dessert-maker's convenience of sweetened condensed milk and your own special touch.

Coconut Lemon Torte

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 egg yolks
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind (optional)
  • Yellow food coloring (optional)
  • 1 (18.25 or 18.5-ounce) package white cake mix
  • 1 (4-ounce) container frozen non-dairy whipped topping, thawed
  • Flaked coconut

Preparation
    1. In medium saucepan, combine sweetened condensed milk, egg yolks, lemon juice, lemon rind (optional) and food coloring (optional).
    2. Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.
    3. Preheat oven to 350°F. Prepare and bake cake mix as package directs. Pour batter into 2 well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.
    4. With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
    5. Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.

Preparation Time
15 minutes

Serves
Makes one (9-inch) cake

Fluffy Peanut Butter Pie

Ingredients
  • 1/4 cup butter or margarine
  • 2 cups finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup smooth or crunchy peanut butter
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (1/2 pint) whipping cream, whipped

Preparation
    1. In small saucepan, melt butter; stir in cookie crumbs. Press crumb mixture firmly on bottom and sides of 9-inch pie plate; chill while preparing filling.
    2. In large bowl, beat cream cheese until fluffy; add peanut butter and sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla; fold in whipped cream.
    3. Pour into crust. Chill 4 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.

Preparation Time
20 minutes

Serves
Makes one (9-inch) pie

Apricot Almond Chewies

Ingredients
  • 4 cups finely chopped dried apricots (about 1 pound)
  • 4 cups flaked coconut or coconut macaroon crumbs (about 21 macaroons)
  • 2 cups slivered almonds, toasted and finely chopped
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • Whole almonds (optional)

Preparation
    1. In large bowl, combine all ingredients except whole almonds. Chill 2 hours.
    2. Shape chilled dough into 1-inch balls. Top each with whole almond (optional). Store leftovers tightly covered in refrigerator.

Preparation Time
15 minutes

Serves
Makes about 7 dozen cookies

Chocolate Mousse & Raspberries

Ingredients
  • 4 (1-ounce) squares unsweetened chocolate
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 teaspoons vanilla extract
  • 2 cups (1 pint) whipping cream, whipped
  • 2/3 cup water
  • 1/4 cup red raspberry jam
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon cornstarch
  • 1 cup frozen raspberries

Preparation
    1. In heavy saucepan, over medium-low heat, melt chocolate and sweetened condensed milk; stir in vanilla.
    2. Pour into large bowl; cool to room temperature, about 1 1/2 hours. Beat until smooth. Fold in whipped cream.
    3. Spoon into 8 to 10 dessert dishes. Chill thoroughly.
    4. In small saucepan, combine water, red raspberry jam, confectioners' sugar and cornstarch. Cook and stir until thickened and clear. Cool. Stir in raspberries.
    5. Top each dish of mousse with raspberry topping and serve. Store leftovers covered in refrigerator.

Preparation Time
10 minutes

Serves
Makes 8 to 10 servings

Citrus Cheesecake

Ingredients
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 eggs
  • 2 teaspoons grated lemon rind
  • 2 teaspoons grated orange rind
  • 2 teaspoons vanilla extract

Preparation
    1. Preheat oven to 300°F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
    2. In large bowl, beat cream cheese until fluffy. On low speed, add sweetened condensed milk; mix until smooth. Add eggs, lemon and orange rind and vanilla; mix just until blended. Pour filling into pan.
    3. Bake 50 to 55 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.

Preparation Time
20 minutes

Serves
Makes one (9-inch) cheesecake

SOURCE: Eagle® Brand Sweetened Condensed Milk

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