This is my mother’s recipe, and if I’m not mistaken, was also my grandmother’s and great-grandmother’s. Very simple, and requires NO BAKING and NO EGGS. 🙂
1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub whipped cream (optional)
In a mixing bowl, combine sweetened condensed milk and lemon juice. Pour mixture into pie crust and refrigerate for at least 2 hours.
Top with whipped cream if desired.
Recipe Source: Cooking Light, December 2000 / via Southern Mamas
Note: This tiramisu was a hit with our Test Kitchens staff, who agreed that it’s one of the best they’ve come across. Ladyfingers can be found in the bakery or the frozen-food section of the supermarket. We used soft ladyfingers, which are made to be split.
1 cup cold water
1 (14-ounce) can fat-free sweetened condensed milk
1 (1.4-ounce) package sugar-free vanilla instant pudding mix
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1 cup hot water
1/2 cup Kahlúa (coffee-flavored liqueur)
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
24 cake-like ladyfingers (2 [3-ounce] packages)
3 tablespoons unsweetened cocoa, divided
Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm.
Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping.
Combine hot water, Kahlúa, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.
Yield: 12 servings (serving size: about 2/3 cup)
Recipe Source: kraftfoods.com
Prep/Cooking Time: 3 hr 15 min
3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 hours. Store leftover pie in refrigerator.
Size-Wise – Savor a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.
How to Toast Nuts – Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
Recipe Source: Cooking Light Magazine
3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels
Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.
Recipe Source: Phillip Adams
1 14 oz can Borden’s sweetened condensed milk
graham cracker (or other if preferred) pie crust
1 tub Cool Whip
In a large pot or dutch oven, place the entire unopened can of milk. Cover with water and bring to a boil.
Boil for 3 hours. (Do not exceed 3 hours or it will burn!)
Open the can CAREFULLY and pour straight into pie crust — it will have the looks and consistancy of mud.
Set aside or in the refridgerator to cool completely. Top with Cool Whip or other preferred topping(s).