Frosty Latte Dessert Recipes

FROSTY LATTE SQUARES

Steps:

• Heat oven to 350°F. In large bowl, place whipping cream, liqueur and chocolate-flavor syrup; refrigerate.
• In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in walnuts. In bottom of ungreased 9-inch square pan, press mixture evenly. Bake about 15 minutes or until light brown. Cool completely.
• Beat whipping cream mixture with electric mixer on high speed until soft peaks form; spread over crust. Cover and freeze at least 4 hours or until firm but no longer than 48 hours.
• Cut into about 3-inch squares. Store in freezer.

GRASSHOPPER DESSERT SQUARES

Steps:

• Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
• In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
• In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
• Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

FROSTY MOCHA

Steps:

• In blender container, place all ingredients except ice; blend until well mixed.
• Add ice cubes a few at a time, blending well after each addition until smooth.

FROSTY ORANGE CAPPUCCINO DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
• In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
• Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
• Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.

FROSTY LATTE SMOOTHIE

Steps:

• In a large pitcher, whisk together coffee, milk and honey until thoroughly combined and honey is dissolved; chill.
• Just before serving; blend coffee mixture with ice in blender until frothy and smooth.