Instructional steps of luscious dessert

Annie's Strawberry Dessert

INGREDIENTS

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 1/2 quarts fresh strawberries, halved
• 1 (8 ounce) jar ready-to-use strawberry glaze

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
3. Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
4. In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
5. Top with strawberries and drizzle with glaze to serve.

Caramel Glazed Flan

INGREDIENTS

• 3/4 cup white sugar
• 2 egg yolks
• 6 egg whites
• 1 3/4 cups water
• 1 (14 ounce) can low-fat sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
3. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
5. To un mold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Hot Fudge Ice-cream Bar

INGREDIENTS

• 1 (16 ounce) can chocolate syrup
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts

DIRECTIONS

1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.