Carrot Ice Cream Pie
A unique and tasty summer treat, this carrot pie will remind you of orange sherbet.
1-1/3 (21 squares) cups graham cracker crumbs
1/3 cups packed brown sugar
1/3 cup butter, melted
1/3 cup lemonade concentrate
2-1/4 cups chopped carrots
1/4 cup sugar
1 quart vanilla ice cream, softened
Directions
In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes.
Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 to 20 minutes before serving.

© Donna Monday
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Caramel Rice Dessert
A rich, creamy dessert that's perfect for special occasions.
1-1/2 cups uncooked long grain rice
2 cup heavy whipping cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
Sauce
3 cups sugar
1/4 teaspoon salt
2 cups heavy whipping cream
1 cup light corn syrup
1/4 cup butter
2 teaspoons vanilla extract
Directions
Cook rice according to package directions. Rinse in cold water; drain. Cover and refrigerate. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold into the rice. Cover and refrigerate.
In a large saucepan, combine the sugar, salt, cream and corn syrup. Cook over medium heat until a thermometer reads 238 degrees (soft ball stage), stirring frequently. Remove from the heat; carefully stir in butter and vanilla. Cool slightly. Serve warm over rice.

© Donna Monday
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Pretzel Fruit Pizza
Pretzels and fruit come together beautifully in this deliciously unique sweet treat.
3 cups finely crushed pretzels
2/3 cup sugar
1-1/4 cups cold butter
1 (14 oz.) can sweetened condensed milk
1/4 cup lime juice
1 tablespoon grate lime peel
1-1/2 cups whipped topping
7 to 8 cups assorted fresh fruit
Directions
Preheat 375 degrees.
In a bowl, combine pretzels and sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Press into a 14-inch pizza pan. Bake for 8 to 10 minutes or until set. Cool on a wire rack; refrigerate for 30 minutes.
Meanwhile, in a bowl, combine milk, lime juice and peel. Fold in whipped topping; spread over crust. Cover and chill. Top with fruit just before serving.

© Donna Monday
Earn a College Degree while watching TV!
http://www.online-distance-learning-careers.com