Sweet Endings {Dessert is in the Freezer}

Today is the final day of my series on freezer meals.  While this has taken a lot of time to prep and write, I feel that I have learned more about the art of getting dinner on the table. I hope that it has helped others accomplish the task of getting dinner on the table in an easier fashion.

One thing that I tend not to freeze is desserts.  We don't do a lot of desserts here so I don't feel the need to freeze them for later use.  But desserts in the freezer are totally doable.

Pre-made pies and cookies can be frozen.  Cookie dough is definitely freezable. That way you can have fresh hot cookies any time you want. Even cakes can be frozen for later.  There are also desserts that are frozen anyways (because they use ice cream or the like).  Here are a few of our favorites:

Peanut Butter Pie

1 graham cracker pie crust
1 (8oz) package cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 T. vanilla
1 (8oz) carton of Cool Whip

Make sure the cream cheese is at room temperature.  Mix all ingredients together and pour into pie crust.  If desired, chop Reese's peanut butter cups and put on top or drizzle melted chocolate chips on top.  Refrigerate for at least four hours before serving.

Key Lime Pie

1 graham cracker crust
4 t. grated lime zest
4 egg yolks
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice

Preheat oven to 325. Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes (I used my Kitchen Aide). Whisk in the sweetened condensed milk, then the lime juice. Let set a few minutes for the filling to thicken. Pour filling into the crust. Bake until the center is set, yet wiggly when jiggled, about 15 minutes. Cool at room temperature and then refrigerate at least three hours.


Caramel Apple Pie -- A little bit more work, but worth it! Better than normal apple pie!

Strawberry Rhubarb Pie

{More strawberry than rhubarb}

2 cups rhubarb, chopped

4 cups strawberries, sliced

1 1/3 cup sugar

1/4 cup cornstarch

1 T. lemon juice

1/4 t. cinnamon

pastry for a double-crust pie

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. On lightly floured surface, roll out half of the pastry and line a pie plate. Spoon in filling.  Roll out pastry for top crust (you can either do cookie cutter shapes for the top (like I do) or do a lattice top. Flute edge of crust. Bake on a baking sheet with sides in a 425 degree oven for 15 minutes. Reduce heat to 375 and bake for another 60 minutes or until rhubarb is tender, filling thickened and the crust is golden. Let stand 20 minutes before cutting.

Thumbprint Cookies

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup PLANTERS Chopped Pecans
1-1/4 cups raspberry preserves

HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.

SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.

BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Pumpkin Chocolate Chip Cookies

4 cups flour
2 cups oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups butter
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 - 15oz can pumpkin
2 cups chocolate chips

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Set aside. In a large bowl cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheet. Bake 20 minutes. (You can make them half the size - regular cookie drop amount- but check the around 12-15 minutes as they may need to come out sooner than the large size.) Enjoy!