Lemon Ice Box Pie

25 Sweetzels Ginger Snaps
6 tbsp. melted butter
1/2 cup sugar, divided in 1/4 portions
4 eggs, yolks and whites separated
2 cups fresh lemon juice
2 tbsp. lemon zest
2 cans condensed milk
9 inch spring form pan

Preheat oven at 350. Process the Ginger Snaps and 1/4 cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and 1/2 way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside.

In mixing bowl, whisk the condensed milk, lemon juice, zest, eggs until well incorporated. Pour mixture into the pan. Whip the meringue by combining remaining 1/4 sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie. Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Cover well with plastic wrap and place in the freezer overnight. To serve, do not defrost. Remove from freezer and run a knife around the edge pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.

Mandarin Orange Layered Dessert

18 Sweetzels Spiced Wafers
1 pkg. (4 serving size) Jell-O Vanilla Fat Free Instant Pudding, prepared
2 cups Cool Whip Light Whipped Topping, thawed
1 can (10 oz) mandarin orange segments, drained
1/3 cup orange marmalade
2 tsp. orange juice

Arrange half the wafers on bottom of 8 inch square pan.

Prepare pudding according to package directions, reducing milk to 1 cup. Fold in whipped topping. Pour half of the pudding mixture over wafers in pan. Layer with remaining wafers and remaining pudding mixture. Top with orange segments.

Microwave marmalade with juice on high for 1 minute. Stir until completely melted and drizzle over orange segments. Chill about 3 hours. Cut into squares.

Rocky Road Bars

1 ½ cups Sweetzels Spiced Wafers crumbs
½ cup melted margarine
1 ½ cups shredded coconut
1 ½ cups chopped nuts
1 pkg Baker’s Semi-Sweet Chocolate Chips
1 ½ cups miniature marshmallows
1 can sweetened condensed milk
3 squares semi-sweet chocolate, melted

Preheat oven to 350°. Mix crumbs and margarine; press firmly onto bottom of 13x9 inch pan.

Layer coconut, nuts, chocolate chips and marshmallows evenly over crumbs. Drizzle condensed milk evenly over top.

Bake for 25-30 minutes or until golden brown. Remove from oven, drizzle with melted chocolate, cool.

Snappy Lemon Pie Crust

½ Cup Sugar
25 Sweetzels Lemon Snaps
1/2 Cup Melted Butter

Preheat Oven to 350.

Place cookies into electric blender. Blend to crumbs. Empty crumbs into a bowl, and continue until all cookies are crumbled.

Add melted and mix until crumbs are moistened. Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides (for cheesecake, we recommend using a spring form pan.)

Place in freezer to chill for 10 minutes.

Next, set pie dish on a baking sheet and bake for 10 minutes. Transfer pie to a wire rack; let cool completely. (for cheesecake, we recommend using a spring form pan.) Reserve remaining crumbs for garnish.

Spice Cream Cake

½ Box of Sweetzels Spice Wafers
16 oz. Whipping Cream
¼ Cup of Sugar
1 Tsp. Vanilla

Add sugar and vanilla to whipping cream. Whip to soft peaks. Spread cream on one side of each cookie, stacking cookies on top of each other until you have four or five cookies stacked on top of each other. Lay the cookies on a serving platter. Spread cream on one side of remaining cookies. Gently pressing the side that you spread with cream against the row where there is a cookie that is bare. When you finish, you will have a long series of cookies on their side placed sandwich style. Spread the remaining whipped cream over the top, sides and ends of your log. Decorate with whipped cream rosettes if desired. Refrigerate for least 4 hours. Just before serving, sprinkle the top with cinnamon sugar. Cut diagonally across the log to create vertical lines of cream and cake. The cookie will absorb the cream and swell and soften.

Serves 6 to 8, depending on how large you slice it.

Spiced Wafer Cheesecake

2/3 cup sugar, plus some for the pan
approx. 50 Sweetzels Spiced Wafers or Ginger Snaps (13 ounces)
5 tblsp unsalted butter, melted
½ cups crystallized ginger
½ cups low fat yogurt
8oz cream cheese, room temp
½ tsp pure vanilla extract
1 lb. mascarpone cheese
½ cup heavy whipping cream
non-stick cooking spray

Spray a 9 inch spring form pan with non stick cooking spray or butter lightly. Dust the pan with a little sugar.

Crush the cookies in a heavy plastic bag or food processor. You’ll need about 2 ½ cups.

In a bowl mix together the crumbs and the melted butter. Sprinkle half the crumb mixture over the bottom of the pan and pat it down evenly. Reserve the rest.

Place the 2/3 cup sugar and ginger in a food processor and pulse until the ginger is minced into the sugar.

In a bowl combine the sugar-ginger mixture with the yogurt, cream cheese and vanilla. Whip until smooth, making sure to scrape down the sides of the bowl.

Add the Mascarpone and cream. Whip mixture until thoroughly combined and just holds peaks when the beaters are lifted. Don’t over whip or the mixture may separate.

Carefully spoon half of the Mascarpone mixture over the crust. Spread evenly and carefully so it doesn’t pick up too many crumbs.

Sprinkle half of the remaining crumbs over the cake, then place the remaining cheese mixture on cake and spread evenly. Top with remaining crumbs. Gently tap the pan to remove any air bubbles.

Cover with plastic wrap. Refrigerate at least 24 hours. Serve cold.

Spiced Wafer Pumpkin Cheesecake

Ingredients For the Crust:
2 cups Spiced Wafer cookie crumbs (about a 16oz package of cookies)
2 tablespoons light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Ingredients For the Cheesecake:
32 ounces cream cheese, at room temperature
¾ cup granulated sugar
½ cup light brown sugar
2 cups (about a 15-oz can) canned pumpkin
4 eggs, at room temperature
2½ tablespoons heavy cream
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.

Bring a pot of water to a boil for a water bath.

Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.

Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.

Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).

Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.

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