Mocha Mountain Ice Coffee Eclair Torte
16 oz. Mocha Mountain - Shaken Up
6 oz instant vanilla pudding
7-8 oz. whipped topping
1/2 pound graham crackers
Dissolve pudding in Mocha Mountain Ice Coffee. Beat 1 minute or until mix thickens. Fold whipped topping into pudding until blended. Place a layer of graham crackers closely together covering the bottom of a 9 x 13 pan. Spread 1-1/2 cups of pudding mix over graham crackers. Repeat process to nearly the top of edge of the pan ~ 3 layers and top with layer of graham crackers then top off with frosting. Cover and then chill 24 hours.
1 1/4 C powder sugar
1/4 C water
2 oz bitter sweet chocolate
4 T margarine
1/8 t salt
1/2 t vanilla
Mix sugar and water together. Melt chocolate with margarine add sugar and mix. Add salt and vanilla. Beat until spreading consistency.
Cut into squares and serve chilled with a Mocha Mountain Ice Coffee.
Carmel Sunrise Ice Coffee Milkshake
2 Bottles of Carmel Sunrise Ice Coffee
4 Large scoops of all natural Vanilla Ice Cream
1 Tbl spoon of finely ground coffee beans
2 Tbl spoons of malt powder
4 oz whipped topping
1 semi sweet chocolate bar for shavings on top
Add 4 large scoops of ice cream into blender. Pour in 2 bottle of Carmel Sunrise Ice Coffee. Add 1 Tbl spoon of ground coffee and 2 tablespoons of malt powder then blend to desired consistency.
Pour into glasses and top with whipped topping and shave chocolate over all. Serve with a spoon!
Vanilla Avalanche Bread Pudding
6 slices day-old bread
2 Table spoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
1 tea spoon ground cinnamon
2 bottles Vanilla Avalanche Ice Coffee
Preheat oven to 350 degrees Fahrenheit
Break bread into small pieces into an 8" square baking pan.
Drizzle melted butter or margarine over bread.
Sprinkle raisins over all.
In a medium mixing bowl, combine eggs, 2 bottles of Vanilla Avalanche,
1 tea spoon of ground cinnamon. Beat until well mixed. Pour over bread,
and lightly push down with a a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 - 60 minutes, or until the top springs back when lightly tapped.
Serve for breakfast or desert.