What better time than summer to enjoy some mouth-watering exotic desserts! Here are the recipes

Double Choc éclairs
Ingredients: Double Choc Chip Cookies - 25 Nos; package instant vanilla pudding mix - 3.4 ounce; Milk -1 cup; Frozen whipped topping, thawed - 8 ounce; Package prepared chocolate frosting - 16 ounce

Method: Line the bottom of an 8-inch round cake pan with Double Choc Chip Cookies. In a large bowl, combine pudding mix and milk Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over cookie layer.  Top with another layer of Double Choc Chip Cookies and the remaining pudding.  Top with a final layer of Double Choc Chip Cookies. Frost with chocolate frosting.  Refrigerate until serving.

Snappy Treat
Ingredients: Brandy Snap Cookies 20 Nos; Butter 6 tbsp; Cream Cheese 12 oz; Flour 2 tsp; Salt 1 pinch; Sour Cream 1 cup; Eggs, separated 2; Egg Whole 1;  Lemon Juice 1 tsp; Cream of tartar 1/8 tsp.    

Method: Crumb Crust. Crush the 10 cookies to fine crumbs. Add butter to crushed Brandy Snap Cookies and blend well. Grease a 9" Pan. Line the bottom of the Pan with the Brandy Snap Cookies, and the sides with the crumbs.

Filling: Beat cheese, sugar, flour and salt on medium until smooth. Add sour cream, 2 egg yolks, 1 whole egg, Lemon juice and vanilla. In separate bowl, beat egg whites and cream of tartar, until soft peaks form. Fold into cheese mixture. Pour half mixture into crust, place some Brandy Snap cookies and pour the balance mixture over it. Bake in Preheated oven for 1 hour at 225 º C., until centre is set. Cool at room temperature. Refrigerate for 8 hours and remove from pan. Beat cream until soft peaks form. Spread over the baked product.     

Courtesy: Cookie Man