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Desserts
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3 c. cold milk
2 pkgs. (4-serving size) vanilla flavor instant pudding
1 tub (8 oz.) whipped topping, thawed
1 pkg. (12 oz.) pound cake, cut into ½ -inch cubes
¼ c. orange juice
2 c. sliced strawberries
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Gently stir in 2 cups of whipped topping. Arrange ½ of the cake cubes in 3 ½ -quart serving bowl. Drizzle with ½ of the orange juice. Spoon ½ of the pudding mixture over cake cubes. Top with strawberries. Layer with remaining cake cubes, orange juice, and pudding mixture. Refrigerate until ready to serve (about 1 hour). Top with remaining whipped topping and garnish as desired. Makes 12 servings.
27 whole graham crackers, halved
3 c. cold milk
2 pkgs. (4-serving size) vanilla flavor instant pudding
1 tub (12 oz.) whipped topping, thawed
1 container (16 oz.) ready-to-spread chocolate fudge frosting
strawberries to garnish
Arrange 1/3 of the crackers on bottom of 13x9-inch baking pan, breaking crackers to fit, if necessary. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread ½ of the pudding mixture over crackers. Place ½ of the remaining crackers over pudding; top with remaining pudding mixture and crackers. Remove top and foil from frosting container. Microwave frosting in container on high for 1 minute or until pourable. Spread evenly over crackers. Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish with strawberries. Makes 18 servings.
1 (10 oz.) bag large marshmallows
lollipop sticks
1 (12 oz.) pkg. milk chocolate chips
coconut flakes, toasted
pecans, finely chopped
decorating sprinkles of your choice
Arrange marshmallows on tray and freeze for 15 minutes. Microwave chocolate chips in glass bowl on high for 1 minute. Stir; microwave for 1 minute. Stir and microwave a further 30 seconds or until smooth. Gently insert lollipop sticks into one end of marshmallows. Using a spatula, coat marshmallows with melted chocolate. Using a skewer or fondue fork, dip marshmallow into melted chocolate until marshmallow is chocolate-coated. Roll in / sprinkle chocolate-coated marshmallows with coconut, chopped nuts, or sprinkles. Place onto wax paper-lined tray. Chill or keep in a cool dry place. Makes about 3 dozen.
½ pkg. chocolate cake mix
3 eggs
½ c. water
carton of ice cream (any flavor), softened
Mix first three ingredients together and pour into a jelly roll pan lined with wax paper. Bake at 350 degrees for about 15 minutes. Gently turn cake out of pan and onto a kitchen towel sprinkled with powdered sugar. Roll the cake up into the towel to cool (this will help it keep its rolled shape). After the cake is cool, unroll it and spread a somewhat thin layer of softened ice cream evenly over the cake. Roll up the cake again and wrap it in plastic wrap and re-freeze (before freezing, you can frost the cake or put whipped topping on the cake if desired). Once frozen, cut the cake into slices and adorn the slices with chocolate drizzle, powdered sugar, whipped topping, etc.
2 (8 oz. each) pkgs. cream cheese, softened
2 eggs
2/3 c. sugar
2 tsp. vanilla
vanilla wafers
cupcake liners
Mix cream cheese, eggs, sugar and vanilla in bowl. Beat well and set aside. Place cupcake liners in muffin tin and place a vanilla wafer in the bottom of each liner. Pour approximately ¼ c. cheesecake mixture into liners (about 2/3 full). Bake at 350 degrees for 12 minutes. Allow to cool completely. Peel off papers. Top with favorite pie filling. Refrigerate until served.
55 Ritz-type crackers, crushed
1/3 c. powdered sugar
1 stick margarine
1 (6 oz.) can frozen pink lemonade, thawed
1 lg. carton whipped topping
1 can sweetened condensed milk
Mix crackers, sugar and margarine together. Reserve some crumbs for the top, if desired. In a separate bowl, mix lemonade, condensed milk, and whipped topping together. Pour over crumb crust. Top with reserved crumbs, if desired.
Crust
2 c. crushed pretzels
¾ c. melted butter
2 T. sugar
Mix together and press into bottom of 9x13 pan. Bake at 400 degrees for 7 minutes. Cool completely.
Cream Cheese Layer
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (8 oz.) container of whipped topping
Beat together cream cheese and sugar, then fold in whipped topping. Spread on top of cooled pretzel crust.
Jello Layer
1 (6 oz.) pkg. raspberry jello
3 c. boiling water
1 small pkg. frozen raspberries
1 small can crushed pineapple (do not drain)
Dissolve jello in hot water, then add frozen raspberries and crushed pineapple. Let set in fridge until syrupy, but not completely set. Spread over cream cheese mixture and let jello salad set in fridge before serving.
1 c. sugar
3 T. cornstarch
1/8 tsp. salt
¾ c. water
1 c. orange juice
¼ c. lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
½ c. granulated sugar
sugar cookie dough (your favorite recipe)
fruit, well-drained (bananas, pineapple, grapes, strawberries, kiwi, cherries, etc.)
Combine first 6 ingredients to make orange sauce. Cook one minute and allow to cool – set aside. Make your favorite sugar cookie recipe and roll out 1/8-inch thick onto a well-greased pizza pan. Bake at 325 to 350 degrees for about 8 to 10 minutes. Cool. Combine cream cheese, vanilla and sugar and spread over cookie. Top with fruit of your choice. Spoon orange sauce over all. Chill in refrigerator 3 to 4 hours before serving.
1-1/2 c. all-purpose flour
1-1/2 c. sugar
2/3 c. butter or margarine, melted
2/3 c. cocoa
3 eggs, divided
½ c. milk
3 tsp. vanilla, divided
½ tsp. baking powder
1 pkg. (8 oz.) cream cheese, softened
2 T. butter or margarine
1 T. cornstarch
1 can (14 oz.) sweetened condensed milk
Heat oven to 350 degrees. Grease 13x9-inch baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Spread into pan. In small mixer bowl, beat cream cheese, 2 tablespoons butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars. Note: To decorate the brownies, drizzle melted chocolate across the top and let cool before cutting.
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