DESSERTS #9
COLD FUDGE CAKE
12 to 15 servings
3/4 cup (1-1/2 sticks) butter, melted
1-1/2 cups flour
1 cup chopped walnuts, divided
2 packages (4 servings each) instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed
Preheat the oven to 350º.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping. Sprinkle the remaining 1/4 cup walnuts over the top. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator
CHOCOLATE SLUSH CAKE
1 c. flour
1 stick margarine, melted
1/2 to 3/4 c. nuts, chopped
1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 (8 oz.) container Cool Whip
2 pkgs. instant pudding, any flavor
3 c. milk
Nuts or chocolate slivers for topping
Mix flour, margarine and nuts together. Press into a 13 x 9 inch baking pan. Bake in 350º oven for 15 minutes until golden color. Cool. Beat cream cheese, adding confectioners sugar. Fold in 1 1/2 cups Cool Whip. Spread mixture on crust. Mix pudding and milk together. Pour over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with nuts or chocolate slivers on top. Refrigerate.
PEACH CREAM CHEESE DESSERT
3/4 c. flour
1 sm. pkg. vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 c. milk
3 tbsp. melted margarine
1 16 oz. can drained peaches, chopped into bite-size pieces, save juice
1 8 oz. pkg. cream cheese
1 c. white sugar
1 tbsp. white sugar
1/2 tsp. cinnamon
Mix flour, pudding and baking powder together. Combine & add to dry ingredients egg, milk and margarine. Pour into an 8x8x2 inch greased pan. Add peaches. Beat together cream cheese, 1/2 cup sugar and peach juice. Pour over the top. Then sprinkle with 1 tablespoon sugar and cinnamon. Bake at 350º for 45 min
STRAWBERRY BANANA SPLIT CAKE
2 cups graham cracker crumbs, about 32 squares
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon milk or little more
1 teaspoon vanilla
3 large bananas, cut into 1/4-inch slices
2 8 oz. cans crushed pineapple, drained
2 quarts fresh strawberries, sliced
Topping:
2 cups whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnuts
Combine the crumbs, butter and sugar; press into an ungreased 13 x 9 pan. Chill for 1 hour. In a bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. Beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Yield 12- 15 servings
BERRY SQUARES
1 12 oz pkg. pound cake, cut into 10 slices.
3 Tbsp. orange juice.
2 pt. fresh berries, strawberries, raspberries or blueberries
2 Tbsp. sugar.
2-1/2 cups cold milk
2 sm. pkg. French Vanilla Flavor Instant Pudding & Pie Filling.
1 8 oz. tub Cool Whip, thawed, divided.
arrange cake slices in bottom of 13x9-inch pan; drizzle with juice. Top with berries; sprinkle with sugar. Pour milk in bowl, add pudding mix. Beat with whisk 2 min. Stir in 1 cup of Cool Whip; spoon over berries. Top with remaining whipped topping. Refrig til ready to serve. Garnish as desired.
BETTER THAN SEX cake #1
1 pkg. German Chocolate cake mix
1 can Eagle Brand condensed milk
1 sm. jar or 1/2 large jar of butterscotch topping
1 large container of Cool Whip
3 or 4 Heath candy bars, crushed
Bake cake according to package directions in a 9 x 13 pan. Poke holes in cooled cake with handle of wooden spoon. Pour condensed milk over cake. Spread with Butterscotch topping. Spread Cool Whip on top of that. Top with crushed Heath Bars. Refrigerate for at least 1 hour before serving. Even better made the night before
BETTER THAN SEX CAKE#2
1 yellow cake mix, bake as directed on box
1 large can crushed Pineapple
1 cup sugar.
Boil pineapple and sugar together for 10 minutes Let cool not cold Punch holes in warm cake then pour pineapple and sugar mixture over it Mix 2 Packages of Vanilla instant pudding with 3 cups of milk and beat. Pour over cake and pineapple and sugar mixture. Top with Cool Whip You can also mix some coconut and nuts in Cool Whip if desired.
BETTER THEN SEX CAKE #3
Chocolate Cake Mix
1 small can sweetened condensed milk
16 oz jar of Hot Fudge Chocolate Syrup (room temp for easier spreading)
8 oz container of Cool Whip
3 Heath candy bars (or toffee pieces, Keep candy bars in fridge
Prepare cake according to directions. While still hot, poke holes in cake using a fork. Pour on the can of milk. Let cake cool. Pour on hot fudge syrup, spread to cover cake. Frost with Cool Whip. Crush Heath bars and sprinkle on cake. Store cake in fridge
LEMONADE CHEESECAKE
1 8 oz pkg. Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (9 inch
Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with fruit, if desired. Makes 8 servings.
STRAWBERRY MARBLED CHEESECAKE
10 oz frozen strawberries, thawed
1 1/2 teaspoons cornstarch
red food coloring -- optional
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
24 ounces cream cheese, softened
14 oz sweetened condensed milk
3 eggs
1/4 cup lemon juice
In blender container, combine strawberries and cornstarch; blend until smooth. In heavy saucepan, over med. heat, cook and stir until thickened. Add food coloring, if desired. Reserve 1/3 cup sauce; cool. Chill remaining sauce. Preheat oven to 300º. Combine crumbs, sugar and butter; press onto bottom of 9" springform pan. In mixer bowl beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs and lemon juice; mix well. Spoon half the batter into pan. Spoon half the reserved strawberry sauce in small amounts over batter. Repeat, ending with sauce. With a knife, cut through batter to marble. Bake 50 min. or until center is set. Cool. Chill. Remove side of pan. Serve with chilled strawberry sauce. Refrigerate leftovers.
STRAWBERRY CHEESECAKE
Crust:
1 1/2 c Graham crackers
2 T Sugar
3 T Butter or margarine; melted
Filling:
19 oz Cream cheese; softened
1 c Sugar
2 tsp Lemon peel; grated
1/4 tsp Vanilla
3 Eggs
Glaze:
1 c Sugar
3 T Cornstarch
1/3 c Water
1 c Mashed strawberries
Pre-heat oven to 350º.
CRUST, Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300º.
FILLING, Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
STRAWBERRY GLAZE, Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
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