he berries and chopped candy bar. Spoon into the bowl. Smooth
Place the chocolate covered toffee bar and chocolate covered crispy peanut
Mix together flour, butter and pecans until crumb-like.
Press in bottom of a 9 x 13-inch pan.
Bake until golden brown (350\u00b0) for 15 to 20 minutes.
Cool.
Mix cream cheese, powdered sugar and 1/2 of the topping.
Whip.
Spread over cool crust.
For the top layer, mix pudding mixes with milk until thickened.
Spread over cream cheese mixture.
Spread remaining topping over top and sprinkle with grated chocolate bar.
Refrigerate until served. Serves 16.
ne meringue mest into each dessert dish, spoon in as much
hopped Snickers and Skor/Heath bar candy bars among the apples
hip.
Grate Hersheys Chocolate Bar over the top (I like
utter or margarine. Stir in dessert bar crust mix and almonds. Cook
Blend oatmeal to a fine powder in food processor. Cream the butter and sugars. Add eggs, vanilla and cinnamon, and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 56 cookies.
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!
Combine coconut and butter or margarine; press into 8-inch pie plate.
Bake at 325\u00b0 until coconut is golden, about 10 minutes. Cool thoroughly.
In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar.
Stir chocolate mixture over low heat until melted; cool.
Fold in whipped dessert topping; pile into coconut crust.
Chill in freezer several hours or overnight.
(It will not freeze solid.)
Crush crackers.
Mix with melted margarine.
Pat into a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Mix pudding and milk.
Fold in softened 1/2 carton ice cream.
Pour over crust; chill 1 hour.
Top with Cool Whip and crushed candy bar.
(Heath bar or Skor bar will work.) Chill several hours.
Line a 9 x 12 inch pan with crushed graham crackers, packed tightly. Reserve some crushed graham crackers for topping. Take 1/2 gallon softened peppermint ice cream and gently spoon it over graham cracker crust. Melt 1/2 of semi-sweet chocolate bar with butter. Gently pour the chocolate mixture over the softened ice cream. Sprinkle the top with crushed graham crackers. Freeze. Before serving, let it set out at room temperature for 1/2 hour. Cut into dessert squares. Makes 12 servings.
ith a cover, this works best.
Place half of your sandwiches in the bottom of a square serving dish . . . making sure sides of sandwiches are against the pan. I make it in a 9x13 glass dish.
Cover with whipped topping.
Top with half chopped walnuts.
Microwave 1/2 jar Chocolate syrup for 1-2 minutes, mix in 2 Tbls Kahlua.
Drizzle whipped topping with both chocolate and caramel.
Repeat above steps for next layer. Ending with whipped topping. Add Toffee Pieces to top.
Cover and freeze for 4 hours. Best overnight!
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
Prepare a graham cracker crust in 13 x 9-inch pan.
Melt marshmallows and milk over low heat.
Stir until completely melted (I use my microwave).
Remove from heat.
Let stand and cool. Fold whipped cream into marshmallow mixture.
Add grated Hershey bar.
Save enough chocolate to sprinkle on top of dessert. Refrigerate and serve.
Prepare chocolate crumb crust and set aside.
Break bar into sections.
Melt with milk and marshmallows in top of double boiler over hot water.
Stir constantly until smooth.
Cool to room temperature.
Spread half of the Cool Whip onto the bottom of a 13 x 9-inch pan.
Arrange ice cream sandwiches evenly on top of the Cool Whip, then spread the remaining Cool Whip on top of the ice cream sandwiches and freeze.
Before serving, shave the candy bar and sprinkle the shavings on top of the dessert.
Bake cake according to the package directions. Cool. Mix pudding according to package directions. Break the cooled cake into bite size pieces.
In a large trifle or punch bowl, layer the cake pieces, Cool Whip, Heath bar bits, pudding and Kahlua until the bowl is full. Sprinkle the top with the shredded Nestle candy bar. Makes about 30 servings.
Prepare date bar mix as directed.
Let cool.
Crumble and mix in whipped cream.