Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
Prepare and cook cake mix according to package directions.<
Drain cherries and pineapple. Mix cake per instructions on package. Add an extra egg. Bake in 13 x 9-inch pan. Let cool. Cut the cool cake into thirds. Crumble first third into punch bowl. Spread pineapple over the cake. Crumble the second third on top of pineapple; spread pie filling over this. Crumble last third over pie filling.
Bake cake according to directions. Mix caramel topping and condensed milk together. Poke holes in cake. While cake is still warm, pour caramel mixture over cake. Crumble 3 toffee bars and sprinkle over cake. Mix cream cheese and Cool Whip and spread over cooled cake. Crumble and sprinkle remaining 3 toffee bars over cake. Keep in the refrigerator.
Crumble one layer of cake into a punch bowl.
Make instant pudding according to directions and put over crumbled cake. Crumble second layer of cake.
Put on top of pudding.
Drain crushed pineapple.
Put pineapple on top of cake.
Put cherry pie filling on top of pineapple.
Top with Cool Whip.
May sprinkle Cool Whip with coconut and chopped nuts, if desired.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Put together in following order:
Crumble one layer of cooled cake in bottom of large bowl; mix pudding as directed and pour over crumbled cake; crumble 2nd layer of cake over pudding mix; layer drained pineapple over second cake layer; layer cherry pie filling over pineapple; sprinkle coconut over cherry pie filling; spread with whipped topping.
Bake yellow cake mix as directed on box.
Crumble.
Layer in punch bowl, starting with cake crumble, vanilla pudding, strawberries, blueberries, pineapple, mandarin oranges, walnuts and Cool Whip.
Top cake with Cool Whip and cherries.
ops and sides of the cake. Crumble the cake into very fine crumbs
br>Butter three 9\" round cake pans and line them with
Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
Prepare pudding mix according to package directions; store in refrigerator.
To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
Repeat layers.
Store in the refrigerator.
o 350\u00b0F.
Sift cake mix into a medium mixing
Cut cake in half.
Tunnel out middle of bottom of cake. Crumble cut out portion into a large bowl.
Make pudding following directions on box.
Add 1/2 Cool Whip and mix.
Add to crumbled cake.
Pour or spoon into tunneled portion of cake.
Replace top of cake.
Spread Cool Whip over cake.
Combine cake mix, oil and water.
ntil well mixed.
Pour cake into prepared pan. Place springform
Grease and flour 13 x 9-inch pan.
Sprinkle pecans and coconut in pan.
Mix cake per recipe on box.
Pour over nuts and coconut. Mix cream cheese, butter and sugar.
Spread over cake mix and bake at 350\u00b0 for 45 to 50 minutes.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Cook cake mix as directed on box, or use one angel food cake. Crumble in large pieces; set aside.
Mix vanilla pudding as directed on package; set aside.
In saucepan, mix the sugar, cornstarch and 1 cup water; cook until thick.
Stir in the jello; cool.
Follow cake mix recipe.
Put aside.
Pour melted butter in 13 x 9-inch cake pan.
Add sugar, press all around with spoon.
Put pineapple slices all around, flat, usually 6 will work.
Add 1 cherry in middle of each pineapple.
Gently pour cake mix over top.
Put in oven at 350\u00b0 for approximately 35 to 40 minutes.
For cake;
Mix water and coca