Mix butter, sugar and egg yolks until blended.
Add egg yolks and blend until smooth.
Add Cool Whip and blend.
Tear cake into bite size pieces.
Put a layer of cake in a bowl, pour half of the creamed mixture over cake.
Crumble candy bars.
Add another layer of each, top with more candy bars.
Chill until served.
Pretty served in a tall, clear glass bowl.
n the berries and chopped candy bar. Spoon into the bowl
0 martini glasses and or dessert cups in addition dip rims
venly over crust. Sprinkle chopped candy bars over cream cheese layer
nickers and Skor/Heath bar candy bars among the apples, about
Combine cracker crumbs and margarine.
Mix well.
Put 2/3 mixture in bottom of greased 9 x 13-inch pan.
Mix pudding and milk.
Blend in ice cream and pour over cracker mixture. Refrigerate until well set.
Spread Cool Whip over pudding.
Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
overed crispy peanut butter flavored candy bar in the freezer and
Bake cake according to directions.
Use one layer for this recipe; you may freeze the other layer for another dessert.
Cool cake; cut into cubes.
Mix pudding as directed on package. Beat candy bars until crushed into small chips.
In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Crumble angel food cake into an 8 x 8-inch pan or dish.
Cover with instant pudding mix, prepared as directed.
Put Cool Whip on top of pudding.
Refrigerate.
Crush Heath candy bars and sprinkle over top of dessert just before serving or up to 2 hours before. (If you freeze the candy, it is easier to crush.)
Chill and serve.
Cut up candy bars into small pieces.
Slice bananas into small pieces.
Crush the peppermint stick.
Mix in a large glass bowl or dish into individual dessert dishes.
Chill and serve.
Serves about eight 1 cup servings.
Cream yolks and butter; beat in Cool Whip and powdered sugar. Crush candy bars and add to Cool Whip mixture (save enough crushed candy to sprinkle on top of dessert).
Put layer of cake in pan; next, put a layer of Cool Whip mixture.
Continue to layer, ending up with Cool Whip mixture.
Sprinkle remaining crushed candy on top.
ver crust.
Sprinkle chopped candy bars over cream cheese layer
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
anilla ice cream and crushed candy bars. Spread mixture over chocolate
anilla ice cream and crushed candy bars.
Spread mixture over
ver crust.
Sprinkle chopped candy bars over cream cheese layer
venly over crust.
Sprinkle candy bars over cream cheese.
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.)
Arrange cake slices on bottom of rectangular baking dish, 11 x 7 x 1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake. Beat sugar, chocolate syrup and cream cheese until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy. Cover and refrigerate at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
Butter one 9x13 inch dish.
Place 1 1/2 cups vanilla wafer crumbs in bottom of dish.
Mix together the whipped topping, marshmallows, pecans and peppermint candy.
Sprinkle remaining crumbs on top; garnish with any additional crushed candy. Refrigerate 24 hours before serving to allow the candy to dissolve.