LA CREME: In a large bowl combine
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
br>Line a 6-inch coeur a la creme mold or 6-inch
Cake:
Mix, bake and cool cake as directed on the package, using the lite recipe and adding 1 cup La Creme.
Bake in 8 or 9-inch round cake pans.
Melt butter and pour into a 9 x 13-inch pan.
Break Oreos and place on butter.
Mix together cream cheese, powdered sugar and 8 ounces La Creme; spread over cookies.
Make chocolate pudding and spread over cream cheese mixture.
Then ice with 8 ounces La Creme and sprinkle with crushed Oreos.
Blend cake mix, 1 package of instant chocolate pudding, oil, water, vanilla, eggs, sour cream and 6 ounces of chocolate bits. Bake at 325\u00b0 in a 10 x 13-inch pan for 50 to 55 minutes.
Poke holes in cake with spoon handle.
Pour Kahlua over.
Cut into brownie-size pieces.
Get large punch bowl.
Layer this dessert: chocolate cake pieces, chocolate pudding, La Creme, candy bars and chocolate bits.
Keep repeating, finishing with La Creme and chocolate bits.
This makes a very large but excellent dessert.
Bake cake according to package.
When baked and still warm, prick with fork and add Kahlua to cake.
Break up cake, flatten in dish and pat down.
Add instant pudding to 1/2 whipped cream. Spread La Creme over cake; add more cake, cream and La Creme and top with whipped cream.
Place chipped chocolate on top of cream. Add cherry in center.
This is made in a special glass trifle dish.
In mixing bowl, beat sour cream and milk together until smooth. Gradually add pudding and beat until thoroughly combined and slightly thickened.
Fold in 1 1/2 cups La Creme into chocolate mixture.
Pour filling into graham shell.
Top with remaining La Creme. Chill until firm, about 2 to 3 hours.
If desired, sprinkle with chocolate curls.
Serves 6.
Make cake according to directions in a 9 x 13-inch pan.
Let cool.
Poke holes in cake.
Mix the cream of coconut and Eagle Brand milk together.
Pour over the cake.
Top with La Creme or Cool Whip and then the coconut.
Keep refrigerated.
Mix with mixer the cream cheese, butter, eggs and powdered sugar.
Spread on 2 butter crusts.
Spread the drained, crushed pineapple over the filling.
Slice the bananas over pineapple. Cover with La Creme whipped topping.
Garnish with cherries and pecans.
Top with shaved chocolate.
Chill 1 hour.
Heat oven to 350\u00b0.
In heavy-gauge saucepan, melt 1/2 cup of Little Bits over low heat; remove from heat.
Stir in one cup La Creme whipped topping, eggs and sugar; mix well.
Core and dice apples; leave skin on.
Cut bars 3 or 4 times lengthwise and then across to fairly small chunks.
Fold in La Creme.
Mix dry pudding powders together; add Cool Whip and La Creme. Add all other ingredients and chill until ready to use.
Mix cheese, sugar and peanut butter.
Fold in La Creme or Cool Whip.
Put in baked pie shell.
Store in refrigerator.
Bake cake as per directions.
Cool completely.
Prepare mousse as per directions.
Let set for several hours.
In a large clear bowl (I use my punch bowl), crumble half the chocolate cake, followed by half the mousse and one container of La Creme. Sprinkle with half the Nestle Crunch bar.
Repeat the layers, ending with the Crunch.
Refrigerate until ready to serve. Enjoy!!
In a large mixing bowl, combine cream cheese, powdered sugar and extract. Beat until smooth. Gently fold in La Creme and peaches.
Pour into graham crust.
Chill until firm, about 3 hours.
Serves 6.
Combine condensed milk with water.
Add pudding mix and beat one minute. Fold in La Creme.
Spoon one cup of pudding mix into a 2 1/2-quart glass bowl.
Top with vanilla wafers, then bananas. Repeat layers 2 times, ending with pudding.
Blend cream cheese and condensed milk until smooth.
Fold in La Creme.
Put 1/4 of the mixture in each shell.
Drizzle with the caramel topping (may be melted in microwave first).
Sprinkle with pecans.
Repeat the layers.
Freeze and serve frozen.
Mix flour, walnuts and margarine; press into the bottom of a 9 x 13-inch pan.
Bake at 375\u00b0 for 20 minutes.
Cool.
Blend cream cheese with 1 cup 10x sugar.
Fold in one container of La Creme and spread mixture over cooled crust.
Prepare pudding with just 3 cups of milk, adding lemon rind.
Spoon this over the cheese layer.
In large mixing bowl combine cream cheese, sugar and vanilla. Beat until smooth.
Gently fold in La Creme and peaches.
Pour into crust.
Chill until firm, about 4 hours.