ivide ice cream evenly on dessert cups so you have a
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
repare the box of Danish Dessert according to directions.
While
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.
est thing about this Irish dessert recipe is that it is absolutely
Mix all together and serve as dessert.
Substitute mandarin oranges and orange jello, if desired.
Delicious and easy.
old in half of the dessert topping (Cool Whip) and carefully
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.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
oftened ice cream (Mary's recipe says to cut in sticks
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.
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
anging over the edges for easy removal.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
pizzas. Use half of the recipe for this calzone.
Preheat
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.