Bake chocolate cake according to directions on box in 8 or 9-inch layer pans.
Cool.
Make pudding following directions on box.
Crush Heath bars with mallet until they are in small pieces. Using a large bowl, layer as follows:
1 layer cake (cut into chunks), 1/2 chocolate pudding, 1/2 Cool Whip, 1/2 Heath bar pieces.
Repeat layers.
Put in refrigerator until ready to serve. Enjoy!
Crush Ritz crackers and add sugar and butter.
Pour into large, oblong dish.
Beat together until thick the pudding and milk, then add the softened ice cream and beat until mixed together well.
Set in refrigerator for 30 minutes.
Then top with Cool Whip.
Put grated Heath bar on top.
Let set 3 to 4 hours.
Set ice cream out to soften. Crush shortbread cookies; mix with soft butter. Press into a glass 9 x 13-inch pan. Mix pudding with milk until thick (will be very thick). Fold ice cream into pudding mixture. (Mix by hand; if electric mixer is used, mixture will become soupy.) Spread mixture on top of shortbread crust and refrigerate for at least 30 minutes. While refrigerating, crush Heath bars. Before serving, top with Cool Whip and Heath bar pieces.
Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done.
Serve with pretzels and apples.
Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!
Bake cake as directed on the box in a 13 x 9 x 2-inch pan or glass baking dish.
While cake is still hot, combine Eagle Brand milk and ice cream topping.
Pour over cake and let cool.
Top with Cool Whip and sprinkle with Heath bar (grated) or Sensations.
Blend flour, butter and both sugars.
Take out 1/2 cup and reserve.
To the rest, add buttermilk, soda, egg and vanilla. Blend well.
Pour into a greased 10 x 14 x 2-inch cake pan.
Take crushed Heath bar and nuts.
Add the 1/2 cup reserved mixture and sprinkle over top of batter.
Bake in a 350\u00b0 oven for 30 minutes.
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
Bake cake as directed on box and cool.
Punch holes in top of cake (with fork).
Pour ice cream toppings over cake.
Top with Cool Whip, pecans and Heath bar bits.
Refrigerate.
anufacturers instructions, adding the crushed Heath Bar during the last 5 minutes.
Bake cake according to the directions on the package.
After cake is cooked, punch holes in it and pour the milk and caramel over it.
Let cake cool.
Top with Cool Whip.
Sprinkle crushed Heath bar candy over Cool Whip.
Refrigerate.
This cake is best if made several hours before serving.
Bake cake according to directions on box. Remove from oven. While hot, punch holes in cake with straw. Pour onto hot cake the Eagle Brand milk and ice cream topping. Let cool. Cover with Cool Whip and garnish with crushed Heath bar.
Cream butter and sugar together.
Add egg yolk and beat well. Stir in flour and vanilla, mixing well.
Spread in a greased 9 x 12-inch pan.
Bake for 25 minutes at 350\u00b0.
Remove from oven and sprinkle with Heath bar.
Cool before cutting.
br>Gently fold in the Heath Bar bits.
Spoon batter into
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.
Mix graham cracker crumbs, nuts and melted oleo and pat into 13 x 9-inch pan.
In bowl, beat 5 egg whites, 1/2 teaspoon cream of tartar and water until stiff.
Add sugar and beat until stiff. Pour and spread evenly over crust.
Bake 1 hour at 250\u00b0.
Cool. Crush Heath bars and divide into 2 parts.
Whip 2 packages Dream Whip and fold in one part candy.
Spread over dessert.
Sprinkle remaining candy on top.
Chill 1 hour.
Mix butter and cookies in 9 x 13-inch pan.
Then, with spoon, mix pudding with milk and add soft ice cream, mixing well.
Place on top of crumbs.
Chill for 1 hour.
Put Cool Whip on top and add crushed Heath bars.
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Line pan with ice cream sandwiches.
Add caramel and chocolate syrup.
Add Cool Whip.
Repeat.
Crumble Heath bar on top.
Freeze.
Crush Lorna Doones.
Melt butter and mix together with crushed Lorna Doones.
Press in bottom of an 8 x 12-inch pan.
Bake at 350\u00b0 for 8 to 10 minutes.
Let cool.
Mix puddings and milk, then add softened ice cream.
Put on top of cookie mix.
Let set in fridge until firm.
Then put Cool Whip on top of ice cream mixture; put back in fridge for 1/2 hour.
Sprinkle with Heath bar bits just before serving.
Keep refrigerated.
Slice Twinkies in thirds in layers in an 8 x 8-inch pan. Prepare pudding with milk; pour over Twinkies.
Spread Cool Whip over pudding layer.
Crush Heath bar and sprinkle over Cool Whip. Chill and serve.