Put pudding, milk and ice cream in bowl.
Blend together, using a mixer.
Pour into a 9 x 13-inch pan.
Freeze for 1 plus hour.
While freezing the mixture, put the Heath candy bar into food processor and grind into crumbs.
Add Cool Whip on top of base; sprinkle Heath crumbs on top.
Freeze again.
Thaw for 15 minutes before serving.
Bake a German chocolate cake in an oblong pan.
Poke holes in it with a fork as soon as it comes from the oven.
Pour one jar of caramel ice cream topping over the cake, then pour one can of Eagle Brand milk over the caramel topping.
Refrigerate right away until the next day.
In the morning, spread Cool Whip over the top and add broken pieces of a Heath candy bar over all.
Prepare box of German chocolate cake mix in 9 x 13-inch pan as directed.
While hot, poke holes in cake and pour mixture of Eagle Brand milk and butterscotch ice cream topping over cake.
Let cool and top with Cool Whip and crushed Heath candy bar.
Mix together the flour, sugar and butter.
Set aside 1 cup of this mixture for topping.
Crush or break into small pieces the 6 candy bars.
Add candy and nuts to flour and sugar mixture.
Mix all other ingredients together and pour into greased and lightly floured baking dish.
Add topping mix and bake for 40 minutes at 350\u00b0.
Very rich but delicious.
Bake cake according to directions on box.
Cool.
Punch holes in cake with fork.
Pour milk over the cake.
Spread caramel topping over the cake.
Top cake with Cool Whip and Heath candy bar pieces.
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
Place milk and chopped candy bar in blender.
Cover and blend on high speed for 2 seconds.
Add ice cream.
Cover and blend on low speed about 3 to 5 seconds longer or until smooth.
Set oven to 375 degrees.
Set oven rack to bottom position.
In a bowl, combine the first eight ingredients.
Spoon into pie shell.
FOR TOPPING: Combine the flour, brown sugar and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
Add nuts and chopped Heath candy bar.
Sprinkle over the pie.
Bake for 30-35 mins (lowest oven rack), or until the topping is browned, and apples are tender.
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!
Crush 5 of the candy bars.
Combine Cool Whip,
ach chopped Snickers and Skor/Heath bar candy bars among the apples, about
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.
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!
Prepare cake mix as directed and bake in 9 x 13-inch pan. While cake is still hot, punch holes all the way to bottom with a fork.
Pour jar of caramel sauce over cake, then pour can of Eagle Brand milk over the sauce.
Cover and cool overnight in the refrigerator.
Next day, frost with Cool Whip.
Break Heath bar into small pieces and sprinkle over top of Cool Whip.
Mix first 3 ingredients, remove 1 cup and set aside.
To remaining mixture add egg, buttermilk and soda.
Butter a 9 x 13-inch pan.
Pour in mixture and sprinkle with reserved cup of crumbs.
Then sprinkle broken bits of Heath candy bars.
Bake at 350\u00b0 for 30 to 40 minutes.
May frost cake, also.
Mix flour, margarine and pecans.
Press into a 9 x 13-inch pan and bake at 350\u00b0 until slightly browned.
Beat together cream cheese, sugar and Cool Whip.
Spread over cooled crust. Crush 8 Heath candy bars.
Sprinkle most over mix, reserving about 1/4 cup for top.
Mix pudding mix according to directions on box and spread over the Heath bars.
Sprinkle remaining Heath bars on top of pudding.
Chill.
Follow directions for cake mix and bake in a 9 x 13-inch cake pan. Remove cake from oven and immediately poke holes in cake with the end of a wooden spoon.
Pour Eagle Brand milk over cake (I only use about 3/4 of the can).
Cool completely.
After cake is completely cool, pour caramel topping over cake (about 3/4 of jar).
Spread Cool Whip on cake and then sprinkle crushed Heath bar over Cool Whip.
Refrigerate.
Bake chocolate cake as directed on box.
Mix chocolate pudding as directed.
In a clear dish (salad bowl), crumble chocolate cake.
Top with chocolate pudding.
Top with Cool Whip.
Top with Heath candy bars.
(Continue to layer until all ingredients are used.)
Makes a lot, an excellent potluck dessert.
Bake cake in glass 9x13 pan according to directions on the box.
Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
Pour sweetened condensed milk over cake, allowing cake to absorb.
Pour caramel topping over cake, allowing cake to absorb.
Allow cake to cool completely.
Frost with Cool Whip.
Chop candy bars, and sprinkle on top.
Drizzle decoratively with left over caramel topping.
Keep refrigerated until serving time.