1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
nd baking soda.
Add milk, margarine and vanilla.
Beat
n flour mixture alternately with milk. Spoon 1/4 cup batter
00b0F for 25 minutes.
Frosting: You MUST FROST this cake
Line the bottom of a 9 x 13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with milk chocolate frosting. Refrigerate overnight or at least 12 hours before serving.
Mix pudding and milk; fold in Cool Whip.
Line bottom and sides of a 9 x 13-inch pan with graham crackers.
Spread half of pudding mix over crackers.
Add another layer of graham crackers and remaining pudding mixture.
Top with final layer of graham crackers.
Refrigerate several hours before frosting with milk chocolate frosting.
In large bowl, combine flour and sugar.
In saucepan combine butter, shortening, coffee and cocoa.
Boil.
Pour heated mixture into flour and sugar; add remaining ingredients.
Mix well.
Pour into a well-greased 11 x 13-inch pan.
Bake at 400\u00b0 for 20 minutes (or until done).
Frost with milk chocolate frosting after bread cools.
Combine Duncan Hines milk chocolate frosting and Jif creamy peanut butter in large bowl.
Stir with wooden spoon until blended.
Add oats and chopped peanuts.
Stir until thoroughly blended.
Press candy mixture into ungreased 8-inch square pan. Cut in 36 pieces.
Decorate tops with peanut halves.
Store in covered container in refrigerator.
Makes 1 3/4 pounds of candy.
Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.
nd bake according to the recipe.
Cool on wire racks
he dry ingredients and the milk in 2 additions, stirring until
OTE: Don't double this recipe for the cake, do it
aking sheet.
Melt the chocolate and allow to cool. Meanwhile
Bake cake and divide into layers (I used 9x13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions.
Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
Spread filling between layers and frost entire cake with milk chocolate frosting.
(Please don't substitute anything for the milk chocolate frosting--it tastes like candy and the other frostings don't).
n a small bowl, chill frosting mix (dry) and whipping cream
Spray a 9x13 pan with cooking spray.
Layer bottom of pan with graham crackers.
In large bowl,mix together pudding and 3 cups of milk.
Beat until mixture begins to thicken.
Fold in whipped topping.
Spread evenly over graham crackers.
Add another layer of graham crackers over pudding mixture.
Mix remaining 2 tablespoons of milk with chocolate frosting.
Spread evenly over top layer of graham crackers.
Refrigerate overnight.
s smooth.
Stir in chocolate chips.
Spray a 9x13
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
reak dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1
esired. (any soft chocolate frosting will work).
For chocolate frosting - In saucepan, combine