Arrange small slices of angel cake in dessert dish.
Place your choice of filling on cake.
Top with your choice of topping.
he berries and chopped candy bar. Spoon into the bowl. Smooth
Spread half of the Cool Whip onto the bottom of a 13 x 9-inch pan.
Arrange ice cream sandwiches evenly on top of the Cool Whip, then spread the remaining Cool Whip on top of the ice cream sandwiches and freeze.
Before serving, shave the candy bar and sprinkle the shavings on top of the dessert.
Place the chocolate covered toffee bar and chocolate covered crispy peanut
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
hopped Snickers and Skor/Heath bar candy bars among the apples
hip.
Grate Hersheys Chocolate Bar over the top (I like
utter or margarine. Stir in dessert bar crust mix and almonds. Cook
Combine coconut and butter or margarine; press into 8-inch pie plate.
Bake at 325\u00b0 until coconut is golden, about 10 minutes. Cool thoroughly.
In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar.
Stir chocolate mixture over low heat until melted; cool.
Fold in whipped dessert topping; pile into coconut crust.
Chill in freezer several hours or overnight.
(It will not freeze solid.)
Place Hershey on cracker; place in microwave on paper towel. Heat until melted.
Watch carefully as cracker will burn easily. Remove from microwave and top with another cracker.
Cool.
Crush crackers.
Mix with melted margarine.
Pat into a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Mix pudding and milk.
Fold in softened 1/2 carton ice cream.
Pour over crust; chill 1 hour.
Top with Cool Whip and crushed candy bar.
(Heath bar or Skor bar will work.) Chill several hours.
Line a 9 x 12 inch pan with crushed graham crackers, packed tightly. Reserve some crushed graham crackers for topping. Take 1/2 gallon softened peppermint ice cream and gently spoon it over graham cracker crust. Melt 1/2 of semi-sweet chocolate bar with butter. Gently pour the chocolate mixture over the softened ice cream. Sprinkle the top with crushed graham crackers. Freeze. Before serving, let it set out at room temperature for 1/2 hour. Cut into dessert squares. Makes 12 servings.
Mix cake mix, oatmeal, nuts, one egg and oleo until crumbly. Remove 2 cupfuls and reserve for top.
Press remaining into 9 x 13-inch pan.
Beat frosting, cream cheese and 2 eggs until creamy. Spread over base in pan.
Sprinkle reserved crumbs over filling. Bake at 350\u00b0 for 45 minutes until firm when slightly shaken.
Prepare a graham cracker crust in 13 x 9-inch pan.
Melt marshmallows and milk over low heat.
Stir until completely melted (I use my microwave).
Remove from heat.
Let stand and cool. Fold whipped cream into marshmallow mixture.
Add grated Hershey bar.
Save enough chocolate to sprinkle on top of dessert. Refrigerate and serve.
Prepare chocolate crumb crust and set aside.
Break bar into sections.
Melt with milk and marshmallows in top of double boiler over hot water.
Stir constantly until smooth.
Cool to room temperature.
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.
Prepare date bar mix as directed.
Let cool.
Crumble and mix in whipped cream.
auce.
Recipe courtesy of Quick and Easy Thai Food by
Cook pudding with milk; cover while cooking.
Break angel food in pieces in a 9 x 13-inch pan.
When pudding is cool, stir in Cool Whip.
Pour over cake.
Sprinkle with Butterfinger candy bar crumbs.
Or, you may top with more Cool Whip and then sprinkle with candy bar crumbs.
In top of double boiler, melt Hershey bar, milk and marshmallows.
Cool.
Whip the cream in bowl until stiff and fold this into chocolate mixture.
Pour into crust and place in refrigerator to cool.
When cool, place in freezer.
Remove at dinnertime and pie will be thawed for dessert.
Keeps indefinitely in freezer.