9 Amazing Dessert Recipes

0

CARAMEL CRUNCH DESSERT

Ingredients:

2 sticks margarine, soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal

Preparation:

Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes, then serve.

————————

 

ANGEL FOOD DESSERT

Ingredients:

1 angel food cake
1/2 c. sugar
Juice and rind of 3 lemons
1 pt. whipping cream
1 can sweetened condensed milk

Preparation:

Lightly grease 9×13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.

————————

CHOCOLATE SUNDAE DESSERT

Ingredients:

20 chocolate wafers, crushed, save
about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs, slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream,
slightly softened

Preparation:

In a 9″x13″ buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.

————————

CHOCOLATE ECLAIR DESSERT

Ingredients:

1 pkg. whole graham crackers
2 pkgs. instant French vanilla
pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting (ready made)

Preparation:

Line 9×13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.

————————

DIRT DESSERT

Ingredients:

1 lg. pkg. Oreos
12 oz. Cool Whip
8 oz. cream cheese, softened
1 stick margarine, softened
2 c. milk
1 c. confectioners sugar
3 oz. box instant chocolate or
vanilla pudding
1 tsp. vanilla

Preparation:

Crush Oreos and place 1/2 in bottom of (11 x 17) pan. Mix together Cool Whip, cream cheese, sugar and margarine. Prepare instant pudding and combine with first mixture. Pour over Oreos. Sprinkle remaining Oreos over pudding mixture. Refrigerate until firm, about 1 hour. You can top with gummy worms to make it more authentic.

————————

STRIKE ME PINK DESSERTS

Ingredients:

1 c. vanilla wafers or graham cracker
crumbs
1 1/2 sticks butter
1 c. confectioners’ sugar
2 eggs, separated
2 (10 oz.) pkgs. frozen strawberries,
drained
1/2 pt. whipping cream or 1 pkg.
Dream Whip
1/2 c. chopped nut meats

Preparation:

Butter and eggs should be at room temperature. Cream butter, add sugar and yolks. Beat until fluffy. Beat egg white stiff. Fold into creamed mixture. Butter an 8 x 9-inch pan, line with crumbs. Spread creamed mix over crumbs. Spoon gently. Spread nut meats over mixture. Then strawberries. Cool Whip is next. Then remaining crumbs. Chill 3 hours or overnight.

————————

FOUR LAYER DESSERT

Ingredients:

1 c. flour
1/2 c. nuts, chopped
1 stick margarine, softened
8 oz. cream cheese
1 c. powdered sugar
1 carton Cool Whip, divided
1 pkg. instant pudding mix, your
choice of flavor (6 oz.)
3 c. milk

Preparation:

Combine flour, nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as desired.

————————

DOUBLE CHOCOLATE MINT DESSERT

Ingredients:

–CAKE:–

1 c. flour
1/2 c. butter
16 oz. Hershey syrup (1 1/2 c.)
1 c. sugar
4 eggs

–MINT LAYER:–

2 c. 10X sugar
1 tbsp. water
3 drops green food color
1/2 c. butter
1/2 tsp. mint (6 drops)

Preparation:

Beat until smooth. Heat oven 350 degrees. Grease 13×9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill. Pour chocolate topping over dessert. Cover and chill. –CHOCOLATE TOPPING:–

Melt in microwave: 6 tbsp. butter
1 c. mint chocolate chips

Melt 1 – 1 1/2 minutes or until smooth when stirred.

————————

BUSTER BAR DESSERT

–FUDGE SAUCE:–

1 1/3 c. evaporated milk
2 c. powdered sugar
6 oz. chocolate chips
2 tbsp. margarine

Preparation:

Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs. Cover cookie layer with 1/2 gallon of ice cream and freeze. When fudge has cooled, pour over ice cream. Sprinkle with at least 1 cup of Spanish peanuts. Freeze. Spread Cool Whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on Cool Whip. Freeze.

LEAVE A REPLY

Please enter your comment!
Please enter your name here