1 Betty Crocker white cake mix, prepared as directed using only 2 T. oil
Bake at 300º for 10 minutes. Increase temperature to 325º and bake 10 minutes. Increase temperature to 350º to finish baking. Cook in pan 10 minutes.
Category: Desserts
Recipes for Dessert
CRUST:
2 C. chocolate wafer cookies
1/2 C. margarine
1/4 C. sugar
FILLING:
1 C. chocolate fudge sauce (Mrs. Richardson’s, softened to pour point)
1 qt. vanilla ice cream, scoop soft
1 pt. raspberry sherbet, scoop soft
12 oz. frozen raspberries, no sugar
8 oz. Cool Whip
Pour fudge sauce over crust and refrigerate until cool. Put on ice cream by spoonfuls and intersperse sherbet. Swirl. Top with raspberries; press into sherbet. Spread Cool Whip over top. Sprinkle with crumbs. Freeze 6 hours or overnight. Let stand 15 minutes before serving,
I got this from the back of a package of Craisins and was pleasantly surprised! (I tried it once with regular chocolate chips, but it wasn’t as good.)
2/3 C. butter or margarine, softened
2/3 C. brown sugar
2 large eggs
1 1/2 C. old-fashioned oats
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 – 6 oz. pkg. of Craisins
2/3 C. white chocolate chips
- Preheat oven to 375º. Using an electric mixer, beat butter/margarine and sugar together in a medium mixing bowl until light and fluffy.
- Add eggs, mixing well.
- Combine oats, flour, baking soda, and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
- Stir in craisins and white chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes about 2 1/2 dozen.
I got this from a woman that I went to Circle with when we lived in Grundy Center.
1 box lemon cake mix
4 eggs
1 box instant coconut pudding
1 C. warm water
1/2 C. oil
2 T. poppy seeds
Mix altogether for 4 to 5 minutes. Bake at 350º for 45 minutes.
1/4 C. butter
1 – 8 oz. pkg. cream cheese
1 C. powdered sugar
2 small pkgs. instant chocolate pudding
3 1/2 C. milk
1 1/2 C. Cool Whip
1 – 20 oz. pkg. Oreos
Combine butter, cream cheese and powdered sugar in one bowl. In another bowl, combine pudding and milk, then add Cool Whip. Combine the 2 bowls. Layer serving bowl with 1/3 cookies, 1/2 filling, 1/3 cookies, 1/2 filling, and 1/3 cookies.
HINT: To crush Oreos, wrap plastic bag in towel and step on it. Kids love to help!
The official confirmation dessert.
2 C. Corn Chex, rolled into crumbs
2/3 C. brown sugar, packed
1 C. coconut
1/2 C. margarine, melted
1/2 gal. vanilla ice cream or sherbet, softened
Mix Corn Chex, brown sugar and coconut in a 9×13″ pan and pour 1/2 cup melted margarine over mixture. Stir thoroughly. Take out 1/3 of mixture for topping and press rest into bottom of pan. Unwrap softened box of ice cream and cut into slices about 1″ thick; layover mixture in pan. Use a spoon to smooth ice cream to distribute evenly. Sprinkle remaining Corn Chex mixture over top. Freeze.
Grandma’s recipe. Sooooo moist.
3 C. flour
2 C. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 – 8 oz. can crushed pineapple, drained
1 C. nuts
1 1/2 C. vegetable oil
1 tsp. vanilla
2 C. bananas, mashed
Mix dry ingredients in large bowl. Make a well in center and add mixture of eggs, pineapple, nuts, oil, vanilla and bananas. Stir sparingly. Pour in a greased and floured Bundt pan, Bake at 350º for 75 minutes.
2 C. granulated sugar
1/2 C. light butter
1/2 – 8 oz. block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 C. all-purpose flour, divided
2 C. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-8 oz. carton low-fat lemon yogurt
2 tsp. vanilla extract
Cooking spray
1/2 C. powdered sugar
4 tsp. lemon juice
Preheat oven to 350º. Beat the first 3 ingredients at medium speed of a mixer until well blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and the blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10″ tube pan coated with
cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
1 – 15 oz. pkg. Oreo cookies
1/2 C. margarine, melted
1/2 gal. vanilla ice cream, softened
1 C. Spanish peanuts
2 C. powdered sugar
1 large can evaporated milk
1 C. chocolate chips
1/2 C. margarine
Crush cookies and mix with 1/2 cup melted margarine. Blend well and press into a 9×13″ pan. Chill 1 hour. Spread softened ice cream over crust; sprinkle with peanuts and freeze covered with plastic and aluminum foil. Prepare topping by melting together in medium saucepan the powdered sugar, evaporated milk, chocolate chips and margarine, stirring constantly. Bring to boil. Boil for 8 minutes. Pour over ice cream and freeze again. Cut into serving pieces.
Serves 18
NOTE: Greasing the inside edge of a saucepan about an inch from the top will prevent the contents from boiling over.
1 pkg, coconut cookies, crusted
1 stick margarine, melted
1 – 8 oz. pkg. cream cheese, softened
2/3 C. sugar
8 to 12 oz. Cool Whip, thawed
1 large pkg. frozen strawberries, thawed
Combine cookies and margarine. Reserve 3/4 cup and press remaining in 9×13″ pan. Combine cheese and sugar until well blended. Fold in strawberries and Cool Whip. Spread on top of crust. Sprinkle reserved crumbs on top. Place in freezer.