Post by benshelpmeet on Sept 12, 2006 19:20:46 GMT -5
The no name dessert that is wonderful good!
1 chocoate box cake mix...
1 can sweetened condensed milk
1 jar hot fudge or caramel or butterscotch ice cream topping.
1 tub cool whip
*Coconut shreds or chopped nuts* Optional
Bake cake per directions in 9X12 pan, while hot, poke full of holes with handle end of wood spoon. Drizzle sweet milk over the top, drizzle warmed ice cream topping over that. Top now with nuts or coconut if you desire, cool completely, top with cool whip.
Cafe Bread Pudding
1 loaf French bread, cut into 1-inch cubes
1/2 cup raisins
1 quart half-and-half
4 eggs, beaten
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 pinch nutmeg
1/4 pound butter, melted
Soak the raisins for 30 minutes in warm water, then drain well.
Fill a 9-inch square baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. The whole loaf may not be required.)
Whisk the remaining ingredients together to make a batter, pour over bread, and stir lightly. Allow the bread to soak 1/2 hour. (The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.)
Bake at 325 degrees F for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be set but still a little soft. You can make this ahead of time, and heat it in the microwave oven later.
Yields 4 servings.
Here is a great way to make a jello dessert.........
3 Strawberry jello
1 Peach jello
about 2 cups grated apple (sweet like fugi)
Prepare jello as directed add grated apple refridgerate. Eat! Yummy! Enjoy!
Oreo Delight
35 Oreo cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (8 ounces) package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounces) container whipped cream, thawed
3 1/4 cups cold milk
2 (3.5 ounces) packages chocolate instant pudding
1. Mix crushed cookies and butter in medium bowl.
2. Press firmly onto bottom of 13 by 9 in baking dish.
3. Refrigerate 10 minute.
4. Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
5. Gently stir in 1 1/4 cups of whipped toppping.
6. Spread over crust.
7. Pour 3 1/4 cups milk into large bowl.
8. Add pudding mixes and beat with a wire whisk for 2 minute.
9. Pour over cream cheese layer.
10. Let stand 5 minutes or until thickened.
11. Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
12. Top with crushed candy, chocolate, cookies, or your topping of choice.
13. Refrigerate at least 4 hours.
Buster Bar Ice Cream Dessert
1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners' sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts
Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
1 chocoate box cake mix...
1 can sweetened condensed milk
1 jar hot fudge or caramel or butterscotch ice cream topping.
1 tub cool whip
*Coconut shreds or chopped nuts* Optional
Bake cake per directions in 9X12 pan, while hot, poke full of holes with handle end of wood spoon. Drizzle sweet milk over the top, drizzle warmed ice cream topping over that. Top now with nuts or coconut if you desire, cool completely, top with cool whip.
Cafe Bread Pudding
1 loaf French bread, cut into 1-inch cubes
1/2 cup raisins
1 quart half-and-half
4 eggs, beaten
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 pinch nutmeg
1/4 pound butter, melted
Soak the raisins for 30 minutes in warm water, then drain well.
Fill a 9-inch square baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. The whole loaf may not be required.)
Whisk the remaining ingredients together to make a batter, pour over bread, and stir lightly. Allow the bread to soak 1/2 hour. (The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.)
Bake at 325 degrees F for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be set but still a little soft. You can make this ahead of time, and heat it in the microwave oven later.
Yields 4 servings.
Here is a great way to make a jello dessert.........
3 Strawberry jello
1 Peach jello
about 2 cups grated apple (sweet like fugi)
Prepare jello as directed add grated apple refridgerate. Eat! Yummy! Enjoy!
Oreo Delight
35 Oreo cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (8 ounces) package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounces) container whipped cream, thawed
3 1/4 cups cold milk
2 (3.5 ounces) packages chocolate instant pudding
1. Mix crushed cookies and butter in medium bowl.
2. Press firmly onto bottom of 13 by 9 in baking dish.
3. Refrigerate 10 minute.
4. Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
5. Gently stir in 1 1/4 cups of whipped toppping.
6. Spread over crust.
7. Pour 3 1/4 cups milk into large bowl.
8. Add pudding mixes and beat with a wire whisk for 2 minute.
9. Pour over cream cheese layer.
10. Let stand 5 minutes or until thickened.
11. Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
12. Top with crushed candy, chocolate, cookies, or your topping of choice.
13. Refrigerate at least 4 hours.
Buster Bar Ice Cream Dessert
1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners' sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts
Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.