1 Pillsbury Pie Crust (located in dairy aisle, not frozen)
2 Boxes chocolate pudding
1 container whipped cream
Prepare pudding according to direction for PIE FILLING.
Gayle keeps everything separate until dessert time, then puts pudding into pie crust and whipped cream over the top so nothing gets soggy.
1/2 c. cocoa
1 c. sugar
1/2 c. powdered milk
1/2 tsp. salt
4 c. water
4 T. cornstarch
1/2 tsp. vanilla
3 tbsp. butter
Mix first 6 ingredients together. Cook in microwave stirring every once in a while until thick. When done, add vanilla and butter.
Mix up a batch of Nestle Toll House chocolate chip cookies.
Place 2 T cookie dough in bottom of muffin tin.
Bake cookie dough for 1/2 the time that the Nestle Toll House package calls for.
Add cheesecake batter, put caramel bits on top and bake for the other half of the Nestle time.
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water (or coffee, etc. – Shur-Fine chef said any kind of liquid you like…)
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M’S® etc. (your choice)
Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat with mixer until well blended. Stir in remaining ingredient(s).
Drop by spoonful (we used an ice cream scooper about 1/2 full) about 1 inch apart onto greased cookie sheet.
Bake for 15 minutes.
Note: We cooked the first batch for longer than 15 min. & it was to crispy & tasted a little burned. Definitely err on the side of caution. When they are a little moist on the inside they are some of the best cookies ever!
L says you MUST use Mini Chocolate Chips for this “It Really Matters!”
2 C Margarine (Lady @ Frosty Freeze SWEARS it has to be margarine, but L has used butter and it still tastes good.)
1 C Sugar
1 C Brown Sugar
4 Eggs
1 T Baking Soda
1 T Salt
1 T Vanilla
5-3/4 C all-purpose flour
Heat oven to 375 degrees.
Mix ’em up just as you would the regular Tollhouse version. Keep an eye on ’em because cooking times will vary depending on what size you have made your cookies.
Makes like 3-1/2 Dozen, potentially, or you can make one giant-sized, etc. My only complaint was that these were a little salty, so I thought next time I made ’em I might make an effort to use unsalted butter…
Enjoy!
Glaze
3/4 c. Sugar
3 T Water
3 T Lemon Juice
2 T Corn Starch
3/4 c. Orange Juice
Dash of salt
Mix and cook until clear and thickened. Chill
Crust
1-1/2 Sticks Margarine
1/2 c. Brown Sugar
1-1/2 c. Flour
1/2 c. chopped nuts
Melt margarine, stir in other ingredients. Spread loosely in 12″ round pizza pan. Bake 10 min. at 350 Deg. F. Remove from oven and stir with fork. Bake additional 10 min. Cool.
Cream Cheese Layer
8 oz. Softened cream cheese
1 tsp. Vanilla
1/2 c. Sugar
Beat together and spread over cooled crust. Arrange in-season fruits: strawberries, peaches, green grapes, bananas, blueberries, etc. attractively on top the cheese layer. Pour glaze on top and refrigerate.
1 chocolate fudge cake mix (or Yellow for a Twinkie Cake)
First, make 1 chocolate fudge cake mix per instructions on the box, and spread in a large greased pan, 12 x 18 x 3/4. Bake at 350 degrees for about 15 minutes. Cool.
FILLING:
5 tbsp. flour
1 stick butter
1 c. sugar
1 1/2 c. milk
1/2 c. shortening
Cook 5 tablespoons flour and 1 1/2 cups milk until thick. Let cool. Then put that in a mixing bowl with one stick butter, 1/2 cup shortening and one cup sugar. Beat on high speed until light and fluffy (about 8 to 10 minutes). Then spread this nice white fluff evenly over the top of the cake to about 1/4 inch from the edge of the pan. Chill.
HO-HO FROSTING:
1 stick butter
1 tsp. vanilla
1 1/2 c. powdered sugar
3 sq. semi-sweet chocolate, melted
2 1/2 tbsp. hot water
1 egg
Melt one stick butter and cool slightly. Add 1 egg, 3 squares semi-sweet chocolate melted, 1 teaspoon vanilla, 2 1/2 tablespoons hot water and 1 1/2 cups powdered sugar. Beat smooth by hand. Spread immediately over cake, clear to the edge of the pan. Keep in the refrigerator until served. Cut into squares.
1 Pkg. Oreo Cookies Hot Fudge Topping Caramel Topping 2 Rectangular Pkgs. Ice Cream, Flavor of your choice. (Tin Roof Sundae works well.)
Place 3/4 Pkg. Oreo cookies into food processor & blend to crumbs.
Press all but 3/4 Cup into bottom of 9 x 13 cake pan
Into the oven to just melt the icing in the cookies (5 min @ 350 approx). Allow to cool.
Drizzle hot fudge topping over that if you wish…
Remove package from around ice cream and slice the ice cream lengthwise in half, do your best to fit it into the pan. Drizzle more hot fudge topping over that and put in freezer to harden. After that sets, slice more ice cream over the top, drizzle hot caramel topping, sprinkle rest of cookie crumbs and put in freezer.
Crust:
18 Graham Crackers, crushed, or Graham Cracker Crumbs
1/2 c. melted Margarine
Mix Margarine & Crumbs, press into a 9″ x 13″ pan. Refrigerate.
(At least 2) Large Bananas
(2) 1/2 Gallons of Neopolitan Ice Cream
(2) Jars Mrs. Richardson’s Fudge Topping
Placed sliced banana pieces over crust until covered.
Tear open box of ice cream and slice into 1-1/2″ sections. Layer sections over the sliced bananas until covered. Allow to melt until smooth on top
Heat and stir the fudge topping and pour over the top of the ice cream. Freeze.
Variation:
Oreo Cookie Crust
Chocolate Mint Ice Cream
Fudge mixed with Andes Mints pieces in it.
1 pkg. white cake mix (Jiffy works fine)
1 pkg. (3 oz.) Jello, lemon or red
1 c. boiling water
1 c. cold water
Cool Whip
Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Poke holes with a fork or a pair of chopsticks when the sheet cake gets cool. Holes should not go all the way through cake to the bottom of the pan. The entire cake should be perforated this way with holes every 1/2 – 3/4 inch. Spoon warm gelatin over cake. Chill 3 to 4 hours. Top with whipped topping. Serves 12.
Thank you, Gayle Shedd, for introducing us to this recipe!