Home » Archive by category 'Desserts' (Page 14)
1 package (18.25 oz) chocolate cake mix & ingredients to make cake
1 quart fresh whole strawberries
1 carton (15 oz) strawberry glaze
2 cartons (12 oz each) Cool Whip, divided
1 cup chocolate frosting
Shaved chocolate
~Prepare and bake cake according to package directions using a 9 x 13 pan. Cool completely on wire rack
~Set aside five strawberries for garnish
~Slice remaining strawberries
~Cut cake into 1″ cubes
~Place half of the cubes in a 6-qt punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3 1/2 cup whipped topping
~In microwave-safe bowl, heat frosting on high for 20 – 30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping.
~Repeat layers of cake, berries, glaze, cool whip and frosting.
~Top with remaining cool whip
~Garnish with shaved chocolate and reserved strawberries
Quick Cooking
4 cups sugar
1/2 cup light corn syrup
2 sticks unsalted butter
1 cup evaporated milk
1 Tbl pure vanilla extract
1 cup (9 oz) smooth peanut butter
2 heaping Tbl marshmallow cream
~Lightly grease 9 x 13 pan, set aside
~In large saucepan, combine the sugar, corn syrup, butter and evaporated milk
~Cook over medium heat, stirring occasionally, until candy thermometer reaches 242.5 F, between soft and hard ball stage
~Remove from heat and immediately stir in remaining ingredients
~Beat the mixture with a large wooden spoon until it begins to stiffen
~Pour into prepared pan and let harden
1 bag Oreos (divided)
16 oz caramel (can use individual caramels or a caramel sauce)
8 oz carnation evaporated milk
1 stick butter
1 package cream cheese (softened)
1.5 cups powdered sugar
16 oz Cool Whip (divided)
Cherries (optional)
Pecans (optional)
~Remove 5 – 6 Oreos from package
~Crush remaining Oreos as fine as possible and spread in 9 x 13 pan
~Melt butter
~Add carnation milk, caramels and mix until smooth. Pour evenly over cookie crust. Refrigerate until set.
~Meanwhile, mix cream cheese, powdered sugar and 12 oz of the Cool Whip (set aside remaining 4 oz) until smooth.
~Remove pan from refrigerator and spread cream cheese mixture evenly over caramel layer.
~Spread remaining Cool Whip on top, sprinkle with reserved Oreos (whole or broken into pieces). Garnish with cherries and pecans on top if desired
~Refrigerate until set
~Serve chilled
Thanks to Danny Weaver!
