Ingredients

1 (14 ounce) can 100% pure pumpkin
2 eggs
1/2 cup applesauce
1/2 teaspoon vanilla extract
1 (18.25 ounce) package spice cake mix
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions

Pre-heat oven to 350 degrees F (175 degrees C). Gently grease 2 baking sheets.
Beat the pumpkin, eggs, applesauce, as well as vanilla with each other in a huge mixing bowl. Stir in the cake mixture, cinnamon, nutmeg, as well as cloves till nicely blended and creamy. Drop by spoonfuls on well prepared baking sheets.
Bake in pre-heated oven till tops are firm when gently touched, eight to ten minutes. Cool on racks.

Ingredients

3 egg yolks*
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup applesauce
1/2 teaspoon ground cinnamon
2 cups whipping cream, whipped

Directions

In a huge mixing bowl, beat egg yolks till smooth; beat in EAGLE BRAND®sweetened condensed milk, applesauce as well as cinnamon till well blended. Fold in whipped cream. Pour in to 9×5 inch loaf pan or other two quart container; cover. Freeze six hours or till firm. Return leftovers to fridge.

Ingredients

1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil’s food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced

Directions

Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

Pour pineapple with juice in to prepared pan, spreading equally to create the very first layer. Spread cherry pie filling above the pineapple layer, after that spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans as well as mint choc chips, and then distribute the sliced butter evenly over the top.

Bake in the pre-heated oven for forty minutes, or till a toothpick inserted in to the center of the cake comes out clean. Allow to cool.

Ingredients

300g good-quality dark chocolate, roughly chopped
3 eggs
1/4 cup (55g) caster sugar
1 tbs good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve

Directions

Put the chocolate in a heatproof bowl over the pan of gently simmering water (do not let the bowl touch the water). Stir till melted. Remove bowl from heat and set aside to chill slightly.

Place eggs and sugar in a big bowl and beat with electric beaters for five minutes, or till mix is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder till combined.

In another bowl, whip cream till thickened (take care not to over-beat). Make use of a large metal spoon to carefully fold the cream into your chocolate mixture, trying to keep your mixture as light as you possibly can. Spoon into six serving glasses and chill in fridge for a minimum of one hour. Remove from fridge a quarter-hour before serving, then top with extra whipped cream and grated chocolate to serve.

Ingredients

1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

Directions

In a moderate bowl, fold sour cream and unprepared pudding mix in to the topped whipped.

Cut the cake into thirds, horizontally.

Line a large trifle or some glass serving bowl with kiwi and strawberry slices, reserving 2 whole strawberries and 2 kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mix. Repeat layering til all ingredients are well used.

Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Fridge til serving.

Angel food dessert are topped with whipped topping, strawberries in glaze, and with sweetend cream cheese in this chilled, layered dessert.

Ingredients

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Directions

Crumble the dessert right into a 9×13 inch dish.

Ingredients

1/2 cup cooking oil
2 eggs, lightly beaten
1x 16.5 – 18-oz. package of sugar cookie dough
1 19.5 oz. pkg. milk chocolate brownie mix
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces

Directions

Pre-heat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; put aside.

In a huge bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

Bake for forty minutes or until edges are set. Cool in pan using a wire rack. To serve, cut into bars. Makes twenty-four brownies.

Ingredients

3 cups Multi-Bran Chex® cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 (3.5 ounce) package chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

Directions

Heat oven to 350°F. Crush cereal. (To simply crush cereal, set up plastic bag or between sheets of waxed paper, and crush with rolling pin.)

In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High Thirty seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake Ten minutes. Place in the freezer.

Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir several times just until melted and marbled throughout. Pour into crust.

In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High Half a minute. Drizzle over pie. Refrigerate a minimum of Three hours but no more than Twenty four hours until filling is defined.

Ingredients

1 (8 ounce) package cream cheese, softened
2/3 cup chunky peanut butter
1/3 cup Karo® Dark or Light Corn Syrup
4 ounces bittersweet chocolate, cut up
2 tablespoons butter OR margarine
3 tablespoons Karo® Dark or Light Corn Syrup
1 (9 inch) chocolate crumb crust
2 large bananas
1/4 cup chopped roasted peanuts (optional)

Directions

start off by beating the cream cheese, peanut butter and 1/3 cup corn syrup together until it is light and fluffy. Melt the chocolate and butter in tiny saucepan over low heat until it is smooth. Add 3 tablespoons corn syrup and stir until it is blended. Slice 1 banana and arrange it on the bottom of crust. Spread half of the peanut butter mixture over banana slices. Top with half of the chocolate mixture. Repeat layers. Sprinkle peanuts over top of pie, if desired. Cover and freeze six hours or until serving time. Let it stand at room temperature 15 minutes before cutting into wedges.

this is a delicious pie.

Ingredients

3 oz. chocolate wafers, crushed
2 tablespoons unsalted butter, melted
2 1/2 ouces semi-sweet chocolate chips, melted
2 tablespoons chopped toasted peanuts
1/3 cup heavy whipping cream
6 oz. cream cheese, softened
1/2 cup peanut butter
1/2 cup powdered sugar
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
optional: 1 cup chocolate chips for dipping

Directions

Butter a 9″ x 5″ x 3″ loaf pan.

Mix the smashed choc cookies along with melted butter together in a tiny bowl. Press the crumbs in to the loaf pan. Pour the melted choc chips on the top and smooth by having an offset spatula. Spread the toasted peanuts on the top, after that place the loaf pan inside the fridge to set as you proceed with the recipe.

In a little bowl beat the hefty cream till stiff peaks form. Set in the fridge.

In another bowl, beat together the cream cheese and peanut butter till smooth. Include the powdered sugar and carry on beating, and then supply in the condensed milk, vanilla and fresh lemon juice. As soon as the mixture is well-combined, include 1/3 of your whipped cream mixture and stir to combine. Then, carefully fold in the remaining whipped cream, being careful not to deflate it a lot. Pour the mixture above the crust and set inside the fridge to chill.

Slice into squares for serving.

To coat in chocolate, place the pie squares inside the freezer to firm up for approximately an hour or so. Inside the microwave or double boiler, melt the chocolate over reduced heat while stirring often. As soon as the pie squares have hardened slightly, dip the top of your squares in the the chocolate, letting the additional chocolate drip down the edges. Store inside the fridge.