I am looking for a Gooey Delicious Desert can anyone recommend Something?

Question

something that is not to hard to make and needs tons of ingrediants that I will only use once!

oops, i mean that does not need so many ingrediants, that i want use again.

Answer 1

Two recipes.
GOOP--Gooey, yummy and EASY!
1 can Eagle Brand Sweetened Condensed Milk
1 can cherry pie filling
1 can crushed pinapple
1 8oz carton Cool Whip.
Stir together and chill.

LAZY PIE--Preheat oven to 350 degrees
1stick melted butter
1cup flour
1 cup sugar
1/8 tsp salt
1 T baking powder
2/3 cup milk
1 can cherry pie filling (or apple)
While oven is preheating place butter in 2 quart baking dish and put in oven to melt.
Mix dry ingrediants together. Add milk and stir together. GENTLY pour batter into center of melted butter. DO NOT STIR. GENTLY add fruit to center of batter. DO NOT STIR. Bake 45 minutes or until lightly browned @ 350 degrees. Serve warm spooned into dessert dishes. Even better with a scoop of vanilla icecream!

Answer 2

OOEY GOOEY BUTTER CAKE
1 box yellow cake mix
1 egg
1 stick butter, melted
TOPPING:
8 oz. cream cheese, softened
2 eggs
1 tsp. vanilla extract
16 oz. confectioner's sugar
1 stick butter, melted

Preheat oven to 350 degrees. Mix all cake ingredients together and spread into a 9"x13" baking pan. Mixture will be stiff. Mix together all topping ingredients and pour over batter. Bake 40 minutes then allow to cool before cutting into squares. DO NOT prepare cake by the box directions.



KOOL-AID CAKE

1 box cake mix your choice
1 box powdered sugar
1 pack Kool-Aid, your choice
1 carton or can of milk, your choice

Make cake according to directions on the box. Mix a half a box
of powdered sugar and about half a pack of Kool-Aid, you can mix
the whole pack of Kool-Aid to fit your taste. Mix well. Stir in
the milk a little at a time to get the
thickness you desire. After cake cools before putting on
the icing put a few holes in the cake, so as to let some of the
icing soak in the cake.

Answer 3

You'll love this. Mix up 1 box of Butterscotch Instant Pudding. When it is done, cool and add 1 box of Butterscotch Cake Mix. Mix together and pour in a 9x13 pan. Sprinkle the top with crushed walnuts and butterscotch chips. Bake according to the box instructions. The cake is done when a toothpick inserted about 2 inches in from the edge is clean.
This cake is very sweet and gooey. Chocolate is a tie vote in our family for favorite, but I've also done white cake with vanilla pudding. Go nuts.

Answer 4

This is very, very easy and Gooey!
13x9 glass rectangular dish
In a mixing bowl, follow instructions for 1 pkg. of French Vanilla puding(instant),(just 2 cups of milk i think)I don't have one with me right now to read.
Next, fold in or (add) 1 container(12) oz. of COOL WHIP to pudding.
Graham Crackers ( 1 pkg)
1 can Chocolate Fudge icing(for cake)

Place Graham Crackers on bottom of glas container
Put 1/2 of Pudding on top of G.crackers.
Add 1 more layer of G. Crackers and Pudding
Melt icing in microwave for l1-13 seconds, stir
Drizzle chocolate over top of pudding , use all chocolate, spread
all over>>>>>>>>>>>.Freeze for 1 hour , refridgerate 2-3 hours b/4 serving>>>>>>>Ooooey, goooey, good! and sinful!
Cut into squares.........serves 9-12>>use spatula to get out
Nutrition: NOT
Calories: Too many to count!

Answer 5

Peanut Butter Decadence Pie

1 Oreo cookie crust
1 cup peanut Butter
1/2 cup sugar
1 8oz brick cream cheese
1 cool whip
1 jar hot fudge topping (I used Mrs. Richardson's)

Mix peanut butter, cream cheese, and sugar together. When blended very gently fold in 2 cups of cool whip. Spoon into crust.
Melt fudge topping in microwave pour as much as you'd like over the peanut butter mixture. Chill for 1/2 hour or until fudge is firmer. When ready to serve, top with remaining cool whip. If desired melt 1 TBS each of fudge topping and peanut butter. Drizzle over the top before serving.

Not counting chill time, this took less than 10 minutes to make and except for PB and maybe some hot fudge, nothing is left over.

Answer 6

Two of my favorites:

Dump cake: Dump a can of cherry pie filling, and a can of pineapple and mix it up in a long glass baking dish. Then add a box of dry yellow cake mix and sprinkle it over the top of the fruit. Then dot it with butter and bake for about 30 mintues. SO GOOD!!! You can do the same with a chocolate cake mix, but use 2 cans of cherry pie filling and no pineapple.

One other one is caramel pie. Using 4 cans of the sweetened condensed milk you mix it in a glass bowl, microwave for about 40 seconds, mix again, microwave again, doing this off and on over and over again until you have caramel. Then put it in a graham cracker pie crust, sprinkle with chopped nuts, and chill for 3-4 hours. Then when ready to serve, top it with whipped cream, a few more nuts and drizzle a little left over caramel over it. VERY VERY GOOD!

Answer 7

Cherry Chocolate Cobbler

1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 (6 ounce) package Nestle's semisweet chocolate morsels
1/4 cup milk
1 egg
1 (21 ounce) can cherry pie filling
1/2 cup nuts, finely chopped

Preheat oven to 350 degrees F.

In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.

Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees F for 40 to 45 minutes.

Serve warm with heavy cream.

Answer 8

Spicy-Sweet Pecans

Put 1/2 cup of brown sugar, 1/8 tsp. of cayenne pepper and 2 Tb. of butter or margarine in a small saucepan. Heat, with frequent stirring, until the mixture starts to bubble. Let it bubble with constant stirring for about 1 minute, then add 1 cup of pecan halves. Stir and coat well, then turn the pecan halves out onto aluminum foil and let them cool. Eat them while they are warm. Definitely gooey with a small pepper kick.

You can leave the pepper out if you have a tender mouth, and you can add 1/4 cup of semi-sweet choc. chips as a variation.

Answer 9

Fry sauce is a regional condiment served with French fries. It is typically a simple combo of 1 phase ketchup and two constituents mayonnaise. When spices and other flavorings are delivered, it is much like—but thicker and smoother than—normal Russian dressing and Thousand Island dressing. Fry sauce is customarily observed in restaurants in Utah, Nevada, a lot of Idaho, eastern Washington and rural Oregon, as well as on hand by way of mail-order. Every now and then other elements reminiscent of barbecue sauce are substituted for ketchup, and other editions (created independently of the Utah variation) exist external of the us. : D

Answer 10

Mississippi Mud Cake mmmmmmmmmmmmmmmmmm