any good recipies for a holiday dessert?

Answer 1

Here's a couple of my favorites, hope you enjoy them!

Peppermint Chocolate Pudding Pie

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup JET-PUFFED Miniature Marshmallows
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup crushed candy canes

POUR cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.
MEANWHILE, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.
TOP pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.

Double Layer Pumpkin Pie

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Chocolate Caramel Pecan Pie

25 KRAFT Caramels
2 Tbsp. milk
1 cup chopped toasted PLANTERS Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided

PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.
REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.

Chocolate Candy Cane Cake

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.

Chocolate Passion Bowl

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator.

Merry Cherry Dessert

1 can (21 oz.) cherry pie filling, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cherry Flavor Gelatin
1-1/2 cups cold water
4 cups angel food cake cubes
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

RESERVE 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites).
PLACE cake cubes in 3-qt. serving bowl. Spoon gelatin mixture over cake. Refrigerate 45 min. or until set but not firm (should stick to finger when touched).
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Gently stir in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping and reserved cherry pie filling. Store leftover dessert in refrigerator.

Answer 2

This is an old Southern favorite
Chocolate Pecan Pie With Bourbon

INGREDIENTS:
1 cup granulated sugar
4 tablespoons melted butter
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons Kentucky Bourbon
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
PREPARATION:
In a mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon, and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips in bottom of the prepared pie shell.

Pour filling over nuts and chocolate chips. Bake in preheated 375° oven for 40 to 50 minutes, or until set.

As is this one
Sweet Potato Cheesecake

INGREDIENTS:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, mashed
.
Graham Cracker-Pecan Crust
2 cups finely crushed graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans
PREPARATION:
Preheat oven to 425°.
Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform pan.

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger.

Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
Pour the batter into the prepared crust.

Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.

Serve with sweetened whipped cream or caramel sauce.

Answer 3

I have made this many times it is sooo good, everyone loves it. I saw it on the food network. Definately a crowd pleaser

Pumpkin Gooey Butter Cakes Recipe courtesy Paula Deen
See this recipe on air Tuesday Nov. 21 at 1:00 PM ET/PT.

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Answer 4

chocolate covered mice. (theyre sooooo good)


http://homecooking.about.com/od/dessertrecipes/r/blcandy25.htm

Answer 5

allrecipes.com has all kinds of great recipes. Give them a try!!