Just a simple ?

Question

I love makeing desserts they are so fun to make! But I ran out of ideas to make! I need help tell me some of the things you guys like to eat! It would be a lot of help! Thanks!

Answer 1

This is so easy and fun to make =0)

Death by Chocolate
1 box chocolate cake mix
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
This really looks nice in a glass pyrex dish or a trifle bowl.
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
optional ingredients
Repeat-
* If you want you can sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. On the final cool whip layer you can drizzle melted chocolate and sprinkle oreo crumbs and chocolate chips. I added oreo cookie crumbs and leftover melted chocolate in between the layers.

Answer 2

BANANA SPLIT DESSERT

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved

Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.

Answer 3

Pistachio Pie is really easy. 1 Keebler graham crust, 1 pkg of pistachio pudding mix, 1 can (15 oz.) crushed pineapple slightly drained, and a tub of Cool Whip.

Stir the mix with the pineapple and let sit for 10-15 minutes. Fold in the Cool Whip, dump into the crust, and refrigerate for 4+ hours. It's light and fluffy and really good!

Answer 4

ANGEL TORTE:

1 eight inch angel food cake (you can buy at store or make your own)

1 2/3 cups miniature marshmallows
1/4 cup evaporated milk
1 cup chocolate chipits
1 cup cream whipped (you can use Cool Whip which you'll need about 2 1/2-3 cups)

Cut cake into 3 equal layers
Melt marshmallows,milk and chipits over low heat till melted and smooth
Chill

Fold this mixture into whipped cream

Spread the mixture between layers,sides and top of cake.

Chill one hour before serving.

It's delicious!!

Answer 5

Pronto Pineapple Pound Cake
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container Cool Whip, thawed
1 (3 1/2 ounce) package vanilla instant pudding mix
1 package frozen pound cake, thawed
1/3 cup almond flavored liqueur (or 1/3cup pineapple juice combined with 1/2 tsp almond extract)
1/4 cup toasted sliced almonds


1. Combine undrained pineapple, whipped topping and pudding mix.
2. Let stand 5 minutes.
3. Cut cake lengthwise in thirds.
4. Drizzle with liqueur.
5. Spread 1/3 pudding mixture over bottom layer of cake.
6. Top with second layer.
7. Repeat layering, ending with pudding.
8. Chill 30 minutes.
9. Sprinkle with toasted almond slices.

Answer 6

raspberry walnut torte

INGREDIENTS

* 1 1/2 cups heavy whipping cream
* 3 eggs
* 1 1/2 cups sugar
* 3 teaspoons vanilla extract
* 1 3/4 cups all-purpose flour
* 1 cup ground walnuts, toasted
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* FROSTING:
* 1 1/2 cups heavy whipping cream
* 1 (8 ounce) package cream cheese, softened
* 1 cup sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 (12 ounce) jar raspberry preserves

DIRECTIONS

1. In a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat cream cheese, sugar and salt until fluffy. Add vanilla; mix well. Fold in whipped cream.
4. Split each cake into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting.
5. Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.

Answer 7

1-2-3 cobbler: 3 cans any pie filling 1-box yellow cake mix and 1 stick margarine melted. pour pie filling in 9 by 13 inch pan and sprinkle yellow cake mix over top till completly covered. melt margarine and swirl on top of cake mix and bake in 350 degree oven for 45 minutes till golden on top. enjoy

Answer 8

EASY LEMON DESSERT

2 eggs, beaten
juice of 1 1/2 lemons
1 cup sugar
1 cup whipping cream
1/2 cup graham cracker crumbs

Combine ingredients and cook in a double boiler until thick. Allow to cool. Whip 1 cup cream. Fold into the lemon mixture.
Cover a shallow square glass pan with graham cracker crumbs, or alternatively, use a glass pie dish. Spread the lemon custard mixture on top.

Refrigerate until ready to serve. Cut into squares if a square pan was used, or wedges if served from a pie dish.

This recipe has been a Summertime favorite which has been in our family for over 60 years.

Variation: These can be served in custard cups for individual servings

GULAB JAMUN

1 c. dried Carnation milk
1/2 c. self rising flour
4-5 cardamoms
2 tbsp. butter
5 oz. evaporated milk
4 c. oil for frying
Sugar syrup (3 c. sugar, 4 c. water)

Make syrup by boiling and simmering sugar and water. Mix dried Carnation milk, self rising flour, cardamoms and butter until crumbly. Add 5 ounces evaporated milk for dough like consistency. Let stand for 15 minutes. Heat oil to medium heat. Make balls and fry slowly. After draining oil, soak in syrup.

ICE CREAM SQUARES

Base:

30 graham crackers (wafers) crushed
1/2 cup butter, melted

Filling:

1 pkg Jell-O 4 oz. any flavour
1 cup boiling water
1 pint vanilla ice cream

Topping:

1 container Cool Whip (optional)

Combine graham wafer crumbs and butter. Place mixture in an 8 X 8 pan. Press down. Do not grease pan. Do not bake.
Mix Jell-O and water. Stir in ice cream until melted and well blended. Pour over crumb mixture. Place in refrigerator to set.

Top with Cool Whip, if desired, or can be sprinkled with a few left over graham wafer crumbs. Can also be frozen for an extra cool treat!



EASY SMORES ICE CREAM

1 pint of heavy whipping cream
1 cup of chocolate chips
1 cup of marshmallows
1/2 cup of sugar
about 12 Honey Maid graham crackers

Mix the cream, chocolate chips, marshmallows, and sugar together well.
Put mixture into an ice cream maker adding the graham crackers at the end, so they stay a little crunchy.

This makes a rich and creamy ice cream!

Enjoy!

FUDGE CAKE

2 sticks butter
1/2 cups cocoa
2 cups sugar
1 cups sifted flour
4 eggs, beaten
1 cups pecans
1 teaspoon vanilla
1/8 teaspoon salt

Cream butter, cocoa, and sugar. Add eggs and remaining ingredients. Bake 25 minutes in a well-greased 8x16 inch pan at 325 degrees.

ICING:

2 cups sugar
1/2 cups milk
1/2 cups cocoa
1/2 lb. butter

Mix ingredients and cook in iron skillet over low heat. Stir until mixture boils. Let it boil hard for 1 minute. Cool for 5 minutes in mixing bowl and then beat until thick. Spread over fudge cake.

CHOCOLATE SUNDAE CRUNCH

1 c. Pillsbury all-purpose or self-rising flour
1/4 c. firmly packed brown sugar
1/2 c. butter
1/2 c. chopped nuts

FILLING:

1/2 c. (3 3/4 oz. pkg.) instant French vanilla or vanilla pudding mix (not cooked type)
1 c. milk
2 c. (1 pt.) vanilla ice cream, slightly softened

CHOCOLATE TOPPING:

3 tbsp. evaporated or whole milk
1/2 c. semi-sweet chocolate pieces
1/2 c. miniature or 5 lg. marshmallows

Oven at 350 degrees. 12-16 servings.
(No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixing bowl, combine flour with brown sugar. Cut in butter until crumbly; stir in nuts. Spread crumb mixture in ungreased 8 or 9 inch square baking pan. Bake at 350 degrees for 25-30 minutes until light golden brown. Cool completely while preparing Filling.

Crumble baked crumb mixture; reserve 1/2 cup for topping. Lightly press remaining crumbs in same baking pan. Pour Filling evenly over base; sprinkle with reserved 1/2 cup crumb mixture. Prepare Chocolate Topping; drizzle over Filling. Refrigerate at least 2 hours or until served.

Filling: In large mixer bowl, combine dry pudding mix with milk. Beat 2 minutes at low speed, scraping bowl occasionally. Add ice cream; blend at low speed just until smooth and creamy.

Chocolate Topping: In medium saucepan, combine all ingredients. Cook over medium heat, stirring constantly, until chocolate pieces and marshmallows have melted.

Tip: For a lighter chocolate flavored sundae, reduce Topping ingredients by half and prepare as directed.

HOPE THIS HELPS! ;-)