| 16-24 Servings | Prep/Total Time: 1 Hr. 30 Min. roughly |
Ingredients
1 German Chocolate cake mix
1 can Eagle brand milk
1 jar butterscotch topping
1 container cool whip
1 pkg. crushed heath bars
Directions
Make cake according to pkg. directions and cool completely.
Poke big holes with end of wooden spoon.
Pour Eagle brand milk over cool cake.
Pour jar of butterscotch topping over top of that.
Top with cool whip and crushed heath bars.
Keep refrigerated until ready to serve.
| 16-24 Servings | Prep/Total Time: 30-45 Min. |
Ingredients
2 cans of cherry pie filling (21 ounces each)or any of your choice
1 box of chocolate cake mix or any of your choice
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans or walnuts
1/8 cup white sugar
This recipe is so easy and so delicious… a twist on regular dump cake.
Preheat the over to 350.
In a 9 x 13 cake pan:
Directions
Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all.
Bake in the oven for 30-45 minutes and serve warm!
This is also delicious with a scoop of vanilla ice cream!
| 32 Servings | Prep:30 Min. Total Time: 3 Hours + 30 Min. |
Ingredients
2 cups BAKER’S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
HEAT oven to 350°F.
COMBINE coconut, nuts, flour and butter; press onto bottom of 13×9-inch baking dish. Bake 15 min.
MEANWHILE, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.
kraft kitchens tips
SIZE-WISE
At 32 servings, this fun recipe is great for a party or large family gathering.
SUBSTITUTE
Prepare using 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened.
| 24 Servings | Prep: 20 Min. Total Time: 3 Hours+ 50 Min. |
Ingredients
2 cups finely crushed NILLA Wafers
1/2 cup PLANTERS Chopped Pecans
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup firmly packed brown sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. rum extract
3 eggs
1/2 cup mashed ripe banana
2 medium bananas, sliced
2 tsp. lemon juice
1 jar caramel ice cream topping
1/2 cup PLANTERS Pecan Halves
Directions
PREHEAT oven to 350°F. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13×9-inch baking pan.
BEAT cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.
BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
TOSS sliced bananas with lemon juice; spoon over cheesecake. Drizzle caramel topping evenly over bananas; sprinkle with pecan halves. Cut into 24 squares. Refrigerate any leftover cheesecake squares.
| 15 Servings | Prep: 20 Min. Bake: 25 Min. + Cooling |
Ingredients
1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) lemon gelatin
1 cup plus 2 tablespoons water
4 egg whites
1/3 cup unsweetened applesauce
1 tablespoon canola oil
1 teaspoon lemon extract
4 drops yellow food coloring, optional
LEMON GLAZE:
1-1/2 cups confectioners’ sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, for glaze, in a small bowl, combine confectioners’ sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.
Nutritional Analysis:1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.
| 12-16 Servings | Prep: 15 Min. Bake: 40 Min. + Cooling |
Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 package (3 ounces) lemon gelatin
4 eggs
2/3 cup water
2/3 cup canola oil
GLAZE:
1 cup confectioners’ sugar
3 tablespoons lemon juice
1 teaspoon grated lemon peel
Directions
In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting. Yield: 12-16 servings.
Nutritional Facts1 serving (1 slice) equals 283 calories, 13 g fat (3 g saturated fat), 53 mg cholesterol, 231 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
| 16 Servings | Prep: 15 Min. Cool: 4 Hours |
Ingredients
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Directions
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
| 10 Servings | Prep: 30 Min. Total Time: 4 Hours-30 Min. |
Ingredients:
1 package (3.9 ounces) chocolate instant pudding
1 cup cold milk
1 tub (8 ounces) whipped topping, thawed, divided
1 banana, chopped
11 graham crackers, broken in half (22 squares), divided
Directions:
Beat pudding mix and milk in medium bowl with whisk 2 minutes. Gently stir in 1 1/2 cups whipped topping and bananas.
Spread 1 rounded tablespoon pudding mixture onto each of 20 graham squares. Stack grahams together, then stand on edge on serving platter to make an 8 1/2-inch loaf. Frost with remaining whipped topping. Crush remaining graham squares; sprinkle over loaf. Refrigerate 4 hours.
Make ahead: Prepare dessert as directed. Freeze until firm; cover with plastic wrap and store in freezer up to 2 weeks. Thaw in refrigerator 1 hour before serving. Makes 10 servings.
Nutrition:
Each serving contains 190 calories, 1 gram fiber, 7 grams fat, 280 mg sodium, 19 grams sugar, 33 grams carbohydrates, 2 grams protein.
Single Serve 3-2-1 Cake is bound to become one of those instant Cook’s Corner classics.
What you get is a mix that in minutes produces four dozen single servings of a sweet something resembling a cupcake. All they need to “bake” a single serving is a mug or bowl, a microwave and water.
The trade-off for a dessert made in a minute is that you wind up with an airier texture and a little less tenderness than a standard cake.
It is easy to remember how to make the cake if you remember it is called 3-2-1: You use 3 tablespoons of the mix stirred with 2 tablespoons water and microwave 1 minute.
You can use any flavor cake mix — chocolate, spice, carrot, red velvet, pineapple, lemon, orange — but for those with dehydrated ingredients, such as carrot cake, let the batter stand for a couple of minutes to soften before baking. And remember that one of the cake mixes must be angel food.
On the subject of angel food, keep in mind that the cake mix — at least the one I used — has a distinct almond extract flavor. It was complementary to the chocolate devil’s food cake mix I paired it with, but you might not like that overtone with some other flavors of cake mix.
Also, be ready to experiment with cooking containers to come up with one that works best. My first attempt, with a 5-inch dessert bowl, yielded a cake that was less than 1/2 inch tall. When I tried a smaller souffle dish, it ran over the sides and made a mess in the microwave. I did best with a coffee mug and a 4-ounce juice glass. Both give you a cylinder-shaped cake. I also had good results with a plastic muffin tin made for microwave use.
Copied from the Belleville News Democrat on Feb. 21, 2012
Ingredients:
1 box angel food cake mix
1 box any flavor cake mix
Cake:
2 tablespoons water
Mix: In a gallon-size, self-sealing food-storage bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer to other airtight container) and store in pantry up to 3 months, using as needed. Makes about 6 cups mix, which will make 48 small cakes.
Directions:
Cake: For each individual cake serving, measure 3 tablespoons of the mix into a small microwave-safe container, such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high 1 minute. If desired, top each cake with whipped topping or a sprinkling of confectioners’ sugar.
Nutrition:
Per cake: 80 calories (15 percent from fat), 1 gram fat, 0 cholesterol, 1 gram protein, 16 grams carbohydrates, 114 mg sodium.
| 7 Servings | Prep: 15 Min. + Standing |
Ingredients
Directions
Nutritional Facts1 serving equals 314 calories, 12 g fat (8 g saturated fat), 66 mg cholesterol, 379 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.