| 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!
| 36 Servings | Prep: 35 Min. Total Time: 1 Hour + 35 Min. |
Ingredients
4 squares BAKER’S UnsweetenedChocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups granulated sugar
4 eggs
2 tsp. vanilla, divided
1 cup flour
1 cup PLANTERS Creamy Peanut Butter(at room temperature)
1/2 cup powdered sugar
2 squares BAKER’S Semi-SweetChocolate
Directions
PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
BEAT peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.
kraft kitchens tips
HOW TO MAKE FROSTING EASIER TO SPREAD
Stir 2 Tbsp. milk into the peanut butter frosting before spreading onto brownie as directed.
| 16 Servings | 20 Min. + Chilling |
Ingredients
5 1/2 cups boiling water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
1 (3 ounce) package JELL-O Lime Flavor Gelatin
1 (3 ounce) package JELL-O Orange Flavor Gelatin
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
2 envelopes KNOX Unflavored Gelatin
1/2 cup cold water
1 (14 ounce) can sweetened condensed milk
Directions
Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
Cut flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
I found some edible grass at Cracker Barrel and bought some ice cream waffle bowls to create egg baskets.
| Makes 6 Eggs | Total Time: 3 Hours + 10 Min. |
Ingredients
JELL-O EGG JIGGLERS Egg Mold
1-1/2 cups boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor
Directions
SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.
Another option:
Creamy JIGGLERS Eggs
| Makes 6 Eggs | Total Time: 3 Hours + 10 Min. |
Ingredients
JELL-O EGG JIGGLERS Egg Mold
1 cup boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 can (5 oz.) evaporated milk
Directions
SPRAY insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.
REFRIGERATE 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.
kraft kitchens tips
SUBSTITUTE
Prepare using your favorite flavor of JELL-O Gelatin.
FOOD FACTS
Be sure to use only evaporated milk when preparing these delicious JIGGLERS eggs. Using whole, 2% or fat-free milk will cause the gelatin to curdle.
| 16 Servings | 20 Min. + Chilling |
Ingredients
5 1/2 cups boiling water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
1 (3 ounce) package JELL-O Lime Flavor Gelatin
1 (3 ounce) package JELL-O Orange Flavor Gelatin
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
2 envelopes KNOX Unflavored Gelatin
1/2 cup cold water
1 (14 ounce) can sweetened condensed milk
Directions
Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
Cut flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
| 16 Servings | Prep: 10 Min. Cook: 38 Min. |
Ingredients
1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup granulated sugar
1/3 cup butter, cut into pieces
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
Directions
| 24 Servings | Prep: 20 Min. Total Time: 4 Hours + 40 Min. |
Ingredients
35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
3-1/4 cups cold milk
Directions
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9-inch dish. Refrigerate until ready to use.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
kraft kitchens tips
SIZE-WISE
Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat.
HOW TO EASILY CUT INTO SQUARES
Place dessert in freezer about 1 hour before cutting into squares to serve.
VARIATION
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
| 15 Servings | Prep: 30 Min. Total Time: 4 Hours + 30 Min. |
Ingredients
1 cup flour
1 cup finely chopped PLANTERS Pecan Pieces
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Puddin
Directions
PREHEAT oven to 350°F. Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 13×9-inch baking pan. Bake 20 minutes or until lightly browned. Cool.
BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over cooled crust.
POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Spread remaining whipped topping over pudding just before serving
kraft kitchens tips
HEALTHY LIVING
Save 4 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.
HOW TO SOFTEN CREAM CHEESE
Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until softened.
| 32 Servings | Prep: 30 Min. Total Time: 4 Hours+ 30 Min |
Ingredients
36 OREO Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup toffee bits
Directions
MIX cookie crumbs and butter until well blended. Press onto bottom of 13×9-inch pan. Refrigerate until ready to use.
BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.
REFRIGERATE 4 hours or until firm.
kraft kitchens tips
SUBSTITUTE
Substitute 1/2 cup chopped PLANTERS Dry Roasted Pistachios for the toffee bits.