Dessert Recipes

Almond Cakes

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 tsp. amaretto or almond extract

almonds, chopped

craisins, chopped

Glaze:

½ c. powdered sugar

1 T. amaretto or almond extract

 

Prepare GRANDMA’S POUND CAKE MIX as directed.  Add almond extract. Pour into greased mini bundt pans or muffin pans. Bake at 350 for 30 minutes or until done. Let cool.  Make glaze by mixing powdered sugar and 1 T. amaretto extract.  Drizzle glaze over top and sprinkle with chopped almonds and chopped craisins for a festive look.

By Roberta Whalen

 

Apple Cinnamon Cake

1 pkg. SWEET FRUIT BREAD MIX
2 eggs
½ c. canola oil
1 (20 oz.) can sugar free apple pie filling
¼ c. brown sugar
¼ c. sugar
2 tsp. cinnamon
2 T. water

Glaze:         ½ c. powdered sugar

1 T. milk

 

Mix together SWEET FRUIT BREAD MIX, eggs, oil and pie filling and put into a greased and floured 9×13” pan. Mix all other ingredients and drop by teaspoonfuls over batter. Take a knife and heavily swirl into batter. Bake at 350 for 35-40 minutes. Cool. Mix powdered sugar and milk and drizzle over cake.

By Deb Templeton

 

Caramel Apple Microwave Cake

1 pkg. PECAN PIE MUFFIN MIX

2 eggs

1 (21 oz.) can apple pie filling

 

Pour PECAN PIE MUFFIN MIX into microwave safe bowl. Add eggs and pie filling and stir. Put plastic wrap over the top of the bowl and microwave on high for 15 minutes. If the microwave does not have a carousel, rotate ¼ turn every 3 minutes. Let cool for 15 minutes, invert the cake onto a plate and serve.
Garnish with icing, whipped topping, more pie filling, ice cream, or toppings such as nuts or sprinkles. Serve with cinnamon flavored ice-cream.

By Sheela Terry

 

Caramel Praline Pumpkin Cake

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

½ pkg. PRALINE FROSTED PECANS, divided

Caramel Frosting:

2 (8 oz.) pkgs. cream cheese

1 pkg. CARAMEL APPLE DIP MIX

½ c. powdered sugar

 

Prepare the PUMPKIN BREAD MIX as directed. Set aside. Grind half of the PRALINE FROSTED PECANS in a food processor. Add the ground pecans to the batter. Divide batter into two 9 inch round cake pans and bake at 350 for about 30-45 minutes or until done. Using a mixer, combine cream cheese, CARAMEL APPLE DIP MIX, and powdered sugar until creamy. Frost one layer of the cake, place the second layer on top and frost the entire cake. Decorate with the remaining whole PRALINE FROSTED PECANS.  What a great autumn dessert for Thanksgiving or any occasion!

By Roberta Whalen

 

 

Chocolate Chip Bread

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

¼ c. cocoa powder

¾ c. semi sweet chocolate chips

Ice-cream and chocolate sauce

 

Prepare GRANDMA’S POUND CAKE MIX as directed. Add cocoa powder and semi sweet chocolate chips to batter. Pour into greased bundt pan and bake at 350 for 1 hour or until cake is done. When cool enough to handle, slice and serve warm with a scoop of ice-cream and chocolate sauce.

By Roberta Whalen

 

 

Dreamsicle Cake

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. DREAMSICLE PIE MIX, divided into thirds

¼ c. powdered sugar

few drops of water
Prepare GRANDMA’S POUND CAKE MIX as directed. Set batter aside.  Divide the package of DREAMSICLE PIE MIX into thirds. Add 1/3 of the DREAMSICLE PIE MIX to the cake batter. Pour into a greased bundt pan; sprinkle the top with 1/3 (maybe a bit less) of the DREAMSICLE PIE MIX Bake at 350 for 1 hour or until done. When cooled, invert onto a cake plate. Take the remaining 1/3 of the DREAMSICLE PIE MIX and mix with powdered sugar. Add a few drops of water at a time to make a glaze that coats the back of a spoon. Spread glaze over cake and let set before serving.
All aspects of cake should have an orange tint.

By Roberta Whalen

 

 

Lazy Cake

1 (20 oz.) can crushed pineapple, drained

1 (21 oz.) can cherry pie filling (can also use apple, blueberry, etc)

1 pkg. SPICED APPLE CAKE MIX

1 stick butter, cut into small pieces

¼ c. sugar

Cool Whip or ice-cream, optional

Pour pineapple and pie filling into the bottom of a 9×13” greased cake pan. No need to mix together. Sprinkle dry SPICED APPLE CAKE MIX evenly over the top to cover the fruit. Place small pieces of butter on top and sprinkle with sugar. Bake at 350 for 45 minutes or until cake begins to brown and is done in the center. Let cool and scoop out. Serve with Cool Whip or ice-cream.  No mixing or measuring needed for this one!

By Roberta Whalen

 

 

Mixed Berry Dump Cake

1 pkg. SWEET FRUIT BREAD MIX, prepared

2 eggs

½ c. + 1/8 c. oil

1 (10 oz.) pkg. frozen mixed berries, thawed, with juice

1 (4 oz.) pkg. instant vanilla pudding, prepared

1 (10 oz.) pkg. frozen mixed berries, thawed

whipped cream

 

Prepare SWEET FRUIT BREAD MIX as directed with frozen mixed berries. Pour into a cake pan and bake at 350 for 40 minutes or until done in center depending on the size cake pan used.  Let cool. Prepare pudding and set aside. Using a martini glass or parfait glass, take a piece of cake and place a few hand-torn chunks in the bottom, top with some pudding, add thawed berries and top with whipped cream. This can be made individually like this or in a larger version. Just dump everything on top of each other, no need to be neat. This can also be made a zillion ways and flavors with variations of pudding flavors and mix-ins.

By Roberta Whalen

 

No Bake Triple Layer Cake

¼ – ½ pkg. KEY LIME PIE MIX

4-8 oz. cream cheese, softened

¼ – ½ (8 oz.) carton Cool Whip, thawed

¼ – ½ pkg. DREAMSICLE PIE MIX

4-8 oz. cream cheese, softened

¼ – ½ (8 oz.) carton Cool Whip, thawed

¼ – ½ pkg. LEMONADE PIE MIX

4-8 oz. cream cheese, softened

¼ – ½ (8 oz.) carton Cool Whip, thawed

Above measurements depend on desired consistency.

1 angel food cake, sliced horizontally into 3 layers

zest from a lemon, lime, and orange

Prepare separately, KEY LIME PIE MIX, DREAMSICLE PIE MIX, and LEMONADE PIE MIX to achieve 2 C. of each. With a serrated knife, slice angel food cake horizontally into 3 layers. Spread KEY LIME PIE MIX onto first layer, place second layer of cake on top, spread DREAMSICLE PIE MIX on top of this layer, then layer top piece of cake and spread with LEMONADE PIE MIX. Decorate top with zest from a lemon, lime, and orange. This is a pretty presentation displaying 3 products at once and all the citrus flavors make a cool, refreshing and light summer dessert. This cake can also be made using the sugar free varieties of KEY LIME PIE MIX and LEMONADE PIE MIX.

By Roberta Whalen

 

Peach and Pecan Spiced Cake

1 pkg. SPICED APPLE CAKE MIX

3 eggs

1½ c. oil

1 tsp. vanilla

3 c. fresh diced peaches instead of apples

1 pkg. PRALINE FROSTED PECANS, chopped
Glaze:

1 C. powdered sugar

3 T. almond flavored coffee creamer or almond or nut extract

1 T. spiced rum or rum extract
Prepare SPICED APPLE CAKE MIX as directed. Fold in the chopped pecans.
Pour into a greased and floured 11×13” cake pan, bundt pan, or even muffin tins. Bake for 1 hour and 10 minutes (less time if making the muffin pans). Mix ingredients for glaze  until syrupy and pour over the cooled cake.

By Roberta Whalen

 

 

Pumpkin Cake (Mock Carrot Cake)


1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

½ c. chopped walnuts

¾ c. raisins

1 (8 oz.) can crushed pineapple, well drained

½ c. shredded coconut

 

Prepare PUMPKIN BREAD MIX as directed. Add walnuts, raisins, pineapple, and coconut. Grease and flour the bottom of two (8”) cake pans. Separate the batter evenly between the two pans. Bake at 350 for 30-40 minutes or until done in the center. Cool on cake rack.  Frost with canned or homemade cream cheese frosting.

By Roberta Whalen

 

 

Pumpkin Sugar n Spice Surprise Cake


1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

½ pkg. HOT SPICED CIDER/WINE MIX

½ c. raisins

Frosting:

½ c. powdered sugar

3 T. HOT SPICED CIDER/WINE MIX

1 T. apple cider, water, or apple juice

 

Prepare PUMPKIN BREAD MIX as directed. Prepare FRUIT CRISP MIX as directed. Add HOT SPICED CIDER/WINE MIX and raisins to the FRUIT CRISP MIX. Grease a 9” square cake pan. Layer half the PUMPKIN BREAD dough into both pans, add all the FRUIT CRISP mixture on top, and top with the remainder of PUMPKIN BREAD dough. Bake at 375 for 45 minutes or until done in center. Cool.  Make a frosting with powdered sugar, HOT SPICED CIDER/WINE MIX, and apple cider.  Spread over cooled cake and let harden before serving.

By Roberta Whalen

 

 

Pumpkin/Zucchini Cake

1 pkg. PUMPKIN BREAD MIX

2 eggs

½ c. oil

1 (8 oz.) can pumpkin

1 c. shredded zucchini

 

Preheat oven to 350 degrees. Beat PUMPKIN BREAD MIX, eggs, and oil with a mixer until well blended. Add pumpkin. Mix well again. Stir in shredded zucchini. Pour into a greased bundt pan. Bake 55-60 minutes or until cake pulls away from the sides of the pan and a toothpick comes out clean. Cool in pan 15 minutes. Remove from pan. Enjoy cake warm!

By Joanne O’Brien

 

 

Spicy Pecan Apple Cake

3-4 Granny Smith apples, thinly sliced

1 pkg. PECAN PIE MUFFIN MIX

1 pkg. HOT SPICED CIDER/WINE MIX

1 pkg. SPICED APPLE CAKE MIX, prepared

3 eggs

1½ c. oil or applesauce

1 tsp. vanilla

3 c. chopped apples

 

Preheat oven to 350. Line 9×13” cake pan with wax or parchment paper. Spray with butter spray or grease with butter. Thinly slice 3-4 Granny Smith apples and layer on the bottom. Mix PECAN PIE MUFFIN MIX with HOT SPICED CIDER/WINE MIX and sprinkle over the apples. Prepare SPICED APPLE CAKE MIX as directed and pour into cake pan. Bake 1 hour and 10 minutes or until done in the middle. Remove and let cool slightly. Loosen the sides and invert onto a large platter. Cake should release easily, then slowly peel back the waxed paper to reveal a sweet gooey apple-pecan top. If it’s not sweet enough, serve warm with Pecan Praline or Butter Pecan Ice-Cream.

By Roberta Whalen

 

 

Tres Leches Cake

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

Topping:

1 (12 oz.) can evaporated milk

1 (14 oz.) can sweetened condensed milk
1 pt. heavy whipping cream

½ c. rum

 

Prepare GRANDMA’S POUND CAKE MIX as directed. Let cool. Make the topping mixture, combine thoroughly, and whisk VERY well. Poke holes all over the cake with a fork. Pour topping mixture over cake. Let mixture absorb completely in refrigerator. Top each slice with whipped cream or Cool Whip to serve.

By Sheela Terry

 

Blueberry Crumb Coffee Cake

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 c. fresh blueberries

¼ cup flour

 

Prepare FRUIT CRISP MIX as directed and set aside. Prepare GRANDMA’S POUND CAKE MIX as directed and add fresh blueberries (dust in flour first to help prevent the batter from turning purple). Spread pound cake mixture in a buttered 9×13” cake pan. Sprinkle the FRUIT CRISP mixture on top, bake at 350 for 35-40 minutes or until done in center.

By Roberta Whalen

 

Cinnamon Bun Coffee Cake

1 pkg. SWEET FRUIT BREAD MIX, prepared

2 eggs

½ c. + 1/8 c. oil

nuts or raisins, optional

Streusel mix:

¼ c. brown sugar

¼ c. sugar

2 T. cinnamon

2 T. water

Glaze:

1 c. powdered sugar

water or milk

 

Prepare SWEET FRUIT BREAD MIX as directed. You can add nuts or raisins to the cake as an option Pour into a greased round 9 inch cake pan. In a bowl prepare a streusel mix, with sugars, cinnamon, and water to moisten. Drop in spoonfuls over the cake. With a butter knife swirl the streusel mix through the cake. Bake at 350 for 30 minutes or until done in center. Let cool. Mix powdered sugar with water or milk to form a glaze. Drizzle over the top of the cake just like the top of a cinnamon bun. Cut into wedges and serve with your morning coffee. Makes a great cake to bring to brunch.

By Roberta Whalen

 

Cinnamon Pecan Coffee Cake

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

½ c. raisins

2 T. HOT SPICED CIDER/WINE MIX

1 pkg. CINNAMON SUGAR TOASTED PECANS, chopped

¼ c. cinnamon/sugar mixture  (1/4 cup sugar and 2 tsp. cinnamon)

Prepare PUMPKIN BREAD MIX as directed. Add in raisins and HOT SPICED CIDER/WINE MIX. Pour into greased round 9” cake pan.  Mix together chopped pecans and homemade cinnamon/sugar. Top batter with pecan topping. Bake at 350 for 45 minutes or until knife comes out clean.  Let cool and cut into wedges to serve.
By Roberta Whalen

 

 

Harvest Spice Coffee Cake

1 pkg. FRUIT CRISP MIX

1 c. APPLE BAKLAVA MIX

3 T. HOT SPICED CIDER/WINE MIX

¼ c. butter/margarine, melted

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

8 oz. caramel sauce, optional

 

Mix together FRUIT CRISP MIX, APPLE BAKLAVA MIX, and HOT SPICED CIDER/WINE MIX. Add in ¼ c. melted butter as directed on FRUIT CRISP MIX package. Set aside. Prepare GRANDMA’S POUND CAKE MIX as directed. Pour into a 9×13” greased cake pan. Sprinkle the apple mixture over the top. Bake at 350 for 45 minutes or until done in center.  Remove from oven and drizzle with caramel sauce.

By Roberta Whalen

 

 

Pumpkin Streusel Coffee Cake

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 pkg. BANANA NUT CHEESECAKE SPREAD MIX

or

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

Preheat oven to 350. Prepare PUMPKIN BREAD MIX as directed, place in 9 inch cake pan and sprinkle BANANA NUT CHEESECAKE SPREAD MIX or prepared FRUIT CRISP MIX on top before baking.  Bake for 50-60 minutes.

By Roberta Whalen

 

Raspberry Streusel Coffee Cake

1 pkg. GRANDMAS POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 (8 oz.) jar of your favorite preserves/jam

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

¼ c. dark brown sugar

 

Prepare GRANDMAS POUND CAKE MIX as directed and pour into a greased bundt pan. Melt jar of preserves for 1 minute in the microwave. Stir until spreadable. Pour over the batter and carefully spread out. Prepare FRUIT CRISP MIX as directed; add in dark brown sugar and mix. Sprinkle over the preserves to completely cover it. Important, as the jam may burn and turn black if it is not covered completely. Bake at 350 for 1 hour or until done in the center.

By Roberta Whalen

 

Not Your Grandmother’s Fruitcake


1 pkg. SWEET FRUIT BREAD MIX

½ c. oil

2 eggs

¼ c. molasses

¼ c. orange juice

¼ c. chopped walnuts

1 c. chopped dried fruits (apricots, raisins, figs, dates)

1 c. drained canned fruits (shredded pineapple and maraschino cherries), patted dry and chopped if needed

 

Optional Glaze:

1 c. liquor, optional (whisky, amaretto, or your favorite cordial that would add to the flavor of the fruit)

 

Gone are the days of the rock-hard nasty fruitcake. You can vary this recipe to include your favorite fruits, nuts and liquor.  Preheat oven to 350. Mix together SWEET FRUIT BREAD MIX and all other ingredients. Bake in a loaf pan or separate into mini loaf pans. Bake for 1 hour or until done. When removed from the oven, an optional step is to pour liquor over the fruitcake. Cover and let sit overnight. Remove, wrap and refrigerate until ready to serve or wrap as a gift.

By Roberta Whalen

 

 

Banana Ice Box Cake

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 ripe bananas, mashed

4-5 bananas, sliced

1 (6 oz.) pkg. banana instant pudding mix

graham crackers

Cool Whip

Prepare NANA’S BANANA NUT BREAD MIX as directed and pour into a 9×13” greased cake pan. Bake at 350 for 40 minutes or until done in center when toothpick comes out clean. When cooled, slice up bananas and place in a single layer over cake. Prepare banana instant pudding mix and spread over the bananas. On top of that, layer graham crackers covering the pudding mix. Place another layer of sliced bananas. Top with a single layer of Cool Whip. Place in fridge and chill for 4 hours or overnight before serving.

By Roberta Whalen

 

 

Lemon Ice Box Cake

1 pkg. LEMON CHEESECAKE SPREAD MIX, prepared

1 (8 oz.) cream cheese, softened

zest of 1 lemon

1 (4 oz.) box lemon pudding/pie filling

or

1 (8 oz.) jar lemon curd

graham cracker squares

1 (8 oz.) carton Cool Whip

Prepare LEMON CHEESECAKE SPREAD MIX, reserve the crumbs. Add in the zest of lemon and set aside. Prepare lemon pudding/pie filling mix or use a jar of lemon curd. Set aside. Grease a 9” square cake pan with butter and lay out graham cracker squares. Layer half the LEMON CHEESECAKE SPREAD and top this with a layer of graham crackers. Layer the lemon pudding/pie filling or lemon curd and top with Cool Whip. Refrigerate for several hours to set up. This can also be frozen and served frozen for a great summertime dessert.

By Roberta Whalen

 

Pumpkin Caramel Ice Box Cake

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 qt. dulce de leche or caramel flavored ice-cream, thawed until spreadable

1 pkg. CARAMEL APPLE DIP MIX, prepared

1 (8 oz.) cream cheese, softened

1 T. vanilla

caramel sauce and chopped nuts, optional

 

Prepare PUMPKIN BREAD MIX in two 8×8” or 9×9”cake pans. Bake at 350 for 40 minutes or until toothpick comes out clean.  Set aside. Thaw ice-cream until spreadable and spread onto one layer of the cake. Top with the other layer of cake. Spread CARAMEL APPLE DIP over the top. Cover and place in freezer for at least 2 hours to set before serving. Remove cake 10 minutes before serving and cut into slices or squares. Drizzle with caramel sauce and sprinkle with chopped nuts if desired.

By Roberta Whalen

 

 

Chocolate Raspberry Pound Cake

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cram

6 eggs

1 pkg. CHOCOLATE PECAN CHEESECAKE SPREAD MIX (reserve the pecans)

3 T. Raspberry Chambord liquor

8 oz. jar of raspberry preserves

 

Prepare GRANDMA’S POUND CAKE MIX as directed. Add in CHOCOLATE PECAN CHEESECAKE SPREAD MIX (reserve the pecans), add in Raspberry Chambord liquor. Pour into greased bundt pan and bake at 350 for 1 hour or until done. Remove from oven in the last 10 minutes of baking and spread raspberry preserves on top. Then sprinkle with reserved pecans. Return to oven for 10 minutes.

By Roberta Whalen

 

 

Lemon Poppyseed Pound Cake

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. LEMONADE PIE MIX

¼ c. poppy seeds

 

Prepare GRANDMA’S POUND CAKE MIX as directed. Add ½ pkg. LEMONADE PIE MIX and poppy seeds. Pour into bundt pan and sprinkle the top with about 3 Tbsp.

LEMONADE PIE MIX. Bake at 350 for 45 minutes – 1 hour or until cake is done. Can also be made into muffins.

By Kista Taylor

 

 

Red Velvet Pound Cake

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1.5 oz. red food coloring

3 T. baking cocoa mix
Prepare GRANDMA’S POUND CAKE MIX as directed. Add food coloring and cocoa mix.  Pour into greased bundt pan and bake at 350 for 1 hour or until cake is done.

By Pat Thomason

 

Apples, Apples, and More Apples

1 pkg. SPICED APPLE CAKE MIX, prepared

3 eggs

1½ c. oil or applesauce

1 tsp. vanilla

3 c. chopped apples

or PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 (21 oz.) can apple pie filling

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

 

Prepare SPICED APPLE CAKE MIX OR PUMPKIN BREAD MIX.  Spread in a 9×13” cake pan. Top with apple pie filling. Sprinkle prepared FRUIT CRISP MIX over the top. Bake at 375 for 40 minutes or until done in center.

By Roberta Whalen

 

Caramel Upside Down Cake

1 pkg. SPICED APPLE CAKE MIX, prepared

3 eggs

1½ c. oil or applesauce

1 tsp. vanilla

3 c. chopped apples

1-2 apples, sliced into thin rings

1 pkg. CARAMEL APPLE DIP MIX

½ stick butter

 

Preheat oven to 350. Prepare SPICED APPLE CAKE MIX as directed and set aside. Spray 9×13” cake pan with cooking spray. Then line with parchment paper or wax paper to fit the bottom and spray again. Single layer sliced apples onto the lined pan. Place CARAMEL APPLE DIP MIX in a small saucepan with butter and melt on low. Pour over apples until covered. You may not use the entire saucepan. Then pour the SPICED APPLE CAKE batter on top and bake 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. When done, let cool slightly. Invert onto a plate or platter, remove pan, and gently remove wax paper. Great served warm with a scoop of vanilla ice cream.

By Roberta Whalen

 

 

Banana Cream Pie Cupcakes

1 pkg. BANANA NUT BREAD MIX

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 mashed ripe bananas

1 banana, sliced in ¼” slices

1 container vanilla buttercream or whipped cream cheese frosting

chopped nuts (optional)

Prepare NANA’S BANANA NUT BREAD MIX as directed and set aside.  Place paper liners in a cupcake tin. Fill liners 1/3 full. Place one banana slice on top of batter and fill another 1/3 with batter.  Bake at 350 for 30 minutes or until done. Let cool. When cool, frost and sprinkle with chopped nuts.

By Roberta Whalen

 

 

Ooey-Gooey Caramel Banana Nut Cupcakes

1 pkg.  BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 ripe bananas, mashed

Caramel Frosting:

1 pkg. CARAMEL APPLE DIP MIX

2 c. marshmallow crème

½ pkg. BANANA NUT CHEESECAKE SPREAD MIX

 

Prepare NANA’S BANANA NUT BREAD MIX as directed. Place in cupcake tins and bake at 350 for 25-30 minutes.  Make caramel frosting by mixing together CARAMEL APPLE DIP MIX, marshmallow crème and ½ pkg. BANANA NUT CHEESECAKE SPREAD MIX. When cupcakes are mostly cooled, spread on the caramel frosting.

By Roberta Whalen

 

Caramel Apple Trifle


1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. CARAMEL APPLE DIP MIX, prepared

1 (8 oz.) cream cheese, softened

1 T. vanilla

1 (12 oz.) carton Cool Whip

1-2 (21 oz.) cans apple pie filling

cinnamon

 

Prepare GRANDMA’S POUND CAKE MIX, cool, cut into chunks and set aside. Prepare CARAMEL APPLE DIP MIX, set aside. In a clear glass dish, begin layering with GRANDMA’S POUND CAKE chunks at the bottom, then a layer of the CARAMEL APPLE DIP, then a thin layer of apple pie filling, a layer of Cool Whip, and then sprinkle with cinnamon. Repeat. Decorate the top with a sprinkle of cinnamon and some apple slices.

By Kista Taylor

 

Chocolate Decadence Trifle

1 box brownie mix, prepared

1 pkg. CHOCOLATE PECAN CHEESECAKE SPREAD MIX, prepared

1 (8 oz.) cream cheese, softened

¼ c. margarine, softened

1 tsp. vanilla

1 (12-16 oz.) bag chocolate chips

1 (12 oz.) carton Cool Whip

 

Prepare brownie mix in a 9×13” pan. Let cool and cut into small cubes. Prepare CHOCOLATE PECAN CHEESECAKE SPREAD MIX; set aside the pecans. Begin layering in a clear glass bowl- brownie chunks on the bottom, then a layer of CHOCOLATE PECAN CHEESECAKE SPREAD, a layer of chocolate chips, and then a layer of Cool Whip. Repeat this process at least 1 more time. Top with a layer of Cool Whip and sprinkle with chocolate chips and pecans. Let set in fridge before serving.

By Roberta Whalen

 

 

Chocolate Peanut Butter Trifle


1 (18.9 oz.) box chocolate cake mix

1 pkg. PEANUT BUTTER PIE MIX, prepared

1 (8 oz.) cream cheese

1 tsp. vanilla

1 (8 oz.) carton Cool Whip, thawed

2 (4 oz.) pkgs. instant chocolate pudding mix, prepared

8-10 Reese’s Peanut Butter Cups, chopped

1 (8 oz.) carton Cool Whip

 

Bake chocolate cake mix according to package directions and cut it into cubes. Prepare PEANUT BUTTER PIE MIX. Prepare chocolate pudding mix. Layer each ingredient in a trifle bowl or clear glass salad bowl.  This tastes as decadent as it looks and it took no time at all.

Author Unknown                                                                  

 

Citrus Trifle

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. DREAMSICLE PIE MIX, prepared

1 (16 oz.) pkg. cream cheese, softened

1 (8 oz.) carton thawed Cool Whip

1 pkg. LEMONADE PIE MIX, prepared

1 (16 oz.) pkg. cream cheese, softened

1 (8 oz.) carton thawed Cool Whip

1 pkg. KEY LIME PIE MIX, prepared

1 (16 oz.) pkg. cream cheese, softened

1 (8 oz.) carton thawed Cool Whip

1 (8 oz.) carton Cool Whip

thin slices of lemon, lime and orange

Prepare GRANDMA’S POUND CAKE MIX as directed on package.  Cut into cubes. Prepare a package of DREAMSICLE PIE MIX, LEMONADE PIE MIX and KEY LIME PIE MIX; set aside. In a trifle bowl or large glass bowl, begin layering with pound cake, layer of DREAMSICLE PIE, layer of Cool Whip, more cake, layer of LEMONADE PIE, layer of Cool Whip, more cake, layer of KEY LIME PIE and top with Cool Whip. Decorate the top with thin slices of lemon, lime and orange.

By Kista Taylor

Eggnog Trifle

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

4 eggs

¼ cup eggnog

4 tsp. cinnamon

1 (4 oz.) pkg. your favorite flavor instant pudding

1 (8 oz.) carton Cool Whip

2 tsp. cinnamon

 

Prepare GRANDMA’S POUND CAKE MIX, my mixing the margarine, sour cream, 4 eggs, and eggnog. Add in 2 tsp. cinnamon. Bake in greased bundt pan at 350 for 1 hour or until cake is done. When cool, cut into chunks and set aside. Prepare a package of your favorite flavor pudding. Set aside. Mix 2 tsp. cinnamon into Cool Whip. In a trifle bowl or clear deep dish, begin to layer the pound cake chunks, then pudding, then Cool Whip. Refrigerate until ready to serve.

By Roberta Whalen

 

Humpty Dumpty Trifle

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

2 (4 oz.) boxes instant butterscotch pudding, prepared & refrigerated

1 (8 oz.) carton Cool Whip

4 toffee candy bars, chopped

1 pkg. CINNAMON TOASTED PECANS, chopped (optional)

 

Prepare PUMPKIN BREAD MIX as directed. Spread and bake in a 9×13” cake pan until done in center. Let cool and cut into bite size chunks. Set aside. Prepare butterscotch pudding and refrigerate until set. Place a layer of pumpkin bread bites in the bottom of a trifle bowl or clear round bowl. Add a layer of pudding, then a layer of chopped toffee bars, a layer of whipped topping, and then chopped pecans if desired. Repeat until the bowl is full. Refrigerate for several hours or overnight before serving. Serve with a nice cup of Russian Spice Tea or Mexican Coffee.

By Roberta Whalen

 

Lemon Blueberry Trifle

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. LEMON FRUIT DIP MIX, prepared

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

or

1 pkg. LEMONADE PIE MIX, prepared

2 (8 oz.) pkgs. cream cheese, softened

1 (8 oz.) carton Cool Whip

2 tsp. fresh lemon zest

fresh blueberries

Cool Whip

Prepare GRANDMA’S POUND CAKE MIX as directed.  Bake at 350 for 1 hour or until done.  When cool, cut into chunks. Prepare 1 pkg. LEMON FRUIT DIP MIX or LEMONADE PIE MIX. Add in fresh lemon zest. In a trifle bowl or large clear dish, layer the pound cake, then the lemon pie mixture and then the fresh blueberries. Repeat until the trifle bowl is full. Top with Cool Whip and extra berries.

By Roberta Whalen

 

Pumpkin Spice Trifle


1 pkg.  PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 pkg. GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX, prepared as cheesecake

2 (8 oz.) cream cheese, softened

½ tsp. vanilla

2 eggs

½ c. canned pumpkin

1 (12 oz.) carton Cool Whip

1 pkg. HOT SPICED CIDER/WINE MIX (you may not use all of the mix)

chopped nuts and/or raisins, optional

 

Prepare PUMPKIN BREAD MIX as directed.  Bake at 350 for 50-60 minutes.  Let cool, cut into chunks, and set aside. Prepare GRANDMA’S PUMPKIN CHEESECAKE MIX and set aside. In a large clear glass bowl or trifle bowl, begin layering the PUMPKIN BREAD chunks, the pumpkin cheesecake, and Cool Whip. Sprinkle a tsp. of HOT SPICED CIDER/WINE MIX on top. Sprinkle chopped nuts and/or raisins as well. Repeat layers. Top with a sprinkle of HOT SPICED CIDER/WINE MIX.

By Roberta Whalen

 

Raspberry Pound Cake Trifle]


1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. LEMON FRUIT DIP MIX, prepared

1 (8 oz.) cream cheese, softened

2 c. Cool Whip

fresh raspberries

Cool Whip

Prepare GRANDMA’S POUND CAKE MIX as directed. Bake at 350 for 1 hour or until cake is done.  Cool completely. Cut into bite size pieces and set aside. Prepare LEMON FRUIT DIP MIX adding 1 c. more Cool Whip for a total of 2 c. In a trifle bowl or large clear glass dish, alternate layers of GRANDMA’S POUND CAKE, LEMON FRUIT DIP, and fresh raspberries. Decorate top with Cool Whip and raspberries.

By Roberta Whalen

 

Sweet Strawberry Trifle

1 pkg. SWEET FRUIT BREAD MIX, prepared

2 eggs

½ c. + 1/8 c. oil

1½ c. strawberries, sliced

1 pkg. STRAWBERRY LEMONADE DIP/PIE MIX, prepared as dip

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

fresh strawberries

1 (12 oz.) carton Cool Whip

 

Prepare SWEET FRUIT BREAD MIX with strawberries. Cool, cut into cubes, and set aside. Prepare STRAWBERRY LEMONADE DIP MIX and set aside. Slice fresh strawberries and set aside. In a trifle bowl or large clear glass bowl, begin layering with SWEET FRUIT BREAD cubes on bottom, STRAWBERRY LEMONADE DIP, fresh strawberries, Cool Whip, and repeat. Decorate the top with fresh strawberries.

By Roberta Whalen

 

Sugar Free Dump Cake

1 pkg. SUGAR FREE FRUIT COBBLER MIX
1 (21 oz.) can cherry pie filling or other sugar free pie filling
1 (20 oz.) can crushed pineapple (NO SUGAR ADDED), well drained
2 sticks butter or margarine, melted
chopped pecans to taste (optional)
Mix the pie filling and pineapple together in the bottom of a 7×11” glass pan. Sprinkle the SUGAR FREE FRUIT COBBLER MIX on top and cover well. Scatter pecans over cobbler mix. Drizzle melted butter over the mix and nuts dampening all the mix completely. Bake at 350 for 40 minutes. Topping will be a golden brown. Cool and serve.

By Marcia Shepherd

 

Desserts

Banana Nut Frozen Bananas

6 firm bananas, peeled and cut in half

popsicle sticks

1 (12 oz.) pkg. chocolate chips

1 pkg. BANANA NUT CHEESECAKE SPREAD MIX

 

Peel and cut in half 6 firm bananas. Insert popsicle sticks into the cut ends of the bananas. Melt chocolate chips in the microwave. Empty the BANANA NUT CHEESECAKE SPREAD MIX onto a paper plate. Dip bananas into chocolate, then roll in BANANA NUT CHEESECAKE SPREAD MIX. Place on a wax paper lined cookie sheet and freeze. Serve frozen.

By Roberta Whalen

Pecan Pie Bread Pudding

4 c. day old bread (any kind), cubed

1 c. milk

1 c. half/half or vanilla coffee creamer

1 pkg. PECAN PIE MUFFIN MIX

Spread cubed bread in a buttered, 9×13 casserole dish. In a bowl, mix together, milk, half/half, and PECAN PIE MUFFIN MIX. Pour mixture over bread and let soak for at least 1 hour or overnight in refrigerator. Bake in a 350 oven for 40-45 minutes. Great for breakfast with maple or butter pecan syrup or for dessert with butter pecan ice cream.

By Roberta Whalen

 

Pumpkin Bread Pudding

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 pkg. CARROT AND RAISIN CHEESECAKE SPREAD MIX

additional raisins if desired

½ c. chopped nuts

1 c. maple syrup

6 eggs, whisked

¾ c. cream or whole milk

2 T. cinnamon

1 tsp. nutmeg

dash cloves, optional

Frosting, optional:

¾ c. powdered sugar

a few drops of milk or water

dash maple syrup

 

Prepare PUMPKIN BREAD MIX as directed. Spread in 9×13 cake pan or casserole dish.  Bake at 350 for 50-60 minutes or until done in center. Cool and set aside. Cut into bite size cubes and place in a mixing bowl. Add CARROT AND RAISIN CHEESECAKE SPREAD MIX, additional raisins if desired, chopped nuts, and maple syrup. Toss gingerly until coated. Spread in 9×13” baking dish, set aside. In separate mixing bowl, whisk eggs and cream, cinnamon, nutmeg and clove (optional). Pour egg batter over the pumpkin casserole. Press down so all bread is covered and soaking. Bake at 375 for 40-45 minutes or when done in the center and golden brown.  Toothpick will come out clean.  When cooled, you can make an optional frosting to drizzle over the top. When frosting mixture coats the back of a spoon and sticks, it’s at the proper consistency. Drizzle over cooled Pumpkin Bread Pudding and serve in a bowl with a side of Vanilla Bean or Cinnamon Ice Cream! This is a great alternative to the traditional bread pudding. This can be served as a unique dessert for Thanksgiving.

By Roberta Whalen

 

No Bake Banana Nut North/South Pudding

2 c. crushed vanilla wafers

2 pkgs. BANANA NUT CHEESECAKE SPREAD MIX

1 stick butter, melted

2 (8 oz.) pkgs. cream cheese

2 c. Cool Whip

2 (4 oz.) box instant banana pudding

bananas, sliced

chocolate syrup and chopped nuts, optional

 

Ok, long name, but after tasting homemade banana pudding at Melissa and Judy’s I just had to make it with a northern twist! Take crushed vanilla wafers, 1 pkg. of BANANA NUT CHEESECAKE SPREAD MIX, and butter, and mix together and press into the bottom of a 9×13” pan. Let set in fridge. With electric mixer, combine another pkg. of BANANA NUT CHEESECAKE SPREAD MIX with cream cheese and Cool Whip (more or less according to your taste preference) and pour into the crust. Let set in fridge. Mix your favorite banana pudding. Remove pan from fridge and top with sliced bananas before pouring the pudding mixture over the top. Spread smooth. Top with a layer of Cool Whip if you wish. Let sit for 4 hours or more in fridge before serving. Cut into squares and serve as is or with a drizzle of chocolate syrup and chopped nuts.

By Roberta Whalen

 

Cranberry Apple Baked Brie

1 c. APPLE BAKLAVA MIX

¼ c. dried cranberries or craisins

3-4 T. honey

1 pkg. puff pastry, thawed

plain round Brie cheese wheel

 

A unique recipe using the APPLE BAKLAVA MIX for a classic Baked Brie.
Stir together APPLE BAKLAVA MIX, cranberries and honey. Set aside. Unroll a sheet of puff pastry and with a rolling pin, roll out to a 12×12” sheet if possible. Unwrap the Brie Cheese and place in the center of the puff pastry.  Top with the apple mixture. Pull up the sides of the puff pastry and wrap the brie. Place on a lined cookie sheet. Brush the top with a small amount of honey.  This will hold it together and make it golden brown.  Bake at 325 for 30 minutes.

By Roberta Whalen

 

Apple Brown Betty

2 (21 oz.) cans apple pie filling or 6 fresh apples

½ pkg. SPICED APPLE CAKE MIX

1 pkg. FRUIT CRISP MIX

1½ sticks butter, melted

This may not be a traditional recipe for Apple Brown Betty, but it’s a quick and easy one. In a buttered 9×13 casserole dish, pour in apple pie filling. In a bowl, mix together SPICED APPLE CAKE MIX, FRUIT CRISP MIX, and melted butter. Mix with a fork until crumbly. Sprinkle over the top of apples and bake at 350 for 30-40 minutes or until golden brown. Serve warm. Scoop into a dish and pour a little cream over it.

By Roberta Whalen

 

Strawberry Cream Puffs

1 pkg. STRAWBERRY LEMONADE DIP/PIE MIX, prepared as dip

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

1 pkg. puff pastry

 

Prepare STRAWBERRY LEMONADE DIP MIX as directed. Set aside. Roll puff pastry out thin with rolling pin and cut into 2” squares. Mold squares into mini muffin pans and fill with 1 Tbsp. of STRAWBERRY LEMONADE DIP mixture. Pinch the corners closed. Transfer onto a lined cookie sheet and bake at 325 for 10-12 minutes or until golden and puffed up. Serve warm or at room temperature.

By Roberta Whalen

 

Apple Crepes

1 pkg. CINNAMON PECAN PANCAKE MIX, prepared

1 egg

1 c. milk

1 T. oil

cooking spray/butter

1 (21 oz.) can apple pie filling

 

Prepare CINNAMON PECAN PANCAKE MIX as directed on package. Over medium heat in an 8” frying pan, spray with cooking spray or melt a bit of butter to prevent sticking. Take 3 Tbsp. of pancake mix and swirl it around the pan to coat/cover the bottom. As the bottom begins to brown and the top begins to bubble, push the outsides inward and any let any lose liquid run to the outside (as you would an omelet). Take a few T. of apple pie filling and place in the center. Fold the outside edges of the crepe over the apples (one side and then the other).Take the spatula and gingerly flip the crepe to seal the other side and sear it.

By Roberta Whalen

 

Cherry Nut Crumble

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can cherry pie filling (instead of pumpkin)

2 eggs

½ c. oil

1/3 c. water

1 pkg. CINNAMON SUGAR TOASTED PECANS, chopped

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

vanilla ice cream

Prepare PUMPKIN BREAD MIX using cherry pie filling instead of pumpkin. Also add in chopped CINNAMON SUGAR TOASTED PECANS. Do not over mix. Pour into a greased 9×13 inch cake pan. Prepare FRUIT CRISP MIX with margarine and sprinkle over the top. Bake at 375 for 40 minutes or until done in center. Cut into squares and serve warm with vanilla ice cream.

By Roberta Whalen

 

Fruity Fruit Bites

sponge cake or angel food cake, prepared

1 pkg. STRAWBERRY LEMONADE DIP/PIE MIX, prepared as dip

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

fresh strawberries, thinly sliced

 

Using a prepared sponge cake or angel food cake, slice cake into thin, manageable, slices. Roll slices flat and set aside. Prepare STRAWBERRY LEMONADE DIP MIX as directed. Begin assembling by spreading dip mixture on the cake, place a few slices of strawberries in the center and roll up. Secure with toothpick if desired. Cut in half if needed. Great snack or light dessert. (Can also be made with other fruit dip mixes and fruits.)

By Roberta Whalen

 

Pecan Amaretto Grilled Fruit

fresh stone fruits such as peaches or plums

¼ c. amaretto liquor

1 pkg. CARAMEL PECAN PIE MIX

¼ c. crushed amaretto cookies (found in the Italian section of the store)

whipped topping, mascarpone, or ricotta cheese

This is so simple and makes a great light summer dessert.

Take fresh stone fruits, cut in half, and remove pits. Place amaretto liquor in a shallow bowl and dip the insides of the fruit in the amaretto. Place ½ c. of CARAMEL PECAN PIE MIX in another shallow bowl and dip the fruit in the pie mixture. Place your fruit cut side down on a low grill for 3-5 minutes until caramelized and grill marks show. Remove and cover. When ready to serve, sprinkle with another ¼ c. or so of the CARAMEL PECAN PIE MIX, the pecans, and the crushed amaretto cookies. Top with a dollop of whipped topping, mascarpone, or ricotta cheese.

By Roberta Whalen

 

Simple Chocolate Chip Cookie Dough Ice Cream

1 pkg. CHOCOLATE CHIP COOKIES MIX, prepared

1 c. shortening

1½ tsp. vanilla

2 eggs or ¼ c. of corn syrup

chopped nuts, optional

1 c. peanut butter chips, optional

½ gallon vanilla or chocolate ice cream, softened

 

Prepare CHOCOLATE CHIP COOKIE dough as directed. Add in nuts or peanut butter chips if desired.  Place semi-soft ice cream in a bowl and add in cookie dough in small chunks, mixing gingerly with a spatula. Do not to break up the pieces of dough. When done, cover ice cream with plastic wrap and refreeze for several hours. For a low fat alternative, you can do the same thing with 2 or 3 containers of fat free Cool Whip. Freeze and serve just like ice cream. You can also substitute the eggs with ¼ C. of corn By Roberta Whalen
Chocolate Chip Ice Cream Sandwiches

1 pkg. CHOCOLATE CHIP COOKIES MIX, prepared

1 c. shortening

1½ tsp. vanilla

2 eggs

your favorite ice cream

mini chips or chocolate sprinkles, optional

 

Prepare CHOCOLATE CHIP COOKIES MIX as directed. Using a large cookie scoop to make larger cookies, use only 6 cookies per cookie sheet. Bake a bit longer until cookie is formed, but still soft. Remove and cool on a cookie sheet. Using 2 cookies, place a scoop of your favorite ice cream onto one and top with another cookie.  Press down slightly. Repeat for the amount of sandwiches you want to make and place back in freezer for about 1 hour before serving. Roll in mini chips or chocolate sprinkles before serving for a festive look.

Author Unknown

 

Pumpkin Spice Napoleons


1 pkg. wonton wrappers

1 pkg. HOT SPICED CIDER/WINE MIX

12 oz. Cool Whip

Pumpkin Raisin Cream Cheese:

1 (8 oz.) carton whipped cream cheese

1 pkg. CARROT AND RAISIN CHEESECAKE SPREAD MIX

½ can of an 8oz. pumpkin

gingerbread cookies, crushed

pumpkin ice cream (optional)

 

This super simple dessert can be prepared in dozens of ways. The base is wonton wrappers.
Place wonton wrappers on a baking sheet, sprinkle the tops with HOT SPICED CIDER/WINE MIX and bake in the oven at 350 for 5 minutes until crispy. Use 3 crispy wontons for each dessert.  Place 3 wontons on the bottom of each serving bowl, add 2 T. of Cool Whip and 2 T. pumpkin raisin cream cheese. Sprinkle with crushed gingerbread cookies and top with another wonton.  Top with a scoop of pumpkin ice cream if desired. You can make any kind of napoleon you like, by using flavored whipped creams, puddings, cream cheese, fruits, mixed berries, chocolate or caramel sauces, ice cream, etc. It makes an easy and elegant dessert any time of year.

By Roberta Whalen

 

Pumpkin Mousse

1 pkg. GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX, prepared as cheesecake

2 (8 oz.) pkgs. cream cheese, softened

½ tsp. vanilla

½ c. canned pumpkin

1 (4 oz.) pkg. instant pumpkin spice or butterscotch pudding mix, prepared

ginger spice cookies and/or crushed pecans as optional garnish

 

Prepare GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX as the cheesecake minus the eggs. Set aside. Prepare pudding mix. Mix the pudding into the cheesecake filling with a mixer. Mix until light and fluffy but thick. You can serve this in chilled martini glasses and garnish with a ginger spice cookie and some crumbled/crushed pecans on top.

By Roberta Whalen

 

Chocolate Raspberry Pecan Parfaits

1 pkg. CHOCOLATE PECAN CHEESECAKE SPREAD MIX, prepared

1 (8 oz.) cream cheese, softened

¼ c. margarine, softened

1 tsp. vanilla

1 (8 oz.) carton Cool Whip

1 (8 oz.) jar raspberry preserves

pecans, fresh raspberries, and shaved chocolate as optional garnish

 

Prepare CHOCOLATE PECAN CHEESECAKE SPREAD MIX as directed, setting aside the pecans. Mix together with a mixer adding in extra Cool Whip to make it light and fluffy. Pour into martini glasses. Take raspberry preserves and melt in the microwave for 30 seconds or until melted. Drizzle over the chocolate mixture. Top with Cool Whip and sprinkle with pecans, fresh raspberries and shaved chocolate.

By Roberta Whalen

 

 Fruit Pizza

1 pkg. SUGAR COOKIES MIX, prepared

1 C. butter, softened

1 tsp vanilla

1 egg

1 pkg. LEMON FRUIT DIP MIX

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

your choice of favorite fruits for topping

 

Prepare SUGAR COOKIES MIX as directed on package.  Roll out on a cookie sheet for a crust.  Bake crust at 350 for 20 minutes, or until slightly golden brown. DO NOT BURN!!  Let crust cool.  Prepare the LEMON FRUIT DIP MIX as directed. Spread the dip on top of crust.  Top with any assortment of fruits. You can use one fruit or a variety of fruits.

By Jennifer Billings

 

Rocky Road Pizza

1 pkg. CHOCOLATE CHIP COOKIES MIX, prepared

1 c. shortening

1½ tsp vanilla

2 eggs

¼ c. chopped nuts

1 c. mini marshmallows

¼ c. chocolate chunks

 

Prepare CHOCOLATE CHIP COOKIES MIX. Spread out onto a round pizza pan (with edges and no holes in the bottom). Top with chopped nuts, mini marshmallows, and chocolate chunks. Bake at 350 for 30 minutes or until done.  Serve with or without ice cream.

By Roberta Whalen

 

Sugar Cookie Pizza
1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp vanilla

1 egg
1 (8 oz.) carton Cool Whip
1 c. vanilla yogurt
1 (8 oz.) can crushed pineapple, well drained
1 pint strawberries, sliced
1 pint blueberries

 

Cool summer dessert that’s easy and taste’s great!
Roll out cookie dough on a cookie sheet and bake at 400 degrees 6-7 minutes or until it is lightly brown. Cool completely. Combine Cool Whip and vanilla yogurt. Top cookie crust with mixture. Layer pineapple on top of Cool Whip mixture. Slice strawberries and wash blueberries. Arrange on top of pineapple. Chill 1 hour.

By Kista Taylor

 

Tropical Dessert Pizza

1 pkg. KEY LIME PIE MIX, prepared

2 (8 oz.) pkgs. cream cheese, softened

1 (8 oz.) carton Cool Whip, thawed

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

shredded coconut

1 (8 oz.) can diced pineapple, drained

1 mango, diced

chopped peanuts or your favorite tropical topping

Prepare KEY LIME PIE MIX as directed and set aside in fridge. Prepare SUGAR COOKIES MIX as directed. Create one giant sugar cookie by spreading dough onto a round pizza pan or baking stone. Bake at 400 until done (approx. 6-7 minutes). Let cool. Spread KEY LIME PIE onto cookie. Top with shredded coconut, chopped pineapple, mango, and chopped peanuts. Let set in fridge for 1 hour before serving. Cut into wedges.

By Roberta Whalen

 

Easy Strawberry Shortcake

1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg

sliced strawberries

whipped cream

Prepare SNICKERDOODLE COOKIE MIX and spread into a 9×13” or smaller cake pan. Bake at 350 for 20-30 minutes or until golden. Cut into squares. Use as your base for sliced strawberries and whipped cream.

By Roberta Whalen

 

Strawberry Shortcake Cups

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

1 pkg. STRAWBERRY LEMONADE DIP/PIE MIX, prepared as Dip

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

fresh sliced strawberries.

Prepare SUGAR COOKIES MIX. Fill mini muffin tins half way with dough. Bake at 350 for 10 minutes or until golden. Remove from oven and immediately, using the back of a spoon or a muddler, form the cookie into a cup inside the mini muffin tin. Let cool. Prepare STRAWBERRY LEMONADE DIP MIX as directed. Fill the cookie cups with mix and top with fresh sliced strawberries.

By Roberta Whalen

 

Strawberry Shortcake Cups

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

1 pkg. STRAWBERRY LEMONADE DIP/PIE MIX, prepared as Dip

1 (8 oz.) cream cheese, softened

1 c. Cool Whip, thawed

fresh sliced strawberries.

Prepare SUGAR COOKIES MIX. Fill mini muffin tins half way with dough. Bake at 350 for 10 minutes or until golden. Remove from oven and immediately, using the back of a spoon or a muddler, form the cookie into a cup inside the mini muffin tin. Let cool. Prepare STRAWBERRY LEMONADE DIP MIX as directed. Fill the cookie cups with mix and top with fresh sliced strawberries.

By Roberta Whalen

 

Super Easy Peaches and Cream Shortcake

1 pkg. SUGAR FREE PEACHES & CREAM PIE MIX, prepared

2 (8 oz.) pkgs. cream cheese, softened

1 (8 oz.) carton Cool Whip, thawed

1 angel food cake or pound cake, regular or sugar free, cut into 12 1-inch slices

2 (16 oz.) cans sliced peaches, one drained of juice

Prepare SUGAR FREE PEACHES & CREAM PIE MIX as directed, set aside. Cut cake into 12 1-inch slices and place in the bottom of a 9×13” pan, pressing down. Empty one can of peaches with the juice and one can drained of juice into a food processor. Pulse or chop lightly, keeping a chunky texture (or hand chop). Pour over the cake. Top with the PEACHES AND CREAM PIE mixture. Refrigerate to set.

By Roberta Whalen

 

Chocolate Lemon Tiramisu

1 (18.9oz.) boxed chocolate cake mix

½ c. Kahlua or coffee

1 pkg. LEMON FRUIT DIP MIX

1 (6 oz.) container mascarpone cheese

½ (8 oz.) container Cool Whip

shaved chocolate or chocolate sauce

Prepare chocolate cake mix in a 9 x13” pan. Let cool and remove. Slice into 2 layers. Put one layer back in the cake pan and press down. Drizzle with Kahlua or coffee and let sit. In a bowl, mix LEMON FRUIT DIP MIX with mascarpone cheese and Cool Whip. Spread over the cake. Take the top layer of cake, press down and cut into squares.  Refrigerate to let set. Cut into your ‘premade’ squares and serve with shaved chocolate or drizzled with chocolate sauce.

By Roberta Whalen

 

Cranberry Lemon Mousse Tiramisu

 

1 pkg. LEMONADE PIE MIX, divided

1 (8 oz.) cream cheese, softened

1 pint whipping cream

1 (3oz.) pkg. cranberry gelatin

1 (8 oz.) carton Cool Whip

lady finger cookies or sponge cake

3/4 c. Lemoncello liquor, divided

dried cranberries, lemon slices and fresh mint (optional for garnish)

 

Prepare ½ pkg. of LEMONADE PIE MIX with cream cheese in a mixer until fluffy. Set aside. In another bowl, whip together whipping cream and the remainder of the LEMONADE PIE MIX until creamy, light, and fluffy. Fold the lemon whipped cream mixture slowly into the lemon cream cheese mixture. Refrigerate. Mix together cranberry gelatin and Cool Whip and refrigerate. Layer the lady finger cookies or sponge cake in a 9×13 baking dish. Pour 1/4 cup of Lemoncello liquor over the top and let soak in. Spread a layer of the lemon mousse mixture and the jello/Cool-whip mixture.  Add another layer of cookies/cake, repeat with 1/8 cup of Lemoncello, lemon mousse, and a layer of cranberry cream. Repeat the steps for one more layer. On the top layer decorate with dried cranberries, lemon slices and fresh mint. This can also be made individually in glasses. Makes a nice refreshing and light dessert for the holidays.

By Roberta Whalen

 

Light and Easy Tiramisu


your favorite COFFEE, prepared

1 pkg. lady finger cookies

1 (4 oz.) pkg. instant sugar free vanilla or chocolate pudding

1 (8 oz.) carton fat free whipped topping

cocoa powder

 

This classic Italian dessert can be quite heavy on calories prepared the traditional way, but we can lighten it up. Dip one side of the lady finger cookies in the coffee. Place in a baking dish if making it in a large portion or in individual glasses, such as a martini glass. Place in the fridge. In the meantime, prepare pudding, using only half the milk required and substituting the other half with coffee. Set up in fridge. Pour the pudding over the dish or glass of lady fingers and spread evenly.  Spread a layer of fat free whipped topping over that. Sprinkle with a dusting of cocoa powder and let set up in fridge for at least 1-2 hours before serving.

By Roberta Whalen

 

Raspberry Tea-ra-misu

1 c. INSTANT RASPBERRY TEA, prepared

lady finger cookies

1 pkg. LEMON CHEESECAKE SPREAD MIX

1 (6oz.) container Mascarpone cheese

or ½ (8 oz.) pkg. cream cheese and ½ (8 oz) carton Cool Whip

raspberries, fresh or frozen

whipped topping

 

Prepare INSTANT RASPBERRY TEA. Dip one side of lady finger cookies into the tea and layer in a plastic wrap lined loaf pan. Mix LEMON CHEESECAKE SPREAD MIX with Mascarpone cheese or cream cheese and Cool Whip. Place a layer of the spread on top of the cookies. Top with fresh or frozen raspberries. Spread with whipped topping and top with more raspberries.

By Roberta Whalen

 

Strawberry Tiramisu

1 pkg. STRAWBERRY LEMONADE DIP/PIE MIX, prepared as dip

1 (8 oz.) pkg. cream cheese, softened

1 c. Cool Whip, thawed

1 lb bag frozen/thawed strawberries

1 pkg. lady finger cookies

Cool Whip

Prepare STRAWBERRY LEMONADE DIP MIX as directed for a dip; set aside. Dip tops of lady finger cookies into the strawberry juice (from the frozen bag) and place a layer in a 9×9 baking dish.  Spread with the STRAWBERRY LEMONADE mixture and then layer strained strawberries. Repeat the layering process. Top with Cool Whip and strawberries. Refrigerate before serving.

By Roberta Whalen

 

Silky Reese’s Torte


1 (1 lb 3 oz.) box of brownie mix, prepared

1 pkg. PEANUT BUTTER PIE MIX (regular or sugar free), prepared

1 (8 oz.) cream cheese, softened

½ (8 oz.) carton Cool Whip

1 tsp. vanilla

4-6 Reese’s Peanut Butter Cups, chopped

Chocolate Ganache:

½ (12 oz.) pkg. chocolate chips

¼ c. heavy cream

 

Prepare a boxed brownie mix. Divide into 2 torte pans or 2 round cake pans. Bake using temperature from box for 10-15 minutes or until centers are firm. Prepare PEANUT BUTTER PIE MIX. Fold in chopped peanut butter cups. When brownie torte is cooled, remove from pans. Add the PEANUT BUTTER PIE mixture into the center of one torte, top with the other torte. Mix chocolate chips with cream in a double boiler. When smooth and creamy cover the top torte with the ganache and let harden. Cut into wedges and serve.

By Roberta Whalen

 

Crème Brule Treats

1 pkg. Phyllo dough tart shells

1 (8 oz.) pkg. cream cheese

1 (4 oz.) pkg. vanilla or cheesecake flavored instant pudding (prepared?)

1 tsp. vanilla

3 T. CRÈME BRULE COFFEE, prepared

sugar

 

Adding 1 T. of CRÈME BRULE COFFEE at a time, prepare in mixer the cream cheese, pudding, vanilla, and coffee until smooth and creamy.  Place tart shells on a foil lined baking sheet, fill tarts with cream cheese mixture, sprinkle tops of each tart with ½ tsp. of sugar and place in oven under broiler until sugar caramelizes on the top. Watch carefully; do not burn. Cool tarts and place in refrigerator to set up and cool. This will give you the impression of a traditional Crème Brule with the crunchy sugar topping and creamy filling. A nice little bite-size treat!

By Kista Taylor

 

Caramel Apple Turnovers

1 pkg. puff pastry sheets, thawed

butter/margarine, softened

2 c. APPLE BAKLAVA MIX

1 pkg. CARAMEL APPLE DIP MIX

egg wash:

1 egg

2 tsp. water

 

Thaw and roll out puff pastry sheets with a rolling pin. Cut into 6×6” square or any size square that you would like to use. Spread on a light layer of softened butter or margarine. In a bowl, mix together the APPLE BAKLAVA MIX and CARAMEL APPLE DIP MIX. Place ¼ c. of mixture on half of the pastry. Fold the pastry over to form a triangle and press the edges closed with a fork. Brush the top with an egg wash. Bake at 325 for 20-25 minutes or until done.

By Roberta Whalen

 

Pies

 

Cherry Cobbler

1 (21 oz.) can cherry pie filling

1 (20 oz.) can crushed pineapple, with juice

1(18.9 oz.) box yellow cake mix

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

vanilla ice cream

Mix together cherry pie filling and crushed pineapple. Spread in a buttered 11×13” cake pan. Take cake mix and sprinkle dry over the fruit mixture. Prepare FRUIT CRISP MIX as directed and sprinkle over the dry cake mix. Bake at 350 for 45 min or until cake mix is done in center. Serve warm with a scoop of vanilla ice cream.

By Roberta Whalen

 

Pumpkin Cobbler

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

Topping:

6 T. butter
¼ c. flour
1 tsp. cinnamon
½ c. brown sugar
½ c. chopped nuts (optional)
½ c. chocolate chips (optional)
Prepare PUMPKIN BREAD MIX as directed but pour into a 9×9 baking dish instead of a loaf pan.  Topping:  Melt butter and drizzle ½ on top of the PUMPKIN BREAD mixture. Combine flour, cinnamon, brown sugar, and nuts and sprinkle on top.  Then drizzle with the remaining butter. Bake at 350 for approximately 1 hour. You can also sprinkle ½ c. chocolate chips over the pumpkin mixture for an added delight.

By Bronnie Stultz

 

Very Berry Sugar Cookie Cobbler

2 (12 oz.) bags frozen mixed berries, thawed
1 (21 oz.) can apple pie filling
1/3 c. sugar
1½ tsp. cinnamon
1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp vanilla
1 egg

 

A cobbler that is as easy as it gets. To make it the ultimate, serve with vanilla ice cream or whipped cream. Preheat oven to 350°. In a large bowl, mix berries, pie filling, sugar and cinnamon. Transfer fruit mixture to 9×13” baking dish. Crumble SUGAR COOKIE dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.

By Kista Taylor

 

Peach and Blueberry Crisp

12 medium size peaches, peeled & sliced

cinnamon sugar (approximately ½ cup sugar mixed with 1 T. cinnamon)

1 pt. fresh blueberries

1 pkg. FRUIT CRISP MIX, prepared
¼ c. margarine, melted

 

Toss sliced peaches in a bowl with cinnamon sugar. Add in blueberries. Transfer to a 9×9 baking dish.  Prepare FRUIT CRISP MIX as directed (add in about ½ c. honey nut wheat germ for some extra fiber, optional) and sprinkle over the top. Bake at 350 for about 30-40 minutes.  Serve as is or with a scoop of vanilla ice cream.  Try any combination of your favorite in season fresh fruits and berries.

By Roberta Whalen

 

Almond Joy Pie

1 pkg. 5 STAR COCONUT PIE MIX, prepared

2 c. milk

2 egg yolks

1 tsp. vanilla

1 frozen, unbaked 9” pie crust, thawed

almonds, whole or slivered

semi sweet chocolate morsels

 

Mix 5 STAR COCONUT PIE MIX as directed, (omitting the meringue). Bake the pie crust a few minutes before putting in the COCONUT PIE mixture. Pour half of the COCONUT PIE mixture into the pie shell; add a layer of almonds, then a layer of semi sweet morsels, and top with remaining COCONUT PIE mixture. Bake another 10 minutes and then top with another layer of almonds and semi sweet morsels. Place back in oven just long enough to melt the morsels. Cool completely.

By Kista Taylor

 

 

Apple Crumb Pie

1 frozen, unbaked 9” pie crust, thawed

6-8 large apples, sliced

cinnamon sugar  (approximately ½ cup sugar mixed with 1 T. cinnamon)

1 pkg. FRUIT CRISP MIX, prepared

¼ c. margarine, melted

 

Bake pie crust a few minutes and then fill with 6-8 large sliced apples tossed with cinnamon sugar. Prepare FRUIT CRISP MIX as directed and sprinkle over the apples, patting down as needed. Cover the edges of the pie crust with foil and sit on a cookie sheet. Bake at 350 for 40 minutes or until the apples are fork tender.

By Roberta Whalen

 

 

Boston Cream Pie

Yes, pie from a pound cake mix!

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

2 (4 oz.) pkgs. instant vanilla pudding mix

1 (12 oz.) bag chocolate chips or dark chocolate chips

1 pt. heavy cream

1 container prepared chocolate frosting

Prepare GRANDMA’S POUND CAKE MIX as directed and add 1 pkg. of the pudding mix to the batter. Using two 8-9” round cake pans, lined with parchment or wax paper and sprayed with cooking spray, equally divide the batter between the two. Bake at 350 for 30 minutes or until done in center. Let cool.  Prepare the other pkg. of pudding mix according to package directions and put in fridge. When cake is cool and pudding is ready, take one of the cakes, remove from pan, and slice off any rounded part from the top of the cake. Turn upside down on a plate so the bottom is facing up. Layer the pudding on the cake leaving about ½” from the edge. Remove the other cake and place that bottom down on top of the pudding.  Gently frost the cake with a can of prepared frosting.  Place back in fridge to set. Meanwhile, melt chocolate chips over a double boiler and ¼ c. heavy cream. Stir until smooth. Remove cake from fridge and pour the chocolate ganache over the cake. Place back in fridge to harden. Slice and serve!

By Roberta Whalen

 

 

Buttermilk Pumpkin Pie

1 pkg. GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX
1 (8 oz.) can pumpkin
2 eggs
1 c. buttermilk (replaces evaporated milk)
¼ tsp. vanilla
1 frozen, unbaked 9” pie crust, thawed

optional garnish:  whipped cream, cinnamon, chocolate sprinkles
Mix ingredients together and pour into pie crust.  Bake at 425 for 15 minutes then reduce to 350 for 30 minutes or until set (center will puff slightly) about 45 minutes. Cool completely. Serve with homemade whipped cream and sprinkle with cinnamon or with chocolate sprinkles.  This pie is lighter in texture than traditional pumpkin pie.  Great served at room temperature or chilled.
By Bronnie Stultz

 

 

Caramel Praline Pie

1 frozen, unbaked 9” pie crust, thawed

1 pkg. PRALINE FROSTED PECANS, chopped

½ pkg. CARAMEL APPLE DIP MIX, prepared

4 oz. cream cheese

½ T. vanilla

OR ½ c. jarred caramel sauce

1 pkg. CARAMEL PECAN PIE MIX prepared

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

whole pecans for optional decoration

 

In the bottom of your pie crust add chopped PRALINE FROSTED PECANS and either CARAMEL APPLE DIP MIX or ½ c. caramel sauce. Pour in prepared CARAMEL PECAN PIE filling and bake at 350 for 50-55 minutes or until set. Top with a few extra whole pecans to decorate.

By Roberta Whalen

 

 

Chocolate Caramel Pecan Pie

1 pkg. CARAMEL PECAN PIE MIX, prepared

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

1 pkg. CHOCOLATE PECAN CHEESECAKE SPREAD

1 frozen, unbaked 9” pie crust, thawed

 

Prepare CARAMEL PECAN PIE as directed. Add in CHOCOLATE PECAN CHEESECAKE SPREAD – reserving the pecans. Pour into your pie crust, top with the chopped reserved pecans from both packages. Bake at 350 for 50-55 minutes or until set. By Roberta Whalen

 

Ultimate Caramel Pecan Pie

1 pkg. CARAMEL PECAN PIE MIX, prepared

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

1 frozen, unbaked 9” pie crust, thawed

1 c. mini chocolate chips

½ c. shredded coconut

whole pecans

1 c. apricot jam

chocolate syrup- optional for decorating

 

Prepare CARAMEL PECAN PIE MIX as directed, add in mini chocolate chips and shredded coconut. Take a strip of foil and wrap around the edge of the pie crust to prevent over-browning. Bake at 350 for 50-55 minutes. Remove from oven about 15 minutes before done and decorate the top with whole pecans in a circular pattern. Melt the apricot jam in the microwave and glaze the top of the pie/pecans using a pastry brush. Return to oven to finish cooking. Serve with a drizzle of chocolate.

By Roberta Whalen

 

Fudgy Mint Pie

1 (18.9 oz.) box chocolate cake mix, prepared

1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE MIX, prepared

¼ c. milk

½ c. butter or margarine, cut into pieces

1 tsp. vanilla

15 Andes mint candies

a splash of cream

Cool Whip

a few sprigs of mint- optional for decoration

 

Prepare chocolate cake mix in a 9×11 pan. Remove and cool. Prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE MIX as directed and spread out in a 9×11 pan lined with plastic wrap. When set, transfer the fudge onto the cake. In a double boiler, melt the Andes mint candies with a splash of cream. When melted, pour over the fudge cake. Let set. Cut in wedges and serve with a dollop of cool whip and sprig of mint.

By Kista Taylor

Chunky Monkey Peanut Butter Pie

1 pkg. PEANUT BUTTER PIE MIX, prepared

1 (8 oz.) cream cheese

1 tsp. vanilla

1 (8 oz.) carton Cool Whip, thawed

½ pkg. BANANA NUT CHEESECAKE SPREAD MIX

½ c. chopped chocolate chunks or chocolate chips

 

Prepare the PEANUT BUTTER PIE MIX as directed, add in ½ pkg. of BANANA NUT CHEESECAKE SPREAD MIX and chopped chocolate chunks or chocolate chips. Pour into a pie crust and let set in fridge.

By Roberta Whalen

 

Pina Colada Pie

1 (4 oz.) pkg. instant vanilla pudding

1 (20 oz.) can crushed pineapple, with juice

1 c. Cool Whip

1 pkg. 5 STAR COCONUT PIE MIX

1 graham cracker crust

1 (8 oz.) pkg. cream cheese (for firmer pie)

toasted shredded coconut (garnish)
Mix pudding, crushed pineapple, Cool Whip, and 5 STAR COCONUT PIE MIX together. Pour into graham cracker crust. For a firmer pie, add cream cheese to pie mixture. Let set in fridge for at least 1 hour. For decoration, you can put a thin layer of Cool Whip on top with some toasted shredded coconut.

Author Unknown

 

 

Sweet Potato Pie

1 pkg. GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX, prepared

1¾ c. cooked sweet potatoes (substituted for pumpkin)

2 eggs

1 c. evaporated milk

¼ tsp. vanilla

1 pkg. CINNAMON SUGAR PECANS

 

Substitute sweet potatoes for the pumpkin! Add in some of our CINNAMON SUGAR PECANS ground in the food processor and top with a few extra whole ones. Follow directions on package for baking.

By Roberta Whalen

 

 Blueberry Lemon Tart

1 sheet prepared pie crust dough

1 pkg. LEMON FRUIT DIP MIX, prepared

1 (8 oz.) cream cheese, softened

1 c. Cool Whip

3 c. fresh blueberries

Using a non stick tart pan, form pie dough into the pan. Cut off any overlap. Using a fork, poke a few holes in the bottom to prevent bubbling. Bake at 350 for 20 minutes or until golden brown. Let cool.  Fill with LEMON FRUIT DIP almost to the top. Spread out evenly and place blueberries on top to completely cover the filling. Chill for a few hours before serving.  So easy, light and has a wow factor! (Substitute other berries such as strawberries, raspberries, or blackberries)
By: Roberta Whalen

 

 

Caramel Pecan Tartlets

1 pkg. CARAMEL PECAN PIE MIX, prepared

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

1 pkg. SUGAR COOKIE COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

whole pecans for decoration

 

Prepare CARAMEL PECAN PIE MIX as directed, set aside.  Prepare SUGAR COOKIES MIX. Using a greased mini muffin pan, place 1 Tbsp. of cookie dough and press down to form a shell. Pour pie filling into each shell. Bake at 350 for 20-30 minutes. Remove from oven and place a whole pecan on top of each. Return to the oven for 10 more minutes.

By Roberta Whalen

 

Cinnamon Spice Ice Cream Pie

1 c. gingersnap cookies, crushed

3 T. sugar

¼ c. butter, melted

1 qt. vanilla ice cream, softened

1 pkg. HOT SPICED CIDER/WINE MIX

2 T. cinnamon

 

Crush gingersnap cookies and add in sugar and butter. Mix together and pat into the bottom of a pie plate. Bake at 350 for 15 min. Remove and cool. Add HOT SPICED CIDER/WINE MIX and cinnamon to softened vanilla ice cream. Mix and pour into the crust. Return to freezer for 4 hours or overnight.

By Roberta Whalen

Creamy Orange Ice Cream Pie
1 pkg. SUGAR COOKIES MIX
½ c. butter or margarine, softened
2 pt. orange sherbet
1 pt. vanilla ice cream

 

Heat oven to 375°F. In medium bowl, stir SUGAR COOKIES MIX and butter until well mixed (mixture will be crumbly). Reserve 1½ c. of crumb mixture. In ungreased 9” glass pie plate, press remaining mixture over bottom and up the side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.  On ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumbs begin to brown. Cool on cookie sheet about 30 minutes. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust and spread to cover crust. Sprinkle with ½ c. crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with ½ c. crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining ½ c. crumbs. Freeze until firm, 4-6 hours or overnight. Let stand 15 minutes to soften before cutting.

By Kista Taylor

 

Caramel Nut Crunch Crust

1 pkg. HOMEMADE PIE CRUST MIX, prepared

½ c. butter

1 pkg. PRALINE FROSTED PECANS

½ pkg. CARAMEL APPLE DIP MIX

1 (21 oz.) can pie filling of your choice

 

Prepare AUNT SHERRY’S PIE CRUST MIX as directed. Grind PRALINE FROSTED PECANS in food processor and mix into the pie crust. Form pie crust into your pie plate. Blind bake at 350 for 10 minutes. Remove from oven and sprinkle with CARAMEL APPLE DIP MIX and fill with pie filling, such as apples or peaches.  Bake as directed for any fruit pie recipe.

By Roberta Whalen

 

 Sugar Free Peach Pie

1 sugar free graham cracker crust

1 (8 oz.) can lite peaches

1 pkg. SUGAR FREE PEACHES & CREAM PIE MIX, prepared

2 (8 oz.) pkgs. cream cheese, softened

1 (8 oz.) carton Cool Whip, thawed

strawberries, sliced thin (garnish)

 

Drain and rinse peaches, then cut peaches into bite sized pieces and layer over graham cracker crust. Prepare SUGAR FREE PEACHES & CREAM PIE MIX as directed and layer over peaches. Place in refrigerator over night. Before serving, slice thin strawberry slices and use as added decoration to top of pie.

By Jean Talbot

 

Cheesecakes

 

Bailey’s Cheesecake

1 pkg. CHEESECAKE MIX, prepared

3 T. margarine, melted (with graham crackers)

4 (8 oz.) blocks cream cheese

4 eggs

¾ c. sour cream

¼ c. Bailey’s Irish Cream

1 T. vanilla or 1 T. crème de menthe

 

Prepare the CHEESECAKE MIX decreasing the amount of sour cream to ¾ c. and adding ¼ c. of Bailey’s Irish Cream. You can also replace vanilla with 1 T. crème de menthe for a minty-green cheesecake or add a dash of green food coloring for color without the liquor.  Bake per directions on package.

Author Unknown

 

Caramel Apple Cheesecake

1 pkg. CHEESECAKE MIX, prepared

3 T. margarine, melted (with graham crackers)

4 (8 oz.) pkgs. cream cheese

4 eggs

1 c. sour cream

1 T. vanilla

½ pkg. CARAMEL APPLE DIP MIX

1 (21 oz.) can apple pie filling

Prepare crust from CHEESECAKE MIX and form into your pan. Spread CARAMEL APPLE DIP MIX on the top of crust after baking and then top with prepared CHEESECAKE MIX. Bake as directed. When cooled, top with apple pie filling.

By Kista Taylor

 

Caramel Apple  Praline Cheesecake


1 (21 oz.) can apple pie filling

1  pkg. CHEESECAKE MIX, prepared

3 Tbsp. margarine, melted (with graham crackers)

4 (8 oz.) blocks cream cheese

4 eggs

1 c. sour cream

1 T. vanilla

1 pkg. CARAMEL APPLE DIP MIX, prepared

1 (8 oz.) pkg. cream cheese, softened

1 T. vanilla

1 pkg. PRALINE FROSTED PECANS
Preheat oven to 350°F. Reserve ¾ c. of the apple pie filling. Spoon the remaining filling into the pie crust. Pour the cheesecake into the crust and bake for 30 to 45 minutes or until the center is set. Cool to room temperature. Mix the remaining pie filling with the CARAMEL APPLE DIP. Spoon the mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves. Refrigerate the cake until ready to serve.

By Kista Taylor

 

Chocolate Cherry Cheesecake

1 chocolate cookie graham cracker pie crust

1 (8 oz.) pkg. cream cheese

1 stick butter, no substitutes

1 pkg. CHEESECAKE MIX (you will not use the crust mix in the package)

1 (21 oz.) can cherry pie filling

½ c. whipping cream

1 c. semi-sweet chocolate chips

With an electric mixer, beat cream cheese, butter, and cheesecake mix until smooth and creamy. Spread ½ of cheesecake mixture into pie crust. Spread 1 c. cherry pie filling evenly over the cheesecake mixture and cover with remaining cream cheese mixture; set aside. In a small saucepan, bring whipping cream to a boil. Remove from heat, add chocolate chips, and stir until chips are melted. Gently spread glaze over cheesecake. Chill about 3 hours. Serve topped with remaining pie filling. Keep chilled until ready to serve.

By Kista Taylor

 

 Lemon Cheesecake

½ pkg. LEMONADE PIE MIX

1 pkg. CHEESECAKE MIX

3 T. margarine, melted (with graham crackers)

4 (8 oz.) blocks cream cheese

4 eggs

1 c. sour cream

1 T. vanilla

zest and juice of 1 lemon

sugared lemon slices and mint sprigs- optional for garnish

Add LEMONADE PIE MIX to CHEESECAKE MIX. Add in the zest and juice of 1 lemon. Prepare as directed on cheesecake package. Decorate with sugared lemon slices and mint sprigs.

By Kista Taylor

 

No Bake Pumpkin Cheesecake

For Christmas my family wanted the pumpkin cheesecake, put I was tired and didn’t want to bake any more. So, here’s what I tried.
2 (8 oz.) pkgs. cream cheese, softened

2/3 c. pumpkin

1 tsp. vanilla

1 pkg. GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX

1 graham cracker pie crust

 

Mix cream cheese, pumpkin, and vanilla. Blend well. Then add the dry GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX. Blend well. Pour into a graham cracker crust. Put in the refrigerator overnight.
By Sheela Terry
Oreo Cheesecake

1 pkg. CHEESECAKE MIX, prepared

3 T. margarine, melted (with graham crackers)

4 (8 oz.) blocks cream cheese

4 eggs

1 c. sour cream

1 T. vanilla

10-12 Oreo cookies

Prepare CHEESECAKE MIX as directed. In a food processor, chop up 10-12 Oreo cookies. Add the crumbles to the cheesecake mix. Finish preparing as directed. Top the cheesecake with Oreos cut in half or use the mini Oreos.

By Roberta Whalen

 

Nutter Butter Cheesecake

2 dozen Nutter Butter Cookies, crushed

1 pkg. CINNAMON SUGAR PECANS

¼ pkg. PEANUT BUTTER PIE MIX

graham cracker crumb package that comes in the CHEESECAKE MIX

½ c. butter, melted

1 pkg. CHEESECAKE MIX, prepared

4 (8 oz.) blocks cream cheese

4 eggs

1 c. sour cream

1 T. vanilla

peanut butter
Crush Nutter Butter Cookies and CINNAMON SUGAR FROSTED PECANS in a food processor. Add in ¼ pkg. PEANUT BUTTER PIE MIX, the graham crumb package that comes in the CHEESECAKE MIX, and melted butter. Press into the Fbottom of your cheesecake pan or springform pan. Bake for 10 minutes at 350. Remove from oven.
Prepare CHEESECAKE MIX, as directed. Pour half of it into your pan. Drop tablespoonfuls of peanut butter throughout the cheesecake, then pour the rest of the cheesecake mix on top.  Bake at 450 for 10 minutes, then reduce oven temperature to 250 and continue to cook for 1 hour.  Remove from oven and top with whole Nutter Butter cookies to decorate. Chill thoroughly before serving.

By Roberta Whalen

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