Dessert

Ingredients 1/4 cup unsalted butter 1 cup packed light brown sugar 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box Betty Crocker Super Moist yellow cake mix Vegetable oil and eggs as called for on cake mix box Directions -Preheat oven to […]

Ingredients The Crust: 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces The Filling: 4-8oz. blocks of Cream Cheese..softened 4 Eggs 1 tablespoon Vanilla Extract 1 cup Granulated Sugar 1 can cherry pie filling for the topping Instructions Press the cookie dough into the bottom of an 8 inch springform pan

Ingredients: For the crust: 1 1/4 cups all-purpose flour 1/2 cup granulated sugar 1/4 tsp salt 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes For the pecans: 2 cups pecan halves and pieces 2 tbls unsalted butter 3 tbls granulated sugar pinch of salt For the filling: 16 ounces cream cheese, at room

2 c all purpose flour 2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla pinch salt 1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup 1 c chopped nuts, optional CREAM CHEESE FROSTING 1/2 c butter or 1 stick 1 – 8 oz

INGREDIENTS: 6 tablespoons refined sugar / castor sugar 1 3/4 cups Ground Hazelnuts 2 tablespoons chocolate 2 teaspoons leavening 2 tablespoons flour 5 giant Eggs FOR THE CREAM 200 grams unseasoned Butter; temperature 1 one/2 cups Chocolate Chips 10 Ferrero Rocher Candy 1 cup Crushed Wafers 7 tablespoons Nutella FOR DECORATING THE CAKE 1/2 cups

Ingredients: 1 package devil’s food chocolate cake or german choc. cake mix 1 14oz can sweetened condensed milk 1 jar caramel topping 1 8oz tub cool whip 4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses Directions: Bake the cake according to directions in 9×13 inch pan. Cool for 5 minutes,

Ingredients Cheesecake Batter 2 packages (8 oz each) cream cheese, softened¾ cup sugar1 tablespoon all-purpose flour2 eggs1 teaspoon vanilla extract1 teaspoon cinnamon Carrot Cake Batter 1¼ cups all-purpose flour1¼ teaspoons baking soda¼ teaspoon cinnamon¼ teaspoon salt⅛ teaspoon freshly grated nutmeg1¼ cups sugar2 eggs⅓ cup vegetable oil1 teaspoon vanilla extract½ cup well-drained crushed pineapple½ cup sweetened

INGREDIENTS 8 oz. cream cheese 1 tsp. vanilla 8 oz. cool whip 1 cup confectioner’s sugar Graham Cracker Crust 10 oz. blueberry pie filling DIERCTIONS Beat together cream cheese, sugar & vanilla. Fold in cool whip. Spoon filling into prepared pie crust. Spread blueberry topping on top. Refrigerate for two hours or until chilled.

Ingredients: Crust 3 cups graham cracker crumbs 3/4 cup butter, melted Filling 3/4 cup butter, softened 2 1/4 cups icing sugar (powdered sugar) 2 eggs 1 tsp vanilla Pineapple Layer 2 can of crushed pineapple, drained (about 1 cup) Whipped Cream Topping 1 1/2 cup whipping cream 3 Tbsp icing sugar (powdered sugar) 2 tsp

Ingredients : 1 (10 inch) angel food cake 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed 1 quart fresh strawberries, sliced 1 (18 ounce) jar strawberry glaze Instructions : 1_ Crumble the cake into a 9×13 inch dish. 2_ Beat the cream cheese and