Dessert Recipes – Recipes for Dessert

Dessert Recipes – Recipes for Dessert

We follow with a variety of desserts, including a chocolate filled decadent desert, some healthy but delicious desert recipes and a couple of seasonal favorites.  If you haven’t tasted the layered chocolate dessert, drop everything and give it a taste.

Layered Chocolate Dessert

First Layer:
1 stick butter, melted
1 cup flour
dash salt
1 cup chopped nuts

Second Layer:
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
1 cup Cool Whip from a 9 ounce container

Third Layer:
2 (3 3/4 oz.) boxes instant chocolate pudding
3 1/2 cups milk

Fourth Layer:
Remaining Cool Whip

First Layer: Mix all ingredients. Press thinly into a 9×13″pan. Bake for 20 minutes at 350 until lightly browned. Cool Completely.

Second Layer: Cream ingredients in second layer together and spread on top of first layer.

Third Layer: Mix chocolate pudding with milk. Beat for 3 minutes and pour over second layer. (Let set up in fridge for a bit).

Fourth Layer: Spread Cool Whip over top.

Fried Apples

8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown
sugar, cinnamon and nutmeg. Saute 15 to 20 minutes, or until apples are
tender. Serve as a side dish for pork or with breakfast.

Serves 6.

Graveyard Gelatin Dessert

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 15 serving, 1 square each

35 NABISCO FAMOUS Chocolate Wafers, finely crushed (about 1-3/4 cups), divided
1/4 cup sugar
5 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4 serving size each) JELL-O Brand Orange Flavor Gelatin
Ice cubes
1/2 cup cold water
3 CAMEO Creme Sandwich Cookies
Decorating icings or gels
10 candy corn
3 pumpkin candies

MIX 1-1/2 cups of the wafer crumbs, sugar and butter in 13×9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in medium bowl until well blended. Gently stir in 1/2 of the whipped topping. Spread evenly over crust.
STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon slightly thickened gelatin over cream cheese layer.
REFRIGERATE 3 hours or until firm.
SPREAD remaining whipped topping over gelatin just before serving. Sprinkle remaining 1/4 cup wafer crumbs over whipped topping. Decorate sandwich cookies with icings to make “tombstones.” Stand tombstones on top of dessert with candies to resemble a graveyard. Cut into 15 squares. Store leftover dessert in refrigerator.

Dessert Recipes

Fluffy Rice Dessert

1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 can (20 ounces) unsweetened crushed pineapple
1-1/2 cups hot cooked rice
1 cup light whipped topping 

In a bowl, dissolve gelatin in boiling water.
Drain pineapple, reserving juice; set pineapple aside. 

Add juice to gelatin; stir in rice.
Chill until mixture begins to thicken. 

Fold in whipped topping & pineapple. Chill for 1 hour.

Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving
equals 79 calories, 19 mg sodium, 0 cholesterol,
16 gm carbohydrate, 1 gm protein, 1 gm fat.
Diabetic Exchanges: 1/2 starch, 1/2 fruit.

Hawaiian Passion Cake

1 Pkg (18.25 oz) Yellow Cake Mix
1 Can (20 oz) Crushed Pineapple
1 1/4 Cup Sugar, divided
1 Pkg (3.4 oz) Vanilla Pudding (non-instant kind)
1 1/3 Cup Whipping Cream
1/2 Cup Flaked, Sweetened Toasted Coconut

Preheat oven at 350 degrees.  Prepare yellow cake as per package
instructions in a 9 x 13-inch pan. Bake 30 – 35 minutes.

While cake is baking put pineapple and 1 cup sugar in saucepan, bring to
boil stirring constantly. Cool slightly.

When cake is done, poke holes in cake using a fork and pour pineapple
mixture over the hot cake.

Prepare pudding according to package directions, spread over cake and
refrigerate until well chilled. Whip cream with remaining 1/4 cup sugar
and top cake. Sprinkle toasted coconut on top.  Refrigerate.

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Dessert Recipes

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