Category: Desserts

• 1 and 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 8 ounces softened cream cheese
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 cups heavy cream
• 3/4 cup mini chocolate chips

1. Stir together graham cracker crumbs, sugar, butter and cinnamon.
2. firmly press mixture into the bottom and up the sides of a 9-inch pie pan.
3. Bake at 350 degrees for 10 minutes.
4. Set aside to cool.
5. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater.
6. Set aside.
7. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
8. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring. It will eventually mix together.
9. Gently stir in chocolate chips.
10. Spread peanut butter mixture over cooled crust.
11. Allow

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• 3/4 cup sugar
• 3 table spoons flour
• 1/2 teaspoon salt
• 2 eggs slightly beaten
• 1 can crushed drained pineapple
• 1 can mandrain oranges
• 1 and 1/4 cup orzo or rose pasta
• 1 9oz cool whip
• 1 jar maraschino cherries

1. Mix sugar, flour and salt.
2. Then mix in eggs and then juice.
3. Cook until thick. then let cool.
4. Cook macaroni without any salt.
5. Drain and mix in fruit while still hot.
6. Then cool over night.
7. Mix together and add in cool whip.

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• 1 box yellow cake mix
• ingredients needed to make cake (eggs, oil & water)
• 2 (3.4 oz.) packages instant banana pudding
• 4 cups milk
• 1 (8 oz.) tub frozen whipped topping, thawed
• 20 vanilla wafers, crushed

Directions:

Prepare cake mix according to package directions for a 9×13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.

You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone. Let the pudding sit for about two minutes so it has just slightly begun … Read more...

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Cake:

• 1 cup (230 g) unsalted butter, softened to room temperature
• 1 ans 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 4 large eggs at room temperature
• 1 tablespoon vanilla extract
• 3 cups (360 g) sifted all-purpose floor (careful not to over measure)
• 1 tablespoon backing powder
• 1/2 teaspoon salt
• 1 cup (240 ml) buttermilk
• zest and juice of 3 medium lemons
• 1 and 1/2 cups blueberries (258 g)
• 1 tablespoon all-purpose flour

Cream Cheese Frosting:

• 8 ounces (224 g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115 g)unsalted butter, softened to room temperature
• 3 and 1/2 cups (420 g) confectioners sugar
• 1 – 2 tablespoons (15 – 30 ml) heavy cream
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. preheat oven to 350F. Grease and lightly floor three 9×2 inch cake pans with nonstick spray. set aside.
2. Using a handheld or stand

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• 1 (8oz) package cream cheese
• 1 (15oz) can cream of coconut
• 1(8oz) tub cool whip

1. Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone.
2. Remove paddle and fold in cool whip.
3. Serve with fruit or gram crackers.

Note: Allow cream cheese to soften first. Possibly begin whipping cream cheese and then add cream of coconut.

Yield: 20 Servings

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