Totally Decadent Desserts

Double Chocolate Caramel Brownies
Double Chocolate Caramel Brownies
Oreo & Fudge Ice Cream Cake
Oreo & Fudge Ice Cream Cake
Peaches 'n Creme Pie
Peaches 'n Creme Pie
Sara Moulton's Grape Crumble
Sara Moulton's Grape Crumble

Aunt Teen's Creamy Chocolate Fudge

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Banana Split Cream Puffs

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
12 scoops vanilla ice cream
1 cup sliced fresh strawberries
1 large banana, thinly sliced
1 (8 ounce) can pineapple tidbits, drained
1/2 cup hot fudge sauce

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny, about 3 minutes. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill each with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately.

Banana-Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix 
3 eggs 
1 cup mashed ripe banana 
1 cup Breakstone's or Knudsen Sour Cream 
1/4 cup oil 
Philadelphia Walnut Frosting  
Preheat oven to 350°F. Place cake mix, eggs, banana, sour cream and oil in large bowl. Beat with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 8- or 9-inch round cake pans.  Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire racks. Fill and frost with Philadelphia Walnut Frosting. Store in refrigerator. 

Broken Glass Dessert

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3 ounce) package lime gelatin
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package orange gelatin
4 1/2 cups boiling water, divided
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8 ounce) carton frozen whipped topping, thawed

Combine the crumbs, sugar and butter; press onto the bottom of a 13-in x 9-in. x 2-in. greased pan. Chill. Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened. Place whipped topping in a large bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours.

Candy Bar Freezer Dessert

2 cups crushed graham crackers
1 cup crushed saltines
1/2 cup butter, melted
2 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 pint butter pecan ice cream, softened
1 (8 ounce) carton frozen whipped topping, thawed
1 (2.1 ounce) bar Nestle Butterfinger Candy Bar, chopped

In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate.
In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer; spread evenly over top.
Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.

Cheery Cherry Compote

2 (3 ounce) packages cherry gelatin
2 cups boiling water
1 (10 ounce) package frozen sweetened sliced strawberries
1 (21 ounce) can cherry pie filling
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can pear halves, drained and cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned and chopped
2 medium tart apples, peeled and chopped
1 cup fresh or frozen blackberries, thawed

In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.

Chocolate-Banana Heaven Cake

1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety) 
1/2 cup cocoa powder 
1 cup prepared Maxwell House Instant Coffee, cooled 
4 medium ripe bananas, mashed 
3 eggs 
1/3 cup water 
1 tsp. Maxwell House Instant Coffee 
2 Tbsp. milk, warmed 
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 
3 squares Baker's Semi-Sweet Baking Chocolate, melted 
2 cups powdered sugar 
1/2 cup Planters Chopped Pecans  
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside. 
Combine cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans. 
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely. 
Dissolve 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.

Chocolate-Dipped Coconut Macaroons

1 pkg. (14 oz.) Baker's Angel Flake Coconut (5-1/3 cups) 
2/3 cup sugar 
6 Tbsp. flour 
1/4 tsp. salt 
4 egg whites, lightly beaten 
1 tsp. almond extract 
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, melted

Preheat oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets. 
Bake 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. 
Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 min. or until chocolate is firm.  
Double Chocolate Caramel Brownies

1 pkg. (about 19 oz.) fudge brownie mix 
1 bag (14 oz.) Kraft Caramels 
3 Tbsp. water 
3/4 cup chocolate-covered raisins 
1/2 cup chopped Planters Walnuts, toasted 
1/2 cup Baker's Angel Flake Coconut, toasted

Prepare and bake brownie mix in 13x9-inch baking pan as directed on pkg. for cake-like brownies. Microwave caramels and water in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Pour over warm brownies; sprinkle with raisins, walnuts and coconut. 
Cool completely on wire rack; cut into 36 bars. Store in airtight container at room temperature.

Dutch Apple Delight

1/3 cup butter, softened 
1/2 cup firmly packed brown sugar 
1 egg, lightly beaten 
1 cup flour 
1 tsp. Calumet Baking Powder 
1 tsp. ground cinnamon, divided 
1/4 cup milk 
1 cup Kraft Shredded Cheddar Cheese, divided 
3-1/2 cups sliced peeled apples (about 4 medium) 
1/2 cup granulated sugar 
1/4 cup chopped Planters Walnuts  
Preheat oven to 375°F. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Combine flour, baking powder and 1/2 tsp. of the cinnamon. Add to brown sugar mixture alternately with the milk, mixing well after each addition. Stir in 1/2 cup of the cheese. Pour into greased 8-inch square baking pan. 
Mix apples, granulated sugar and remaining 1/2 tsp. cinnamon. Spoon evenly over batter; sprinkle with walnuts. 
Bake 35 min. or until toothpick inserted in center comes out clean. Sprinkle with the remaining 1/2 cup cheese. Cut into 9 squares. Serve warm.

Fast Fruity Delight

Take 3/4 cup boiling water, 1 cup thawed Cool Whip Whipped Topping and mix & match your recipe from these options...

  • Jell-O Brand Gelatin flavor options frozen fruit choices
  • Strawberry  frozen strawberries
  • Raspberry  frozen raspberries
  • Orange  frozen mixed fruit blend
  • Berry Blue frozen blueberries

Then follow our 3 simple steps:
Stir boiling water into 1 pkg. (4-serving size) Jell-0 Brand Gelatin in large bowl at least 2 min. until completely dissolved. 
Add 2 cups frozen fruit; stir until gelatin starts to thicken. Mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended. 
Spoon whipped topping mixture evenly into 4 dessert cups. Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup. Refrigerate 15 min. or until set.

Fudgy Brownie Cups

4 squares Baker's Unsweetened Baking Chocolate 
1/4 cup (1/2 stick) butter or margarine 
3/4 cup sugar 
2 eggs 
1 tsp. vanilla 
2 Tbsp. flour 
1/2 pkg. (17-1/4 oz.) frozen puff pastry sheets (1 sheet), thawed

Preheat oven to 400°F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended. 
Unfold pastry sheet on lightly floured surface. Roll into 15x12-inch rectangle. Cut into 20 (3-inch) squares. Press 1 square onto bottom and up side of each of 20 medium muffin cups. Fill each with 1 Tbsp. of the chocolate mixture. 
Bake 15 to 20 minutes or until pastry is golden brown. Remove from muffin pans. Cool on wire racks. Sprinkle with powdered sugar, if desired.

Heavenly Chocolate Mousse

8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed 
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 
1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling 
8 Oreo Chocolate Sandwich Cookies, chopped (about 1 cup) 
12 vanilla ice cream sandwiches, unwrapped

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. 
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. 
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Peaches 'n Creme Pie

1-1/2 cups finely crushed Nilla Wafers 
1/3 cup butter, melted 
1 pkg. (4-serving size) Jell-O Brand Orange Flavor Gelatin 
3/4 cup boiling water 
2 cups ice cubes (not cold water) 
1-1/2 cups thawed Cool Whip Whipped Topping 
1 cup chopped peeled fresh peaches

Combine crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate. 
Stir gelatin into boiling water until completely dissolved. Add ice cubes. Stir until gelatin is slightly thickened; remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Gently stir in peaches. Refrigerate 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Peanut Butter Popcorn

2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows

Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Raisin Crunch Cookies

1-1/4 cups flour 
1 tsp. Calumet Baking Powder 
1 tsp. baking soda 
1/2 cup old-fashioned or quick-cooking oats 
1/2 cup (1 stick) butter 
3/4 cup firmly packed brown sugar 
1/2 cup granulated sugar 
1 egg 
1 tsp. vanilla 
1 cup Post Raisin Bran Cereal 
1-1/4 cups Baker's Angel Flake Coconut 
1/2 cup raisins

Preheat oven to 350ºF. Mix flour, baking powder, baking soda and oats; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Add cereal, coconut and raisins; stir until well blended. 
Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets. 
Bake 14 to 16 min. or until lighty browned. Cool on baking sheets 3 to 4 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Sara Moulton's Grape Crumble

2 cups seedless red grapes 
2 cups seedless green grapes 
1/3 cup red currant jelly 
1/4 cup orange juice 
1 Tbsp. cornstarch 
1 Tbsp. lemon juice 
1 Tbsp. water 
1 Tbsp. butter 
1 Tbsp. brown sugar 
1/2 tsp. ground cinnamon 
2 cups Post Selects Blueberry Morning Cereal

Preheat oven to 375ºF. Combine grapes, jelly and orange juice in saucepan; cook on medium heat 7 to 10 min. or until grapes burst, stirring occasionally. Mix cornstarch, lemon juice and water until well blended. Add to grape mixture; mix well. Bring to boil; cook 1 min. or until thickened, stirring constantly. Spoon into shallow 1-qt. casserole dish or 8-inch round baking pan; set aside. 
Place butter, brown sugar and cinnamon in medium saucepan. Cook on medium heat 1 min. or just until bubbly, stirring frequently. Remove from heat. Stir in cereal. Spoon over grape mixture. 
Bake 15 min. or until lightly browned.

Sour Cream-Chocolate Chip Cookies

2/3 cup butter or margarine, softened 
1/2 cup granulated sugar 
1/2 cup firmly packed brown sugar 
1/2 cup Breakstone's or Knudsen Sour Cream 
1 egg 
1 tsp. vanilla 
2 cups flour 
1/2 tsp. each: Calumet Baking Powder, baking soda and salt 
1 cup semi-sweet chocolate chips 
1 cup chopped Planters Pecans

Preheat oven to 350°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and pecans. 
Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. 
Bake 10 to 12 minutes or until golden brown. Cool completely on wire racks.