Frozen Oreo Cake

Ingredients

36 Oreo cookies

1/2 cup butter (melted)

1/2 gallon ice cream

2 large cans of Hershey's fudge topping

Large container of whipped topping

Directions

Crush 32 Oreo cookies and mix with 1/2 cup of melted butter

Press into a pan and freeze for 20 minutes

Soften 1/2 gallon of ice cream and spread over the Oreo crust - Freeze for 20 minutes

Spread 1.5 cans of fudge topping over ice cream - Freeze for 20 minutes

Spread 1 large container of whipped topping over fudge

Crush 3-4 Oreo cookies and spread on top

Freeze until ready to serve - Take out of freezer 10 minutes before serving

Caramel Pecan Apple Slices

Ingredients

1/3 cup packed brown sugar

2 tbsp butter

2 large apples (chopped into slices)

1/4 cup chopped pecans (toasted)

Directions

In a large skillet, cook and stir the brown sugar and butter over medium heat

Add apples to brown sugar mixture in skillet

Cook uncovered over medium heat for 5-6 minutes or until tender

Stir in pecans and serve warm

Raisin Crunch Cookies

Ingredients

1 tsp 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 sugar

1 egg

1 tsp vanilla extract

1 cup Raisin Bran cereal

1 1/4 cup coconut flakes

1/2 cup raisins

Directions

Preheat the oven to 350 degrees

Mix flour, baking powder, baking soda, and oats in a bowl

Beat the butters and sugars in a large bowl until light and fluffy

Add egg and vanilla and mix well

Gradually add the flour mixture and beat until well-blended

Add cereal, coconut, and raisins

Drop by spoonful onto ungreased baking sheets

Bake 14-16 minutes or until lightly browned

Cool on baking sheet for 4 minutes

Remove onto wire racks

 

**Can substitute Honey Bunches of Oats and dried cranberries for Raisin Bran and raisins

Raspberry Summer Cake

Ingredients

1 pint (2 cups) raspberry sherbet

1 cup cold fat-free milk

1 package of vanilla fat-free instant pudding & pie filling

1 tub (8 oz) whipped topping (thawed)

1 cup raspberries

Directions

Line 9 x 5 pan with foil

Spoon sherbet in pan and freeze for 10 minutes

Mix milk and pudding for 2 minutes until well-blended

Gently stir whipped topping into pudding and spoon over sherbet

To unmold, invert the pan onto plate and remove foil

Top with raspberries

Jumble

Ingredients

4 cups M&Ms

4 cups Captain Crunch

4 cups peanuts (optional)

4 cups broken pretzel sticks

2 bags of white chocolate melts

Directions

Mix M&Ms, cereal, peanuts and pretzels together in a large bowl

Melt the chocolate in microwave and add to the mixture

Lay on a cookie sheet or waxed paper until dry

Break up and serve

 

**Can be frozen and served later

Dirt Cake

Ingredients

3 packages of instant vanilla pudding

1 package (8 oz) of cream cheese

1 1/4 pound of Oreo cookies

4 tbsp butter (softened)

12 oz tub whipped topping

1 cup confectioners sugar

4 cups milk

Directions

Cream the butter and cream cheese together

Add the sugar and whipped topping

Mix the pudding and milk in a separate bowl 

Let the pudding set and then combine with the butter mixture

Smash Oreo cookies into small pieces

Layer 1/3 Oreo crumbs on the bottom of a bowl/pan

Add pudding mixture on top of crumbs and top with more crumbs

 

**Can add gummy worms into mixture and serve with a shovel/bucket

Cheesecake Squares

Ingredients

1 cup graham cracker crumbs

2 tbsp sugar and 1/2 cup sugar

1 package (8 oz) cream cheese (softened)

3 1/2 cups thawed whipped topping

1/3 cup melted butter

Directions

Mix crumbs, 2 tbsp sugar and butter together

Press mixture into a foil-lined 8 inch square pan

Beat cream cheese and 1/2 cup sugar until smooth

Stir in the whipped topping with cream cheese mixture and spread on the crust

Put in the fridge for 3 hours and then cut into squares

Cheesecake Brownies

Ingredients

1 package (19.5 oz) of brownie mix

1/2 cup applesauce

3 egg whites, divided

1/4 cup water

1 package (8 oz) Neufchatel cheese (softened)

1/2 cup sugar

1/4 cup flour

Directions

Preheat the oven to 350 degrees

Combine the brownie mix, applesauce, 2 egg whites and water

Pour into a greased 9 x 13 baking dish

Mix cheese, sugar, flour and remaining egg white until well-blended

Spoon over the brownie mixture

Cut batter with a knife several times for marble effect

Bake 28-30 minutes until a toothpick inserted in the center comes out with crumbs attached

Cool in the pan on a wire rack

Cut into 32 pieces and serve

Chocolate Fudge

Ingredients

3 cups sugar

2/3 cup (5.33 oz can) of evaporated milk

12 oz package of semi-sweet chocolate pieces

7 oz jar of marshmallow creme

1 cup of chopped nuts

1 tsp vanilla extract

3/4 cup margarine

Directions

Combine sugar, margarine, and milk in a saucepan

Bring to a roiling boil stirring constantly

Continue roiling boil for 5 minutes over medium heat

Remove from heat and stir in chocolate until melted

Add marshmallows, nuts and vanilla

Beat until blended

Pour into a greased 9 x 13 dish

Cool at room temperature and cut into squares

Black Moon Whoopie Pies

Ingredients

1 cup sugar

1/2 cup cocoa

1 cup milk

1 tsp salt

2 cups flour

1/2 cup Crisco

1 egg

1 tsp baking soda

1 tsp vanilla extract

1 1/2 tsp baking powder

FOR THE FILLING:

2 cups confectioners sugar

1/2 cup marshmallow

1 tsp vanilla extract

1/2 cup Crisco

4-5 tbsp milk

Directions

Preheat the oven to 400 degrees

Mix all the cookie ingredients together and bake for 7 minutes

Mix all the filling ingredients together and spread on half of the cooled cookies

Mini Oreo Cakes

Ingredients

2 boxes of Devil's Food Cake mix

4 eggs

2/3 cup vegetable oil

8 oz package of cream cheese (softened)

1/2 cup (1 stick) of butter at room temperature

3 cups confectioners sugar

1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees

Combine the cake mixes, eggs, and oil.  Mixture will be stiff.

Roll into 1 inch balls and place on a cookie sheet - Flatten with fingertips

Bake for 8-10 minutes and cool on a wire rack

Combine the cream cheese and butter until smooth

Gradually add in the sugar and vanilla until smooth

Spread half the cooled cookies with icing mixture and top with remaining cookies

Store in the refrigerator until ready to serve