Strawberry Cheesecake Salad

Ingredients:

1 Big Strawberry Yogurt (2 lbs)

2 Small Instant Pudding (Coconut Cream, Cheesecake or White Chocolate)

1 Large Cool Whip (12-16 oz)

16-32 oz Chopped Strawberries (some sliced to put on top)

3 Bananas sliced (optional)

3 Cups of mini marshmallows (optional)

Directions:

Mix together the yogurt and pudding. Set aside in the fridge while you chop up the strawberries. After you slice the bananas dip in lemon juice to prevent browning (or slice and mix in right before serving). Add the cool whip and strawberries to the yogurt mixture. Add the bananas and marshmallows then refrigerate till serving. Add sliced strawberries and bananas on top to decorate. 

Skor Cake

Ingredients:

1 box of Devils Food Cake (and ingredients to make the cake)

1 tub of Cool Whip

1 Can of sweetened condensed milk

14 oz of caramel sundae syrup

2-3 Skor or Heath bars

Directions:

Bake the Devils Food Cake as directed on the box in a 9 x 13 pan.  While the cake is baking combine the milk and caramel.  Right after you take the cake out of the oven use a wooden spoon to poke holes in the cake.  Only push the spoon down about a half an inch, don't push it all the way down in the cake. Then poor the milk/caramel mixture all over the cake allowing it to soak in.  Once the cake is completely cooled spread cool whip over the top.  (I usually don't use the whole tub, but you can if you like a lot of cool whip on your cake).  Crush the Skor or Heath bar into small pieces and sprinkle on top of the cake.  You can also drizzle caramel and or chocolate syrup on the top if desired.  Store in the refrigerator.  

Peanut Butter Cup Chocolate Pie Recipe

Yield one 9-10 inch pie 

Total time: 3 hours

Ingredients:

Oreo Crust-

1 package of Oreos

1/4 cup butter, melted

Filling-

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container cool whip (8 oz), thawed

Chocolate Ganache

1 1/2 cup chocolate chips

1/2 cup heavy whipping cream

Toppings

Reese's Peanut Butter Cups, some cut in half, others chapped. (Can use the mini unwrapped kind)

Directions:

Oreo Crust-

Process the Oreo's in a food processor until fine crumbs remain.  In a large bowl, combine the crushed Oreo's with the melted butter.  Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray.  Place in fridge until ready to use.

Filling-

In a large mixing bowl combine the peanut butter and cream cheese with an electric mixer until well blended.  Add the cool whip and stir with a spatula until mixed.  Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Canache-

Place Chocolate chips in a medium heat proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling

Pour the heavy cream over the chocolate chips and allow the moisture to stand for 1-2 minutes.  

Use spatula to stir the mixure until smooth.

Allow the ganache to come to room temperature before adding it to the pie.

Topping-

Before the chocolate hardens, add the peanut butter cups.  Start by adding the halved peanut butter cups around the edges.  Placing them as close or as far apart as you want.  Then add the chopped peanut butter cups to the center of the pie.

Cover the pie with tin foil and return to the freezer or fridge for 1-2 hours.  Before serving remove the pie from the freezer and let it sit for a few minutes to make cutting easier.  Cover freeze/refrigerate any leftovers.

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!

Raspberry Pretzel Jello Salad

Ingredients:
2 C. Crushed thin pretzels
3 T. Sugar
3/4 C. Melted Butter
8 oz. Cream Cheese
1 C. Sugar
1 sm pkg Cool Whip
1 lg box Raspberry Jello
2 C. Boiling Water
10 oz pkg frozen Raspberries

Instructions:

Note: If making in a hurry make the raspberry mixture first.  If you have the hour to wait make raspberry mixture with about a 1/2 hour to sit in the fridge.

Mix pretzels, 3 T. sugar and the melted butter.  Spread mixture over the bottom of 9x13 inch baking dish.  Bake at 400 degrees for 7 minutes.  Let cool for 1 hour.

Blend cream cheese, 1 C sugar and cool whip then spread over pretzel mixture.  Dissolve raspberry jello in 2 C of boiling water.  Add frozen raspberries and chill till partially jelled.  Then pour over cream cheese mixture and refrigerate.