Pumpkin Trifle | Pumpkin Pie | Pumpkin Dessert | Lemon Trifle | Lemon Lush | Apple Torte | Rhubarb Delight | Dream Whip Cheesecake | Death by Chocolate | Drumstick Dessert | Cherry Crisp | Dump Cake | Ambrosia | Vanilla Ice Cream | Worms & Dirt Dessert
Pumpkin Trifle – Anita
Bake a Spice Cake Mix in a cookie sheet the day before.
Make 1 Package Butterscotch Instant Pudding with 2 Cups milk.
To this pudding, beat in:
16 Ounce Can Pumpkin
1 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
Cut cake in small pieces. Place in Trifle Bowl. One layer of Pumpkin. One layer of Cool Whip.
Sprinkle with Skor Pieces. Repeat layer with cake, pumpkin, cool whip & Skor pieces.
Pumpkin Pie – Olga
Mix the following and put into unbaked pie shell:
1/2 Cup Cream
1 Tablespoon Flour
3/4 Cup Brown Sugar
1/2 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1 Tablespoon Melted Butter
1/2 Teaspoon Cinnamon
2 Eggs (beaten)
1 1/2 Cups Pumpkin
1/2 Teaspoon Salt
1 Cup Milk (boiled & cooled)
Bake in a 400 oven for 10 minutes & then lower heat to 375.
Pumpkin Dessert – Elaine
Make the crust with the following ingredients:
2 Cups Graham Wafer Crumbs
1 Tablespoon Brown Sugar
1/2 Cup Softened Butter
Dash of Cinnamon
Put into a 9 x 13 inch pan. Bake and cool.
Save some crumbs for the topping.
Filling:
28 Ounce Can of Pumpkin
or 2 Cups Cooked Pumpkin
1 Teaspoon Pumpkin Pie Spice
3 Tablespoons Sugar
1/3 Cup Milk
2 Packages of Dream Whip
1 Large Box of Vanilla Instant Pudding
Mix pumpkin, pumpkin pie spice, sugar and milk really well. Prepare the Dream Whip as directed on the package. ( Save some to cover the dessert.) Mix this into the pumpkin mix.
Sprinkle the pudding powder mix over the mixture, stirring well. Spread this on the baked crust.
Top with the rest of the Dream Whip and sprinkle with some Graham Crumbs.
Chill well and keep in the fridge.
Lemon Trifle – Anita
1 Lemon Cake Mix baked in a cookie sheet
1 Package Lemon Pie Filling Cooked
1 Package Instant Lemon Pudding Prepared
1 Can Fruit Cocktail Drained
1 Cool Whip Container
Cut up lemon cake into small pieces and place in the bottom of a triffle bowl. Layer half the lemon pie filling, then half the fruit cocktail, then half the lemon pudding and last put in half the container of cool whip. Layer more cake, pie filling, fruit cocktail, lemon pudding and top with the rest of the cool whip. Refrigerate. Best make the day before. Very easy to make.
Lemon Lush – Susan
1/2 Cup Walnut Chopped
1/2 Cup Butter
1 Cup Flour
Mix & spread on 9 x 13 buttered pan. Bake at 350 oven about ten minutes. Cool Well.
1 – 8 Ounce Package of Cream Cheese
3/4 Cup Icing Sugar
Whip the cream cheese & icing sugar together. Then add 1 Cup of Cool Whip. Spread on base.
Mix 2 Packages of Instant Lemon Pudding ( 4 ounce size) with 3 cups of Milk. Spread this on cream cheese layer. Chill. Spread one cup of Cool Whip over the lemon layer.
Sprinkle with chopped nuts. Refrigerate.
Apple Torte – Mary McGeough
1/2 Cup Margarine
1/3 Cup Sugar
1/4 Teaspoon Vanilla
1 Cup Flour
Cream margarine, sugar & vanilla. Blend in flour. Spread dough on bottom & sides of a 9 inch springform pan.
Combine:
8 Ounce Package Cream Cheese
1/4 Cup Sugar
1/2 Teaspoon Vanilla
Spread this over the dough.
Mix 1/4 Cup Sugar and 1/2 Teaspoon Cinnamon. Toss 4 Cups Sliced Apples in the sugar mixture.
Spoon this over the cream cheese layer. Sprinkle with 1/4 Sliced Almonds. Bake 350 oven for 45 minutes until done. Loosen Torte from rim of pan with a knife. Cool well before removing from pan. Serve with Whipping Cream.
Rhubarb Delight – Susan
Crust:
2 1/2 Cups Graham Wafer Crumbs
1/3 Cup Butter
Filling:
1 Cup Sugar
3 Tablespoons Cornstarch
4 Cups Diced Rhubarb
1/4 Cup Water
1 Teaspoon Almond Extract
Mix crumbs & butter. Save 1/4 cup for topping. Press remainder into springform pan that has been greased. Cook filling until thick. Cool and pour over crust.
Whip 2 Cups Whipping Cream till stiff. Fold in 2 1/2 Cups Mini Marshmallows. Spread over rhubarb.
Mix 1 Package Instant Vanilla Pudding according to instructions. Pour over whipped cream mixture. Top with the 1/4 cup crumbs. ENJOY!
Dream Whip Cheesecake – Christine
Use a 9 x 9 pan.
Make graham wafer crust with:
2 Cups Graham Wafer Crumbs
1/3 Cup Melted Margarine
3 Tablespoons Brown Sugar
Bake 8 to 10 minutes. Save 1/2 Cup of Crumbs for the topping.
Prepare 1 package of Dream Whip with 1/2 Cup Milk.
Beat in:
1 Package of Cream Cheese (Softened)
3/4 Cup Icing Sugar
1/2 Teaspoon Vanilla
Spread this on cooled Graham Wafer Crust.
Spoon 1 Can of Cherry Pie Filling on top.
Sprinkle with remaining crumbs.
Chill overnight 4 hours before using.
Death by Chocolate – Susan
1 – 9 x 13″ Chocolate Cake, Baked & Cooled.
1 Cool Whip Container
2 Packages Instant Chocolate Pudding
3 Cups Milk
6 Skor Bars – Chopped
Prepare pudding with 3 Cups Milk. Break up half of the cake into small pieces and place in a
large bowl. Pour half of the pudding on top, then the half the cool whip. Scatter Skor Bar
pieces all over. Repeat the layers. Top with cool whip. Refrigerate.
Drumstick Dessert – Cec Zelinski
Base
– Mix base ingredients together, press into a 9 X 13 pan and put in the fridge to chill the base, keep a little to sprinkle on top of the cake:
1 1/2 cups crushed vanilla wafers
(or 1 1/2 cups oreo cookie crumbs)
1/2 cup chopped peanuts
1/4 cup margarine
2 tbsp. peanut butter
Filling
: Cream the cheese, sugar, milk and peanut butter together. Add vanilla and fold in the Cool whip. Pour over the chilled base. Sprinkle with the remaining crumbs, Drizzle with chocolate syrup and freeze for at least 24 hours:
1 (8 oz.) package cream cheese
1/2 cup white sugar
1/4 cup milk
2 tsp. vanilla
1/2 cup peanut butter
1 large Cool whip
Brown Cow Chocolate Syrup
Cherry Crisp – Christine
8 inch pan at 350 degrees for 20 minutes
Simplest dessert in the world. All you need is a can of cherry pie filling (or any other flavour you like! Follow the instructions:
1 can cherry pie filling
1/2 cup butter
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup flour
sprinkle of salt
Set oven to 350 degrees. Put Butter an 8 inch cake pan. Place in the oven to melt. Mix sugar, rolled oats and flour in a bowl. When butter is melted, remove pan from the oven and pour the melted butter over the crumb mixture and mix it up. Put the cherry pie filling in the 8 inch pan and spread evenly. Sprinkle crumb mixture evenly over cherry pie filling. Bake at 350 degrees for 20 minutes. Serve with ice cream.
Dump Cake – Christine
One Tin of Cherry Pie Filling
One Tin of Crushed Pineapple (Do Not Drain)
One White Cake Mix (Dry)
1 Cup Coconut
1 Cup Margarine Melted
In a 9 x 13 inch pan, spread pie filling, pineapple.
Sprinkle all of the cake mix, then the coconut.
End with pouring the melted margarine over everything. Bake 50 minutes at 350 oven.
Ambrosia Dessert – Sue
BASE: Make a Graham Wafer Crust in a 9 x 13 inch pan. Bake at 350 0ven for 5 minutes. Cool. (you can add nuts to the crust if you like)
Toast: 1 Package of Angel Flake Coconut in a frying pan on low heat, keep stirring it. (Or else you can bake it in the oven at 300 degrees, but, keep stirring and watch it. It will burn easy).
Filling:
Make 2 Packages of Instant Vanilla Pudding as per directions.
Cream 1 Package of Cream Cheese (softened). Mix with the pudding.
Slice 3 Medium Bananas & gently fold into the pudding/cheese filling.
Fold in the toasted coconut into the pudding/cheese filling. – Save some of the toasted coconut for a garnish on top of the dessert.
Pour the filling over the cooled baked crust.
TOPPING:
Spread 1 Large Container of Cool Whip over the filling (about 4 cups of cool whip or nutrawhip)
Drain 1 Can of Mandarin Orange Segments.
Sprinkle with Toasted Coconut and garnish with Orange Segments.
Chill overnight before using.
Country Vanilla Ice Cream – Olga
4 Eggs
4 Cups Heavy Cream
2 1/4 Cups Sugar
5 Cups Milk
4 1/2 Teaspoon’s Vanilla
1/2 Teaspoon Salt
Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon container and freeze.
Worms and Dirt Dessert for Kid’s Birthday Parties – Christine
You will need to Buy a new kid’s sand pail with the little shovels. You can make this in a trifle glass bowl – but it’s a neat presentation in the Sand Pail.
You will need to buy about 25 to 30 Gummy Worms.
1). Freeze 1 Bag of Oreo Cookies.
Crush the cookies and then blend them to fine crumbs.
2). Mix the following to make a smooth mixture:
1 – 8 Ounce Package of Cream Cheese
1/2 Cup Margarine
1 Cup Icing Sugar
1/4 to 1/2 Cup Milk
3). Mix 2 Packages of Instant Chocolate Pudding with 3 Cups of Milk and 1 Teaspoon of Vanilla. Leave it sit for about 10 minutes and then fold in one large tub of thawed Cool Whip.
Now make your layers of Worms and Dirt in the sand pails.
First Layer
: Cookie Crumbs (about 1 Cup). Some Gummy Worms.
Second Layer:
White Cream Cheese Mixture.
Third Layer:
Chocolate Pudding Mixture. Layer some more worms over the pudding.
Repeat layers again and sprinkle the top with some Dirt (Crumbs) and of course decorate with some Worms!
Chill overnight. Then Enjoy. Kids love this.