PUMPKIN DELIGHT

 

Ingredients

• 1 cup Flour
• ½ cup Butter (softened)
• ½ cup plus ¼ cup Pecans, chopped
• 8 oz. Cream cheese, softened
• 1 cup Powdered sugar
• 3 cups Whipped topping, divided
• 2½ cups Milk
• 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
• 1 – 15 oz can Pumpkin puree
• 1 tsp. Pumpkin spice

Instructions

Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
Let chill for 3 hours or until set.

Peanut Butter Fudge Cake

 

What You’ll Need

* For the cake:
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 cup unsalted butter
* 1/4 cup unsweetened cocoa powder
* 1 cup water
* 1/2 cup buttermilk
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 16 ounces (about 1 & 1/2 cups) creamy peanut butter
* For the icing:
* 1/2 cup unsalted butter
* 1/3 cup buttermilk
* 1/4 cup unsweetened cocoa powder
* 16 ounces confectioners’ sugar, sifted
* 1 teaspoon vanilla extract

How to Make It
* 1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
* 2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
* 3 _ Place butter in a medium saucepan. Melt over medium heat.
* 4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
* 5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
* 6 _ Transfer batter to prepared pan and spread evenly.
* 7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
* 8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
* 9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
* 10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
* 11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
* 12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

Chocolate Delight

 

INGREDIENTS:

• 1 cup flour
• 1 cup chopped pecans
• 1⁄2 cup margarine (softened)
• 1 (8 ounce) cream cheese (softened)
• 1 cup confectioners’ sugar
• 1 1⁄2 cups Cool Whip
• 2 (4 ounce) packages instant chocolate pudding mix
• 3 cups milk

DIRECTIONS

Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
(Any type of pudding will do, but since it’s called chocolate delight, I went with chocolate pudding.)
This is an easy peasy & delicious dessert

Old Fashioned Banana Pudding

 

Ingredients:

• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk (NOT skim)
• 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
• 1 box vanilla wafers
• 1 teaspoon Vanilla extract
• 1 tablespoon Butter (not margarine)
• 4 Egg yolks (Large eggs or better)

Meringue:

• 4 egg whites, room temperature
• 5 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:
Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.

Combine sugar, flour and salt in a bowl, and mix well. Set aside.

In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.

Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake until meringue browns, 12 to 15 minutes. Old

7 Layer Punch Bowl Dessert

 

Ingredients:

Bottom Layer-

• angel food cake, broken into pieces or poundcake

6th Layer-

• 1 (3 ounce) boxes strawberry-banana Jello gelatin

5th Layer-

• 3 -4 bananas, sliced round

4th Layer-

• 1 can pineapple chunk, drained

3rd Layer-

• 1 can mandarin orange, drained

2nd Layer-

• 1 can fruit cocktail, drained

1st Layer-

• 1 (3 1/2 ounce) boxes vanilla pudding mix
• 1 container Cool Whip
• fresh berries ( to garnish) (optional)

Directions:
Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
Follow directions as above, using the cool whip and berries as top garnish.
Chill until served.
Serve in a punch bowl or glass trifle bowl.

TRIPLE LAYER CHOCOLATE CAKE /CHOCOLATE FROSTING

 

Ingredients:

• 3/4 c butter
• 1 3/4 c sugar
• 2 eggs
• 1 t vanilla extract
• 2 c all-purpose flour
• 3/4 c cocoa
• 1 1/4 t baking soda
• 1/2 t salt
• 1 1/3 c water

Instructions:

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, soda, and salt. Add alternately with water to creamed mixture. Pour batter into 3 prepared layered pans. Bake at 350*F in preheated oven for 30 to 35 minutes. Cool in pans about 10 minutes. Turn out of pans and cool completely before frosting.

Chocolate Butter Frosting:

• 6 T butter, softened
• 3/4 c cocoa
• 2 2/3 c confectioner’s sugar (10X)
• 1 t vanilla extract
• 1/3 c milk

Instructions:
Cream butter in small bowl. Add cocoa. Alternately add sugar and milk. Beat until desired consistency. Additional milk may be needed. Blend in vanilla