Strawberry Congealed Salad

Ingredients:

1 (6 ounce) package strawberry-flavored gelatin

2 cups boiling water

1 (16 ounce) package frozen strawberries, thawed

1 (20 ounce) can crushed pineapple with juice 

1 cup chopped pecans (I used 1/2 cup)

1 (8 ounce) package cream cheese, softened

1 (8 ounce) sour cream

1 cup granulate sugar (I used 1/4 cup)

1/2 teaspoon vanilla extract

Directions:

1. Combine hot water and gelatin; stir until dissolved. Stir in strawberries, pineapple and pecans. Pour into a 2 quart mold or into a 13 x 9-inch baking dish. (Reserve half of gelatin mixture if you want to put cream between layers)  Refrigerator until firm.

 2.  Cream together cream cheese, sour cream, sugar and vanilla until smooth. Invert the mold and spread over firm gelatin.  (For layer, pour remainder gelatin mixture over cream mixture)  Chill until serve.

Cream Puff Cake

Ingredients

Crust:

1 cup water

1/2 cup butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

Filling:

1 (8 ounce) package cream cheese, softened

1 large box (5.1 ounces) vanilla instant pudding

3 cups milk

Topping:

1 (8 oz.) container frozen whipped topping, thawed  (just enough for a thin layer.)

1/2 cup chocolate syrup  (I recommend chocolate topping for ice cream. Walmart chocolate syrup is too thin and watery.  I used Bryer’s ice-cram sauce)

(In the picture, I don’t have salt and vanilla extract)

Directions:

1.  Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a 9"x 13" glass baking pan.

2.  To make Crust:  In a medium saucepan, Bring water and butter to boil, add flour and salt all at once and stir until mixture leaves sides of pan and forms ball and pulls away from the pan.   Remove from heat. Let stand 5 minutes. Add eggs, one at a time and beat well after each egg until smooth and add vanilla.

3.  Spread in bottom and up the sides of a greased pan. Bake at 400 degrees F for 25-30 minutes or until golden brown. Cool completely.

4.  Meanwhile baking pasty, make the filling.  In a large bowl, cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.  Put in the refrigerator until ready to use.  Spread pudding mixture over cooled pasty. Top with whipped topping, and drizzle chocolate syrup over the top.  Refrigerated at least 3 hours or overnight.

Chocolate Chip Cheesecake Bars

These were simple to make and delicious!!  You can use any kind of cookies such as peanut butter, gingerbread, sugar cookies or your favorite homemade cookies recipe.

I doubled the recipe, use 8 x 12 inch pan and lined with lightly greases aluminum foil for make it easy to cut.

Ingredients:

1  package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 cup coconut, optional

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

Directions:

1.      Heat oven to 350°F. Lined 8-inch square pans with aluminum foil and lightly grease with cooking spray.

2.     In small bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Stir in coconut.

3.      Break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

4.      Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

This recipe is from Pillsbury.com  Thank you for sharing your great recipe.

Watergate Salad

Makes: 8 servings, about 1/2 cup each

Ingredients:
1 cup Miniature Marshmallows
1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple, in juice, undrained
1/2 cup chopped Pecans
1-1/2 cups thawed Cool Whip Whipped Topping

Directions:

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. Add whipped topping; stir gently until well blended. Cover. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

This recipe is from http://www.kraftfood.com/

♪♪ Elvis Presley Cake ♫ ...(Pineapple Cake)

Nothing fancy for this cake, simply delicious. It's Elvis Presley's favorite cake.

For Cake:
1 box yellow cake mix
1 (3-ounce) box vanilla pudding (not sugar free)
4 eggs
1/2 cup oil
1 cup milk

Topping:
1 (16-ounce) can crushed pineapple, undrained
1 cup sugar

Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. Beat cake mix, pudding, eggs, oil, and milk until smooth about 3 minutes, scraping bowl occasionally. Pour into the greased 9×13-inch pan. Bake in preheated oven for 45-60 minutes or until toothpick inserted in center come out clean. Cool completely.

I make two round pans because I want to use my cake stand and it is easy to cut in the same size.

2. While cake is baking, boil pineapple and sugar on top of stove until sugar has dissolves about 5 minutes and chill.

While cake has cooled, punch holes in top and pour pineapple over cake.

"I am not pour all pineapple juice into the cake because I don’t want my cake to be soggy. Next time I will add more pineapple too."

3. Beat cream cheese and butter until creamy. Add vanilla and gradually add confectioners' sugar, beat until creamy. Fold in pecans, mix well. Drop by dollops onto cake until top is mostly covered and then spread to frost cake. Refrigerate for at least an hour before serving.

This one is to share with our friends.

This recipe is from www.southernplate.com Thank you for sharing your great recipe.

Creamy Banana Pudding

It’s delicious desert!!

Ingredients:
1 (5 ounce) package instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container cool whip
1 cup milk
Bananas, sliced
Vanilla Wafers

Directions:
1. In a large bowl, combine pudding mix and sweetened condensed milk, beat well. Add cool whip till mixture is smooth; mixture will be a little thick. Add your milk reg. or 2% and beat until smooth.

2. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

White Chocolate Oreo Mousse Cake

This is my birthday cake. I choose this recipe because it is easy. I like white chocolate and Victor like oreo so it’s good to try. First time I worry a little bit about results, but Victor said it was very good, he like it a lot. We take some of my cake to our friends, they like it too. I'm so glad to hear that; makes me happy on my birthday.

For crust:
24 oreo cookies, crumbled (without cream)
6 tablespoons butter, melted

For mousse:
1 1/4 cups milk
1 (7 grams) envelope unflavored gelatin
2 cups white chocolate chip, or bar
2 cups whipping cream
24 oreo cookies, broken (without cream)

Directions:
1. In a medium bowl, mix together cookies crumbs and melted butter. Press firmly onto bottom and 1 inch up side of 9-inch spring form pan, put in refrigerator.

2. Place milk and gelatin into a saucepan stir and let stand 1 minute for gelatin to absorb milk. Move saucepan onto the stove stirring milk until gelatin is dissolved over a low heat. Remove saucepan from the heat and add white chocolate chip; stir until smooth, let cool.

Don't break oreo too small.


3. Whip the cream, add chocolate mixture, stir until smooth, add oreo cookies mix well. Spread the filling over the crust, cool and then refrigerate overnight.

Do you want to try my birthday cake?

This recipe is from Khun Joom at www.BlogGang.com Thank you for sharing you recipe.

Chocolate Better Than Sex Cake!!

Ingredients:
1 box German chocolate or other chocolate cake mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel or butterscotch ice cream topping
1 (8 ounce) bag of heath english toffee bits or crushed butterfinger
1 (16 ounce) containers cool whip, thawed
** You won't need to use the whole jar of condensed milk and caramel sauce.**


Directions:
1. Prepare cake according to package directions and bake in 9x13 inch pan.

2. After taking the cake out of the oven (while the cake is still hot), poke holes all over it with a fork (I actually use a chop stick), making sure not to go through to the bottom.

3. Pour the condensed milk and caramel sauce over the cake and gently spread it evenly with a spatula (microwave caramel sauce about one minute until warm and easily pourable), letting it sink into the holes; then sprinkle with the toffee bits.


4. Cool the cake on the counter top for 2 hours, then refrigerate for at least an hour. After it is completely cooled, remove from refrigerator and spread cool whip over the top of the cake. Garnish with remaining toffee bits and caramel sauce if desired. Refrigerate for at least an hour before serving.

Peanut Butter Fudge Oreo Pie

Ingredients:
1 (6 oz.) Oreo pie crust
1 jar chocolate fudge sauce (Smuckers or Dove)
1 (4 oz.) pkg. French vanilla instant pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 (8 oz.) tub regular Cool Whip Topping, thawed, divided

Directions:
1. Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won’t need to use the whole jar.

2. Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 minutes or until well blended. (Mixture will be thick.) Stir in half of the whipped topping. Spoon onto the fudge layered pie crust. Refrigerate 3 hours or until set. Garnish with remaining whipped topping, oreo crumbs or roast peanuts, if desired.

This recipe is from www.bfeedme.com