Desserts You Can't Resist

chocolate delight

From Susan DeGaetani of Maryville, Tennessee

Ingredients:

Directions: Prepare cake mix as directed on box. Put in a greased and floured 9''x13''x2'' pan. Bake and cool according to box directions. Mix softened cream cheese and sugars with mixer. Chop or grate Hershey bars in a food processor. Fold in Cool Whip with cream cheese mix and candy bars.  Spread over cooled cake. Chill and serve. Store leftover cake, if any, in the refrigerator.

butter pecan pound cake

From Louise Irby of Gretna

Ingredients:

Directions: Mix all ingredients well. Place in greased and floured Bundt cake pan. Bake at 325˚ for 1 hour. Check for doneness.

For cholesterol free --- Use cake mix, 3⁄4 cup fat-free, cholesterol-free eggs or 5 egg whites, 1⁄4 cup water and 1⁄3 cup oil. Bake at same temperature.

Butterfinger cake

From Jean Shahan of Powhatan

Ingredients:

Directions: Bake cake according to directions. Let cool. In bowl, mix cream cheese, milk and vanilla pudding. Spread onto cooled cake. Spread Cool Whip on top of that. Top with crushed Butterfingers.  (Freeze bars first and then crush with hammer, or use blender if you want them finer.) Refrigerate any leftover cake to keep topping from getting soft.

Classic plum ice cream

From Joann Frazier Hensley of McGaheysville

Ingredients:

Directions: Wash plums but do not peel, cut in halves and remove pits. Put plums, sugar, 2 cups half-and-half into blender container, then cover and grind until finely chopped. Pour into freezer can. Blend 2 1⁄2 cups half-and-half with one package of instant pudding mix. Add to mixture in freezer can. Combine remaining half-and-half and pudding mix; blend until smooth. Pour into freezer can. Blend whipping cream and vanilla extract for a few seconds. Stir into mixture in freezer can. Freeze. (This recipe requires an ice cream freezer of at least 4-quart capacity.) Makes between 3 and 4 quarts.

banana berry english trifle

From Velma McGregor of Gretna

Ingredients:

Directions: Prepare pudding mix; fold in sour cream. Line 3-quart bowl with vanilla wafers. Slice 1 banana, arrange over the vanilla wafers, top with 1⁄2 of the strawberries and 1⁄2 of the blueberries. Spoon 1⁄2 pudding mixture over blueberries. Repeat layers until all is used. Spread Cool Whip over the top. Cover and refrigerate for several hours. When ready to serve, garnish with large red strawberries and a few blueberries. Makes 7 to 8 servings.

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