BETTER THAN SEX CAKE
German chocolate cake, baked according to directions, in 9x13 pan.
1 can sweetened condensed milk
1 jar caramel topping
1 large container non-dairy whipped topping
3-4 chocolate-covered toffee bars
After you cool the cake, poke holes in it with the handle of a wooden spoon. Pour the milk into the holes. Over this, pour the caramel topping. Spread the container of whipped topping over all. Crumble the candy bars and sprinkle over the top. Refrigerate for several hours
SEX IN A PAN
1 box Duncan Hines yellow cake mix
1 cup sugar
1 can crushed pineapple
2 cups milk
1 package vanilla instant pudding
1 package cream cheese
1 tub Cool Whip
Make the yellow cake with milk instead of water. Let cool completely. Take 1 cup sugar and boil with 1 can crushed pineapple for 2 minutes. Let cool completely. Poke several holes in the cake and pour over pineapple mixture. Combine 2 cups milk, package of vanilla pudding mix, and softened cream cheese, spread on top of cake. Slice bananas and place on top. Add cherries and pecans. Refrigerate for 8 hours.
THIS IS BETTER THAN SEX CAKE
INGREDIENTS: & DIRECTIONS:
1 stick margarine, softened
1/2c chopped nuts
Blend together well and press into bottom of 13"x9"x2" pan. Bake at 375 degrees for 5-10minutes
1c Cool Whip (get 12oz container)
1c powdered sugar
1 package cream cheese (8oz)
Mix thoroughly and spread on crust
2 packages instant pudding, any flavor (3-1/2 oz each)
3 cups milk
Mix thoroughly and pour onto first two layers. Chill.
Top with remaining Cool Whip and more nuts as desired.
BETTER THAN SEX PIE
1/2 pkg. pie crust mix
1/2 c. light brown sugar
3/4 c. finely chopped walnuts
1 sq. unsweetened chocolate, grated
1 tsp. vanilla
1/2 c. butter, softened
3/4 c. sugar
1 sq. unsweetened chocolate, melted & cooled
2 tsp. instant coffee
2 c. heavy cream
2 tbsp. instant coffee
1/2 c. powdered sugar
Preheat oven to 375 degrees. Make pastry shell in medium bowl. Mix pie crust with brown sugar, walnuts and grated chocolate. Add 1 tablespoon water and vanilla, using fork mix until well blended. Turn into 9 inch pie shell, press firmly against bottom and side of plate. Bake for 15 minutes; cool on wire rack.
Make Filling: In small bowl, with electric mixer at medium speed, beat butter until creamy. Gradually add sugar, beating until light. Blend in cooled melted chocolate and instant coffee; add 1 egg and beat 5 minutes. Add remaining egg and beat 5 minutes. Turn into cooled shell. Refrigerate the pie overnight.
Next day, make topping: In large bowl combine cream, coffee and sugar. Refrigerate mixture covered for 1 hour. Beat cream mixture until stiff. Garnish with chocolate curls. Refrigerate at least 2 hours
THE NEXT BEST THING TO ROBERT REDFORD DESSERT
If you're looking for a scrumptious dessert recipe for the Holidays, that doesn't require baking, try this. The name itself elicits an enticing temptation just to give it a try. This easy to make dessert will be a huge hit with your family and friends. My grandson is buying the fixings right now for me to make again.
1 cup all-purpose flour
2/3 cup butter
1 cup chopped pecans
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 lg. package instant chocolate pudding mix
1 lg. package instant vanilla pudding mix
3 cups milk
1/8 cup grated semisweet chocolate
Mix together 1c all-purpose flour, 2/3 c melted butter and 1c finely chopped pecans. Mixture will be crumbly. Press this mixture into greased 9x13 baking dish. Bake at 350 for 20-30 minutes or until light golden brown. Let cool.
Beat with mixer until smooth, 1 (8oz) pkg of cream cheese , 1c white sugar. Fold in container of thawed cool whip (8oz). Spread this mixture over the cooled crust.
Beat until smooth and thick, the packages of instant vanilla and chocolate puddings, (must be instant) with 3 cups of cold milk. Spread on top of cream cheese layer. Chill until firm.
Spread cool whip (8oz) on top of the pudding layer.
Garnish top with chopped nuts and shaved semi-sweet chocolate.
Cover and place in the refrigerator for at least two hours, but preferably overnight for best results. Makes approximately 16 servings
BETTER THAN ROBERT REDFORD TRIFLE
A rich chocolaty brownie recipe, sure to cure those chocolate cravings.
trifle or glass bowl
2 brownie mixes made according to directions on box
1/2 cup of strongly brewed coffee (or Kahlua)
2 16 ounce containers of whipped topping or homemade whipped cream
2 boxes of chocolate mousse mix made according to package directions
6-8 bars of chocolate toffee bars, such as Skor or Heath bars
1 large chocolate bar for chocolate shavings
Freeze the chocolate toffee bars and chocolate bar.
Bake two packages of brownie mixes according to package directions. Let cool.
While brownies are baking, mix two packages of the mousse mix according to package
Let chill in refrigerator.
After brownies have cooled, using a pastry brush, “paint” coffee over pan of brownies. You probably won’t use all of the coffee, you want the brownies to be moist, but still hold their shape. Scrape or crush the brownies until they are crumbly. Put a layer of brownies in the trifle or glass bowl. Next, put a layer of chocolate mousse on top, being sure to spread it evenly over the brownies. Spread the whipped topping on top of the mousse. Take the toffee bars out of the freezer and crush them. Sprinkle the crushed chocolate toffee bars on top of the whipped topping. Continue layering in this way until you finish with a layer of whipped topping. Take the chocolate bar from the freezer and use a vegetable peeler
to peel some chocolate curls from the chocolate bar. Sprinkle the chocolate curls on top of the whipped topping.
If you have any toffee pieces left you can sprinkle those on top too. Enjoy!