• 2 boxes mini ice cream sandwiches
• 16 oz Cool Whip
• magic shell
• Heath bits

1. Cover bottom of 9x13 pan with sandwiches.
2. Layer of whip cream.
3. 2nd layer of sandwiches.
4. Finish cool whip.
5. Squirt magic shell over top, sprinkle with Heath

Layer 1

• 4 large egg yolks
• 14 oz sweetened condensed milk
• 1/2 cup key lime juice (approx. 12 key limes)
• 2 tsp grated lime zest
• 9 in pie crust

Preheat oven to 350°
Beat egg yolks on medium speed w/ whisk attachment until theyre thick and turn yellow. Do not overmix!
Add sweetened condensed milk and mix on low.
With mixer running, drizzle in half of the lime juice, mix, add the remaining juice and zest and mix until fullly mixed in (a few seconds)
Pour mix into pie crust and bake for 12 minutes, then cool to room temperature before refrigerating for 2 hours

Layer 1

• 1/2 cup margarine
• 2/3 cup sugar
• 3 eggs
• 2 cups flour
• 1 tsp baking powder
• pinch of salt
• few drops of anise, if desired

Mix in bowl
Drop by teaspoon onto hot iron

• 2 cups salted pretzel sticks, finely broken
• 3/4 cups melted butter
• 3 tbsp sugar

Combine & spread on bottom of 9x13 pan.
Bake at 400° for 8 minutes (dont overcook). Cool

Layer 2

• 1 (8 oz) creme cheese
• 1 cup sugar
• 2 cup cool whip

Whip creme cheese & sugar. Fold in Cool Whip.
Spread over cooled pretzel crust.

Layer 3

• 1 (6 oz) strawberry jello
• 2 cups boiling water
• 2 (10 oz) frozen strawberries, juice & all

Mix all. let cool until almost set. Spread over 2nd layer

• 1 box yellow cake mix
• 1 stick of butter
• 4 eggs
• 1 large can pumpkin
• 1/2 cup light brown sugar
• 2/3 cup evaporated milk
• 1/4 cup sugar
• 1-1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1/4 tsp nutmeg

Set aside one cup of cake mix. Add remaining cake mix, melted butter and one beaten egg. Beat with fork until all cake mix is absorbed. Press into bottom of greased, well floured 9x13 inch pan.

Topping

• 1/2 cup sugar
• 1/2 stick butter

Topping: In a bowl, combine one cup cake mix with sugar, crumble with cold butter. Sprinkle over pumpkin.
Bake at 350° for 50-55 minutes. Cool and cut into squares.

Filling: In large bowl combine pumpkin, 3 eggs, brown sugar, evaporated milk, spices and sugar. Beat well, spread over cake dough.

Serves 12-15

• 3 cups fat-free milk
• 2 packs (1 oz each) sugar-free instant white chocolate pudding mix
• 1 prepared angel food cake (14 oz), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 3 cups fresh raspberries
• 1 carton (8 oz) reduced-fat frozen whipped topping, thawed
• 3 whole strawberries, quartered

In a bowl, whisk milk and pudding mix for 2 minutes or until slighly thickened.
Place a third of the cake cubes in a trifle bowl or 3-1/2 qt. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping.
Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
Top with remaining cake, pudding, berries, and whipped topping. Garnish with quartered strawberries.
Serve immediately or refrigerate
3 pts! 1 cup per serving for 14 servings.

• 1 cup sugar
• 1 cup light corn syrup

Heat until sugar dissolves.
Add 1 cup peanut butter. Stir. Turn heat off & add 6 cups of Rice Krispies

Topping

• 1 cup butterscotch chips
• 1 cup chocolate chips

Stir 1 minute at a time in microwave until spreadable.
Spread on treats while warm

• 1 stick idk
• 3 heaping tbsp cocoa
• 1 cup water
• 1/2 cup oil

Bring to a boil and set aside.

• 2 cups sugar
• 2 cups flour
• 1 tsp soda

mix together

Add 1/2 cup buttermilk,bro i cant read this.

• 1 (18.25 oz) Devils Foodcake mix
• 1 (5.9 oz) chocolate pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 4 eggs
• 1/3 cup milk
• 1 cup semi-sweet chocolate chips

Mix in a large bowl.
Bake at 350° for 50-55 minutes in bundt pan

• 1 pack (18 1/4 oz) chocolate cake mix
• 1 package (2.1 oz) sugar-free instant chocolate pudding mix
• 1-1/3 cups water
• 3 egg whites

Frosting

• 1-1/4 cups fat-free milk
• 1/4 tsp almond extract
• 1 package (1.4 oz) sugar-free instant chocolate pudding mix
• 1 carton (8 oz) frozen reduced-fat whipped topping, thawed

In a large bowl, combine the cake mix, pudding mix, water and egg whites.
Beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into a 15x10x1-in. baking pan coated with nonstick cooking spray.
Bake at 350° for 12-18 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute.
Whisk pudding into milk. repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer.
Let stand for 15 minutes. Fold in whipped topping. Frost cake. Garnish with chocolate curls if desired

• 3 cups rice chex
• 3 cups pretzels (small curls)
• 2 cups peanut m&m's (family size bag)
• 1 bag white almond bark

Melt bag of white almond bark & stir in bowl