Instructions
- Line an 8×5 inch loaf pan with plastic wrap, allowing it to extend several inches over the sides. Spread the chocolate chunk coffee ice cream in the pan. Sprinkle with cones and drizzle with shell topping. Freeze for 30 minutes.
- Spread chocolate chocolate chip ice cream over previous layers. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
- Lift ice cream loaf from pan and invert onto serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice cream loaf, allowing it to drop down the sides. Freeze for 10 minutes. Let stand at room temperature for 10 minutes before serving. Garnish with coffee beans if desired.
Ingredients for Mocha Ganache
- 4 oz semisweet chocolate baking bar, chopped
- 1 tsp instant espresso
- 4 tbsp whipping cream, divided
Instructions for Mocha Ganache
- Microwave chocolate, espresso, and 3 tbsp cream in bowl on High for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk in an additional 1 tbsp cream until smooth. Use immediately.
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 1 can (8 oz.) crushed pineapple, drained, divided
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 1/3 cups cold milk
Instructions
- BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.
- SPREAD into crust.
- BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. vanilla
- 2 eggs
- 1 HONEY MAID Graham Pie Crust (6 oz.)
Instructions
- PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- POUR into crust.
- BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.
Ingredients
- 48 Hershey Kisses
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- extra granulated sugar to sprinkle
Instructions
- Heat oven to 375. Remove wrappers from Kisses.
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned. Immediately press a chocolate Kiss onto center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp. grated lime zest
- 2 Tbsp. fresh lime juice
- 1/2 tsp. vanilla
- 2 eggs
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
- PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- POUR into crust.
- BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
Ingredients
- 1 1/2 cup brown sugar
- 1 1/2 cup granulated sugar
- 5/8 cup butter
- 5/8 cup shortening
- 3 eggs
- 1 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 1/2 cup milk
- 5-6 cups flour
- Fix’ns: chocolate chips, M&Ms, sprinkles
Instructions
- Blend brown sugar, granulated sugar, butter, and shortening. Mix eggs, baking soda, baking powder, vanilla, and milk. Add to sugar mixture. Add flour until dough is stiff.
- Add desired fixn’s to dough.
- Drop by teaspoonful on greased cookie sheet. Bake at 375 for 10-15 minutes.
Cake Ingredients
- 1+ stick of unsalted butter at room temperature
- 1.5+ cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp coarse salt
- 1/2 cup cream of coconut (measuring after blending until smooth)
- 1 tsp vanilla extract
- 1/4 cup coconut oil (measuring in solid state)
- 1 cup sugar
- 3 large eggs
Topping Ingredients
- 2 large egg whites
- 1/8 tsp coarse salt
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 3 cups sweetened shredded coconut
- chocolate sauce
Instructions
- Preheat oven to 350. Butter and flour a 10 inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
- Beat butter and coconut oil on medium high until smooth. Slowly add sugar; beat until pale and fluffy (3-5 minutes). Reduce speed to medium; add eggs 1 at a time, beating well after each one and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream of coconut mixture. Beat until just combined.
- Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
- Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour. Cover with foil if browning too quickly. Let cool completely then remove from pan. Cut into wedges, drizzle with chocolate sauce.
Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 1/3 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 4 eggs
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
- 1 Tbsp. fresh orange juice
- 1 tsp. grated lemon zest
- 1 tsp. grated lime zest
- 1 tsp. grated orange peel
Instructions
- PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
- BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Ingredients
- 14 ounces caramels
- 1/2 cup evaporated milk
- 1 (18.25 ounce) package German chocolate cake mix
- 1/3 cup evaporated milk
- 3/4 cup butter, melted
- 1/4 cup chopped pecans
- 2 cups milk chocolate chips
Instructions
- Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
- Preheat oven to 350 degrees F (175 degrees C) Grease a 9×13 inch pan.
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
- Bake for 8 minutes.
- Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
- Bake for an additional 20 minutes. Remove and let cool.
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