Desserts

Watergate Salad

Summary

Yield
8 Servings
SourceKim Margraf (1993)
Prep time1 hour
Cooking time
Total time1 hour

Ingredients

1 cn
crushed pineapple (20-oz)
1 ct
Cool Whip (8-oz)
1⁄2
bag miniature marshmallows
1
box INSTANT pistachio pudding

Instructions

In large bowl, stir together pineapple and pudding mix. (Be sure to use the mix only and not to follow the pudding recipe on side of box.) Fold in Cool Whip. Mix thoroughly. Add marshmallows. Chill for approximately 1 hour before serving. Serves 8 to 10.

Banana Split Cake i

Summary

Yield
12 Servings
SourceDottie Aumiller (1977)
Prep time8 hours, 30 minutes
Cooking time
Total time8 hours, 30 minutes

Ingredients

2 c
graham cracker crumbs
1⁄2 c
butter (melted, one stick)
2 T
sugar
2
eggs
1 c
unsalted butter (2 sticks)
2 c
confectioners' sugar
2 t
vanilla
5
bananas (sliced)
20 oz
crushed pineapple ( Number 2 can, well drained)
2 pk
Dream Whip (prepared as directed on envelope)
 
nuts

Instructions

For the crust, mix together graham cracker crumbs, melted butter and sugar, and pat into a 9 x 13-inch glass dish or 10-inch glass pie dish.

For the filling combine eggs, unsalted butter, confectioners’ sugar and vanilla. Beat with electric beater for 20 minutes. Spread creamed mixture over cracker crust. Arrange bananas over top of mixture, then spread crushed pineapple over bananas. Cover with prepared Dream Whip. Sprinkle nuts on top; chill overnight, or at least 8 hours before serving.  

Notes

Serves as least 8 in round dish (very generously!). Serves 12 in a 9 x 13-inch dish.

Ribbon Jewel Cake

Summary

Yield
24 Servings
SourceAnne Weaver (1974)
Prep time45 minutes
Cooking time25 minutes
Total time1 hour, 10 minutes

Ingredients

4
eggs
1 c
butter (plus 3 T. for frosting)
1 c
sugar
2 c
sifted flour
1 cn
almonds
1 c
sour cream
1⁄2 c
apricot preserves
1⁄2 c
raspberry preserves
1 1⁄2 c
confectioner's sugar (divided)
1 T
cream
1 ds
salt
1 t
vanilla

Instructions

Separate eggs. Beat egg whites until stiff. Cream butter and sugar. Add egg yolks and beat well. Stir in flour. Fold the beaten egg whites into batter. Turn a 9 x 13-inch pan upside down and grease and flour bottom. Spread 2/3 cup of batter on bottom of pan and bake. (Do this 4 times to make 4 thin layers.) Flip these off the pan and cool. Bake at 350° for 10 minutes. Grind almonds and put in sour cream. Place a layer of cake on tray or cookie sheet and spread with filling.

First Layer: Mix 1/2 cup apricot preserves and 1/2 cup sour cream.

Second Layer: Mix 1/2 cup raspberry preserves and 1/2 cup sour cream.

Third Layer: Use filling left from the first 3 layers, mixed together.

Top with layer of cake. Put a pan on top to hold it together and chill overnight. Trim crusts and spread with frosting.

To make frosting: Cream 3 tablespoons butter. Stir in 3/4 cup confectioners’ sugar, 1 tablespoon cream, dash of salt, 1 teaspoon vanilla and another 3/4 cup confectioners’ sugar. The cake may be frozen. 

No-Bake Cherry Cheesecake

Summary

Yield
12 Servings
SourceCrystal Pearson (1999)
Prep time3 hours, 30 minutes
Cooking time
Total time3 hours, 30 minutes

Ingredients

8 oz
cream cheese, softened
1⁄2 c
sugar
2 c
Cool Whip, thawed
1
ready-to-use graham cracker crumb crust 6-oz or 9-inch
10 oz
canned cherry pie filling

Instructions

Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Top with pie filling. Refrigerate 3 hours, or until ready to serve. 

Buttermilk Pie

Summary

Yield
12 Servings
SourceBarbara Faure (1984)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1
stick butter
1 c
buttermilk
3
beaten eggs
1 t
vanilla
2 c
sugar
2 T
flour
1⁄8 t
salt
1
pie crust

Instructions

Melt butter in saucepan. Add buttermilk, beaten eggs and vanilla. Stir in sugar, flour and salt. Pour into pie crust and bake at 350° for 1 hour, until custard sets. 

Death by Chocolate

Summary

Yield
24 Servings
SourceSusan Roberts (1993)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 pk
fudge brownie mix (19.8 oz.)
3 pk
instant chocolate mousse (3.5 oz.-size; each pk makes 4 (1/2 cup) servings)
8
chocolate-covered toffee candy bars ( 1.4-oz. size)
1 pk
frozen whipped topping (thawed )

Instructions

Preheat oven according to brownie directions. Bake brownies according to package directions; let cool. Meanwhile, prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. Break up half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy and then half the whipped topping. Repeat layers with the remaining ingredients. Yield: Feeds up to 24 (or 1 serious chocoholic!). 

Rice Pudding

Summary

Yield
12 Servings
SourceMarcia Baum (1991)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

4 c
cold milk
1 c
Minute Rice
1 pk
vanilla pie filling (4 oz.)
1⁄4 c
raisins ( opt.)
1
egg (well beaten)
1⁄4 t
cinnamon
1⁄8 t
nutmeg

Instructions

Combine milk, rice, pudding mix, raisins and egg in a saucepan. Bring to a full boil. Boil over medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring twice. Pour into individual dessert dishes. Sprinkle with cinnamon and nutmeg. 

Chocolate Dessert Cups

Summary

Yield
8 Servings
SourceDiana Scherer (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 pk
solid chocolate mint candy wafers OR 1 (6 oz.) pk semi-sweet chocolate pieces (1 cup)
2 T
margarine
 
ice cream

Instructions

Melt chocolate mint candy wafers or semi-sweet pieces with margarine over hot (not boiling) water, stirring until smooth. Cool to room temperature. Place paper baking cups in muffin pans. With a teaspoon, swirl chocolate mixture around inside cups, covering entire surface with a thin layer of chocolate. Chill. When chocolate cups harden, tear off paper. Fill with rounded scoops of ice cream (peppermint or green mint is especially festive for the holidays). Top each dessert with a mint wafer. Makes 8 servings. (Try other ice cream flavors, too!) 

Velvet Fudge Cake

Summary

Yield
24 Servings
SourceCarol Deshler (1983)
Prep time30 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 40 minutes

Ingredients

1 1⁄2 c
slivered almonds
1 pk
chocolate chips (12 oz.)
1 pk
chocolate fudge cake mix (2-layer size)
1 pk
chocolate fudge instant pudding (4-serving size)
4
eggs
1 c
sour cream
1⁄2 c
water
1⁄4 c
oil
1⁄2 t
vanilla extract
1⁄4 t
almond extract

Instructions

Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend, then beat at medium speed 4 minutes. Stir in chips and almonds. Pour into pan, bake at 350° for 70 minutes, or until cake begins to pull away from sides of pan. Do not underbake. Sprinkle top with powdered sugar and serve with whipped topping. 

Carol's Carrot Cake

Summary

Yield
24 Servings
SourceCarol Van Swearingen (1997)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

2 c
sugar
1 1⁄2 c
Wesson oil
4
eggs
1 t
baking soda
2 c
sifted flour
1 t
salt
2 t
cinnamon
1 t
cloves
1 t
nutmeg
3 c
grated carrots (can use blender)
3⁄4 c
chopped pecans (divided)
1⁄2 pk
powdered sugar
4 oz
cream cheese
3⁄8
stick butter
1 t
vanilla

Instructions

Mix sugar, oil and eggs. Sift flour, soda, salt and cinnamon. Mix dry ingredients with egg mixture. Add carrots and 1/2 cup pecans. Mix well. Bake in a 9 x 13-inch pan for 50 minutes at 350°. Cake is moist and delicious.

Frosting for sheet cake (double if for layer cake): Warm butter and cheese to room temperature. Mix powdered sugar, butter and cream cheese. Stir in vanilla and 1/4 cup nuts. Frost cake. 

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