Fruit Dip

Published June 29, 2016 | By admin
Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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  1. Blend pudding and milk. Fold in cool whip: add Amaretto.

Chocolate Italian Love Cake

Published June 8, 2016 | By admin
Submitted by: Sue Mizer Lot # 1133
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Submitted by: Sue Mizer Lot # 1133
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  1. Preheat oven to 350 degrees. Spray 9" X 13" pan with nonstick spray. In large bowl using hand mixer, beat together the ricotta cheese, eggs, sugar and vanilla until smooth. In another large bowl, mix together your cake mix according to box directions. (The following directions are correct, the layers "switch" during baking time.) Pour cake batter into prepared pan. Spread to fill pan evenly. Once cake batter is in place, carefully pour the cheese mixture evenly over top of cake batter. Spread to cover cake batter as best you can. Bake the cake at 350 degrees for 1 hour, remove and cool completely. Stir pudding mix and milk, whisk till combined, fold in cool whip and spread over cooled cake. Cover and refrigerate at least 6 hours. It tastes even better the next day!!

Dump Fruit Salad

Published March 15, 2016 | By admin
Submitted by Doris Karger Lot #1723
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Submitted by Doris Karger Lot #1723
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  1. Use 5 different cans of fruit, drain. Dump in a large bowl, add 1 package of pudding mix (vanilla, banana, pistachio, etc.) and mix in with drained fruit. Then dump in 1/2 large container of yogurt (vanilla or plain) and mix. Add small container of cool whip.

Chocolate Chip Cookie Delight

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Spread cookie dough in a 13x9 pan. Bake 14-16 minutes at 350F. Let cool.
  2. Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over cookie.
  3. Whisk pudding mixes with milk for two minutes. Spread over Cool Whip mixture.
  4. Top with remaining Cool Whip.
  5. Chill for 8 hours prior to serving.

White Russian Pudding Shots

Published January 20, 2016 | By admin
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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  1. Mix pudding and milk for a couple of minutes with an electric mixer; add alcohol, mix well.
  2. Add Cool Whip.
  3. Put the pudding mix into individual serving cups with lids.
  4. Keep in the freezer.

Death by Chocolate

Published January 15, 2016 | By admin
Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
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  1. Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
  2. Prepared pudding according to package directions.
  3. You will need a large, deep clear bowl (trifle or punch bowl)
  4. Place half the cake squares in the bottom of the bowl, tucking them closely together. Next, spoon half the pudding mixture over the cake. Spoon Cool Whip on pudding and carefully spread to cover pudding. Next, sprinkle half of the Heath toffee bits on top of the Cool Whip. Repeat layers. Refrigerate.
Variations:
  1. You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
  2. Brownies can also be used in place of the cake.
  3. You can pour 3 Tbsp. of Kahlua liqueur on the cake for added flavor.
Recipe Notes

This dessert is to die for! Enjoy.

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