Double Chocolate Mint

FOR THE CAKE :

1 c. flour

1/2 c. butter

16 oz. Hershey syrup (1 1/2 c.)

1 c. sugar

4 eggs

MINT LAYER :

2 c. 10X sugar

1 tbsp. water

3 drops green food color

1/2 c. butter

1/2 tsp. mint (6 drops)

Beat until smooth.  

Heat oven 350 degrees.  

Grease 13x9 pan.  

In large bowl beat flour, sugar, butter, eggs and syrup until smooth.  

Pour into prepared pan.  

Bake 25-30 minutes or until it springs back when lightly touched.  

Cool completely.  

Spread mint cream layer on cake.  

Chill.  

Pour chocolate topping over dessert.  

Cover and chill. 

CHOCOLATE TOPPING : 

Melt in microwave: 6 tbsp. butter

1 c. mint chocolate chips

 Melt 1 - 1 1/2 minutes or until smooth when stirred.  

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Hawaiian Dessert

1 pkg. Jiffy cake mix, white or yellow

1 lg. size instant vanilla pudding

1 (8 oz.) cream cheese, softened

1 3/4 c. milk

1 (#2) can crushed pineapple

12 oz. Cool Whip

 Bake the cake in a 9 x 13 inch pan for only 10 minutes. 

 Mix pudding, cream cheese and milk.  

Spread on cooled cake.  

Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple.  

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DESSERT BAR

 1/3 lb. graham cracker crumbs

1/2 lb. (2 sticks) butter

1 c. peanut butter

1 lb. powdered sugar

Little vanilla

 Mix and press in buttered pan.  

Melt 2 cups chocolate chips over hot water.  

Spread over mixture in pan.  

Cool overnight.  

DESSERT SUPREME

 1 pkg. lady fingers

1 instant lemon pudding pie filling, prepared

1 can Thank You Blueberry Pie filling

1 carton Cool Whip

Oil pan and lay lady fingers in bottom and up sides.  

Pour lemon pie filling over top.  

Then another layer of lady fingers over top of lemon pie filling.  

Pour blueberry pie filling over this layer.  Top with Cool Whip.  

PEANUT DELIGHT DESSERT

 1 c. flour

1/2 c. melted butter

1/3 c. chopped nuts

 Mix well and pat into a 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes. --2ND:--

1/3 c. peanut butter

1 (8 oz.) pkg. cream cheese, softened

1 c. powdered sugar

2 c. Cool Whip

 Mix first 3 ingredients well and blend in Cool Whip.  Spread over cooled 1st layer. --3RD:--

1 (3 3/4 oz.) pkg. vanilla instant pudding

1 (3 3/4 oz.) pkg. chocolate instant pudding

2 3/4 c. milk

Mix well and spread over 2nd layer.  

Refrigerate a few minutes to set the pudding.  

Top the 3rd layer with Cool Whip.  

Sprinkle with peanuts and 1 regular size Hershey bar shredded.  Keep refrigerated.  

DRAMATIC CHOCOLATE DESSERT

1 pkg. devils food cake mix

1 lg. Cool Whip

4 Heath bars, frozen

3/4 c. Kahlua

2 pkg. instant chocolate pudding

 Bake cake as directed on package.  

Crumble into small pieces in a bowl.  

Pour in the Kahlua.  

Put pudding in another bowl and prepare per directions.  

Chop candy bars.  

In glass bowl alternate layers of cake, pudding, candy and whipped toppings.  

Reserve some candy for the top.  

MERINGUE DESSERT

  3 egg whites, beaten stiff so theyhold shape in bowl

1 tsp. baking powder

1 c . sugar

1/2 c. nut meats

10 soda crackers, rolled fine

Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees.  Put vanilla ice cream on top when serving.  Serves 6. 

DUMPLING DESSERT

 2 1/4 lb. tart cooking apples

3/4 c. sugar

1 c. water

2 tbsp. lemon juice

1 c. biscuit mix

1/3 c. milk

1 tbsp. sugar mixed with 1/2 tsp.cinnamon

 Pare, core and thinly slice apples.  

Place apples in a 12 inch skillet or wide saucepan.  

Add 3/4 cup sugar, water and lemon juice and stir well.  

In small bowl, stir together the biscuit mix and milk until mix is moistened.  

Heat apple mixture to boiling.  

Drop dumpling mixture in 6 portions over apples.  

Simmer uncovered for 10 minutes.  

Sprinkle with cinnamon and sugar.  

Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer.  

MINI DESSERT CUPS

 

1 pkg. refrigerated sugar cookie dough

2 (8 oz.) cream cheese, softened and mixed with,

2/3 c. powdered sugar

Assorted fruits:  strawberries, kiwi, grapes, etc.

 Form cookie dough into 48 walnut-sized balls.

Place each into greased mini muffin tins.  

Dredge tart shaper in powdered sugar and press to spread dough.  

Bake at 375 degrees for 10 to 12 minutes.  

Remove from oven and re-press.  Cool.  

Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.  

HOSTESS TWINKIES DESSERT

10 Hostess Twinkies, slice in 1/2 long way Put cream side up in 9 x 13 pan.

 Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip.

 Crush 2 Heath bars. 

 Spread over top. 

 Refrigerate overnight.