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Frozen Banana Bites

7/31/2020

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Ingredients

1 cup Peanut butter, smooth style, with salt
4 Bananas, raw
8 (1 ounce) squares Bakers Choc Semi-Sweet Chocolate Bar
1 tablespoon Shortening
⅓ cup toffee baking bits - Hershey Skor Baking Bits

Directions

Step 1 Cover a baking sheet with waxed paper.
Step 2 Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.
Step 3 Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Step 4 Cover another baking sheet with waxed paper.
Step 5 Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

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Frozen Angel Toffee Dessert

7/23/2020

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Ingredients

1 box white angel food cake mix
1 1/4 cups cold water
6 bars (1.4 oz each) chocolate-covered English toffee candy
1 container (8 oz) frozen whipped topping, thawed

Directions:

Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
In extra-large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan.
Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
Tear cake into about 1-inch pieces. In large bowl, mix cake pieces and whipped topping mixture. In ungreased 13x9-inch pan, lightly press cake mixture. Sprinkle with reserved crushed candy. Freeze dessert about 1 hour 30 minutes or until firm. Cut into squares or spoon into dessert dishes. Dust plates with cocoa powder. Store covered in freezer.

(This recipe first appeared on Pillsbury Kitchens)

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Creamy Mocha Frozen Dessert

7/17/2020

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Ingredients

2 teaspoons instant coffee granules
1 tablespoon hot water
1 cup cream-filled chocolate cookie crumbs
3/4 cup chopped pecans, divided
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup chocolate syrup
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13-in. x 9-in. dish.
In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze.
Cut into squares and serve (you can also add shavings or pieces from your favorite candy bar as a topping)

*Recipe by Launa Shoemaker, Landrum, South Carolina, first published at TasteofHome.com.

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Chocolate Cookie Icebox Dessert

7/9/2020

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Ingredients

3 boxes of Nabisco Famous Chocolate Wafers
4 cups of whipping cream
3 tbsp sugar, or to taste
1 tsp vanilla extract

Directions:

Combine the whipping cream, sugar and vanilla in a large bowl. Beat until light and fluffy.
On a large serving platter, swirl a couple of tablespoons of whipped cream onto the plate. This will hold the bottom cookies in place.
Place 8 wafers in a circle on the plate, leaving room to place 4 on top to make a solid layer.
Top with whipped cream.
Repeat for another 10-11 layers.
Finish with whipped cream on top, then sprinkle with leftover broken cookies. There are always broken cookies.
Wrap lightly with plastic wrap and refrigerate overnight until the next evening.
Remove and slice carefully to serve!

This recipe appears courtesy of thekitchenmagpie.com.

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Independence Day Flag Cake

7/2/2020

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Photo: Sabrina Snyder

INGREDIENTS:

1 box White Cake Mix
16 ounces Cool Whip
1 pint blueberries
2 pounds strawberries

DIRECTIONS:

Bake the white cake mix according to the box directions in a 9×13 baking pan then cool on a wire rack.
Frost with a tub of cool whip then place back into the freezer for at least one hour.
Decorate with blueberries and strawberries as shown in the photograph, with the blueberries making the stars and the strawberries making the stripes.

Keep the strawberries sliced in half so they release less liquid this way, which will keep the top of the cake looking beautiful longer. If you slice the strawberries thinly, be sure to dry the slices very, very well with a paper towel and serve the cake immediately after decorating.

You can also make this cake a layer cake if you would like. To do this line your baking pan with parchment paper to easily remove the cake from the pan and carefully remove the completely cooled cake from the baking pan.

Slice horizontally through the middle of the cake and add the bottom layer back into the pan.

Fill with buttercream frosting (adding fresh berries to the middle here would be delicious too) and top with the top layer of the cake before frosting and decorating.

Be sure not to add too thick of a layer of frosting in the middle as you won’t have space in the baking pan for the rest of the decorations.

*This recipe is from Sabrina Snyder and was first published on dinnerthendessert.com.

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