Find Recipes Instantly! (Type the Recipe name or any Ingredient) Triple chocolate drops 1(1 lb.2.25oz)pillsbury moist supreme german chocolate cake mix 1/3 c.oil 2 eggs 1 cup white vanilla chips 1/2 cup pillsbury creamy supreme chocolate fudge frosting(from 160z can) Heat oven to 350' In large bowl,combine cake mix,oil,and eggs,blend well.Stir in vanilla chips.Drop by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets.Bake at 350'for 8-10 minutes or till cookies are puffed in center and edges are set.cool 2 minutes,remove from cookie sheets.Cool completely. Place frosting in small microwave safe dish.Microwave on high for 10-15 seconds or till frosting is of drizzling consistency.Drizzle warm frosting over cooled cookies.Let frosting set before storing cookies in a tightly covered container.YIELD:3 1/2 DOZEN. Mango Whip Peel & seed 2 mangoes. Cut them into wedges. Divide fruit into 2 chilled bowls. In a mixing biwl, beat 1/4 cup softened light cream cheese and 2 TBSP. white grape or orange juice. Spoon over mangoes. Top with chopped pistachios. Strawberry Vanilla Shortcut Combine 1 1/2 cups cold milk and 1 pkg. Vanilla Instant Pudding in large bowl. Beat with wire whisk til well blended. Gently stir in 1 cup of Cool Whip. Layer slices of pound cake, sliced & sweetened strawberries, and pudding. Honey Cracker Jacks 1/2 c (8 tbsp) honey 1/2 c Margarine 6 c POPPED popcorn 1 c Shelled peanuts Heat honey and butter in a saucepan until blended. Cool. Pour over mixed popcorn and peanuts, stirring as you pour. When well-coated, spread in a pan in a single layer. Bake at 350 for 5-10 minutes until crisp, stirring several times and watching carefully so it doesn't burn. Tropical Fruit Tart 1 prepared pie crust 1 pkg (8 oz) light cream cheese 1/2 cup sifted confectioners sugar 2 TBSP fresh lime juice 1 tsp vanilla extract 1 TBSP grated lime peel 4 kiwi, peeled & sliced 2 medium papaya, peeled & sliced GLAZE: 1/2 cup peach preserves 2 TBSP water Bake pie shell as directed. Let cool. In a medium bowl, using an electric mixer on medium speed, beat cream cheese, confectioners sugar, lime juice, lime peel, & vanilla til smooth. With a spatula, spread the mix into the pie shell. Arrange kiwi around edges of shell. Place papaya slices in the center. GLAZE: In a saucepan, combine both ingredients and stir over medium heat til melted; cool slighty then brush over fruit. Chill about 1 hour before serving. Quick Chocolate Almond Mousse 1 envelope unflavored gelatin 1 cup whipping cream 1 cup semisweet chocolate pieces 3 ice cubes 3/4 cup milk 1/4 cup sugar 3/4 tsp almond extract Whipped cream and toasted sliced almonds In saucepan, evenly sprinkle gelatin over 1/2 cup whipping cream; let stand 1 minute to soften. Cook over med. heat til tiny bubbles form around edge of pan and gelatin completely dissolves, stir frequently. Pour hot mixture into blender; add chocolate pieces. Cover and blend until chocolate melts. Add milk, sugar, almond extract, and remaining 1/2 cup whipping cream; blend til smooth. Pour mix into freezersafe glasses and chill 15 minutes. Remove and keep in fridge if not serving right away. Garnish each mousse with whipped cream and toasted sliced almonds. Warm Banana Souffles Nonstick cooking spray 3 bananas 2 tsp. lemon juice 1 tsp. vanilla extract 4 lg. egg whites 3 tbsp. confectiners sugar plus extra Preheat oven to 450. Spray 4 (10 oz.) souffle dishes with spray. Mash bananas with lemon juice and vanilla. In small bowl, with mixer at high speed, beat egg whites til soft peaks form; gradually sprinkle in 3 TBSP confectioners sugar, beating til sugar is dissolved and whites stand in stiff peaks. With rubber spatula, gently fold beaten egg whites into banana mix, one third at a time. Spoon mix into souffle dishes and set in jelly roll pan for easier handling. Bake 15 minutes or til puffed & browned. Sprinkle tops with confectioners sugar. Strawberry Angel Food Fluff This is such an easy and delicious dessert. It can be assembled in one of two ways, so use whichever you have time for. 1 Angel food cake 1 can Eagle Brand milk 8 oz. Cool Whip (thawed) 1/4 lemon juice 1 quart strawberries, chopped Combine Eagle Brand and Cool Whip and lemon juice. Stir until combined. Add strawberries and gently stir to mix. For simple presentation: Cut cake into bite-sized cubes and put in large bowl and pour mixture over cubes. Stir gently to coat. For dramatic presentation, Cut cake into 3 layers horizontally and ice and frost with mixture. Put seven large strawberries on top. Strawberry Bavarian Torte 1 pkg. strawberry jello (6 oz.) 1 c. boiling water 2 qt.. fresh strawberries -- sliced 1 c. heavy cream -- whipped 1 sponge cake -- cubed Additional whipped cream and whole berries In a bowl, dissolve gelatin in water. Add berries, allow to thicken partially. Fold in whipped cream, then fold in cake cubes, stirring until well coated. Spread into a greased springform pan. Cover and chill overnight. Remove from pan and place on torte plate. Frost with whipped cream and garnish with berries. Strawberry Pizza Crust - 1 1/2 sticks butter or margarine 1 1/2 cups plain flour 1/2 cup chopped pecans 3 tablespoons sugar Mix ingredients into "pizza" dough and press into a round pizza pan. Bake at 375 F for 10 minutes. Cool. Filling - 8 oz. cream cheese 1 cup powdered sugar 6 oz whipped topping Mix together thoroughly. Spread onto cooled "pizza" crust. Topping - 1 pint mashed berries 1 cup sugar 3 tbsp. cornstarch 3 tbsp. water 1 tsp. vanilla Mix and cook ingredients in saucepan over medium heat until thick. Let cool before spreading over the filling mixture. Cover top of "pizza" with sliced strawberries and whipped topping.