|by Coralie Castle|
Coralie Castle's SOUP is a completely revised and updated guide to one of the singular pleasures of the table--a soul-warming bowl of soup.
Results 1 - 10 of 472 for cake desserts
In a large ... is a good cake for slicing into sections to make layered desserts. In a ... centerpiece. Refrigerate until ready to use (at least 1 hour).
Dissolve Jell-O in 1 cup of boiling water. Cool and refrigerate until slightly thickened. In a separate bowl, combine cream cheese, vanilla and ...
Whip together and chill: Whip and chill: Cool and whip until foamy: Mix all together and whip until foamy. Put in a shallow dish and top with graham ...
Cake and sauce bake ... warm, spooning chocolate sauce from pan over each portion. Serve warm, topped with vanilla ice cream or Cool Whip. Makes 6 servings.
Break cake into bite size ... half of the dessert topping over all ... with dessert topping and coconut. Cover and refrigerate overnight. Makes 12 servings.
Cream powdered sugar and cream cheese. Fold into dessert whip. Carefully add mixture to cake pieces. Spread evenly ... strawberries, partly mashed, may also be used.
Place all ingredients ... minutes before removing from pan. Invert onto serving plate. Drizzle with glaze. Combine and stir until smooth. Drizzle over cake.
Soften cream cheese and mix in sugar thoroughly. Add milk. Fold in Cool Whip and then cake pieces; put in flat baking dish and top with cherry pie filling.
Cream shortening, sugar, eggs, milk, and vanilla together. Sift together remaining dry ingredients; add to cream mixture and mix well. Fold in 4 cups ...
Pour 1/2 cup ... pan and break cake in small chunks. ... lemon whenever I am out of lemons. I also use Cool Whip instead of whipping cream when none around.
top of page