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Results 1 - 10 of 20 for split cake dessert
Use 9 x 13 inch aluminum or Pyrex baking dish. Combine crumbs and butter. Pat mixture into bottom of pan and refrigerate for 1 hour. Beat ...
Beat for 5-15 minutes: 2 sticks butter, soft 2 c. powdered sugar 1 tsp. vanilla 3-4 bananas, sliced Add: 1 lg. container whipped cream ...
Mix: Press into a 9x13 inch pan. Bake at 350 degrees for 7 minutes. Beat together: Spread over cooled crust. Cut lengthwise, dip in lemon ...
4. IRISH TRIFLE
Slice cake into thin layers. Spread each ... until stiff. Whip cream with sugar. Fold whites into cream. Pile over trifle. Top with Jello squares.
Mix cake. Use 9x13 inch glass ... with nuts. Freeze 4 to 5 hours. Take out 2 hours before serving. Cut into squares. Put back in refrigerator.
Combine cracker crumbs and melted butter thoroughly and press into bottom of 9 x 12 inch baking pan. Chill in freezer at least 15 minutes. ...
1. Mix together the graham cracker crumbs and the melted butter (1 stick); spread this crust into bottom of 13"x9" pan. 2. Beat the ...
Cut pound cake in small squares. Place in ... Cool Whip. Sprinkle with crushed nuts, if desired. Refrigerate. (Better if prepared day before.)
Cook rhubarb in 1 cup ... set mixture and refrigerate until it is set. (Only about 1/2 hour). Garnish with split strawberries or peaks of cream.
Make crust by melt 1 ... on this. Top with pineapple, cover with dessert topping. Sprinkle nuts and cherries on top. Cover and chill overnight.
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