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Results 51 - 60 of 236 for dessert bar
Melt caramels with 1/2 cup evaporated milk in double boiler. Meanwhile, melt butter and add to cake mix and 1/3 cup evaporated milk. Mix ...
Press into 9 x 13 inch cake pan. Soften 1/2 gallon vanilla ice cream. Pour over crust. Cover with 1 bag Spanish peanuts, then topping. Stir ...
Combine dry cake mix, 2 ... slices. Combine sour cream and 1 egg. Pour over peaches. Bake 15 minutes. Store left-over dessert in refrigerator.
Heat oven to 350 degrees. Grease 13 x 9 inch pan. Crust: Combine cake mix, oats, butter and 1 egg; mix low speed until crumbly. Reserve 2 ...
Mix butter, 2 cups flour, salt and white sugar until crumbly. Press into a 9 x 13 pan and bake 10 to 15 minutes at 375°F. Mix together ...
Combine crushed cookies and 1/2 ... thoroughly. Pour over dessert. Sprinkle 1/2 cup more ... soften for 10 minutes in refrigerator before serving.
Combine the following ingredients and boil 8 minutes, stirring constantly; powdered sugar, evaporated milk, chocolate chips and 1/2 cup ...
Place cake in 9"x13" pan. ... cake. Stir crushed Heath bars into Cool Whip and spread over cake. Can reserve some of the crushed candy for garnish.
Mix brown sugar, flour and ... Smash the Heath bars with a hammer (in wrappers). ... 30-35 minutes. Freezes well. Put Cool Whip on top for dessert.
In large mixing bowl, combine ... evenly over peaches. Return to oven; bake 10 to 15 minutes longer. Store leftover dessert in the refrigerator.
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