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Results 71 - 80 of 248 for candy dessert
CRUST: Mix flour, butter and pecans to crumbs. Press in 9"x13" baking pan. Bake at 350 degrees for 15 minutes. Cool. FILLING: Beat cream ...
Cut cake to make 3 layers (if smaller just two). Filling: Heat cream and sugar in double boiler. Add well beaten egg yolks, then cornstarch ...
Crumble half of angel food cake in bottom of pan. Mix other ingredients except Butterfinger. Sparingly spread half of mixture over cake ...
Bake cake as per directions in a 9 x 13 inch pan. Take cake from oven and while still warm poke holes all over top with a wooden spoon. ...
Break angel food cake into ... pour over angel food cake pieces. Crush candy bars into small pieces, sprinkle over rest of dessert. Refrigerate.
Tear up an angel food cake into bite sized pieces and spread into a 9x13 inch pan. Soften ice cream. Mix pudding. Spread over cake. Top ...
Heat oven to 375 degrees. In small bowl combine all crust ingredients; mix well. Press firmly in bottom of an 8 inch springform pan. Bake ...
Put a layer of softened ... ice cream and crushed Heath bars in dessert dishes for party desserts. Freeze. Top with sauce when ready to serve.
79. "SCORE" DESSERT
Serve in trifle bowl or ... pan. Break cooled candy into chunks. Layer: some cake, ... layers until top of serving dish is reached. Serves 10 to 12.
Bake cake and let cool. Cut into squares or cubes. In a large bowl add: Continue until you get to top. Ending with Cool Whip and Skor bars. ...
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