Need Good Dessert Recipe

All my friends love this. One of them actually made it themselves and won a contest for best dessert. I call it an ice cream sandwich cake. Put a layer of ice cream sandwiches in the bottom of a large glass baking dish. Top them with half a container of Cool Whip(largest size). Then put another layer of sandwiches and top that with the rest of the Cool Whip. Finally, pour any flavor Magic Shell over the top(how ever much you want to use-I use about half the bottle). Cover and put in the freezer for at least an hour. Take out of the freezer about 10 minutes before you want to serve it. Delicious!!

This dessert is one of my faves and it is super easy to make. I will warn you that there is nothing low fat about this.

Nillas

Crust
1 box golden butter cake mix
1 softened stick of butter
1 egg

Mix together (may use an electric mixer if you have one). Spread on greased 9x13 pan. It will be hard to spread.

Filling
1 tsp vanilla
1 one lb box of powdered sugar
1 8oz block of cream cheese
2 eggs

Mix together and pour of cake mixture or crust.

Bake at 325 for 35-45 min until golden brown.

This is our picnic family favorite...I'm sure it has a prettier name, but we call it Strawberry Goop:

You kind of layer this like a triffle and I usually make it in the largest bowl I have, or if I am going for pretty, my punch bowl

Tear up two round angel food cakes (I use the sour cream ones from Kroger) into chunks

Mix together: 1 lg can evaporated milk (NOT condensed milk), 1/2-3/4 of a box of powdered sugar, 1 16 oz container of sour cream, a bowl of Cool Whip. I usually start with less sugar and then taste it at the end and add if I need to. Pour this mixture over the torn up cake

Clean and slice 1 quarts of fresh strawberries and layer over the top of the cake/milk mix.

Top the whole thing with 2 containers of strawberry glaze (like you would use to make a pie)

It's best if it sits for a couple of hours because the glaze will sweeten the strawberries up some.

When you are ready to serve, mix it all together (when it becomes Goop) and enjoy. I have been making this for years and always bring home an empty bowl!

*Don't eat this if your on a diet!*

-white cake mix
-1 pkg pastachio pudding
- 1c water
- 1/2c sugar
-1/2c oil
-3/4c chocolate syrup
- 1c walnuts
-1c chocolate chips

Mix first 5 ingredients together in a large bowl. Save 1c of the mix and add chocolate syrup, set aside. In a large cake pan add walnuts and chocolate chips, spread evenly. Pour cake mix over this and then pour chocolate mix on top. Run knife through the top to marble. Bake at 300 deg for 90 min.
Enjoy!

here is a yummy summer trifle:

store bought angel food cake cut into bite size pieces, fresh fruit of your choice. (Strawberries and blueberries and raspberries make a nice color combo right now) and a giant tub of cool whip mixed with white chocolate flavor pudding mix (mix the powder into the whip). Layer it all and chill before serving. Make the last layer the cool whip so it looks frosted and garnish with berries. Very good and low in calories.

Texas Sheet Cake...my favorite!

This is from Cooking Light magazine. I always double the frosting recipe.

CAKE:
Cooking Spray
2 tsp. Flour
2 Cups Flour
2 Cups Sugar
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 tsp. Salt
3/4 Cups Water
1/2 Cup Butter
1/2 Cup Unsweetened Cocoa
1/2 Cup Low-fat Buttermilk
1 tsp. Vanilla
2 Large Eggs

FROSTING:
6 Tbsp. Butter
1/3 Cup Fat Free Milk
1/4 Cup Unsweetened Cocoa
3 Cups Powdered Sugar
1/4 Cup Toasted Pecans (or way more) You can get away without toasting if you want.
2 tsp. Vanilla

1. Preheat oven to 375 degrees.
2. Coat 15 x 10 inch jelly-roll pan with spray and dust with flour.
3. Combine 2 cups of flour with the next four ingredients in a large bowl and stir well.
4. In a small saucepan, combine water, half of the butter and ¼ cup of cocoa. Bring to a boil, stirring frequently. Remove from heat.
5. Pour chocolate mixture into flour mixture and beat until well blended.
6. Add buttermilk, vanilla, and eggs. Beat well.
7. Pour into pan and bake for 17 minutes or until pick comes out clean. Place on a wire rack.
8. For icing, combine 6 Tbsp. of butter, milk, and 1/4 cup cocoa in a medium saucepan. Bring to a boil stirring constantly. Remove from heat. Stir in remaining ingredients. Stir in remaining ingredients. Spread on hot cake. Cool.

For a 9 x 13 inch pan, bake for 22 minutes at 375 degrees.

You ice this cake IN the pan. Do not turn it out of the jelly roll pan. This cake is so drippy chocolaty it looks quite pretty in pan. This is a delicious cake with about 2/3 of the calories and fat of a regular chocolate cheese cake, though, I eat so much of it when I make it that it doesn't really matter.