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1 lg. pkg. Oreo cookies – crushed
1 cup butter, melted
1 large pkg. cream cheese
1 cup powdered sugar
2 – 8 oz. Cool Whip
1 pkg. chocolate instant pudding
 
Put crushed cookies in 9×12′ pan (reserve 1/2 cup for topping).  Pour butter over cookies and set in refrigerator for 1 hour.
 
In mixer, mix cream cheese and powdered sugar.  Add 1 Cool Whip and spread over cookies.  Refrigerate 1 hour.
 
Prepare chocolate pudding as directed and put on top of second layer.  Refrigerate 1 hour. 
 
Spread second Cool Whip over top.  Sprinkle remaining crumbs on top.  Refrigerate.
This recipe is super yummy and my BIL’s favorite!
Enjoy!
B

1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla
  • Heat oven to 350°F. Lightly grease 9-inch glass pie pan with shortening or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of greased pie pan. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pan into spiral shape.
  • In small bowl, beat all remaining ingredients with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.
  • Bake at 350°F. for 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
  • Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

This recipe was cut and pasted from the pillsbury website.  We had this last year on Christmas morning!  It is wonderful and super easy to make!

Enjoy!

 B

Adapted from Family Fun Mag.

  • 1/2 cup whipping cream
  • cinnamon to taste
  • 1 cup milk
  • 2 tsps sugar
  • 1/2 tsp vanilla extract

Make the topping first.  In a medium bowl, whip cream until frothy.   Add cinnamon, then continue to whip until well blended annd peaks form.  Makes enough for ~6 drinks.

For EACH hot vanilla, combine milk and sugar.  Heat in microwave for 90 seconds.  Stir in vanilla.  Top with whipped topping.

J hates chocolate so we are trying this out this winter to see if it chases away the chill!

Enjoy!

B

  • 1 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 2 TBS butter or marg.
  • 1/4 tsp salt
  • 2 cups mini marshmallows
  • 1 1/2 cups semi sweet chocolate chips
  • 1 tsp vanilla

Line a square pan with foil.  Add sugar, evaporated milk, butter and salt to a saucepan.  Bring to a boil stirring constantly.  Continue stirring and boil for 4 minutes.  Remove from heat.  Stir in marshmallows, chocolate chips and vanilla.  Stir  for 1 minute or until marshmallows are melted.  Pour into lined pan.  Refrigerate for about 2 hours or until solid.  Lift from pan and remove foil.  Slice into pieces.

Yummy and easy!  Just keep stirring!  Enjoy!

B

  • 12 crushed  Oreo cookies
  • 1 TBS butter or margarine melted
  • 4 pkgs (8oz) cream cheese, softened (I often use low fat NOT fat free!)
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 eggs
  • 20 oreo cookies quartered (just use cerrated knife, it does not need to be perfect!)

Mix together crushed Oreos and melted butter, press into a 9 in springform pan.  Bake for 10 minutes at 325′.  Mix cream cheese, sugar and vanilla with a hand mixer until well blended on about medium speed.  Add eggs, mix until blended.  Add cookies and HAND stir!  Pour into crust.  Bake for about 1 hour at 325′.  Remove rim once cool and refrigerate overnight.

Enjoy!

B

Taken from one of my FAVORITE cookbooks Lickety Split Meals by Zonya Foco, RD.  I recommend that you get your hands on a copy of this book.  It has amazing food and some really great tips.

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup reduced fat bisquick
  • 1 1/2 cups canned pumpkin
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 can (13 oz) evaporated skim milk

Mix all the ingredients in a blender for 2 minutes.  Spray a 9 in pie plate with cooking spray.  Pour in batter.

Bake at 350′ for 50-60 minutes.  Cool completely.  We serve with Cool Whip.

This is so yummy.  In my opinion, it is even better than pumpkin pie.  And People…I LOVE pumpkin pie.

Enjoy!

B