Butterfinger Pie

• 2 cups milk
• 1 quart vanilla ice cream
• 2 (3.5-ounce) packages instant vanilla pudding
• 1/2 cup butter
• 1 1/2 cups crushed Graham cracker crumbs
• 1/2 cup crushed saltine crackers
• 1 (8-ounce) container whipped topping
• 4 (2-ounce) Butterfinger bars, crushed

Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well. Pour into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping. Pour ice cream mixture over crust. Freeze 1 hour. Spread whipped topping over filling. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set. Garnish with chocolate sauce if desired. Serves 10 to 12.

Molten Chocolate Cakes with Whipped Cream and Fresh Strawberries

¼ pound butter, plus enough to grease the ramekins
2 T. flour, plus enough to flour the ramekins
6 ounces semisweet chocolate, chopped
2 T. heavy cream
2 T. confectioner's sugar
2 large eggs
2 large egg yolks
¼ cup sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1/8 teaspoon cinnamon
pinch of salt
Heavy cream for whipped cream
Berries, mint and confectioners sugar for garnish

Grease and flour 4 6 ounce ramekins or baking dishes.

In a double boiler, add the chocolate, butter, cream and powdered sugar. Stir until melted.

In a medium bowl, whisk together the eggs, egg yolks, sugar, vanilla, almond extract,  cinnamon and salt for about 3 minutes. Sift the 2 T. flour into the mixture and fold in.

Fold the chocolate into the egg mixture and divide among the ramekins and bake at 350 degrees for about 10-12 minutes or until the tops are puffy and the sides are set.

Let cool for about 2 minutes and unmold onto dessert plates.
Garnish and enjoy! Serves 4.

Crockpot Blueberry Dump Cake

No time to make dessert?  Just pull out the crockpot and try this scrumptious recipe!

Makes 8-10 servings


1 can (21 oz.) blueberry pie filling

1 package (18-1/4 oz.) yellow cake mix 1/2 cup butter or margarine, melted

1/2 cup chopped walnuts

(Vanilla Ice Goes GREAT with this)

Place pie filling in a slow cooker.
Combine dry cake mix and butter; sprinkle over filling.
Sprinkle with walnuts.
Cover and cook on low for 2-3 hours.

Serve warm in bowls. Great topped with vanilla ice cream.

Slow Cooker Rocky Road Chocolate Cake

Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve. Yield: Makes 8 to 10 servings Ingredients 1 (18.25-oz.) package German chocolate cake mix 1 (3.9-oz.) package chocolate instant pudding mix 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix 1/2 cup chopped pecans 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) Preparation 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired. Southern Living, OCTOBER 2008