LAYERED ICE CREAM DESSERT
Submitted by Denise Bohle
1 box Vanilla wafers, crumbled
1 stick melted margarine
Combine these 2 & press most of it on the bottom of a 13x9x2 dish. (Reserve 2 TBSP to sprinkle on finished dessert.) Place in freezer while preparing the next layer.
2 cups powdered sugar
2 egg whites
4 squares unsweetened baking chocolate, melted
1 stick margarine, melted
Beat egg whites until stiff. Fold in other ingredients and spread over crumb mix. Refrigerate or freeze until firm.
*� gallon Cookies & Cream Ice Cream
Let the ice cream soften for a few minutes. Slice the block of ice cream into 5 or 6 �slices�. Lay them on top of the chocolate layer, cutting some slices in half so they completely cover the top. It sounds complicated, but it is really easy when the ice cream is slightly soft. Finish by sprinkling with remainder of crumb mix. Cover & freeze. Remove from freezer a few minutes before cutting to serve.
Swiss Chocolate Cake
1 pkg. Swiss Choc. Cake mix (Duncan Hines)
3/4 cup oil 1 pkg. Instant Vanilla Pudding
3 eggs 1 � cups milk
Mix above ingredients together and pour into 3 8" pans, greased and floured.
Bake about 25 min.-30 min. Until done. At 350 degrees Let Cool completely.
Icing:
8 oz. Cream Cheese...softened 1 12 oz. Cool Whip
1 cup confectioners sugar � cup sugar
Beat Cream Cheese, Add sugars and beat til creamy, Beat in the cool whip.
Stir in: 2 Chopped Hershey Bars (about 1.55 oz. Each bar)
1 cup finely ground pecan chips
This makes enough icing to generously fill between the layers and put on sides and top
Submitted by Wanda Vowell
12 whole chocolate graham crackers, crushed
4 Tbs. margarine, melted
9 (2 oz.squares)of white almond bark
3 (8 oz. pkgs.) cream cheese softened
1 cup sour cream
4 eggs
1 cup Splenda or sugar substitute
1 tsp. vanilla extract
1 cup fresh strawberries
Topping
1 cup fresh strawberries, sliced 1/4 cup Splenda
Directions: Combine graham cracker crumbs with margarine. Pat into bottom and 1 1/2 inches up the side of a 9-inch springform pan. Bake at 325 degrees for about 10 minutes. Remove from oven to cool.
Melt almond bark in glass bowl in microwave until melted (follow directions on package).
Combine cream cheese and sour cream using electric mixer. Add eggs (one at a time) until combined. Add the Splenda, vanilla extract and melted almond bark and mix well. Stir in sliced strawberries.
Pour mixture into graham cracker crust and bake at 300 degrees for 1 hour and 15 minutes. Turn off oven, open the oven door slightly and leave the cheesecake in oven for another 15 minutes. The center will firm up after refrigeration. Chill uncovered overnight. Run a knife around the pan and lift off the side of the springform pan when ready to serve.
Combine strawberries and Splenda and arrange on top of cake. Serves 12.