Back Of The Box - Dessert Recipes

Berry Delicious Brownies

Brownie
1 1/4 cups sugar
3/4 cup Land O Lakes Butter
3 (1-ounce) squares unsweetened baking chocolate
1 cup all-purpose flour
3 eggs
1/2 cup chopped walnuts or pecans, if desired

Strawberries
2 1/2 cups sliced strawberries
1 tablespoon sugar

Topping
2/3 cup hot fudge ice cream topping, warmed
Sweetened Whipped cream

Heat oven to 350 degrees. Grease bottom only of 8-inch square baking pan. Combine 1 1/4 cups sugar, butter and chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until butter and chocolate are melted (5 to 7 minutes).

Stir in flour and eggs until well mixed; stir in walnuts. Pour batter into prepared pan. Bake for 23 to 28 minutes or until brownies just begin to pull away from sides of pan. Cool completely. Cut into squares.

Meanwhile, Combine strawberries and 1 tablespoon sugar in small bowl. To serve, Place brownies onto individual serving plates. Top each with 1 tablespoon warm fudge sauce and about 1/4 cup strawberries. Dollop with sweetened Whipped cream, if desired. Makes 9 servings

Fudge Rum Balls

1 pkg Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 cup finely chopped pecans or walnuts
1 tbsp rum extract
2 cups sifted confectioners' sugar
Pecans or walnuts
1/4 cup unsweetened cocoa powder

Preheat oven to 375°. Grease and flour 13x9x2-inch baking pan. Prepare, bake and cool cake according to package directions. Crumble cake into large bowl. Stir with fork until crumbs are fine and unform in size.

Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended. Shape heaping tablespoonfuls of mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.

Variation: Substitute rum for rum extract.

Chocolate-Nut Crunch Dessert

Nut Crunch
2 cups Original Bisquick mix
1/4 cup packed brown sugar
2 teaspoons vanilla
1/4 cup firm butter or margarine
1 cup coarsely chopped walnuts

Filling
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 package (10.5 oz) miniature marshmallows (5 1/2 cups)
1/2 cup milk
2 cups whipping cream

Heat oven to 375°. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.

Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.

In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.

In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours. Makes 12 to 15 servings

Easy Tiramisu

Cake
1 box Betty Crocker SuperMoist white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites

Espresso Syrup
1/4 cup instant espresso coffee granules
1/2 cup boiling water
2 tablespoons corn syrup

Topping
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired

Heat oven to 350° (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake as directed on box for 13x9-inch pan. Cool 15 minutes. In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.

In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator. Makes 15 servings

Rocky Road Bars

1 box Betty Crocker SuperMoist chocolate fudge or devil's food cake mix
1/2 cup butter or margarine, melted
1/3 cup water
1/4 cup packed brown sugar
2 eggs
1 cup chopped nuts
3 cups miniature marshmallows
1/3 cup Betty Crocker Rich & Creamy chocolate frosting

Heat oven to 350° (325° for dark or nonstick pan). Grease or lightly spray 13x9-inch pan. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows.

Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered. Makes 24 bars

Chocolate Fudge

4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Grease bottom and sides of 8-inch square pan with butter. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.

Cook, stirring occasionally, to 234° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.

Cool mixture without stirring to 120°, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Makes 64 pieces

Banana Split Shortcakes

2 cups Original Bisquick mix
1/3 cup sugar
3 tablespoons baking cocoa
3 tablespoons butter or margarine, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 package (10 ounces) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherries, if desired

Heat oven to 425°. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping. Makes 6 servings

Caramel Candy Bars

1 bag (14 ounces) caramels
1/3 cup milk
2 cups Gold Medal all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine, softened
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped walnuts or dry-roasted peanuts

Heat oven to 350º. Grease rectangular pan, 13x9x2 inches. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.

Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.

Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows. Makes 54 bars

Banana Boston Cream Dessert

Pudding
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 1/4 cups milk
1 cup frozen (thawed) whipped topping

Dessert
1 1/2 cups Original Bisquick mix
1/2 cup sugar
1/3 cup milk
2 tablespoons unsweetened baking cocoa
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla
2 eggs

Topping
2 medium bananas
1/4 cup chocolate or fudge topping

In medium bowl, beat pudding mix (dry) and milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Cover and refrigerate 1 hour.

Heat oven to 350°. Grease and flour 9-inch round cake pan. In large bowl, beat all dessert ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator. Makes 8 servings

Grasshopper Dessert Squares

1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream

Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.

In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.

In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.

Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered. Makes 16 servings

Banana-Coconut Cream Dessert

2 cups Original Bisquick mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Heat oven to 375°. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.

Bake about 15 minutes or until light brown. Cool completely, about 30 minutes. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours. Makes 16 servings

Cherry-Fudge Cheesecake Dessert

1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling

Heat oven to 350º. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake. Makes 16 servings

Luscious Layer Bars

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup butterscotch chips
1 cup milk chocolate chips or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan using floured fingers.

Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts. Drizzle evenly with condensed milk. Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Makes 36 bars

Angel Toffee Dessert

1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
1 container (8 ounces) frozen whipped topping, thawed

Move oven rack to lowest position (remove other racks). Preheat oven to 350°. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.

Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping. Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture.

Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert. Makes 16 servings

Boston Cream Dessert Cups

Cookie Crust
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar

Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix

Topping
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting

Heat oven to 350°. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray. In large bowl, stir cookie mix, butter and egg until dough forms.

Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.

In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.

Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan. Open container of frosting; remove foil lid. Microwave uncovered on high 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Makes 23 dessert cups

Banana Tres Leches Dessert

1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container Betty Crocker Whipped fluffy white frosting
Banana slices and/or toasted coconut, if desired

Heat oven to 350° (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator. Makes 16 servings

Peanut Butter Ice Cream Sandwiches

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
4 1/2 cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired

Heat oven to 375º. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.

Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer. Makes 18 ice cream sandwiches

Chocolate Mousse

4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving. Makes 8 servings

Caramel Apple Bars

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal all-purpose flour
1 bag (14 ounces) caramels

Heat oven to 400º. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.

Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator. Makes 36 bars

Cranberry-Apple Dessert

1/3 cup butter or margarine
2 1/2 cups Original Bisquick mix
1 cup sugar
1 1/2 cups milk
1 cup whole berry cranberry sauce (from 16-oz can)
1 cup chunky applesauce
1 medium cooking apple, thinly sliced (1 cup)
Sweetened whipped cream, if desired

Heat oven to 350°. In 13x9-inch pan, melt butter in oven. In medium bowl, stir Bisquick mix, sugar and milk until smooth. Pour batter evenly over butter in pan.

In small bowl, mix cranberry sauce and applesauce; spoon evenly over batter. Place apple slices on sauce mixture. Bake 50 to 60 minutes or until golden brown. Serve warm with whipped cream. Makes 8 to 10 servings

Fruit Nut Squares

Crust
2 cups Gold Medal all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened

Filling
1 can (about 9 oz) salted mixed nuts (1 1/2 cups)
1 cup quartered dried apricots
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut
2 tablespoons Gold Medal all-purpose flour
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 350°. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.

In same bowl, mix filling ingredients. Spoon onto crust; spread evenly. Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows. Makes 48 squares

Layered Peanut Butter Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Frosting
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.

In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.

In microwavable bowl, microwave all Frosting ingredients on high 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Makes 36 bars

Triple-Chocolate Cherry Bars

1 box Betty Crocker SuperMoist chocolate fudge cake mix
1 can (21 oz) cherry pie filling
2 eggs, beaten
1/2 bag (12-oz size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker Whipped chocolate frosting

Heat oven to 350° (325° for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Makes 48 bars

White Chocolate Mousse

4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 cup white baking chips
1 1/2 cups whipping (heavy) cream
Chocolate curls, if desired

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.

Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator. Makes 8 servings

Bread and Butter Pudding

8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
Powdered sugar, if desired

Heat oven to 350°. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon.

Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil.

Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.) Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator. Makes 6 servings