Dessert Recipes

Banana Cheesecake Dessert

2 packages (21.4 ounces each) strawberry no-bake cheesecake mix
3/4 cup butter, melted
1/4 cup sugar
3 cups cold milk
1 can (8 ounces) crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 cup chocolate ice cream topping, warmed, divided
1/2 cup caramel ice cream topping, divided
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
1/3 cup chopped pecans
Maraschino cherries with stems

Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; stir in butter and sugar until crumbly. Press into an ungreased 13-in. x 9-in. x 2-in. dish.

In a large mixing bowl,Beat milk and contents of filling packets on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Cover and refrigerate for 1 hour.

Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate topping and 1/4 cup caramel topping. Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set. Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. Makes 16-20 servings.

Vanilla Chip Dessert

3 cups crushed vanilla wafers (about 90 wafers)
1/2 cup butter, melted
3 tablespoons brown sugar
1 package (10 to 12 ounces) vanilla or white chips
2 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Chocolate ice cream topping, optional

In a small bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.

In a microwave-safe bowl, melt vanilla chips; stir until smooth. Cool. In a large mixing bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping. Pour over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Makes 15 servings.

Cappuccino Cherry Trifle

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons instant coffee granules
1 tablespoon baking cocoa
1-1/2 cups milk
2 tablespoons water
4 egg yolks, beaten
2 teaspoons vanilla extract
2-3/4 cups heavy whipping cream
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
1 can (15 ounces) pitted dark sweet cherries
1 cup (6 ounces) semisweet chocolate chips

For custard, combine the sugar, cornstarch, coffee granules and cocoa in a large saucepan. Stir in milk and water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thick and bubbly.

Remove from the heat. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Refrigerate until cool.

In a large mixing bowl, beat cream until stiff peaks form. Fold 2-1/2 cups whipped cream into cooled custard. Set aside the remaining whipped cream for garnish.

Place half of the cake cubes in a 3-qt. trifle bowl. Drain cherries, reserving juice; sprinkle cake with 3-4 tablespoons cherry juice. Top with half of the cherries, 1/3 cup chocolate chips and half of the custard mixture. Repeat layers. Garnish with reserved whipped cream and remaining chocolate chips. Makes 12-14 servings.

Butter Pecan Fudge

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans.

Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Makes 1-1/4 pounds.

Banana Cream Dessert

3 cups graham cracker crumbs
1/2 cup butter, melted
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
5 medium firm bananas, halved lengthwise and cut into 1/2-inch slices
1 can (20 ounces) crushed pineapple, drained
1 carton (20 ounces) frozen Cool Whip® whipped topping, thawed
1/3 cup chopped pecans, optional
2 (1.55 ounces each) milk chocolate candy bar, broken into squares
Maraschino cherries, optional

Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired. Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired. Makes 16-20 servings.

Apple Strudel Cheesecake

1 cup all-purpose flour
1/3 cup sugar
1/3 cup cold butter
1 egg yolk
1/4 teaspoon vanilla extract

Filling
4 cups sliced peeled tart apples
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/4 cup chopped walnuts

In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.

Place apples in an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.

Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers. Makes 12-14 servings.

Pecan Pie Bars

1/2 cup butter, softened
3 tablespoons confectioners' sugar
1 cup all-purpose flour
3 eggs
3/4 cup packed brown sugar
3/4 cup corn syrup
Dash salt
3/4 cup chopped pecans

In a small mixing bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden.

In another small mixing bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars. Makes 20 servings.

Italian Cream Cake

1/2 cup butter, softened
1-1/2 cups sugar
1/2 cup unsweetened applesauce
3 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
5 egg whites
1/2 cup flaked coconut
1/2 cup chopped pecans

Frosting
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
1/4 cup chopped pecans, toasted

In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.

In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator. Makes 18 servings.

Banana Split Dessert

2 cups graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold evaporated milk
3/4 cup cold milk
2 packages (1 ounce each) instant vanilla pudding mix
2 medium firm bananas,sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered

Combine cracker crumbs and margarine; press onto the bottom of a 13-in. x 9-in. x 2-in. dish coated with cooking spray. In a bowl, whisk the evaporated milk, milk and pudding mixes for 2 minutes or until slightly thickened.

Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting. Makes 12 servings.

Triple-Layer Cookie Bars

1-1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
2 eggs

Topping
1 package (7 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter

In a large mixing bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. Makes 2-3 dozen.

Peanut Butter Pudding Dessert

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/2 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 carton (12 ounces) frozen Cool Whip whipped topping, thawed, divided
2-2/3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.

Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Makes 12-16 servings.

Pineapple Torte

1 package (8 ounces) cream cheese
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
3 packages (3 ounces each) ladyfingers, split

Topping
1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained

In a large mixing bowl, beat the cream cheeses, sugar and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edge of an ungreased 9-in. springform pan. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and refrigerate.

In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature; gently spread over torte. Cover and refrigerate for at least 4 hours or until set. Remove sides of pan. Makes 12 servings.

Mamie Eisenhower's Fudge

1 tablespoon plus 1/2 cup butter (no substitutes), divided
3 milk chocolate candy bars (two 7 ounces, one 1.55 ounces), broken into pieces
4 cups (24 ounces) semisweet chocoalte chips
1 jar (7 ounces) marshmallow creme
1 can (12 ounces) evaporated milk
4-1/2 cups sugar
2 cups chopped walnuts

Line a 13-in. x 9-in. x 2-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside.

In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy.

Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Makes about 6 pounds.

Peachy Cream Dessert

1 cup cold butter
2 cups self-rising flour
1 cup chopped pecans
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
5 medium ripe peaches, peeled and thinly sliced
1 container (14 ounces) peach glaze

In a bowl, cut butter into the flour until crumbly; stir in pecans. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25 minutes or until lightly browned. Cool on a wire rack.

In a small mixing bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in whipped topping. Spread over crust. Arrange peaches over cream cheese layer. Carefully spread glaze over peaches. Cover and refrigerate until serving. Makes 12-15 servings.

Pistachio Cream Dessert

2 tablespoons butter
3/4 cup butter-flavored cracker crumbs
3/4 cup cold milk
1 package (3.4 ounces) instant pistachio pudding mix
2 cups vanilla ice cream, softened
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 Heath candy bars (1.4 ounces each), crushed

In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in ice cream. Pour over crust. Cover and freeze for 2 hours. Spread with whipped topping; sprinkle with crushed candy bars. Freeze for 1 hour or until firm. Makes 8 servings.

Frozen Mud Pie

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1-1/2 teaspoons sugar, optional
1/4 cup butter, melted
4 cups chocolate chip or coffee ice cream, softened
1/4 cup chocolate syrup, divided
Additional cream-filled chocolate sandwich cookies, optional

In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.

Spoon 2 cups ice cream into crust. Drizzle with half the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired. Makes 8 servings.

Creamy Candy Bar Dessert

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 jar (11-3/4 ounces) hot fudge ice cream topping

Filling
1/2 cup cold milk
2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix
2 cartons (16 ounces each) frozen Cool Whip whipped topping, thawed
6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided

In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.

In a large mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers. Makes 15 servings.

Tiramisu Toffee Torte

1 package (18-1/4 ounces) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped

Frosting
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Makes 12-14 servings.

Caramel Chip Bars

1/2 cup butter, cubed
32 caramels
1 can (14 ounces) sweetened condensed milk
1 package (18-1/4 ounces) yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cups miniature semisweet chocolate chips
1 cup vanilla or white chips
1 Heath candy bar (1.4 ounces), chopped

In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff).

Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes.

Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes longer or until edges are golden brown. Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving. Makes 2 dozen.

Coconut Angel Squares

1 prepared angel food cake (8 inches), cut into 1/2-inch cubes
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
1/4 cup flaked coconut, toasted

Place cake cubes in a greased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Add ice cream; beat on low just until combined.

Spoon over cake cubes. Spread with whipped topping; sprinkle with coconut. Cover and chill for at least 1 hour. Refrigerate leftovers. Makes 12-15 servings.

Blueberry Lemon Trifle

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cartons (8 ounces each) lemon yogurt
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Lemon slices and fresh mint, optional

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Makes 12-14 servings.

Cream Puff Dessert

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs

Filling
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix

Topping
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.

For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.

Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Makes 12 servings.

Custard Bread Pudding

2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
10 slices day-old bread, crusts removed, cut into 1/2-inch cubes
1 cup raisins

Sauce
2/3 cup sugar
2 tablespoons all-purpose flour
1 cup water
7 tablespoons butter or margarine
1 teaspoon vanilla extract

In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.

In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding. Makes 8 servings.

Chocolate Swirl Delight

1 package (13 ounces) Swiss cake rolls
2-3/4 cups cold milk
2 packages (3.9 ounces each) instant chocolate fudge pudding mix
2 cups Cool Whip® whipped topping

Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. springform pan with cake slices, completely covering the bottom and sides.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving. Makes 12 servings.

Million-Dollar Pound Cake

2 cups butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

In a large mixing bowl, cream butter until fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended. Stir in extracts. Pour batter into a greased and floured 10-in. tube pan.

Bake at 325° for about 1 hour and 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Makes 16 servings.