Dessert Recipes

Chocolate Trifle

1 package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup.

Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars.

Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Makes 8-10 servings

Pumpkin Trifle

2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2-1/2 cups cold milk
1 can (15 ounces) solid-pack pumpkin
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
Maraschino cherries, optional

Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl.

In a large mixing bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. In a small mixing bowl, beat cream until stiff peaks form; spoon half into bowl.

Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle the reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving. Makes 12-15 servings.

Apple-Crisp Baked Apples

1/3 cup walnuts, chopped medium fine
1/3 cup pecans, chopped medium fine
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 cup rolled oats
4 tablespoons cold butter, cut into small cubes
6 medium Pink Lady or Jazz apples, or other firm baking variety
1 1/2 cups apple cider

Preheat oven to 350º. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine.

Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.

Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top. Put the filled apples in a 2-qt. baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake 45 minutes.

Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream alongside. Makes 6 servings

Maple-Glazed Doughnuts

Oil for deep-frying
Granulated or icing sugar (optional)

Sponge:
1 tsp granulated sugar
1 cup warm water
2-1/4 tsp active dry yeast
1 cup all-purpose flour

Dough:
1/4 cup butter, softened
1/3 cup granulated sugar
2 eggs, lightly beaten
1 tsp vanilla
1/2 tsp salt
2-3/4 cups all-purpose flour

Maple Icing:
2 cups icing sugar
1/4 cup maple syrup
1 tsp maple extract
4 tsp water (approx)

Sponge: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour to form smooth paste. Cover with plastic wrap; let stand until bubbly and stretchy, about 30 minutes.

Dough: In large bowl, beat butter with sugar until fluffy. Beat in eggs, vanilla and salt, and beat in sponge. With wooden spoon, stir in flour to form sticky dough. Transfer to floured surface; knead for 8 minutes or until smooth and pliable. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until tripled in bulk, 1-1/2 hours.

Punch down dough. On floured surface, roll out to scant 1/2-inch thickness. Using 3-inch doughnut cutter or round cutter with 1-inch (2.5 cm) hole, cut out doughnuts. Transfer doughnuts and centres to floured baking sheet. Cover and let rise until doubled in bulk, 1 hour.

In deep fryer, wok or deep saucepan, heat 2 inches oil until deep-fryer thermometer reads 350°. Deep-fry 3 doughnuts at a time, turning once, until golden and puffed, 4 minutes. With slotted spoon, remove to paper towels. Transfer to rack; let cool.

Maple Icing: Stir together icing sugar, maple syrup, maple extract and water, adding up to 1 tsp more water to make thick spreadable icing if necessary; spread over tops of doughnuts. Dust centres with sugar if desired. Makes about 20 doughnuts and 20 balls.

Chocolate Mint Brownies

1/2 cup butter, softened
1 cup sugar
4 eggs
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

Filling:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring

Topping:
1 package (10 ounces) mint chocolate chips
1/2 cup plus 1 tablespoon butter, cubed

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool on a wire rack.

For filling, in a small mixing bowl, cream butter and confectioners' sugar; add the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.

For topping, melt chocolate chips and butter. Cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. Makes 5-6 dozen.

Bittersweet Chocolate Pudding

4 large egg yolks
1/2 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups whipping cream, divided
9 ounces (2 cups) chopped bittersweet chocolate (not chocolate chips)
2 teaspoons sugar
1/4 teaspoon vanilla extract

Whisk together first 3 ingredients in a medium bowl until blended. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly.

Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.

Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.

Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.

Note: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream. Makes 4 servings

Creamy Chocolate Fudge

4 cups sugar
1 1/2 cups whipping cream
1/4 cup light corn syrup
6 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup (1/8 lb.) butter, cut into chunks
2 teaspoons vanilla

In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer.

Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 1/2 to 2 hours.

Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.

Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature. Makes about 3 pounds

Lemon Verbena Crème Brûlée

3 1/4 cups heavy whipping cream
3/4 cup sugar
1/4 cup fresh lemon verbena leaves
1 1/2 teaspoons grated lemon rind
Pinch of salt
8 large egg yolks
3/4 cup firmly packed light brown sugar

Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.

Combine cream and next 4 ingredients in a heavy saucepan. Stir over medium heat 5 minutes or until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to low, and simmer gently 10 minutes to infuse flavors.

Whisk yolks in a large bowl until smooth. Strain cream mixture into a large measuring cup. Gradually whisk hot cream mixture into yolks. Pour mixture equally into prepared baking dishes.

Pour enough hot water into roasting pan to reach halfway up sides of ramekins. Carefully place pan in oven. Bake at 325° for 30 to 35 minutes or until custard is almost set in center when pan is gently shaken.

Remove flan dishes from hot water, and cool 30 minutes. Refrigerate at least 3 hours.

Sprinkle 1 1/2 tablespoons light brown sugar evenly over surface of each custard. Place ramekins on a baking sheet, and broil 5 1/2 inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Serve immediately or refrigerate. Makes 8 servings

Fantasy Fudge

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Makes 49 pieces

Chocolate-Hazelnut Mousse

1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk.

Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts. Makes 6 servings

Dark Chocolate Brownies

1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup chopped walnuts
Chocolate glaze (optional)

In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended.

Spread batter evenly in a buttered and floured 8-inch square baking pan. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm. Makes 16 brownies

Pound Cake Banana Pudding

4 cups half-and-half
4 egg yolks
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 (1-pound) pound cake, cubed
4 large ripe bananas, sliced
Meringue

Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts.

Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours. Spread Meringue over pudding. Bake at 375° for 15 minutes or until golden brown. Makes 10 to 12 servings

Meringue
1/4 cup sugar
1/8 teaspoon salt
4 egg whites
1/4 teaspoon vanilla extract

Combine sugar and salt. Beat egg whites and vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tablespoon at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. Makes about 3 1/2 cups

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 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.

Almond Bear Claws

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.

Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.

For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.

Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.

Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1-1/2 dozen.

White Chocolate Raspberry Thumbprints

3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts

Filling:
4 squares (1 ounce each) white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam

In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.

In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip in egg whites, then roll in nuts.

Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.

In a microwave, melt white chocolate and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container. Makes about 3 dozen.

Almond Truffle Brownies

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 teaspoon almond extract

Filling:
1 cup (6 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon almond extract

Topping:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
1/2 cup sliced almonds, toasted
In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

In a microwave, melt chocolate chips; stir until smooth. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the milk, extract and melted chips. Spread over brownies. Refrigerate for 1 hour or until firm.

For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting. Makes 1-1/2 dozen.

White Chocolate Raspberry Cheesecake

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 package (10 to 12 ounces) vanilla or white chips
1/4 cup seedless raspberry jam
In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan. Makes 12 servings.

Berry Trifle

1-1/2 cups cold milk
1 package (1 ounce) instant vanilla pudding mix
1 cup (8 ounces) vanilla yogurt
6 ounces cream cheese, cubed
1/2 cup sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each blackberries, raspberries and blueberries

In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.

Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Makes 14 servings.

Tuxedo Cream Dessert

1-3/4 teaspoons unflavored gelatin
2 tablespoons cold water
1-1/2 cups heavy whipping cream, divided
3/4 cup semisweet chocolate chips

Vanilla Layer:
1-3/4 teaspoons unflavored gelatin
2 tablespoons cold water
1-2/3 cups heavy whipping cream, divided
1/4 cup sugar
2 teaspoons vanilla extract

Strawberry Sauce:
2 cups sliced fresh strawberries
2 to 3 tablespoons sugar

In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring 1 cup cream to a simmer. Stir 1/2 cup into gelatin mixture until gelatin is completely dissolved.

Stir chocolate chips into remaining warm cream until melted. Stir in gelatin mixture and remaining cream. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Cover and refrigerate for 30 minutes or until firm.

For vanilla layer, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring 1 cup cream and sugar to a simmer. Stir in gelatin mixture until gelatin is completely dissolved. Stir in vanilla and remaining cream. Carefully spoon over chocolate layer. Cover and refrigerate for at least 2 hours or until firm.

For sauce, in a blender or food processor, puree strawberries and sugar. Transfer to a bowl; cover and refrigerate until serving. Just before serving, unmold dessert and cut into slices. Serve with strawberry sauce. Makes 6-8 servings.

Double Chocolate Brownies

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla salt.

Stir in the pecans and chocolate chunks. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Makes 3 dozen.

Chocolate Cherry Torte

56 chocolate-covered graham cracker cookies, crushed
1 cup butter, melted
2 envelopes whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
2 cans (21 ounces each) cherry pie filling

Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside.

In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth.

Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving. Makes 12-16 servings.

Chocolate-Covered Cheesecake Squares

1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted

Filling:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract

Coating:
24 squares (1 ounce each) semisweet chocolate
3 tablespoons shortening

Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.

In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.

Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.

In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Makes 49 servings.

Caramel Custard

1-1/2 cups sugar, divided
6 eggs
3 cups milk
2 teaspoons vanilla extract

In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.

Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. Makes 8 servings.

Chocolate Almond Brittle

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
3/4 pound dark or milk chocolate confectionery coating

In a 1-1/2-qt. microwave-safe bowl, combine sugar, corn syrup and salt; mix well. Microwave on high for 2-1/2 minutes. Stir in almonds; microwave on high for 2-1/2 minutes. Add the butter and vanilla; microwave on high for 1 minute.

Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces.

Melt chocolate coating in a double boiler or microwave. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container. Makes about 1 pound.

Chocolate-Caramel Topped Cheesecake

1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted

Filling:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk

Topping:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet.

Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight.

Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers. Makes 12-14 servings.