Dessert Recipes

Fruit Fluff

2 cups (16 ounces) vanilla yogurt
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) unsweetened pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
1/2 cup halved seedless red grapes

In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving. Makes 12 servings.

Pineapple Bread Pudding

10 slices white bread
3/4 cup butter, melted
5 eggs
1 can (20 ounces) crushed pineapple, drained
1/4 cup dried currants or raisins
1 cup sugar
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream, optional

Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside.

In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.

Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired. Makes 8-10 servings.

Blueberry Cheesecake Ice Cream

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice

Graham Cracker Mixture:
2-1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

Ice Cream:
1-1/2 cups sugar
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Makes 2 quarts.

Striped Fruit Pops

3/4 cup honey, divided
2 cups sliced fresh strawberries
12 plastic cups or Popsicle molds (3 ounces each)
6 kiwifruit, peeled and sliced
12 Popsicle sticks
1-1/3 cups sliced fresh ripe peaches

In a blender, combine 1/4 cup honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm.

In a blender, combine 1/4 cup honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm. Makes 1 dozen.

Blueberry Cobbler

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.

In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Makes 8 servings.

Cow Pie Patty's Barnyard Mine Field

Now there are two versions of this delicious recipe. One when you need to act respectable and have company over, and one for when its just plain folks and you can get a little ornery!

1 yellow cake mix, bake according to directions
1 box vanilla pudding, mix according to directions
1 can crushed pineapple
1 can cherry pie filling
1 lg. container Cool Whip

If you are havin' company call this your "Sunday Special" and make it this a way. Bake cake according to package directions. Cool; slice cake into squares or uneven strips. This is your "Barnyard" Layer cake strips into bottom of large bowl, pour half of pudding over top of cake. Spread pineapple on top of pudding, then 1/2 of pie filling, then Cool Whip. Repeat until all ingredients are gone.

When its just plain folks make it this way and call it your "Cow Pie Barnyard Mine Field!" Use sliced bananas instead of pineapple and chocolate pudding instead of vanilla pudding. Put two unwrapped Hershey's Kisses somewhere in the dessert. Whoever gets served the Hershey's Kisses has gone and stepped on a barnyard land mine and they gotta do dishes!!

Deep Fried Mars Bars

4 Mars bars
Shortening or cooking oil for frying
1 cup of sifted flour
1 teaspoon of salt
3/4 cup of cold water
1/4 teaspoon of baking powder

Begin by mixing together the flour, the water and the salt until the mixture is smooth, then cover the pan and allow it to stand at room temperature for between 20 and 30 minutes. After the mixture has sat for 20 to 30 minutes, stir the baking powder into the mixture.

Put the cooking oil or shortening into a deep fat fryer and carefully insert a candy thermometer to ensure the proper cooking temperature. Take the flour mixture and begin to heat it over high heat. Carefully dip the candy bars into the batter, allowing any excess to drain off before putting them in the deep fryer. Fry the candy bars at 375 degrees until they have become golden and crisp. Carefully remove the candy bars from the deep fryer and allow them to drain on a paper towel before serving.

If Mars bars are not to your liking, this recipe also works just as well with a variety of other delicious candies. Some of the best candies for deep frying include Snickers bars , Three Musketeer bars and Milky Way bars. Other delicious and indulgent treats, such as Twinkies and Oreo cookies, can be prepared in this manner as well.

Ingredients

* 1/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup all-purpose flour
* 4 apples - peeled, cored and sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream margarine and sugar. Beat in the egg. Mix in the cinnamon, salt and flour; stir until smooth. Fold in the apples, then pour mixture into a 9 inch pie dish.
3. Bake in the preheated oven for one hour. The pie will make its own crust.

Almond Joy Cheesecake

Crust:
1 1/4 cups chocolate graham cracker crumbs
1/2 cup sliced almonds
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Filling:
2 8-oz. packages cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup canned cream of coconut
1/2 teaspoon salt

Topping (optional):
1/2 cup canned cream of coconut
1/2 cup heavy cream
12 ounces semisweet chocolate, chopped
Toasted coconut
Sliced almonds

Preheat oven to 350º. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes. Cool on a wire rack. Leave foil on.

Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.

Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour. Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.

Make topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve. Makes 10 servings

Caramelitas

1 cup plus 1 tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 ounces) semisweet chocolate chips
1 jar (12-1/4 ounces) caramel ice cream topping
1/2 cup chopped walnuts

In a bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 10 minutes or until set. Sprinkle with chocolate chips.

Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Makes 3 dozen.

Sour Cream Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 cup sugar divided use
2 eggs
16 ounces cream cheese
1 dash salt
1 1/2 teaspoons vanilla divided use
1 cup sour cream

Crust: Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch spring form or pie pan. Press in place with a fork. Refrigerate while making the filling. Filling: Beat eggs. Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoon vanilla.

Beat at medium speed about 5 minutes. Pour into a pan over graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Spread on top of cheesecake. Bake 10 more minutes at 350º. Cool to room temperature then place in refrigerator. Chill before serving. Makes 12 servings

Peanut Butter Cup Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter

Filling:
2 packages (8 ounces each) Philadelphia Cream Cheese
1 package (8 ounces) Kraft Philadelphia Cream Cheese
1 cup (8 ounces) sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Makes 16 servings.

Rocky Road-Peanut Butter Candy Cups

11- ounce package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped

Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.

Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm. Makes about 3 dozen.

Stuffed Cupcakes

1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line 2 standard 12-cup muffin/cupcake pans with papers. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition.

Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the papers, filling them about 34 of the way up. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely. Makes 24 cupcakes

Vanilla Cream Filling:
2 tablespoons vegetable shortening
4 tablespoons butter, room temperature
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup light corn syrup

With an electric mixer, cream shortening and butter together. Add confectioners' sugar and granulated sugar and beat until light and fluffy. Beat in vanilla extract. Gradually beat in corn syrup. Continue beating until the mixture has thickened to a mayonnaise-like consistency, about 3 minutes.

When the cupcakes have cooled completely, fill a pastry bag, fitted with a medium-small plain, round tip with the vanilla filling. With a sharp, paring knife, cut a cross down into the center of each cupcake from the top, about 1-inch deep. Insert the tip of the pastry bag into the cross and gently squeeze about 1 1/2 teaspoons of the vanilla filling into the center of each cupcake. Wipe away any vanilla filling that oozes out when you remove the tip from the cupcake.

Peanut Butter Frosting:
1 1/2 sticks butter, room temperature
1 cup peanut butter
1 cup granulated sugar
Pinch salt
1 teaspoon vanilla extract
1/4 cup heavy cream
3 cups confectioners' sugar

Cream the butter, peanut butter, granulated sugar and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and heavy cream. Gradually beat in the confectioners' sugar. Frost the vanilla filled cupcakes with a butter knife or from a large star tipped pastry bag.

Moon Pie Banana Pudding

1 (8 ounce) package cream cheese, softened at room temperature
1 (14 ounce) can sweetened condensed milk
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
6 Original or Double-Decker Moon Pies, cut into squares or wedges
6 bananas, sliced
1 (8 ounce) Cool Whip

Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well.

Cut three of the Moon Pies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped Moon Pies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped Moon Pies, 3 more sliced bananas, and top with all of the remaining pudding mixture.

Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight. Scatter the Moon Pie crumbs all over the top as a garnish, and add extra wedges of Moon Pie, if desired.

Layered Turtle Cheesecake

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed

Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

Ganache:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust. In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.

Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving. Makes 12 servings.

Chocolate Coconut Candies

1-3/4 cups confectioners' sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
Optional ingredients: flaked coconut, chopped almonds, sliced almonds and sprinkles

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container. Makes 2-1/2 dozen.

Ambrosia Cupcakes

1/2 cup butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
5 eggs, separated
1 teaspoon rum extract
1/2 cup sour cream
1/2 cup apricot nectar
1/4 cup pineapple preserves
1/4 cup apricot preserves
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans

Frosting:
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/4 cup pineapple preserves
1/4 cup apricot preserves
3-3/4 cups confectioners' sugar
1 cup flaked coconut
36 maraschino cherries with stems

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract. In another bowl, whisk the sour cream, apricot nectar and preserves. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in confectioners' sugar until blended. Frost cupcakes; sprinkle with coconut. Garnish with cherries. Makes 3 dozen.

Chocolaty Peanut Butter Haystacks

1 cup semi-sweet chocolate chips
1/3 cup peanut butter
1/2 cup toffee baking bits
1 cup chow mein noodles

Place the chocolate chips into a microwave-safe bowl and cook on High for 30 seconds; stir and repeat several times, just until the chips are melted. Add peanut butter, cook for 20 more seconds to warm the peanut butter, and mix thoroughly. Mix in the toffee bits and chow mein noodles; stir to coat the ingredients with the chocolate mixture. Line a baking sheet with parchment or waxed paper; drop the mixture onto the lined sheets by the tablespoon. Refrigerate until set. Makes 30

Shoofly Cupcakes

4 cups all-purpose flour
2 cups packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons baking soda
2 cups boiling water
1 cup molasses

In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Makes 2 dozen.

Chocolate Coconut Potato Candy

4 cups confectioners' sugar
4 cups flaked coconut
3/4 cup cold mashed potatoes (without added milk and butter)
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark chocolate candy coating, coarsely chopped

In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container. Makes 2 pounds.

Chocolate Peanut Butter Treats

1/4 cup butter, cubed
1 package (10 ounces) marshmallows
3/4 cup creamy peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup (6 ounces) semisweet chocolate chips

In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set. Makes 12-16 servings.

Chocolate Peanut Butter No Bake

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 oz.) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Chewy No Bake Granola Bars

1 cup rolled oats
1 cup steel-cut oats
1 cup crispy rice cereal
1/2 cup chopped mixed dried fruit
1/2 cup chopped almonds
1/4 cup butter
1/2 cup brown sugar
1/4 cup honey
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Grease a 9x13-inch baking dish. Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl. Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine. Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hour. Makes 24

Coconut Whoopie Pies

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, softened
3 tablespoons vegetable shortening
3/4 cup sugar
1 large egg plus 1 large egg white
3/4 cup light coconut milk
1 teaspoon vanilla extract
1/4 cup sweetened flaked coconut, plus more if needed
Coconut Fluff Filling, recipe follows

Coconut Fluff Filling:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup marshmallow creme
1 cup sifted confectioners’ sugar
1/2 cup sweetened flaked coconut
2 tablespoons light coconut milk
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift together the flour, baking powder and salt onto a sheet of waxed paper.

In a large mixing bowl, beat the butter, shortening and sugar with a mixer on medium speed until fluffy. Add the egg and egg white and beat until incorporated. Add half the flour mixture and half the coconut milk and beat just until blended. Add the remaining flour and coconut milk with the vanilla and beat until blended.

Using a 1/4-cup ice cream scoop, drop the batter into 12 mounds on the lined baking sheets, spacing them 2 inches apart (or make 24 mounds using well-rounded tablespoons). Sprinkle half the mounds with coconut (or all of the mounds, if you like).

Bake the cookies, one sheet at a time, until they begin to crack and are firm to the touch, about 12 minutes for large cookies and 10 minutes for small ones. Slide the parchment paper with the cookies onto a wire rack to cool completely.

Use a thin metal spatula to lift the cookies off the parchment paper. Spread the flat side of the plain cookies generously with Coconut Fluff Filling. Top with the coconut-topped cookies, pressing lightly to seal them together.

Coconut Fluff Filling: Beat the butter and marshmallow creme in a large bowl with a mixer at medium-high speed until fluffy, scraping down the sides of the bowl as necessary. Beat in the confectioners’ sugar, coconut, coconut milk, vanilla and coconut extract until smooth. Makes about 1 3/4 cups