Tag Archives: Cool Whip

Snicker Salad with Carmel Sauce

25 Apr

When the weather turns warm, the last thing you want to do is stay in the kitchen slaving over a hot oven! I have several “no bake” recipes that I will share today. The first is this wonderful Snicker Salad. My sister, Lisa, had told me about this salad. I had ever heard of it before coming to Iowa. Most folks up here call this a salad, I call it dessert. Either way….I Like It!!  It is light and sweet with a tasteful variety of textures. Let me know if you like it!!!

snicker saladI didn’t add a carmel drizzle to this after I made it, but it looks beautiful with it and tastes even better!

You will need:

6 Regular size Snicker’s candy bars

6 Apples – Red Delicious or Granny Smith

1 5 oz. Vanilla Instant Pudding ( Dry)

1/2 C. Milk

1 12oz. Container Cool Whip

1/2 C. Carmel Ice Cream topping, if desired

To start making this scrumptious salad, whisk your pudding along with the milk and Cool Whip until combined. Set aside…..just for a few minutes. Now, chop and de seed the apples. Also, cut the Snickers into bite size pieces. I have tried using the smaller individual wrapped ones and they are much harder to work with. Now its time to put this baby together! Mix your apples, Snickers into the pudding/Cool Whip mixture. Really get in there and mix it good!! At this point you may add a carmel drizzle, if you like. Chill at least 1 hour before serving.

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Lemonade Stand Pie

12 Apr

lemonade pie  When you eat this pie it takes you back to the days of lemonade stands. I remember have a lemonade stand with my sister Lisa. Growing up in Florida, we would have a lemonade stand just about every weekend! I hope this pie will remind you of your childhood too.

Ingredients:

1/3 C. Lemonade Drink Mix (Sweetened)

1/2 C. Cold Water

2 C. Vanilla Ice Cream, thawed

1 18 oz. Cool Whip, thawed

1 Graham Cracker Crust

Mix drink mix and water until dissolved, set aside. Add ice cream. Mix until well blended. Add Cool Whip. Freeze mixture until it is hard enough to mound. Spoon mixture into graham cracker crust. Freeze 4 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature before cutting. Store leftover pie in freezer.

Serves 8

Italian Ricotta Cake

27 Mar

italian Ricotta cake

This recipe comes from Mrs. Pat Koisa, a friend that worked at Pats Olde Tymes Eatery in St. Cloud Florida…..our customers loved this cake. I hope you will too!!

Recipe:

1 Fudge Marble cake mix ( I prefer Duncan Hines)

2 pounds Ricotta cheese, whole – not skim

4 Eggs

1 C. Sugar

1 Teaspoon Vanilla

Pre heat oven to 350 degrees. Make cake according to directions on box. Pour into 9×13′ pan, don’t bake yet. Mix ricotta, eggs, sugar and vanilla. Spoon cheese mixture over top of cake, cover entire surface. Bake for 1 hour. Cool well.

Topping/Frosting:

1 3 oz. Instant Chocolate pudding mix

1 C. Milk

1 12 oz. Cool Whip

Mix milk and pudding, then add Cool Whip. Spread on cake as frosting. Refrigerate at least 3 hours before serving.