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Creme de Menthe Cake I
Dessert American

Creme de Menthe Cake I

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
  2. 2 Pour into 13x9 inch pan and bake according to package directions.
  3. 3 Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

By Bonnie

Alaskan Peanut Butter Ice Cream Pie
Dessert American

Alaskan Peanut Butter Ice Cream Pie

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
  2. 2 Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
  3. 3 Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
  4. 4 Put pie in freezer and freeze until firm in the center, at least 30 minutes.

By MegNC

Best Mud Pie
Dessert American

Best Mud Pie

4.6

Prep
10 min
Cook
Total
520 min

Instructions

  1. 1 Freeze crust until firm, about 30 minutes.
  2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
  3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
  4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
  5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
  6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
  7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Edy's Peppermint Pie
Dessert American

Edy's Peppermint Pie

5.0

Prep
15 min
Cook
Total
210 min

Instructions

  1. 1 Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.
  2. 2 Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.
  3. 3 Drizzle servings with chocolate syrup or hot fudge sauce.

By Edy's

Mocha Espresso Ice Cream
Dessert American

Mocha Espresso Ice Cream

4.3

Prep
10 min
Cook
Total
60 min

Instructions

  1. 1 Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.
  3. 3 Stir in almonds and dark chocolate. Serve soft ice cream immediately.

By DogsboroDave

Easy Peanut Butter Pie
Dessert American

Easy Peanut Butter Pie

4.8

Prep
20 min
Cook
10 min
Total
390 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 1 cup of cream in a small saucepan. Heat to just below the boiling point.
  3. 3 Place peanut butter chips, peanut butter, and vanilla extract in food processor. With processor running, slowly drizzle hot cream down pouring chute. Process until mixture is completely smooth. Set aside to cool.
  4. 4 Whip cream in a large bowl until soft mounds form. Slowly add sugar while continuing to beat until cream forms stiff peaks.
  5. 5 Gently fold in cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture.
  6. 6 Pour mixture into graham cracker crust and chill at least 6 hours.
  7. 7 Drizzle each plate with chocolate syrup before serving.

By karela

Super Fudge Brownies
Dessert American

Super Fudge Brownies

3.6

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
  2. 2 In a medium bowl, stir together the vegetable oil, eggs, egg yolk, applesauce and chocolate syrup until well blended. Stir in the brownie mix and cocoa powder. Fold in the chocolate chips and walnuts. Spread evenly into the prepared pan.
  3. 3 Bake for 40 to 45 minutes in the preheated oven, until the top of the brownies appear dry.

By Sara

Cream Puff Cake
Dessert American

Cream Puff Cake

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine water and butter in a large, heavy saucepan over medium-high heat; bring to a boil. Add flour and reduce heat to low; cook and stir until forms a ball and pulls away from the pan. Remove from heat; transfer to a large bowl. Beat in eggs, one at a time, beating well after each addition.
  3. 3 Spread dough into bottom and up the sides of an ungreased 9x13-inch baking dish.
  4. 4 Bake in the preheated oven for 35 minutes. Remove from the oven; set shell aside until completely cooled.
  5. 5 Beat milk and cream cheese together in a large bowl with an electric mixer until smooth. Add pudding mix; beat until thickened. Spread over cooled shell. Top with whipped topping; drizzle with chocolate syrup.

By BUCHKO

Banana Split Trifle
Dessert American

Banana Split Trifle

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk milk and pudding mix together in a large bowl for 2 minutes. Stir in pineapple, then fold in whipped topping.
  2. 2 Place 1/3 of the cake cubes into a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture over top. Line the sides of the bowl with sliced strawberries, then place any remaining strawberries over the pudding.
  3. 3 Cover strawberries with 1/2 of the remaining cake cubes. Pour 1/2 of the remaining pudding mixture over top. Line the sides of the bowl with banana slices, then place any remaining bananas over the pudding. Cover bananas with remaining cake cubes, then spread remaining pudding over top.
  4. 4 Drizzle chocolate syrup all over the pudding, going in different directions, then sprinkle with walnuts. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out the slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

By DDREW02

Pan Cream Puff
Dessert American

Pan Cream Puff

4.7

Prep
15 min
Cook
30 min
Total
1515 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 In a saucepan or in the microwave, bring water and margarine to a boil. Remove from the heat and mix in flour, then beat in eggs, one at a time. Spread mixture in the prepared pan.
  3. 3 Bake in the preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling, 30 to 45 minutes.
  4. 4 Beat cream cheese until fluffy. Stir in milk and pudding mix; beat until mixture is thick, then spread over cooled cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds. Refrigerate for 24 hours before serving.

By Patty Prymak

Chocolate Mint Dessert Brownies
Dessert American

Chocolate Mint Dessert Brownies

4.5

Prep
15 min
Cook
30 min
Total
125 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. 4 In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. 5 In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

By Kim Getchell

Warm Chocolate Peanut Butter Pudding Cake
Dessert American

Warm Chocolate Peanut Butter Pudding Cake

3.9

Prep
15 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Coat the inside of a slow cooker with cooking spray.
  2. 2 Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  3. 3 Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  4. 4 Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

By kokonut

Hot Fudge Ice Cream Bar Dessert
Dessert

Hot Fudge Ice Cream Bar Dessert

4.8

Prep
30 min
Cook
2 min
Total
95 min

Instructions

  1. 1 Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
  2. 2 Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

By JONAR

Rich and Chocolaty Syrup Cake
Dessert

Rich and Chocolaty Syrup Cake

3.9

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
  3. 3 Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.

By Mike McCrady

Strawberry Brownie Delight
Dessert

Strawberry Brownie Delight

4.2

Prep
10 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. 2 Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
  3. 3 Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.

By APRILB7070

Easy Whipped Peanut Butter Pie
Dessert

Easy Whipped Peanut Butter Pie

5.0

Prep
10 min
Cook
Total
140 min

Instructions

  1. 1 Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
  2. 2 Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
  3. 3 When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

By whodatlauren

Vanilla Cream and Chocolate Wafer Pie
Dessert

Vanilla Cream and Chocolate Wafer Pie

2.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
  2. 2 Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

By Brandon Shibley

Neapolitan Bundt Cake
Dessert

Neapolitan Bundt Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
  3. 3 Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
  4. 4 Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
  5. 5 Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
  6. 6 Remove from pan and drizzle chocolate glaze over the top.
  7. 7 To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

By Cathy

Tiramisu Toffee Dessert
Dessert

Tiramisu Toffee Dessert

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
  2. 2 Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
  3. 3 Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

By Jackie

S'mores Bars with Graham Crackers
Dessert

S'mores Bars with Graham Crackers

3.7

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix graham cracker crumbs and sugar together in a bowl. Add melted butter and toss until combined. Press mixture into the bottom of a 9x13-inch baking pan in an even layer.
  3. 3 Spread chocolate chips evenly over the graham cracker mixture. Sprinkle walnuts over chocolate chips.
  4. 4 Lay 7 graham crackers evenly into the pan, then pour the mini marshmallows on top of the graham crackers in an even layer. Lay remaining graham crackers over marshmallows, then drizzle chocolate syrup on top.
  5. 5 Bake in the preheated oven for 30 minutes. Let cool at least 30 minutes before cutting and serving.

By Nathan C

Amaretto Brownies
Dessert

Amaretto Brownies

4.3

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
  2. 2 Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.
  4. 4 Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.
  5. 5 Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

By APLETKA

Peppermint and Chocolate Brownies
Dessert

Peppermint and Chocolate Brownies

4.0

Prep
10 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x16-inch baking dish.
  2. 2 Beat eggs, chocolate syrup, flour, white sugar, 1/2 cup softened butter, vanilla extract, and salt together in a bowl until smooth; pour into prepared dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan completely, at least 30 minutes.
  4. 4 Beat confectioners' sugar, 1/2 cup melted butter, milk, and peppermint extract together in a bowl until smooth; spread over the cooled brownies. Wait for frosting to set before cutting to serve, about 10 minutes.

By Madison

Marble Cake II
Dessert

Marble Cake II

3.8

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan. Blend chocolate sauce with remaining batter. Pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect.
  3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Etta Coates

Moon Cake
Dessert

Moon Cake

4.5

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10x15-inch jelly roll pan.
  2. 2 In a large saucepan, bring water and margarine to a boil. Remove from heat; mix in flour with an electric mixer. Add eggs, one at a time, beating well after each addition; spread cake batter evenly in the prepared pan.
  3. 3 Bake in the preheated oven for 20 to 25 minutes. Set aside to cool completely.
  4. 4 In a large bowl, combine pudding mix, milk, and cream cheese. Mix with an electric mixer until smooth. Spread evenly over cooled cake crust. Top with whipped topping and drizzle with chocolate syrup. Chill in the refrigerator and serve cold.

By Taryn Ellis

Kristin's Fudgy Brownies
Dessert

Kristin's Fudgy Brownies

4.3

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 Mix together the flour, cocoa powder, baking powder, and salt in a bowl; set aside. Whisk the sugar, butter, and vanilla extract in a mixing bowl. Add the eggs and chocolate syrup; mix until evenly incorporated. Stir in the flour mixture and chocolate chips; stir until just moistened and pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes. Cool completely before serving.

By KristinMiller

Easy Chocolate Cheesecake Peanut Butter Pie
Dessert

Easy Chocolate Cheesecake Peanut Butter Pie

4.3

Prep
15 min
Cook
2 min
Total
137 min

Instructions

  1. 1 Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
  2. 2 Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
  3. 3 Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

By Judy Ann

Chocolate Chip Kahlua® Pecan Pie
Dessert

Chocolate Chip Kahlua® Pecan Pie

4.8

Prep
15 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
  2. 2 Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
  3. 3 Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

By Drew Sundin

Peanut Butter Banana Cookies
Dessert

Peanut Butter Banana Cookies

4.5

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, baking soda, baking powder, and salt in a small bowl.
  3. 3 Beat eggs lightly in a large bowl. Add brown sugar, white sugar, shortening, and peanut butter. Mix until well blended and fluffy. Add 1/2 of the flour mixture; mix well. Repeat with remaining flour mixture; cookie dough should appear slightly dry and crumbly. Add bananas and mix well.
  4. 4 Roll dough into small walnut-sized balls. Place on baking sheets. Press criss-cross patterns into each cookie using a fork, dipping it into some flour to prevent sticking.
  5. 5 Bake in the preheated oven until edges are golden, about 10 minutes. Let cool completely, at least 20 minutes. Apply some chocolate syrup to the back of a tablespoon and drizzle it over each cookie.

By dkmagee

Banana Split Cheesecake
Dessert

Banana Split Cheesecake

4.6

Prep
Cook
Total

Instructions

  1. 1 Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
  2. 2 Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

By Peggy