Brownie Ice Cream Cake

 

Servings 25

Prep Time 3hr55 min

Total Time 16 min

Ingredients

1

box Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1/2

gallon (8 cups) vanilla ice cream, slightly softened

1

cup Hershey’s® hot fudge topping, warmed if desired

2

tablespoons Betty Crocker® Decorating Decors candy sprinkles

16

red maraschino cherries with stems, drained

Directions

• 1Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• 2Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• 3Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• 4Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Expert Tips

Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies.

For a thicker brownie crust, use 2 (8-inch) round cake pans; bake 24 to 26 minutes and top with 6 cups of softened ice cream.

Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.

Source: Bettycrocker.com

Tiramisu Cheesecake Bars

 

Servings 40

Prep Time 4hr30 min

Total Time 36 min

Ingredients

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

2

tablespoons Gold Medal® all-purpose flour

1/3

cup butter or margarine, softened

1

egg, slightly beaten

Filling

2

packages (8 oz each) cream cheese, softened

1

can (14 oz) sweetened condensed milk (not evaporated)

1

tablespoon instant coffee granules or crystals

2

teaspoons vanilla

2

eggs

1

cup miniature semisweet chocolate chips

Topping

6

oz cream cheese, softened

1/2

cup whipping cream

Chocolate curls, if desired

Directions

• 1Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
• 2Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
• 3Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
• 4In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
• 5Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Not a coffee lover? Skip the instant coffee and you'll still have a great tasting cheesecake bar.

Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.

The translation of tiramisu ("tih-ruh-mee-SOO") is "pick me up!"

Source: www.bettycrocker.com

Strawberry-Lime Daiquiri Poke Cake

 

Servings 35

Prep Time 2hr15 min

Total Time 12 min

Ingredients

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2

tablespoons grated lime peel

1

cup water

2/3

cup light rum

1/3

cup fresh lime juice (from 2 limes)

2

boxes (4-serving size each) strawberry- or strawberry Daiquiri-flavored gelatin

2 1/2

cups Betty Crocker® Whipped vanilla frosting (from 2 containers)

Strawberries and lime slices, if desired

Directions

• 1Make and bake cake mix as directed on box for two 8-inch round pans, adding grated lime peel to batter. Remove from pan to cooling rack; cool completely, about 1 hour. Wash and dry cake pans.
• 2Return cooled cake layers to clean 8-inch round pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
• 3In 1-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in rum, lime juice and gelatin. Stir until completely dissolved. Spoon half of gelatin mixture over each cake. Refrigerate 1 to 3 hours to allow gelatin to set in cakes.
• 4To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread about 1 cup frosting on top of cake. Unmold second cake; carefully place on first cake on platter.
• 5Frost side and top of cake with remaining frosting. Refrigerate 1 hour before serving. Garnish with strawberries and lime. Loosely cover and refrigerate any remaining cake.

Expert Tips

Light rum works best in this recipe to give a light flavor, but you could use dark or spiced rum in a pinch.

Putting the cakes back in the pans helps to reduce clean up later and give the cake more stability while it sets up.

Source: www.bettycrocker.com