#3570 - Twix Ice Cream Pie

(by Shirley McNevich)

2 1/2 cups crushed Keebler Sandies cookies
1/4 cup melted butter
1/2 cup Nestle's MILK chocolate chips
3 cups good quality vanilla ice cream
1/4 cup caramel ice cream sauce + extra for drizzling
2 cups coarsely chopped Twix candy bars

In a bowl add the crushed cookies and melted butter--stir to mix. Press the mixture into a 9" pie plate. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely. Melt the milk chocolate chips according to bag directions. Spread the melted chocolate evenly over the bottom of the cooled crust. Freeze the pie for 30 minutes. Soften the vanilla ice cream in a bowl--press/stir with a spoon until creamy. Add 1 1/2 cups of the crushed Twix bars and 1/4 cup of the caramel ice cream sauce--stir to mix. Spread the ice cream mixture over the chocolate in the pie crust. Sprinkle the other 1/2 cup chopped Twix bars over the ice cream mixture. Drizzle more caramel sauce all over the top. Place a few toothpicks into the pie to keep the Saran wrap from touching the pie. Cover the pie with Saran wrap and freeze it 6-8 hours.

#3535 - Ice Cream Cupcakes

(by Shirley McNevich)

good quality vanilla ice creamyour choice of toppings (sprinkles, jimmies, etc.)
any syrup toppings (chocolate, caramel, etc.)

Place cupcake liners into a pan or cookie sheet that will fit into your freezer. Place one scoop of vanilla ice cream into each cupcake liner. Add sprinkles, jimmies, etc. as desired. Keep them in the freezer until you are ready to serve. When ready to serve, add a little syrup topping, chopped peanuts, etc. to each (if you wish).

#3470 - Easy Caramel Squares

(by Shirley McNevich)

1 - 17oz. log refrigerated chocolate chip cookie dough
1/2 cup chopped walnuts
1/2 cup caramel ice cream topping

Press 3/4 of the cookie dough into the bottom of a greased 8" square cake pan. Bake at 350 degrees for 10 minutes. Remove from oven, sprinkle 1/4 cup of the chopped walnuts evenly over the dough. Drizzle the caramel ice cream topping evenly over the top. Spread teaspoonfuls of the remaining cookie dough evenly over the top. Sprinkle the remaining 1/4 cup chopped walnuts all over the top. Return to oven and bake 10 minutes longer or until edges are set. Cool completely. Cut into squares or bars.

#3465 - Pecan Turtle Pie

(by Shirley McNevich)

1/4 cup caramel ice cream topping
1 - ready-made graham cracker crust (regular OR chocolate)
1/2 cup pecan halves
2 - 3.5oz. boxes Jell-O chocolate INSTANT pudding mixes
2 cup ice cold milk
2 cups Cool Whip (thawed)
Hershey's chocolate syrup

Spread the caramel ice cream topping over the bottom of the graham cracker crust. Measure the 1/2 cup pecan halves, remove 8-10 of them (set aside), and chop the remaining pecan halves left in the measuring cup. Sprinkle the chopped pecans evenly over the caramel. In a mixer add both boxes of pudding mix and the cold milk--beat on low until mixed, then beat on high until thickened. Remove bowl from mixer--add 1 cup of the Cool Whip--stir until mixed. Pour the chocolate pudding mixture into the crust. Refrigerate the pie a few hours until firm. When ready to serve spread the remaining 1 cup of Cool Whip over the top, arrange the saved 10 pecans halves over the Cool Whip and drizzle Hershey's chocolate syrup over the top.

#2322 - German Chocolate Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 12oz. jar caramel ice cream topping
1 cup Nestle's semi-sweet chocolate chips
3/4 to 1 cup chopped pecans

Bake cake as directed on the box in a 9 x 13 cake pan. As soon as you remove the cake from the oven, evenly spread the caramel ice cream topping all over the top of the hot cake. Sprinkle the chocolate chips evenly over the caramel. Sprinkle the chopped pecans evenly over the caramel. Cool completely.

#2289 - Butterfinger Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 - 6oz. jar caramel ice cream topping (room temperature)
1 - 8oz. Cool Whip (thawed)
1 regular size Butterfinger candy bar (crushed)

Prepare and bake cake according to box directions. Cool slightly. In a bowl add condensed milk and caramel ice cream topping--stir with a whisk. Use the handle end of a wooden spoon to poke holes all over the top of the cake. Pour the caramel mixture evenly over the top of the cake and into the holes. Cool cake completely. Spread the Cool Whip all over the top of the cake. Sprinkle the crushed Butterfinger candy all over the Cool Whip. Refrigerate until cold.

#2272 - Oatmeal Caramel Bars

(by Shirley McNevich)

Crust: 2 cups flour; 2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/4 cups softened butter; 1 tsp. baking soda; 1/2 tsp. salt

Filling: 1 cup caramel ice cream topping; 3 TBSP flour; 1 cup Nestle's semi-sweet chocolate bits; 1/2 cup chopped pecans

Grease a 9 x 13 cake pan. In a mixer add butter, baking soda, salt, brown sugar, oats and 2 cups flour--beat until crumbs form. Remove 3 cups of the crumb mixture--reserve it for later. Press remaining crumb mixture into the greased cake pan. Bake at 350 degrees for 10 minutes. In a bowl add caramel and 3 TBSP flour--stir until mixed. Remove crust from oven, sprinkle chocolate chips and chopped pecans over the crust. Drizzle the caramel mixture over the top of the chocolate chips and pecans. Sprinkle the 3 cups of reserved crumbs all over the top. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2078 - Turtle Pumpkin Pie

(by Shirley McNevich)

1/4 cup + 3 TBSP caramel ice cream topping
1 ready-made graham cracker crust (or make your own)
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.4oz. boxes Jell-O vanilla instant pudding mix
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)

Pour 1/4 cup of the caramel ice cream topping evenly into the bottom of the graham cracker crust. Sprinkle 1/2 cup chopped pecans over the caramel. In a mixer add both boxes of pudding mix and milk--beat on low until mixed. Add pumpkin, cinnamon and nutmeg--beat just until mixed. Remove from mixer--add 1 1/2 cups of the Cool Whip--stir with a spoon until mixed. Pour the batter into the crust. Refrigerate until cold. When ready to serve, spread remaining Cool Whip over the top. Drizzle 3 TBSP caramel over the Cool Whip. Sprinkle 2 TBSP of chopped pecans over the top.

#1488 - German Chocolate Toffee Cake

(by Shirley McNevich)

1 box German chocolate cake mix (baked according to box directions in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits

In a 9 x 13 cake pan, bake the cake according to box directions but add 2 TBSP Parkay margarine to the batter and beat before pouring into the cake pan and baking. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to make holes through the whole top of the cake (about 1" apart). Pour the whole can of condensed milk evenly all over the top of the cake so it soaks down into the holes--use the back of the spoon end of the wooden spoon to spread it evenly. Drizzle the caramel ice cream topping all over the top of the cake (as much as you wish). Cool to room temperature, then refrigerate until cold. Remove from refrigerator, frost the cake with white icing and sprinkle the toffee bits evenly over the top of the frosting. Keep refrigerated.

#1472 - Springform Caramel Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3/4 cup finely chopped pecans + extra pecan halves for topping
1/4 cup white sugar
1/4 cup melted butter
4 - 3oz. Philadelphia cream cheese (softened)
3/4 cup caramel ice cream topping
3 eggs
2 TBSP milk
1/2 cup Breakstone's sour cream

In a bowl add graham cracker crumbs, 3/4 cup finely chopped pecans, white sugar and melted butter--stir until mixed. Press the graham cracker mixture on the bottom and up the sides of an 8" springform pan. In a mixer add cream cheese--beat. Add 1/2 cup of caramel topping--beat. Add eggs and milk--beat until mixed. Pour batter into the graham cracker crust. Bake at 350 degrees for 40-45 minutes or until center is set. Cool cheesecake for 20 minutes. In a bowl add sour cream and 1/4 cup caramel ice cream topping--stir. Spread the sour cream mixture on top of the cheesecake. Cool completely, then refrigerate. The next day garnish the top with pecan halves before serving.

#1362 - Springform Turtle Cheesecake

(by Shirley McNevich)

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup white sugar
3 eggs
1 TBSP vanilla
1 1/2 cups Nestle's semi-sweet chocolate chips
Hershey's chocolate syrup
caramel ice cream topping
1/2 cup chopped pecans

In a bowl add chocolate graham cracker crumbs and melted butter--stir. Spray a 9" springform cheesecake pan with Pam. Press the chocolate crumb mixture into the bottom and slightly up the sides of the springform pan using the back of a spoon--set aside. In a mixer add all cream cheese, white sugar and eggs--beat. Add vanilla--beat. Add Eagle brand milk--beat until smooth. In a microwave safe bowl add 1 1/2 cups of chocolate chips--microwave on high for 1 minute--stir. Keep microwaving for 10 more seconds at a time and stirring until all chips are melted and chocolate is smooth. Remove 2 cups of the cheesecake batter and add it to the melted chocolate chips--stir until smooth. Pour 1/2 of the plain cheesecake batter into the prepared crust. Pour all of the chocolate batter on top. Finish by pouring the rest of the plain cheesecake batter on top of the chocolate batter. Bake at 300 degrees for 1 hour and 15 minutes or until center is almost set. Cool the cheesecake completely. Drizzle chocolate syrup and caramel ice cream topping on the top of the cheesecake, then sprinkle the chopped pecans over the top. Refrigerate overnight.

#1341 - Sweet Potato Cupcakes

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup butter (melted)
1 - box Duncan Hines yellow cake mix
3/4 cup water
3 eggs
1 cup cooked/mashed sweet potatoes
3/4 cup toffee bits
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar
2 tsp. vanilla
1/4 cup caramel ice cream topping

In a mixer add cake mix, eggs, and 1/4 cup melted butter--beat. Add mashed sweet potatoes and water--beat until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1/2 cup toffee bits--stir with a spoon. Spoon batter into cupcake liners (2/3 full) and place in muffin tins. Bake at 350 degrees for 20-25 minutes. Cool completely. Frosting: in a mixer add cream cheese and 1/2 cup softened butter--beat. Add powdered sugar and vanilla--beat. Frost the cupcakes. Drizzle caramel on each cupcake and sprinkle the extra toffee bits on top of the caramel.

#1194 - Caramel Oatmeal Bars

(by Shirley McNevich)

1 3/4 cups Quaker quick oats (do NOT cook)
1 1/2 cups flour + 1/4 cup flour
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Parkay margarine (melted)
1 cup chopped salted peanuts
1 cup Nestle's semi-sweet chocolate bits
1 - 12.5oz. jar caramel ice cream topping

In a bowl add oats, 1 1/2 cups flour, brown sugar, baking soda and salt--stir well until mixed. Add melted Parkay--stir until mixed. Remove one cup of the oat mixture--set aside. Press the large portion of the oat mixture into a greased 9 x 13 cake pan (just on the bottom). Bake at 350 degrees for 10-12 minutes or until it just starts to brown. Remove from oven (but DO NOT turn oven off), then cool for 10 minutes. After cooling, sprinkle chopped peanuts and chocolate bits evenly over the top of the baked oatmeal crust. In a bowl add the caramel topping and 1/4 cup flour--stir until smooth. Drizzle the caramel mixture all over the top of the peanuts and chocolate bits (leave 1/4" between the edge of the cake pan and where you start to drizzle the caramel). Sprinkle the 1 cup of extra oat mixture on top. Bake at 350 degrees for 18-22 minutes or until golden brown. Cool completely, then refrigerate until set. Cut into squares or bars.

#936 - Caramel Pumpkin Pie

(by Shirley McNevich)

1/4 cup + 2 TBSP caramel ice cream topping
1 ready-made graham cracker crust
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.75oz. boxes Jell-O vanilla INSTANT pudding/pie filling
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)

Pour 1/4 cup caramel into the bottom of the graham cracker crust. Sprinkle 1/2 cup of chopped pecans on top of the caramel. In a bowl add both boxes of vanilla pudding mix and the milk--beat with a whisk. Add cinnamon, nutmeg and pumpkin--mix well. Add 1 1/2 cups of Cool Whip--stir well. Pour pumpkin mixture on top of the pecans in the crust. Add remaining Cool Whip on top of pumpkin mixture. Refrigerate for 1 hour, then drizzle the 2 TBSP caramel and 2 TBSP chopped pecans on top. Refrigerate overnight.