#752 - Cream Cheese Pecan Frosting

(by Shirley McNevich)

1 - 3oz. package softened Philadelphia cream cheese
4 TBSP softened butter
1 tsp. vanilla
1 dash salt
2 1/2 cups sifted Domino's powdered sugar
1/2 cup chopped pecans

In a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir.

#637 - Coconut Cream Cheese Frosting

(by Shirley McNevich)

1/3 cup butter
2 - 3oz. packages Philadelphia cream cheese
1lb. Domino's powdered sugar
4 tsp. milk
1 tsp. vanilla
2 cups Baker's angelflake coconut

In a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add powdered sugar slowly--beat until smooth. Frost cooled cake. Sprinkle the frosting with the 2 cups of coconut. Keep refrigerated.

#598 - Fudge Frosting

(by Shirley McNevich)

1 stick butter
1/2 cup Hershey's cocoa
1/3 cup milk
1 lb. Domino's powdered sugar
1 TBSP vanilla

In a saucepan over medium heat, melt butter and stir in cocoa. Bring to a boil, then boil for 1 minute. Remove from heat and add remaining ingredients --stir/beat until smooth. Spread on cake while still warm.

#565 - Coconut Frosting

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1 - 8oz. Cool Whip
1 - 12oz. bag Baker's Angelflake coconut
2 cups Domino's powdered sugar (sifted)

Do not use a mixer--use a bowl and add sour cream and powdered sugar--stir well. Add coconut--stir well. Fold in the Cool Whip.

#564 - Butterscotch Frosting

(by Shirley McNevich)

3 TBSP butter
2 cups Domino's powdered sugar
1 1/2 TBSP milk
1/2 tsp. vanilla
1/2 cup chopped pecans

Heat butter in a saucepan, then stir in powdered sugar. Remove from heat, add milk and vanilla--stir well. Add pecans and stir.

#563 - Cool Whip Frosting

(by Shirley McNevich)

1 - 4oz. box Jell-O vanilla instant pudding
1/4 cup Domino's powdered sugar (sifted)
1 cup milk
1 - 8oz. Cool Whip

In a bowl mixer add pudding mix, powdered sugar and milk--beat on low until blended. Wait 3 minutes, then remove from mixer and fold in the Cool Whip.

#562 - Pineapple Frosting

(by Shirley McNevich)

1/2 cup butter OR Parkay margarine
4 cups Domino's powdered sugar (sifted)
6 TBSP Dole crushed pineapple (drained)
1 1/2 TBSP of the drained pineapple juice

In a mixer beat butter/margarine and powdered sugar. Add crushed pineapple--beat. Add the pineapple juice--beat. If the frosting seems too thick, add a bit more pineapple juice and beat.

#475 - Coconut Pecan Frosting/Icing

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped pecans

In a saucepan over medium heat, add evaporated milk, white sugar, egg yolks, butter, and vanilla. Cook and stir until it thickens (about 12 minutes)--stir constantly. Remove from stove and add the coconut and chopped pecans--stir with a spoon until thick enough to spread.

#2 - Icing/Frosting for Cakes and Cookies

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

For chocolate frosting, add 2 level TBSP Hershey's Cocoa.