#3705 - German Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding
2/3 cup Quaker quick oats
1 tsp. baking powder
1/4 to 1/2 cup canola oil
1/2 cup Breakstone's sour cream
1/4 cup water
2 tsp. vanilla
1/3 cup Nestle's semi-sweet chocolate chips
1/3 cup Nestle's white chocolate chips
1/3 cup chopped pecans
1/3 cup Baker's angelflake coconut

In a bowl add cake mix powder, pudding powder, baking powder and oats--stir. Add 1/4 cup canola oil, sour cream, water and vanilla--stir well. If batter is too dry add another 1/4 cup canola oil and stir again. Add chocolate chips, white chocolate chips, coconut and chopped pecans--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool slightly, then place on paper towels to cool completely. Note: this cookie can take WAY longer to bake than other cookies, so best to bake a test cookie to figure out the correct baking time for your oven.

#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.

#3382 - Chocolate Pecan Cheesecake

(by Shirley McNevich)

Crust: 2 sticks softened butter; 2 1/2 cups flour; 1 cup chopped pecans (plus extra pecans for sprinkling)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed)

Topping: 2 - 3oz. boxes Jell-O chocolate INSTANT pudding; 3 cups milk; 1 - 8oz. Cool Whip (thawed)

Crust--in a bowl add softened butter, flour and chopped pecans--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of greased 9 x 13 cake pan. Bake at 375 degrees for 20 minutes or until crust is browned. Cool completely. Batter--in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add thawed Cool Whip--beat until smooth. Pour batter over the cooled crust--refrigerate for 1 hour. Topping--in a mixer add both boxes of chocolate pudding mix and the milk--beat on low until mixed, then beat on medium speed until thickened. Add Cool Whip--beat until smooth. Spread the pudding mixture over the top of the chilled cheesecake, sprinkle more chopped pecans over the top of the pudding, then refrigerate the cheesecake ovenight before cutting and serving.

#3127 - Pudding Pops

(by Shirley McNevich)

1 - 3oz. box vanilla OR chocolate Jell-O INSTANT pudding mix
2 cups cold milk
1 cup thawed Cool Whip

In a bowl add pudding powder and cold milk--stir with a whisk until mixed, then beat with a whisk until thickened. Add Cool Whip--stir until mixed. Divide the mixture into six wax-lined paper cups. Place a popsicle stick in the center of each cup. Freeze for 6-8 hours. When ready to serve, carefully tear off the paper cup OR run the cup end under warm water until it loosens. Recipe may be doubled, tripled, etc.

#3024 - Chocolate Pudding Frosting

(by Shirley McNevich)

1 - 3oz. box Jell-O chocolate INSTANT pudding mix
1 cup cold milk
1/4 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add pudding mix, cold milk and powdered sugar--beat on low speed until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir until blended. If too thin for spreading, refrigerate until mixture is spreadable OR add a little more powdered sugar and beat again. Once you frost a cake or cupcakes with this frosting, keep them refrigerated.

#2920 - Cream Cheese Peanut Butter Cake

(by Shirley McNevich)

Crust: 1/2 cup Parkay margarine; 1 cup flour; 1/2 cup chopped nuts

Batter: 8oz. Philadelphia cream cheese (softened); 1/4 cup milk; 1 3/4 cups Domino's powdered sugar; 1 cup Jif peanut butter; 8oz. Cool Whip (thawed)

Topping: 2 3/4 cups milk; 2 - 3oz. boxes Jell-O instant chocolate pudding; Nestle's mini chocolate bits

In a bowl add Parkay, flour and chopped nuts--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until browned. Cool completely. In a mixer add cream cheese and 1/4 cup milk--beat. Add powdered sugar--beat. Add peanut butter--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Pour the mixture over the cooled crust. In a mixer add 2 3/4 cups milk and both boxes of instant chocolate pudding--beat until thickened. Spread the chocolate pudding over the top of the cream cheese mixture. Sprinkle some mini chocolate bits all over the top of the pudding. Refrigerate until cold.

#2811 - Layered Oreo Dessert

(by Shirley McNevich)

1 package Oreo cookies
1 stick softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 - 6oz. box Jell-O INSTANT chocolate pudding mix
2 2/3 cups milk
1 - 8oz. Cool Whip (thawed)

Put the softened butter and cookies (a few at a time) into a food processor or a blender--crush them. Continue with all cookies. Spread crushed cookie mixture over the bottom of a 9 x 13 glass baking dish. In a mixer add cream cheese and white sugar--beat. Spread the cream cheese mixture over the cookie mixture. In a bowl add the chocolate pudding mix and milk--beat with a whisk until thickened. Spread the chocolate pudding over the cream cheese mixture. Spread the Cool Whip over the top. Optional--crush some more Oreos and sprinkle them over the top of the Cool Whip. Refrigerate until cold.

#2571 - Creamy Chocolate Pie

(by Shirley McNevich)

1 - 9" baked pie crust (cooled)
3 1/2 cups cold milk
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
Topping: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP white sugar; 3 TBSP milk; 2 cups Cool Whip (thawed)

In a bowl add both pudding mixes and milk--beat with a wisk until thickened. Pour mixture into the baked pie crust. Refrigerate until firm. Topping: in a mixer add cream cheese, white sugar and milk--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread topping over the top of the pie.

#2432 - Chocolate Coca Cola Cake

(by cousin Kathy [Minier] Uhlrich)

1 box Duncan Hines chocolate cake mix
12oz. Coca Cola regular soda (NOT diet)
Frosting: 1 - 3oz. box Jell-O chocolate INSTANT pudding mix; 1 1/2 cups milk; 1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix powder and soda--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Cool completely. In a mixer add chocolate pudding mix and milk--beat until mixed, then beat for 1 minutes. Add thawed Cool Whip--beat until mixed. Frost the cake. Keep cake refrigerated.

#2413 - Triple Chocolate Cupcakes

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O chocolate INSTANT pudding mix
1 - 8oz. Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup warm water
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line muffin tins with cupcake liners. In a mixer add cake mix, pudding mix, eggs, sour cream, canola oil and water--beat on low until mixed, then beat on medium for 2 minutes. Remove bowl from mixer--add chocolate bits--stir until mixed. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2396 - Mud Slide

(by Shirley McNevich)

3 cups graham cracker crumbs
1/2 stick butter (melted)
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
3 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. Cool Whip (thawed)
1 cup chopped nuts

In a bowl add graham cracker crumbs and melted butter--stir to mix. Press the graham cracker mixture into the bottom of a greased 9 x 13 glass baking dish. In a bowl add both chocolate pudding mixes and the milk--beat with a whisk until thickened, then let it sit for 5 minutes. In a mixer add cream cheese, powdered sugar and 1 Cool Whip--beat until smooth. Spread the cream cheese mixture over the graham cracker crust. Spread the chocolate pudding over the cream cheese mixture. Spread the other tub of Cool Whip over the chocolate pudding. Sprinkle the chopped nuts over the top of the Cool Whip. Refrigerate overnight.

#2386 - Peanuty Pie

(by cousin Donna [Worhach] Gross)

Crust: 1 cup flour; 2/3 cup crushed peanuts; 1 stick softened butter

1st Layer: 1 cup Cool Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup Jif peanut butter

2nd Layer: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 - 3oz. box Jell-O chocolate INSTANT pudding; 3 cups cold milk

Topping: extra Cool Whip and extra crushed peanuts

Grease a 9 x 13 cake pan. In a bowl add flour, 2/3 cup crushed peanuts and the softened butter - stir until mixed. Press the mixture into the bottom of the cake pan. Bake at 350 degrees for 10 minutes, then cool completely. In a mixer add 1 cup Cool Whip, powdered sugar, cream cheese and peanut butter--beat until mixed. Spread the mixture over the cooled crust. In a bowl add both boxes of pudding mix and the cold milk--beat with a whisk until thickened. Spread the pudding mixture over the cream cheese layer. Refrigerate until cold, then spread more Cool Whip over the top. Sprinkle extra chopped peanuts over the Cool Whip. Refrigerate overnight.

#2359 - Cherry Peanut Squares

(by Shirley McNevich)

1 stick softened butter
1 cup flour
1/2 cup chopped peanuts + extra for sprinkling
1/3 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. Cool Whip (thawed)
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 3oz. box Jell-O chocolate INSTANT pudding
1 small jar maraschino cherries (drained and halved)

In a bowl add softened butter, flour and chopped peanuts--stir to make crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes. Cool completely. In a mixer add peanut butter, powdered sugar and 1 container of Cool Whip--beat and set aside. Prepare both boxes of pudding separately according to box directions. Spread the peanut butter mixture over the cooled crust. Spread the chocolate pudding over the peanut butter mixture. Spread the vanilla pudding over the chocolate pudding. Spread the second container of Cool Whip over the vanilla pudding. Sprinkle extra chopped peanuts over the Cool Whip. Arrange maraschino cherry halves evenly over the top. Refrigerate until cold.

#2332 - Layered Cream Cheese Dessert

(by Shirley McNevich)

1 cup flour
1/2 cup softened butter
1/2 cup chopped nuts
1 - 8oz. Cool Whip (thawed)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
2 - 3oz. boxes Jell-O INSTANT chocolate pudding
3 cups milk

In a bowl add flour, butter and chopped nuts--mix to make crumbs. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. Bake at 350 degrees for 15 minutes. Cool completely. In a mixer add powdered sugar and cream cheese--beat. Spread the cream cheese mixture over the cooled crust. In a bowl add both boxes of chocolate pudding mix and milk--beat with a whisk until thick. Spread pudding mixture over cream cheese layer. Spread the Cool Whip over the top. Refrigerate until cold.

#2266 - Chocolate Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup milk
1/2 cup Breakstone's sour cream
4 eggs
1 cup chopped nuts (optional)
2 cups Nestle's semi-sweet chocolate bits
Glaze: 2 squares Baker's unsweetened baking chocolate; 1 1/2 cups powdered sugar; 3 TBSP butter; 3 TBSP water; 1 tsp. vanilla

Grease and flour a 12" bundt cake pan--set aside. In a mixer add cake mix, pudding mix, milk, sour cream and eggs--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chocolate chips and nuts--stir with a spoon until mixed. Pour batter into prepared pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Glaze: in a saucepan over low heat add baking chocolate and butter--heat and stir until melted and smooth. Remove from heat--add powdered sugar, water and vanilla--stir until smooth. Pour the glaze over the cooled cake.

#2006 - Cream Cheese Pecan Dessert

(by Shirley McNevich)

Crust: 1 cup chopped pecans; 1 cup flour; 3 TBSP white sugar; 1/2 cup softened Parkay margarine

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 small Cool Whip (thawed); 1 - 6oz. box Jell-O INSTANT vanilla pudding mix; 1 - 6oz. Jell-O INSTANT chocolate pudding mix; 2 cups milk

In a bowl add chopped pecans, flour, white sugar and Parkay--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 25 minutes--cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add half of the Cool Whip--beat. Spread the mixture over the cooled crust. In a mixer add vanilla pudding mix and 1 cup of milk--beat. Spread the vanilla pudding over the top of the Cool Whip layer. Refrigerate until vanilla pudding sets up. In a mixer add chocolate pudding mix and 1 cup milk--beat. Spread the chocolate pudding over the vanilla pudding layer. Refrigerate overnight. The next day when ready to serve, spread the other 1/2 tub of Cool Whip over the top.

#1914 - Chocolate Peanut Sundae Dessert

(by Shirley McNevich)

1 stick Parkay margarine (melted)
1 cup flour
1 cup chopped peanuts + extra for sprinkling
1/2 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup thawed Cool Whip + extra for topping
1 - 3oz. box Jell-O INSTANT vanilla pudding mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
2 3/4 cups milk
1 jar maraschino cherries (drained, cut in half and dried on paper towels)

In a bowl a melted Parkay, flour and chopped peanuts--stir. Grease a 9 x 13 glass baking dish. Press the peanut mixture into the bottom of the dish. Bake at 350 degrees for 15-20 minutes, then cool completely. In a mixer add peanut butter, cream cheese and Cool Whip--beat. Spread the cream cheese mixture over the cooled crust. In a mixer add both pudding mixes and milk--beat until thick. Spread pudding mixture over cream cheese mixture. Spread some Cool Whip over the entire top. Sprinkle extra chopped peanuts over the top. Arrange maraschino cherries on the top. Refrigerate until cold.

#1764 - Chocolate Graham Peanut Butter Pie

(by Shirley McNevich)

1 ready-made chocolate graham cracker crust
1/3 cup Jif peanut butter
1 - 3.5oz. box Jell-O instant chocolate pudding
1 cup milk
1/2 of an 8oz. Cool Whip (thawed)

In a mixer add chocolate pudding mix and milk--beat. Add peanut butter--beat. Remove bowl from mixer--add 1/2 of the tub of Cool Whip--fold it into the mixture using a spoon. Pour the mixture into the chocolate graham cracker crust--smooth it out using the back of a spoon. Refrigerate overnight.

#1741 - Mounds Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O chocolate INSTANT pudding mix
1 cup milk + 1/2 cup milk
1/3 cup white sugar
24 large marshmallows (campfire sized)
2 - 7oz. bags Baker's angelflake coconut
5 TBSP butter
2 cups Nestle's semi-sweet chocolate bits

Prepare chocolate cake mix according to box directions BUT add chocolate pudding mix when making the batter. Bake according to box directions. In a saucepan add 1 cup milk, white sugar, marshmallows and coconut--stir/cook over low heat until marshmallows melt. Spread the mixture over the top of the warm cake. In a saucepan add 1/2 cup milk and butter--stir/cook until boiling, then cook for 1 more minute--remove from heat and add chocolate bits--stir until bits melt and mixture is smooth. Drizzle the chocolate mixture over the coconut mixture on top of the cake. Cool completely, then refrigerate.

#1104 - Chocolate Pudding Pound Cake

(by Shirley McNevich)

1 box chocolate cake mix (NO PUDDING in mix)
1 - 3.75oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/2 cup chopped pecans (coarse)
Glaze: 2 TBSP Hershey's cocoa; 1 TBSP canola oil; 5 tsp. water; 1 TBSP Kayro clear corn syrup; 1 cup Domino's powdered sugar

In a mixer add eggs and canola oil--beat. Add chocolate cake mix--beat. Add water--beat. Add pudding mix--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add pecans and stir with a spoon. Pour batter into a greased and floured 10" tube cake pan/bundt cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Wait about 30 minutes after cooling cake, then loosen edges of cake with a knife and invert it on to a cake plate--set aside until it cools completely. In a saucepan over low heat add cocoa, 1 tsp. canola oil, 5 tsp. water, corn syrup--cook and stir until smooth. Remove from heat--add powdered sugar and stir with a spoon until smooth. Let glaze cool to room temperature--stir. Drizzle glaze on cooled cake.