#3582 - Musketeer Cake

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
3 eggs
1/3 cup canola oil
1 cup water
3 - 3oz. boxes Jell-O INSTANT chocolate pudding mix
2 - 8oz. Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 tsp. vanilla

In a mixer add cake mix powder, eggs, water and canola oil--beat. Add 1 box chocolate pudding mix--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add cream cheese and 1/2 cup of the milk--beat. Add vanilla, another 1/2 cup milk and 1 more box chocolate pudding mix--beat well. Add 1 whole tub of Cool Whip--beat well. Loosen the cooled cake and cut it horizontally into two large sheets. Place the bottom half of the cake back into the cake pan. Spread all of the frosting over the bottom cake (it will be very thick), then carefully place the top half of the cake on to the frosting. In a mixer add the last box of chocolate pudding and 1/2 cup milk--beat well. Add the second tub of Cool Whip--beat well. Frost the top of the cake with the second batch of frosting. Note: if you don't like so much frosting, only make the first batch of frosting and use half of it on the first layer and the second half on the top layer.

#2852 - Crunchy Chocolate Pie

(by Shirley McNevich)

1 - 6oz. ready-made chocolate crumb crust
1 - 3oz. box Jell-O instant chocolate pudding mix
1 cup cold milk
1 - 8oz. Cool Whip (thawed)
20 oreo cookies (crushed)
1/2 cup Nestle's semi-sweet chocolate bits
1/2 cup Reese's peanut butter chips
1/2 cup chopped peanuts

Prepare the chocolate pudding mix with the cold milk according to box directions. Once the pudding is thickened, add the Cool Whip--stir to mix. Add 1 cup of the crushed Oreo cookies--stir to mix. Add chocolate bits, peanut butter chips and chopped peanuts--stir to mix. Spread the mixture into the pie crust. Sprinkle the rest of the crushed Oreo cookies over the top. Freeze the pie overnight. Thaw the pie for 10 minutes before cutting and serving.

#2726 - Chocolate Marshmallow Cookie Pie

(by Shirley McNevich)

1 - ready made Keebler chocolate cookie pie shell
2 TBSP milk
2 1/2 cups Cool Whip (thawed)
2 cups cold milk
2 1/2 cups mini marshmallows
2 - 3oz. boxes Jell-O instant chocolate pudding mix
14 Nilla wafers
Hershey's chocolate syrup (optional)

In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

#2451 - Chocolate Pudding Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (regular OR chocolate)
1 - 8oz. Cool Whip (thawed)
1 cup cold milk
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup (or more) cherry pie filling

Spread 1 cup of the Cool Whip on the bottom of the crust. In a bowl add milk and chocolate pudding mix--beat with a whisk until thickened. Add 1 1/2 cups of the Cool Whip to the chocolate pudding--stir with a whisk until mixed. Spread the chocolate pudding mixture over the Cool Whip in the crust. Spread the remaining Cool Whip over the chocolate pudding mixture. Spread the cherry pie filling over the top. Refrigerate until very cold.

#1935 - Chocolate Dream Whip Frosting

(by Shirley McNevich)

1 1/2 cups cold milk
1 envelope Dream Whip
1 - 3oz. box Jell-O INSTANT chocolate pudding/pie filling

In a mixer add cold milk, Dream Whip powder and chocolate pudding powder--beat on low just until mixed, then beat on high for 4-6 minutes.

#1831 - Cake Mix Chocolate Cupcakes

(by Shirley McNevich)

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

In a mixer add cake mix, pudding mix, sour cream, eggs, canola oil and water--beat on low until mixed, then beat on high for 2 minutes. Remove bowl from mixer--add chocolate chips--stir with a spoon. Line muffin tins with cupcake liners--fill each liner 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1656 - Instant Chocolate Peanut Butter Pie

(by Shirley McNevich)

1 cup Domino's powdered sugar
1/3 cup Jif peanut butter
1 - 3.75oz. box Jell-O instant chocolate pudding (made according to box directions)
Cool Whip
1 - 9" baked pie dough crust baked in a 9" pie plate (cool completely)

In a bowl add powdered sugar and peanut butter--mix until it forms crumbs. Place the peanut butter crumbs on the bottom of the pie shell. Add the prepared chocolate pudding on top of the peanut butter crumbs. Refrigerate until cold, then top with Cool Whip. Keep refrigerated.

#1640 - Chocolate Cake Sundaes

(by Kim [Knecht] Bickel - friend)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O instant chocolate pudding mix
1 - 21oz. can cherry pie filling
Cool Whip for topping

Prepare cake according to box directions using a 9 x 13 cake pan. Cool completely. Cut the cake into 2" squares. Prepare pudding mix according to box directions, then put pudding in the refrigerator for 30 minutes. Using sherbet dishes or small bowls, add 2-3 squares of cake, then scoop some pie filling on top of the cake, scoop some pudding on top of the pie filling, then top with Cool Whip. Repeat with more sherbet dishes or small bowls.

#1634 - Cream Cheese Mud Cake

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 1/2 cups flour
1 cup chopped nuts
4oz. thawed Cool Whip
1 - 8oz. + 1 - 3oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.5oz. boxes Jell-O instant chocolate pudding mix
3 1/4 cups milk
1 - 8oz. thawed Cool Whip
2 cups crushed Oreo cookies

In a bowl add Parkay, flour, and chopped nuts--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool completely. In a mixer add both packs of cream cheese, powdered sugar and 4oz. of Cool Whip--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk. When pudding sets, scoop the pudding mixture over the cream cheese layer. Spread the 8oz. Cool Whip on top of the pudding mixture. Sprinkle the crushed Oreo Cookies all over the Cool Whip. Refrigerate until cold.

#1264 - Whooppee Pie Cake

(by Shirley McNevich)

1 box Devil's food cake mix (with pudding in the mix)
1 - 3.5oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1/4 cup canola oil
1 1/2 cups milk
Filling: 2/3 cup white sugar; 1 cup Crisco shortening; 1 cup milk; 1 - 3.5oz. box Jell-O INSTANT vanilla pudding

In a mixer add cake mix powder, chocolate pudding mix, eggs, canola oil and 1 1/2 cups milk--beat on low until blended, then beat on high for 2 minutes. Line TWO 9 x 13 cake pans with wax paper. Pour half of the batter into each cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add white sugar, Crisco--beat. Add 1 cup milk--beat. Add vanilla pudding mix--beat until thick. Remove both cakes from the cake pans--peel off the wax paper. Put one cake back into a cake pan (flat side up). Frost the flat top of this cake with the filling. Place the other cake (flat side down) carefully on top of the filling.

#1242 - Mississippi Mud Cake

(by Shirley McNevich)

1 - 15oz. bag Oreo cookies
1/2 cup Parkay margarine OR butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 6oz. box Jell-O INSTANT chocolate pudding mix
1 - 6oz. box Jell-O INSTANT vanilla pudding mix
3 cups milk
2 - 8oz. tubs Cool Whip (thawed)

Place the Oreo cookies in a Ziploc bag a few at a time--crush with a rolling pin. Repeat with all cookies--measure 1 cup of the crushed cookies and set aside. Put the rest of the crushed cookies in a bowl with the melted margarine/butter--stir. Press cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add 1 of the Cool Whip tubs--beat. Spread the cream cheese mixture on top of the cookie crust in the cake pan. In a mixer add both chocolate and vanilla pudding mixes and the milk--beat on low until mixed, then beat until it starts to thicken. Add the second tub of Cool Whip to the pudding--beat. Spread the pudding mixture on top of the cream cheese mixture. Sprinkle the reserved cup of cookie crumbs over the top. Refrigerate until cold.

#949 - Mint Chocolate Chip Bundt Cake

(by Shirley McNevich)

1 box Duncan Hines or Betty Crocker basic chocolate cake mix (NO pudding in mix)
1 - large box Jell-O INSTANT chocolate pudding/pie filling
1 cup Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup water
1 - 12oz. bag Hershey's mint chocolate chips
Domino's powdered sugar (for sprinking)

In a mixer add cake mix, chocolate pudding mix, sour cream, eggs, canola oil and water--beat on low until mixed, then beat on medium until creamy. Remove bowl from mixer--add mint chocolate chips and stir just until mixed. Pour batter into a well greased bundt cake pan. Bake at 350 degrees for 1 hour. Cool for 10-15 minutes, then dump cake upside down on to a cake plate--cool completely. Frost/glaze as desired or sprinkle with powdered sugar.

#897 - Dream Whip Cheesecake

(by Shirley McNevich)

2 envelopes Dream Whip
1 cup milk
1 cup sour cream
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box Jell-O INSTANT vanilla OR chocolate pudding/pie filling--your choice
1 - 9" graham cracker crust

In a mixer add both envelopes Dream Whip, 1/2 cup of the milk, sour cream, and vanilla--beat until mixed, then beat on high for 3 minutes. Remove 1 cup of the Dream Whip mixture--set aside. Add cream cheese to the remaining Dream Whip mixture in the mixer--beat until smooth. Add the other 1/2 cup of milk and EITHER the chocolate or vanilla pudding mix--beat on low for 1 minute. Spoon cream cheese batter into the graham cracker crust. Spread the reserved 1 cup of topping on the top--smooth with a spoon or spatula. Refrigerate overnight.

#867 - Oreo Delight

(by Shirley McNevich)

35 Oreo cookies (crushed)
6 TBSP melted butter
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 - 12oz. Cool Whip (thawed)
3 1/4 cups + 2 TBSP cold milk
2 - 3.5oz. Jello chocolate INSTANT pudding/pie filling

Place the cookies a few at a time in a Ziploc bag and crush them with a rolling pin--repeat until all cookies are crushed. In a bowl add the crushed cookies and melted butter--stir to mix. Press the cookie mixture into a greased 9 x 13 baking dish. Place the cake pan in the freezer for 10 minutes. In a mixer add cream cheese and white sugar--beat. Add 2 TBSP milk--beat. Remove the bowl from the mixer and add 1 1/4 cups of the Cool Whip--stir gently. Remove cake pan from freezer and spread the cream cheese mixture on top of the cookie crust. In a mixer add both boxes of instant chocolate pudding and slowly add the 3 1/4 cups milk--beat slowly until mixed, then beat for 2 minutes. Pour the pudding mixture on top of the cream cheese layer and smooth with a spatula. Let it stand a few minutes until pudding thickens, then spread remaining Cool Whip on top. Refrigerate overnight before serving.

#787 - Oreo Cookie Cake

(by Shirley McNevich)

1 package Oreo regular OR DoubleStuff cookies
3/4 stick of butter (melt after measuring)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. containers Cool Whip (thawed)
1 large box Jell-O INSTANT chocolate pudding (prepared according to box directions)

Make the chocolate pudding according to the box directions--refrigerate until firm. Add Oreo cookies to a Ziploc bag a few at a time--crush them using a rolling pin, dump crushed cookies into a bowl and repeat until all cookies have been crushed. Reserve 1/2 cup of the crushed Oreo cookies for later. Add the melted butter to the remaining crushed cookies in the bowl--mix, then press cookie/butter mixture into a 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add one container of Cool Whip to the cream cheese mixture--beat. Spread cream cheese mixture on top of the crushed cookie layer in the cake pan. Scoop the chilled chocolate pudding on top of the cream cheese layer. Spread second container of Cool Whip on top of the chocolate pudding layer. Sprinkle the reserved cookie crumbs on top. Refrigerate overnight before serving.

#760 - Yellow Applesauce Cake

(by Shirley McNevich)

1 - 18.25oz box Duncan Hines yellow cake mix
1/4 cup water
1 cup sour cream
1/2 cup applesauce
4 egg whites
1 whole egg
1 envelope Dream Whip
2 boxes Jell-O INSTANT chocolate pudding mix
3 cups milk


In a mixer add yellow cake mix, 1/4 cup water, sour cream, applesauce, egg whites and whole egg--beat on low until mixed, then turn speed to medium and beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely, then frost. Frosting: in a mixer add Dream Whip, both boxed of pudding mix, and milk--beat on low until mixed, then beat on high about 5 minutes. Chill frosting until it's thick enough to spread. Keep cake refrigerated after frosting.

#490 - Black Forest Pie

(by Shirley McNevich)

1 - 8oz. softened Philly cream cheese
1 1/4 cups cold milk
1 - 3.5oz. box Jell-O chocolate instant pudding/pie filling
1 pre-made graham cracker crust
1 cup cherry pie filling
1 cup Cool Whip

In a mixer, beat cream cheese. Blend in milk, pudding mix--beat at low speed for 1 minute, then beat at medium speed for 30 seconds. Pour batter into graham cracker crust. Chill until firm. Remove from refrigerator, then spoon cherry pie filing over the top of the pie. Spread Cool Whip over the top of the cherry pie filling. Chill well before serving.

#387 - Peanut Butter Pudding Cake

(by Shirley McNevich)

2/3 cup chopped roasted peanuts (extra for topping if desired)
1/2 cup melted Parkay margarine
1/2 cup Jif peanut butter (smooth)
1 - 8oz. Philly cream cheese
1 small box Jell-O instant vanilla pudding
1 small box Jell-O instant chocolate pudding
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 cup Cool Whip (extra for topping if desired)
2 2/3 cups milk

In a bowl mix peanuts, flour, melted Parkay and brown sugar--press mixture into a 9 x 13 x 2 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. In a mixer, combine peanut butter, cream cheese and powdered sugar--blend in the Cool Whip. Spread this batter over the baked crust. In the mixer again, mix both pudding mixes with the milk--spread this batter over the cream cheese batter mixture. Top with additional Cool Whip and sprinkle top with more chopped peanuts if desired. Refrigerate.