Drunken Grasshopper

Drunken Grasshopper

Ingredients:

1/2 oz. creme de menthe, chilled

2 oz. white chocolate liqueur, chilled
1 oz. vodka, chilled
cool whip, for garish
Chocolate shavings, for garnish

Directions: 
Combine creme de menthe, white chocolate liqueur, and vodka in a coupe. Stir to combine. Top with a dollop of whipped cream and a sprinkling of chocolate shavings. Serve.

Raspberry Jello Pretzel Salad

Raspberry Jello Pretzel Salad

Raspberry jello pretzel salad -one of my all time favorite jello salads. The cream cheese mixture and salted pretzel crust mixed with the raspberry jello is the perfect combo!

COURSE DESSERT 

PREP TIME 20 MINUTES

COOK TIME 10 MINUTES

REFRIGERATE 1 HOUR 30 MINUTES

TOTAL TIME 2 HOURS

SERVINGS 16

CALORIES 264 KCAL

Ingredients:

LAYER 1: 

1 1/2 cups pretzels (crushed)
3/4 cup salted butter (melted, 12 tbsp)
3 tbsp sugar

LAYER 2: 

12 oz cream cheese (softened)
8 oz cool whip (softened, 1 container)
3/4 cup sugar

LAYER 3: 

6 oz raspberry jello (1 box)
2 cups boiling water
2 cups frozen raspberries

Directions:
Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Place in greased 9×13 pan and bake at 400 for 10 min. Refrigerate for 30 minutes or until cool.

In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Spread on top of pretzel crust (making sure to go all the way to the edges so the jello mixture doesn’t leak through) and refrigerate for about 1 hour, or until set.

Boil water in a small pan with Jell-O. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until Jell-O is firm, about 2 hours.

Cream Puff Cake

Cream Puff Cake Recipe

Ingredients:

1 stick margarine
1 c water
1 c flour
4 eggs
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
1 8 oz pkg cream cheese softened
1 8 oz carton cool whip
chocolate syrup

Directions:

Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). 
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days.