Ingredients

1 German Chocolate cake mix
1 cup pecan pieces
1 cup coconut
1 - 8 oz. pkg. cream cheese
1 stick margarine
2 cups powdered sugar

Directions

Heat oven to 350 degrees. Make cake mix according to pkg directions. Sprinkle pecans and coconut in bottom of ungreased 9 x13 cake pan. Meanwhile, put butter and cream cheese in microwave bowl. Heat in microwave until butter is melted, mix in powdered sugar. Pour cake mix over nuts & coconut. Drizzle cream cheese mixture over the top of cake batter. Bake for 45-50 minutes.

Ingredients

1 Pkg Chocolate cake mix
1/3 cup butter,softened
2 eggs, divided
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 1/3 cup flaked coconut,divided
1 cup chopped pecans
1 pkg(6oz) semisweet chocolate morsels

Directions

Preheat oven to 350F. Generously grease a 9 by 13 inch baking pan. In a large bowl, combine cake mix, butter and 1 egg; mix until crumbly. Press mixture evenly into prepared baking pan to form a crust. In small bowl, combine sweetened condensed milk, vanilla and remaining egg; beat until well mixed. Stir in 1 cup coconut, pecans and chocolate morsels; spread over cake mixture in pan. Sprinkle with remaining coconut. Bake 30 to 40 minutes. Cool completely in pan on wire rack (center will set as it cools). To serve, cut into 2-in squares

Ingredients

2 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 cup sweet potato
1 cup heavy cream

Directions

Boil sweet potatoes, peel, and mash well before measuring. Beat eggs slightly, add other ingredients and mix well. Pour into unbaked 9" crust, bake 400 F 10 min, then lower heat to 350 F and bake 40 min longer.

Ingredients

1-1/2 cup Oreo cookie crumbs
3 tablespoons butter, melted
1 quart peppermint ice cream, softened
¾ cup chocolate fudge topping
¼ cup mini chocolate chips

Directions

Combine cookie crumbs and butter. Press into 8-inch pie plate. Freeze until firm. Spread ice cream over crust. Cover with fudge topping. Sprinkle with chocolate chips. Freeze.

Ingredients

3 eggs, slightyl beaten
1 tsp vanilla
1 cup light corn syrup
1 1/2 cups pecans
1 cup sugar
1 frozen 9" deep dish pie crust shell

Directions

Preheat oven and cookie sheet to 350 degrees. In a large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into frozen pie shell. Bake on cookie sheet 50 to 55 min or until knife inserted halfway between center and edge comes out clean.

Ingredients

14 oz pkg. caramels
1 c miniature marshmallows
1 tbsp water
5 c semi-sweet chocolate chips
6 sm crisp apples
wooden skewers

Directions

Line baking sheet with buttered waxed paper and set aside. Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples. Rinse and dry apples. Insert a skewer into each apple. Dip apples in caramel mixture, coating well. Place on prepared sheet. Refrigerate until firm. Melt chocolate in double broiler or microwave. Dip each apple in chocolate or drizzle chocolate over apples. For variety, roll apples in crushed peanuts, chocolate chips, or shredded coconut.

Ingredients

8 Tbs. Butter or Margarine (One Stick)
2 cups Graham Cracker Crumbs
2.3 cups Confectioner's Sugar
8-oz. package Cream Cheese, softened
15-oz. can Crushed Pineapple
1 cup Prepared Whipped Cream
3-6 Bananas, sliced
1 package Instant Chocolate Pudding
1 1/2 cup Milk
Additional Whipped Cream for Topping
Maraschino Cherries and Chopped Nuts

Directions

To prepare the first layer of your banana split dessert, melt butter in a 9-inch by 13-inch glass baking dish. Stir in graham cracker crumbs and press with a fork to make crust. Bake for about 5 minutes in a pre-heated 200-F degree oven. Set aside to cool. Prepare the second layer by combining sugar, cream cheese, pineapple, and prepared whipping cream in a large mixing bowl. Beat with a mixer to thoroughly combine all ingredients. Spread the mixture evenly over the top of the graham cracker crust. Slice enough bananas to completely cover the pineapple-cream layer of your dessert. Prepare instant chocolate pudding with milk and pour mixture over the top of the banana slices. Refrigerate to set and store. Just prior to serving, top with additional whipped cream, and sprinkle with nuts and maraschino cherries. Refrigerate to store