Anyone have any recipes for desserts to share for my college graduation party?

Punch Bowl Cake (serves 30 people)





1 yellow cake mix (baked by directions on box and cooled)


2 cans cherry pie filling


2 large cans crushed pineapple


2 boxes instant vanilla pudding mix (prepared to directions on box)


1 large and 1 medium Cool Whip


chopped nuts (pecans or walnuts or peanuts or almonds)


maraschino cherries


Crumble cake into the punch bowl. Layer pudding, pineapple, lare Cool Whip and cherry pie filling on top of cake. Cover with medium Cool Whip. Sprinkle with nuts and cherries.Anyone have any recipes for desserts to share for my college graduation party?
Thanks for choosing me. I know you will enjoy this and happy graduation! Report Abuse
Anyone have any recipes for desserts to share for my college graduation party?
a recipie for chocolate cookies:





1 1/4 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon fine salt


1/4 teaspoon baking soda


1/4 teaspoon ground cloves


8 tablespoons (1 stick) unsalted butter


6 ounces bittersweet chocolate, finely chopped


2 large whole eggs


1 large egg yolk


1 cup firmly packed light brown sugar


2 teaspoons pure vanilla extract


6 ounces semisweet chocolate chips


6 ounces white chocolate chips





Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.


Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolatemixture. Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.





Preheat oven to 350 degrees F.





Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes. Cool on a rack.





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depending on how many people i feed a crowd with this and they all love and ask for it. make 2 boxes of french vanilla pudding mix it with a large container of cool whip, set aside, on the bottom of a baking dish [ i use the one i use for lasagne.] lay out whole graham crackers to cover bottom, pour some pudding mixture to cover crackers, add more crackers and mixture till all of mixture is gone make sure your top layer is cracker. then take you favorite chocolate icing. heat it up till its pourable then pour it over the top of the crackers. put in frig. for couple of hours to set. cut and enjoy!
Mmmm... a delicious chocolate eclair cake recipe!


2 packages Instant french vanilla pudding mix 3.5 size





3 cups milk (do not use skim)





8 ounces Cool Whip (thawed)


box Honey Graham crackers (you will have to break some of them to get them to fit, most will be whole graham crackers)








Line bottom with graham crackers of a 13x9 buttered pan. Prepare pudding according to package directions, using only 3 cups milk. Fold in Cool Whip. Spread half of the mixture over graham crackers. Place another layer of graham crackers over pudding, spread with remainder of pudding and top with graham crackers. You will have 3 layers of graham crackers.








*FROSTING*





3 tablespoons butter, melted





2 ounces HERSHEY'S unsweetened baking chocolate bars = 2 wrappers / put on a paper plate and chop up





2 cups powdered sugar





3 Tablespoons white Karo corn syrup





1 teaspoons vanilla





3 Tablespoons milk











Add Hershey's to melted butter, mix well. Remove from heat. Add powdered sugar, corn syrup, vanilla and milk, mix thoroughly (may require extra milk for consistency). I add back to medium to medium low heat to get the lumps out stirring constantly to NOT burn. Frost top of cake ASAP because it starts to harden like a HERSHEY candy bar. Chill 24 hours. You can chill for say............. 8 hrs... you could make it early in the a.m. and serve that night.





OR...





Better Than Sex Cake








Ingredients:


1 C. flour


1 C. chopped nuts (use pecans)


1 stick (1/4 lb) butter, softened


1 (8oz) pkg. cream cheese, softened


1 C. confectioner's sugar


2 cartons (8 oz each) whipped dessert topping, divided


3 C. milk


2 (3 1/2 oz.) pkg. Instant chocolate pudding mix











Preparation:


In medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees 20 minutes. Cool on wire rack. In medium bowl, with electric mixer; combine cream cheese, confectioner's sugar and one carton of the dessert topping. Beat until well combined and spread over cooled cake layer in dish.


Refrigerate. In large bowl with electric mixer, combine milk and chocolate pudding mixer; beat three minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until pudding is set. Spread remaining carton of dessert topping (like Cool Whip) evenly over chocolate layer and refrigerate until


serving time. You can decorate the top with chocolate shavings or chopped nuts.





You can substitute lemon pudding… if there is a chocolate allergy…or just because.





OR





Chocolate Swirl Cheesecake





Crust:








1 %26amp; 1/4 cups graham crackers crumbs


2 Tablespoons sugar


1/4 cup butter, melted





Filling:





8 ounces cream cheese, room temperature


1 pound Neufchatel cheese, room temp. (2-8oz blocks)


4 eggs, room temp.


1/4 cup half and half


2/3 cup sugar


6 ounces Hershey semi-sweet chocolate chips or


Ghirardelli semi-sweet chips, *melted





To prepare crust, mix all ingredients in a bowl; press mixture


into bottom of a 10 inch springform pan.


To prepare filling, place cheese in a large bowl and beat until


smooth. Add eggs, one at a time. Then beat in half and half


and sugar.


Pour 1/3 of filling into another bowl; add melted chocolate and


thoroughly blend together. Pour 1/2 of cheese mixture over crust.


Top with chocolate/cheese mixture; then pour over remaining


cheese mixture. Carefully swirl mixture together with a knife.


(Make sure you do not touch the graham cracker crust with the


knife). * When I melt the chocolate, I do it in a small sauce pan


on medium heat stirring constanly but I add to the chocolate


pieces just alittle of the half and half to heat melt it.


Bake at 350 degrees for 50-60 minutes or until center is firm.


Let cool completely in pan on rack, then transfer to refrigerator.


When ready to serve, run sharp knife around side of cake to release


pan. Transfer to platter and decorate with chocolate shavings or


I melt Dove milk chocolate candy and carefully spread the outer


top edges with the mixture than I add chocolate covered Heath


pieces while the Dove chocolate is still melted, it will help the


candies stick....


I decorate the cheesecake after I take the springform sides off. I


keep the cheesecake on the round part of the pan and place it


on a pretty plate large enough to accommodate the 10'; pan.


Enjoy!





OR....


Kahlua Brownie Trifle Dessert








Ingredients: Duncan Hines brownie mix


Pecans, chopped


COOL WHIP, thawed


Heath pieces, chocolate covered


Kahlua *** :) ***





Bake in a 9x13'; pan. Duncan Hines chewy brownies.


Bake your brownies per the box instructions.





Let cool and poke holes with a butter knife into the cooled


brownies.. Pour alittle over 1/4 cup of Kahlua onto the


brownies. Let soak for about 1-4 hours. Cut brownies into


little pieces.





In a trifle bowl, layer the cut up brownies (Kahlua soaked)


chopped pecans


Cool Whip


Chocolate covered Heath pieces


Keep repeating the same layers,


brownies / chopped pecans / Cool Whip and Heath pieces.





Top with the left over Cool Whip.





Refrigerate for a few hours before serving........





You can decorate the top with fruit if you desire.








SURE HOPE YOU LIKE CHOCOLATE
Strawberry Shake


Serves 2





1 Cup Frozen Strawberries, thawed


2 Tbsp Honey


1 Cup Cold 2%Milk


1 Cup Plain Yogurt


2 Tbsp Sugar Substitute (recommended: Splenda)


2 Whole Strawberries, garnish





Instructions:


Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.





Pour into glasses; garnish each with a whole strawberry.





Multiply the ingredients by the # of guests you are planning to serve.
Super-Easy Rocky Road Fudge





Estimated Times:


Preparation Time -10 mins.


Cooking Time -2 mins.


Refrigerating Time -30 mins





you need:


2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk


1 teaspoon vanilla extract


3 cups miniature marshmallows


1 1/2 cups coarsely chopped walnuts





directions:


LINE 13 x 9-inch baking pan with foil; grease lightly.





MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.





PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.





Chocolate Peanut Butter Cupcakes








2 cup bisquick


1/4 cup sugar (granulated)


1 each egg


2/3 cup water or milk


2 tablespoon creamy peanut butter


1 oz semisweet chocolate


1 1/2 tablespoon margarine or butter


1/2 cup powdered sugar


1/2 teaspoon vanilla


1 1/2 tablespoon hot water


2/3 cup chopped peanuts





Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full Bake unitl golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.