Time 6h30m Yield 9 servings Number Of Ingredients 8 Steps:
Slice the cake from end to end (not side to side) into 8 long slices (about 1/4 inch thick). Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.
Time 1h20m Yield 12 Number Of Ingredients 7 Steps:
Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread half the peanut butter cups over the whipped topping layer. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce. Freeze the dessert until solidly frozen, 1 to 2 hours.
Time 1h50m Yield 8 servings Number Of Ingredients 22 Steps:
Preheat oven to 350 degrees F. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Time 1h20m Yield 16 Number Of Ingredients 5 Steps:
Line a 9x13-inch baking dish with mini ice cream sandwiches. Spread 1 container of whipped topping over ice cream sandwiches. Sprinkle half of the milk chocolate pieces and toffee bits over whipped topping. Drizzle chocolate syrup on top. Repeat layers once more. Serve or cover and freeze until firm, at least 1 hour or up to 2 weeks.
Time 1h20m Yield 12 Number Of Ingredients 7 Steps:
Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread half the peanut butter cups over the whipped topping layer. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce. Freeze the dessert until solidly frozen, 1 to 2 hours.
Time 1h25m Yield 12 Number Of Ingredients 9 Steps:
Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator. Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator. Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top. Freeze until set, about 1 hour, or refrigerate for 4 hours.
Time 1h20m Yield 16 Number Of Ingredients 5 Steps:
Line a 9x13-inch baking dish with mini ice cream sandwiches. Spread 1 container of whipped topping over ice cream sandwiches. Sprinkle half of the milk chocolate pieces and toffee bits over whipped topping. Drizzle chocolate syrup on top. Repeat layers once more. Serve or cover and freeze until firm, at least 1 hour or up to 2 weeks.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Combine sauce, paste, beer and Italian seasoning in saucepan over low heat. Simmer about 5 minutes. In large skillet, melt 1 tablespoon butter and saute meat or shrimp with 1 teaspoon garlic and 1 teaspoon seasoned salt. Stir into sauce. In same skillet, melt 1 tablespoon butter, and add onions, 1 teaspoon garlic, and 1 teaspoon seasoning salt. Cook until onions are translucent. Stir into sauce. Melt remaining butter and saute mushrooms, remaining garlic and remaining seasoning salt. Cook about 2 minutes. Stir into sauce. Combine ricotta, egg and parmesan and mix well. Spoon a little sauce into the bottom of a 9x13 inch baking pan. Add a layer of noodles, then a layer of ricotta mixture, then a layer of sauce. Sprinkle with mozzarella. Repeat layers, finishing with cheese. Bake at 350°F for about 1 hour.
