Ingredients
- Servings: 12
- 24 frozen ice cream sandwiches, divided
- 1 (16 ounce) jar crunchy peanut butter, divided
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 (16 ounce) container frozen whipped topping, thawed
- 16 peanut butter cups, chopped, divided
- 1 (12 ounce) jar hot fudge ice cream topping, divided
- 1 (12 ounce) jar caramel ice cream topping, divided
Recipe
Preparation Time: 20 mins
Ready Time: 1 hr 20 mins
- 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.
Ingredients
- Servings: 2
- 2 pounds white chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.
Ingredients
- Servings: 10
- 9 cups rice chex®, corn chex®, or chocolate chex® cereal (or combinbation)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- into large bowl, measure cereal; set aside.
- in 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. microwave about 30 seconds longer or until mixture can be stirred smooth. stir in vanilla. pour mixture over cereal, stirring until evenly coated. pour into 2-gallon resealable food-storage plastic bag.
- add powdered sugar. seal bag; shake until well coated. spread on waxed paper to cool. store in airtight container in refrigerator.
Ingredients
- Servings: 8
- 1 (1 pound) loaf processed cheese food, cubed
- 1 (16 ounce) container sour cream
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 8 fluid ounces evaporated milk
- 1 teaspoon ground cumin
- 1 (10 ounce) can chicken chunks, drained
- 2 cups shredded cheddar cheese
- 1 (4 ounce) can chopped green chile peppers
- 10 (10 inch) flour tortillas
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. stir together, and heat in microwave oven until smooth, stirring at intervals. add cumin to taste, and set aside.
- in a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. drop spoonfuls of chicken mixture in center of tortillas, and roll up. place in a lightly greased 9x13 inch baking dish. pour reserved sour cream mixture over all.
- bake in the preheated oven for 20 minutes.
