Cookies & Cream Cake

Cake:
1 white cake mix
1 pkg. instant vanilla pudding (or white chocolate)
1 1/4 cup water
1/3 cup oil
3 egg whites
1 1/2 cups crushed Oreos

Preheat oven to 350 degrees. Mix first five ingredients in large bowl, stir in crushed Oreos. Pour in two greased and floured round 9" cake pans or one 13"X9" pan. Bake for 30-35 minutes, or until pick comes out clean. Let cool.

Frosting:**
3 cups powdered sugar
1 stick butter, softened (or 3/4 cup shortening)
2 egg whites
1 tsp vanilla extract

Combine ingredients, adding powdered sugar gradually and beat well, adding more butter or milk if needed for consistency. Frost cake; top with Oreos broken in half.

**Or just use white or vanilla frosting from the store if you are in a pinch for time.

Devil's Toffee Cookies

1 Devil's Food cake mix
1/2 cup oil
2 eggs
1 pkg. toffee brickle bits

Mix cake mix, oil and eggs. Stir in brickle bits. Place small balls of dough (I use a cookie scoop) onto baking stone or sheet, flatten slightly with bottom of glass. Bake for 12-13 minutes @ 350 degrees.

This recipe is from my friend Kim, this might be her Poppa's favorite cookie. Enjoy!

Peach Cobbler

1 cup sugar
3/4 cup self-rising flour
3/4 milk
1 28 oz. can sliced peaches
1 stick butter

Preheat oven to 350 degrees, place butter in deep baking dish and let melt as oven heats. Mix sugar and flour, pour milk in slowly, stir well. Pour mixture over melted butter, gently spoon peaches and juice over batter. Bake for 45-60 minutes (depending on oven). Batter will rise to the top. Extra delicious with vanilla ice cream!

From the Lady & Son's Cookbook

Pumpkin Crunch Cake

1 can pumpkin
1 large can evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter

Beat first 6 ingredients together until well mixed; pour into well greased 13x9 pan. Sprinkle yellow cake mix over the pumpkin mixture; sprinkle chopped pecans over the cake mix. Thinly slice butter over the top. Bake at 350 degrees for 50-60 minutes. Enjoy!

I got this recipe from one of my fellow 4th grade teachers many moons ago. I love it because it is easy and sooooo yummy.

Brickle Cookies

1 Super Moist Butter Pecan cake mix
1/2 C vegetable oil
2 eggs
10 oz. bag Heath toffee brickle bits*

Mix cake mix, oil and eggs well. Add package of brickle. Form into small balls; place on cookie sheet. Flatten balls gently with the bottom of a glass. Bake at 350 for 12 minutes.

My friend Kim shared this recipe with me, and it's now one of our favorite cookies. Enjoy!

*You can also use the milk chocolate toffee bits if you need a touch of chocolate. Sometimes, you just do.

Caramel Apple Trifle

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
6 cups cold milk
3 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed

DIRECTIONS
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

From Allrecipes.com

This makes an enormous amount and is best suited for a punch bowl. It IS delicious!

Strawberry Trifle

2 prepared angel food cakes or pound cakes or bake a white or yellow cake
fresh strawberries, sliced or frozen strawberries with juice
1 large box instant vanilla pudding
1 (16 oz.) Cool Whip

Prepare pudding according to package directions, let thicken. Stir in Cool Whip and blend. Cut cakes into small cubes; layer bottom of trifle bowl. Add layer of pudding mixture and strawberries; repeat 2-3 times. Finish with sliced strawberries. Chill.

Double Chocolate Mocha Trifle

1 pkg. (18.25oz.) brownie mix (plus ingredients to make cake-like brownies)
4 tsp. instant coffee granules
1/4 C warm water
1 3/4 C cold milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding mix
2 C Cool Whip
3 Heath bars, coarsely chopped

Prepare brownies according package directions to make cake-like brownies; bake and cool completely.

Dissolve coffee granules in water; add milk and pudding mix. Whisk until mixture is smooth and begins to thicken. Gently fold in Cool Whip.

Cut brownies into small cubes; layer bottom of trifle bowl with brownies. Top with 1/3 of pudding mixture; press lightly. Sprinkle 1/3 chopped Heath bars. Repeat layers two more times.

From Pampered Chef. This is an all-time favorite!

Pumpkin Gingerbread Trifle

Two packages (14oz.) gingerbread mix
One 5.1 oz. pkg. cook and serve vanilla pudding mix
One 30 oz. can pumpkin pie filling
1/2 C packed brown sugar
1/3 tsp ground cinnamon
One 12 oz. carton Cool Whip
1/2 C crushed gingersnaps

Bake the gingerbread according to directions; cool completely. Prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Cut gingerbread into cubes; layer cubes in bottom of trifle bowl or large glass bowl. Layer 1/2 pudding mixture over gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight.

Serves 20

From The Lady and Sons Cookbook