Peanut Butter Cookie Parfait

by J Wright

3 peanut butter cookies, coarsely chopped
90 g vanilla ice cream
60 g hot fudge ice cream topping, warmed


Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass; top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece.

Creamy Candy Bar Dessert

by K Kittell

170 g graham cracker crumbs (about 32 squares)
40 g sugar
115 g butter or margarine, melted
336 g hot fudge ice cream topping

FILLING:
120 ml cold milk
190.4 g instant vanilla or chocolate pudding mix
896 g frozen whipped topping, thawed
352.8 g Snickers ® candy, chopped, divided


In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.

Ice Cream Sandwich Desserts

by J Koerber
19 ice cream sandwiches
336 g frozen whipped topping, thawed
336 g hot fudge ice cream topping
145 g salted peanuts


Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

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Fantasy Fudge in a Cloud

by Dana Campbell

517 g yellow cake mix
92.4 g instant white chocolate pudding mix
235 ml milk
224 g cream cheese, room temperature
224 g frozen whipped topping, thawed
3 bananas, sliced
110 g chopped toasted pecans
435 g chocolate fudge topping
595 g cherry pie filling


Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.
In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.
Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.

Coffee Custard Supreme

Ingredients
3 1/2 cups light cream or milk
1 1/2 tsps instant coffee powder
1/2 tsp cinnamon
5 eggs
2/3 cup sugar
1/2 tsp salt
2 tsp vanilla
Whipped cream


Method
Heat cream, coffee powder and cinnamon to scalding. Combine with eggs beaten with sugar, salt and vanilla. Pour into a shallow baking dish. Place dish in a pan of hot water.

Bake custard in moderate oven (about 180°C) for about 35-40 minutes until firm. Cool before serving with whipped cream.


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Coffee Praline Souffle (by Charlotte Roberts)

Ingredients
For the praline:
50 gm castor sugar
50 gm unblanced almonds

For the souffle:
3 eggs, separated
75 gm castor sugar
2 x 15 ml spoons instant coffee granules
175 ml boiling water
12 gm powdered gelatine
3 x 15 ml spoons cold water
300 ml double cream


Method

Prepare a 15cm souffle dish. First make the praline so that it has time to cool. Put the sugar and almonds into a small thick saucepan over gentle heat.

When the sugar is dissolved, stir carefully to coat the almonds and continue cooking until rich golden brown and smelling of toffee.

Pour on to an oiled baking tin, spreading it out. When cold and brittle, remove and chop small or grind in a mill, but not to fine powder.

Mix the egg yolks and sugar in a large bowl. Dissolve the coffee in boiling water and add gradually. Whisk over a saucepan of boiling water until thick and foamy.

Remove from heat and continue whisking until cold. Soak the gelatine in the cold water, dissolve over gentle heat and stir into the souffle mixture.

Place in a basin of cold water with ice and stir gently from time to time until beginning to set.

Meanwhile, whisk egg whites until stiff but not dry. Whip cream into soft peaks and fold about two-thirds into the coffee mixture.

Fold in egg whites and half the praline. Turn into the souffle dish, smooth top and chill. When set, peel off paper collar with the help of a knife dipped in hot water.

Coat the sides of the souffle with some of the remaining praline.

Whip remaining cream stiff enough to pipe and decorate the top of the souffle.

Garnish with the rest of the praline.