OREO POPS!! STICK THE LOLLIPOP STICK IN THE CREME , MELT SOME CHOCOLATE. (in microwave in 15 second intervals, stir til melted) dip the oreo in and cool on wax paper!!! Decorate any way you want!! drizzle some chocolate over the white or use milk chocolate to dip!! 
 

Ingredients
3 tablespoons butter
4 cups chopped peeled tart apples (about 5 medium)
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 package (8 ounces) cream cheese, softened
1 jar (12-1/4 ounces) caramel ice cream topping, divided
1 carton (12 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
Additional apple pie spice, optional
Directions
In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.
In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

Thank you tastefully home

ingredients:
~ Chocolate cake mix & ingredients to make or buy a pepperidge farm chocolate cake or brownies .
~ Mini Reeses Cups
~ Twix Bars crushed
~ Reeses Pieces
~ Chocolate syrup
~ Large Cool Whip
~ Large box chocolate pudding

Once the cake came out I crumbled them by hand into the bottom of my Trifle Bowl. My layers went like this:

1. Crumbled chocolate cake
2. Cool Whip
3. Assortment of three candies, sprinkled over Cool Whip
4. Crumbled chocolate cake
5. Half of mousse-like concoction
6. Assortment of three candies, sprinkled over mousse
7. Crumbled chocolate cake
8. Second half of mousse-like concoction
9. Assortment of three candies, sprinkled over Cool Whip
10. Crumbled chocolate cake
11. Remaining Cool Whip

Top it off with all the candy , you can add which ever candy you choose!!! This is so delicious !!!

Step 1:

1/2 cup margarine
1/2 milk
2 cups sugar

Put in a large pot, boil on med-high for 1 minute.

Step 2:

3 cups quick oats
1 cup semi-sweet chocolate chips
1 tsp vanilla
4 tbsp peanut butter

Place in bowl.

Add the sugar mixture to the oat mixture, mixing well and quickly. It sets quickly.

Scoop spoon fulls onto was paper covered cookie sheets. Refrigerate.
 

Banana Butter Icing...My paps recipe....miss it want to make it soon
Original Recipe Yield 2 1/3 cups









Ingredients

1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar





Directions

Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups. 

Nutritional Information

Amount Per Serving Calories: 185 | Total Fat: 4.3g | Cholesterol: 11mg
 

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr



Original Recipe Yield 1 - 9x13 inch cake



Ingredients

1 cup white sugar
1/2 cup unsalted butter
2 eggs
4 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract



Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
Cream together the butter or margarine and the sugar.
Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
 

This classic favorite has made a comeback, and it's easier than ever to make when using a cake mix. 

PREP TIME

15 Min
TOTAL TIME

1 Hr 50 Min
SERVINGS 12

1/4
cup butter or margarine 

1
cup packed brown sugar 

1
can (20 oz) pineapple slices in juice, drained, juice reserved 

1
jar (6 oz) maraschino cherries without stems, drained 

1
box Betty Crocker® SuperMoist® yellow cake mix 

Vegetable oil and eggs called for on cake mix box 

1 Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2 Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3 Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
 

Drain fruit cocktail and add to bowl
Add whipped topping and mix
Refrigerate a few hours to help it thicken up (plus I think it tastes better cold, but you can eat it immediately if you want though!)

Add some pizzazz:

I took my mom’s “secret” recipe and added a twist. I take 1 small package (4 serving size) of orange Jello and mix it in. Makes it orange colored and adds flavor and a bit of texture.