Cheater's Chocolate Chip Cheesecake

16 oz cream cheese
1/2 c sugar
1 egg
2 rolls refrigerated chocolate chip cookie dough, frozen

Put cream cheese, sugar and egg in mixing bowl. Beat until well combined. Spray 9x13 pan with cooking spray. Take one roll of cookie dough out of the freezer. Open and slice into about 1/2" slices. Put the slices on the bottom of the 9x13 pan to cover. Use the whole package on the bottom. (I smashed the dough together to make a solid layer) Pour the cream cheese mixture over the cookie dough and spread evenly from edge to edge. Take the second roll of cookie dough out of the freezer and slice as you did the first. Cover the cream cheese layer with the slices. Use broken pieces to fill in holes and cover the entire surface.
Bake at 325 for 45 minutes. Use the jiggle test to see if it's done. Also watch the edges to make sure they don't get too brown. Cool completely.

*Thaw in fridge for 24 hours before serving

Butterfinger Dessert

Crust
2 cups graham cracker crumbs
2 cups saltine cracker crumbs
4 butterfinger candy bars
1 stick of butter

Crumb both crackers with candy bars (food processor works great). Melt the butter and pour butter into dry mix and stir until slightly moist. SAVE 1/2 CUP FOR CRUMBLING OVER TOP). Press remaining ingredients into the bottom of a 9x13 pan.

Filling
1/2 of a 1/2 gallon of vanilla ice cream
1 pk instant vanilla pudding
1 cup milk

Mix 1 cup milk with vanilla pudding mix, add in 1/2 of 1/2 gallon softened ice cream. Spread over crumb crust.

Topping
1 container (12 oz) cool whip
1/2 cup of crumbs saved from earlier in the recipe


Top with cool whip and sprinkle with crumb mixture.

Cover and refrigerate.

Chocolate Chip Bundt Cake

1 box yellow cake mix
1/2 cup sugar
1 box instant chocolate pudding
3/4 cup veg oil
3/4 cup water
4 large eggs
1 cup sour cream
1 package semi-sweet choc chips (12 oz)
1 teaspoon vanilla extract
sifted powder sugar

Preheat oven to 350 degrees. Ina large bowl, combine cake mix, sugar and pudding mix. Stir with a wire wisk to remove lumps. Add oil, eggs, water and sour cream; stir until smooth. Stir in vanilla and choc. chips. Pour into greased and floured bundt or tube pan (or use Pam for baking). Bake 1 hour or until wooden pick comes out clean. Cool and remove from pan. Let cool completely and sprinkle with sifted powdered sugar.

Key Lime Margarita pie

Hey girls,

Here is the link to the recipe for the pie I made on Monday. Enjoy!

Praline Pie

This recipe comes from my parent's favorite New Orleans style restaurant in Alabama. One recipe makes two pies.

2 graham cracker piecrusts
2 tablespoons butter
1 cup chopped pecans
1 cup coconut
1 jar caramel ice cream topping
1 can Eagle Brand Milk
1 package (8oz) cream cheese
1 (12 oz.) container of Cool Whip

In a skillet, toast the pecans and coconut in butter; allow to cool. Add caramel topping to pecan mixture and set aside. Prepare filling by mixing together cream cheese and Eagle Brand milk; fold in Cool Whip. Pour 1/3 of the caramel mixture in bottom of each pie shell. Spoon 1/2 of the filling over each. Layer until all of the filling is used. Top with remaining caramel mixture. Freeze overnight or for several hours. Remove from freezer 15 minutes before serving.