Hands Down BEST Dump & Go Dessert EVER | SOOO QUICK & EASY!
Hand Down BEST Dump & Go Dessert EVER | SOOO QUICK & EASY!
Come join me in the Kitchen today while I share with you my ABSOLUTE FAVORITE DESSERT EVER! This is the BEST DUMP and GO DESSERT and it is so QUICK, EASY and BUDGET Friendly! It is a CROWD PLEASER that is for sure!
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THE EQUIPMENT THAT I USE
Ritz Gear tripod
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LOOK at this FANTASTIC BOXED CAKE HACK | BEST CAKE EVER!!!! | QUICK & EASY | MUST SEE HACK!!!
LOOK at this FANTASTIC BOXED CAKE HACK!!! This is hands down the BEST CAKE EVER and it is SOOOO QUICK and EASY to make and is also VERY BUDGET Friendly! This is a MUST see HACK and is one you are not going to want to miss because it takes a BOXED CAKE to a whole NEW LEVEL!!! This recipe makes this CAKE TASTE like a CAKE that came straight from the BAKERY!!! So come see this FANTASTIC BOXED CAKE HACK that is a MUST TRY HACK!!! Happy Crafting on a BUDGET, Happy Everything on a BUDGET!!! - Kelly :-)
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Stinkin Cute Productions Merchandise
#####UPDATE as of March 29, 2017#####
*** Use my code KBCREATIONSFREE to get a $20 gift card emailed to you after subscribing on your first box + a BONUS Box VALUED at $50(SUBSCRIPTION CAN BE CANCELLED ANYTIME).
Simply Earth link: ***
My Amazon Store Items!!!
KB Creations
5022 West Ave. N. Suite 102 #187
Palmdale, Ca., 93551
Follow me on
Tumbler
Instagram
Pinterest
Facebook
THE EQUIPMENT THAT I USE
Ritz Gear tripod
Limo studio box lights 58.90
Canon EOS 80D 199.99 bundle
Canon EF 50mm f/1.8 STM Lens + 3pc Filter Kit + Lens Pen + Blower + Hood + Lens Pouch + Cap Keeper
HP Envy
Powerdirector 16
Cherry Berry Dump Cake
An easy Cherry Dump Cake - cherry berry, that is! 2 kinds of pie filling plus cake mix make this an easy cherry cobbler.
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1 21 ounce can Cherry Pie Filling
1 21 ounce can Blueberry Pie Filling
¾ cup sliced almonds
1 15.25 ounce box white cake mix
12 tablespoons (170g) unsalted butter
Preheat oven to 350°F. Spray a 2.8L casserole dish or 9x13” pan with cooking spray.
Pour the cherry and blueberry pie fillings in the bottom of the dish. Sprinkle the nuts over the fruit. Open the cake mix and sprinkle the power evenly over the top.
Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
Bake for 30-40 minutes until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9x13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
Serve with ice cream or whipped cream. Store covered in refrigerator.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Heavenly OREO LEMON DESSERT, An Ice Box No Bake dessert recipe
Heavenly OREO LEMON DESSERT, An Ice Box No Bake dessert recipe
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Electric Hand Mixer
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Glass 9 x 13 Baking Dish
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Long Measuring Spoons
Hamilton Food Processor
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Blueberry Mascarpone Ice Box Cake with Kae Lani Palmisano
Emmy-Award winning television host Kae Lani Palmisano walks us through a refreshing and sweet summer recipe to honor the New Jersey blueberry.
Ingredients:
1 Box Nilla Wafers
2 pints blueberries
8oz mascarpone cheese
1 pint heavy whipping cream
3/4 cup confectioners sugar
1 TBS vanilla extract
Chocolate chips
Chocolate Icebox Cake
Every last bit of this no bake chocolate icebox cake is made with chocolately goodness, all layered together to make one creamy, dreamy, irresistible dessert.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
8 oz cream cheese softened
6 oz instant chocolate pudding
2 1/2 cups whole milk
8 oz cool whip 1 container, or homemade whipped topping
14.4 oz chocolate graham crackers 1 box
Ganache
1 cup heavy whipping cream
3 cups semi-sweet chocolate chips
Instructions
Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.
Slowly pour in the milk and mix until minimal lumps are left.
Add the cool whip and fold in with a rubber spatula.
Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.
To make the ganache, microwave the heavy whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.
Freeze OR refrigerate the icebox cake for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.
Notes
For additional topping ideas, try some shaved chocolate, mini chocolate chips, or crushed graham crackers sprinkled on top of the ganache.