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Layered Desserts Recipe

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Hershey Double Mint Chocolate Brownies


Ingredients:  
Ingredients:  
1 c. all purpose flour
1 c. sugar
½ c (1 stick) butter or margarine, softened
4 eggs
1 ½ c. (16 oz can) Hershey’s Chocolate syrup
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows)

Directions:
Directions:
1- Preheat oven to 350º F. Grease 13 x 9 x 2 in. baking pan.
2- (I like thicker cake brownies, so I double brownie recipe.) Combine flour, sugar, butter, eggs, and syrup in a large bowl; beat until smooth. Pour into the prepared pan.
3- Bake 25 to 30 min. Or until top springs back when touched lightly in the center. Cool completely in pan on a wire rack, or in the freezer. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, ½ c. (1 stick) softened butter or margarine and 2 T. green creme de menthe (OR 1 T. water plus ½ to ¾ tsp. Mint extract and 3 drops food coloring) in a medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 T. butter or margarine and 1 cup HERSHEY’S SPECIAL DARK chocolate chips or HERSHEY’S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3 in. Squares; cut each square diagonally into helves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: Mint Chocolate Chips may be substituted for dark or semi-sweet. Can omit the creme de menthe in the Mint Cream Center
 

Pumpkin Trifle


Ingredients:  
Ingredients:  
1 pkg. (14- ½ oz.) Gingerbread cake mix
1 ¼ c. water
1 egg
4 c. cold fat-free milk
4 pkgs. (1 oz. each) butterscotch pudding mix
1 can (15 oz. solid packed pumpkin
1 tsp. Ground cinnamon
¼ tsp. EACH ground ginger, nutmeg, and allspice
1 carton (12 oz.) reduced-fat frozen whipped topping, thawed

Directions:
Directions:
In a mixing bowl, combine the cake mix, water, and egg; mix well. Pour into an ungreased 8-in. Square baking pan. Bake at 350º for 35-40 min. Or until a toothpick inserted near the center comes out clean. Cool for 10 min. Before removing from pan to wire rack. When completely cooled, crumble the cake. Set aside ¼ c. crumbs for garnish.

In a mixing bowl, whisk milk and pudding mixes for 2 min. or until slightly thickened. Let stand for 2 min. Or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3- ½ qt. Glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs, and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate.

Number Of Servings:
Number Of Servings:
18

 

 

 

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