Mint Chocolate Chip Ice Cream Cake

 Desserts On A Dime

Ingredients-

1 pkg Mint Oreo Cookies (14.3 oz.) 14.3 oz
3 Tbsp Butter softened
1 jar Hot Fudge Sauce 13 oz jar
1 container Mint Chocolate Chip Ice Cream 1.5 quart
1 container Cool Whip 8 oz

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Place the Oreos in a food processor and gently pulse until they are turned into crumbs.  Remove approximately ½ cup of the mixture in a small bowl and set aside for the topping of the cake.

Place the rest of the Oreo crumbs in a large mixing bowl.  Dice up the butter and stir the butter into the cookie crumbs.

Then press this mixture into the bottom of a Spring form pan.  Press hard down into the bottom of the pan to form the crust of the cookie cake.
Place the pan in the freezer and freeze for 30 minutes.

Remove the ice cream from the refrigerator and let it sit at room temperature for 15 minutes.  Them remove the pan from the freezer, pour the hot fudge sauce on top of the crust and spread it out as evenly as possible.  Then top it with the mint chocolate chip ice cream and spread out the ice cream as well to make an even layer.
Then top with the cool whip.

Cover and place in the freezer for at least 4 hours or overnight.
When you are ready to serve, top the cake with the remaining cookie crumbs.  Then carefully remove the sides from the spring form pan.
Run a knife under hot water, then cut (clean the knife after each cut) and serve the cake!

Linda Schade Pattberg Jello Salad

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1 large can crushed pineapple

1 lg or 2 small packages of jello (orange, strawberry, lime, lemon)

2 c buttermilk

1 container cool whip

Overnight Baked French Toast

10/3/21 I made it and it was delicious. Next time double it for our family of 6

Our Best Bites

DBL  SLG

16     8 eggs
4       2 cups half and half (one pint)
2       1 cup milk (whatever kind you have on hand)
3/4c  6 tablespoons brown sugar
3t      1 1/2 teaspoon cinnamon
1t      1/2 teaspoon kosher salt (a little less if using table salt)
2       1 tablespoon vanilla extract
2       1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Can prepare a couple days before hand.
Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.  *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!

Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Pineapple Pudding Frosting

From Carol Lancaster

1 small pkg of instant vanilla pudding
1 small container of liquid heavy whipping cream (or frozen whipped topping)
1 container of crushed pineapple

Carol said she put the pineapple and whipping cream in fridge to make it colder. Use the liquid from the pineapple and the whipping cream to add to the vanilla pudding, mix it up.

Carol puts this frosting on top of angel food cake, it was so surprisingly delicious!!!

Yummy Jello Salad

From My Sis-In-Law

1 large can of crushed pineapple

1 large package of strawberry jello

2 cups buttermilk

1 large container of cool whip

1 or 2 bananas

Place pineapple in sauce pan. Bring to a boil - stirring, don't let it scorch.  Turn off burner and add jello. Thoroughly dissolve. Add buttermilk, stir well. Fold in half of cool whip until melted all the way in. Pour jello into 9x13 pan, sprayed with Pam. Cut banana into small pieces and mix into jello. Put in fridge over night. Spread cool whip on top and decorate with bananas, if you want.