Goddess Delight Dessert Recipes

Steps:

• Every 4x4in chocolate chip square, must be cut in half horizontally.
• Spread caramel on the top of one cake half. )Then place other half on top of that, so that the caramel will be in the center.(repeat for all cake squares.
• In a small mixing bowl, combine a tub of whipped cream with about 1 cup of your preference of sweet wine. Then mix it together with a wisk so that the whipped cream will not lose its texture.
• Place a small scoop of Butter Pecan Ice cream on top of cakes.
• Pour a little melted chocolate over ice cream.
• Top cakes with wine-whipped cream, powdered sugar and nuts.

Steps:

• In a bowl, whisk together milk and pudding for 2 minutes.
• Fold in whipped topping. Refridgerate for at least 5 minutes.
• Divide half of pudding mixture among four dessert cups (wine glasses would be pretty too!).
• Top with half of the banana slices and remaining pudding mixture.
• Sprinkle with crumbs and top with remaining banana slices.

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

Steps:

• Soak lady fingers and macaroons in sherry wine.
• In the top of a double boiler heat sugar, water and chocolate.
• Stir until sugar is completely disolved.
• Add gradually the well-beaten egg yolks. Stir until smooth. Cool.
• Add the vanilla.
• Cream butter with confectioners sugar and add to the chocolate mixture.
• Fold in stiffly beaten egg whites.
• Butter an angel food pan.
• Line with lady fingers and place macaroons on bottom.
• Pour mixture in pan and cover with wax paper.
• Set in refrigerator overnight.
• Cover top with whipped cream.
• Serves 16.