Slush Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
• Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
• Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
• Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
• Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Steps:

• Reserve 1/4 cup wafer crumbs for later use.
• Combine remaining wafer crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over bananas. Let stand 5 min. or until pudding is thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hrs.
• Sprinkle dessert with reserved wafer crumbs, then top with cherries just before serving.

Steps:

• Prepare crust:.
• Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
• Mix 1st Layer:.
• Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
• 2nd layer:.
• Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
• 3rd layer:.
• spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.

Steps:

• 1. Preheat oven to 350. Mix flour, butter, and sugar.
• 2. Press into 9x13 ungreased pan. Bake for 10 minutes.
• 3. Blend cream cheese, confectioners' sugar, and 1/2 container of cool whip and spread over cooled crust.
• 4. Refrigerate for 30 minutes.
• 5. Mix pudding with milk and pour over cream cheese layer. Refrigerate for an additional 30 minutes (more or less, depending upon your own judgment).
• 6. Top with remaining container of cool whip.

Steps:

• In a medium bowl, mix flour and margarine together. Pat into a 9 x 13-inch pan. Bake at 350 for 10 to 20 minutes. Let cool.
• In a large bowl, cream together the Philadelphia Cream Cheese, sugar and 8 oz. of Cool Whip. Spread over the crust.
• In a large bowl, mix Jell-O Instant Pudding and milk. Pour over cream cheese filling. Leave to set up. Top with the remaining 8 oz. of Cool Whip. Refrigerate for 1 hour before serving.