01 cakes

02 cookies

03 candies

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IngredientsCake1 round angel food cake (8 or 9 inch)1 cup raspberry sherbet, slightly softened1 cup lime sherbet, slightly softened1 cup orange sherbet, slightly softenedFrosting1 pint (2 cups) whipping cream1/2 cup powdered sugar1 teaspoon vanilla

Prep Time: 20 Min Total Time: 1 Hr 50 Min Makes: 16 servings

ProcedureSlice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate; spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm, about 1 hour.

In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of cake. Freeze until firm before serving, at least 30 minutes.

Fruit & Cream CakeSandwich a rainbow of frozen fruit flavors between layers of prepared angel-food cake in this fairytale-pretty frozen confection, dressed in a swirl of whipped-cream frosting.

cakes

Ingredients1 box white angel food cake mix1 1/4 cups cold water1 teaspoon grated lemon or orange peelRed, yellow and green liquid food colors1 cup vanilla frosting (from 1-lb con-tainer)12 to 15 square candy fruit chews

Prep Time: 20 Min Total Time: 3 Hrs Makes: 12 servings

ProcedureMove oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.

Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.

Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

Rainbow Angel Birthday CakeTurn angel food cake into a brilliant birthday treat with food coloring, ready-to-spread frosting and candy fruit chews.

IngredientsCake1 box butter recipe chocolate cake mix with puddingWater, butter and eggs called for on cake mix boxFilling6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softenedFrosting1 1/2cups whipping cream2 tablespoons powdered sugar4 drops green food color

Prep Time: 25 Min Total Time: 5 Hr 50 Min Makes: 16 servings

ProcedureHeat oven to 350°F (or 325°F for dark or nonstick pans). Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake mix as directed on box, using water, butter and eggs. Spoon evenly into pans.

Bake as directed on box for 9-inch pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.

In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Mint Chocolate Ice Cream CakeSandwich a rainbow of frozen fruit flavors between layers of prepared angel-food cake in this fairytale-pretty frozen confection, dressed in a swirl of whipped-cream frosting.

cookiesIngredientsCookies1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies3/4 cup chopped unwrapped thin rect-angular créme de menthe candiesFrosting2 1/4cups powdered sugar1/4 cup butter or margarine, softened1 to 2 drops green food color, if desired2 to 3 tablespoons milkGarnish24 thin rectangular créme de menthe candies, unwrapped

Prep Time: 1 Hr 25 Min Total Time: 1 Hr 25 Min Makes: 4 dozens

ProcedureHeat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.

Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

In small bowl, mix frosting ingredients until smooth, adding enough milk 1 tea-spoon at a time until desired spreading consistency. Spread 1 teaspoon frost-ing on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

For added color, roll the balls of dough in green sugar before baking.

Mint Candy-filled CookiesRefrigerated cookie dough mixed with chopped mint-chocolate candies forms this easy cookie, topped with pretty green frosting and candy garnish.

Ingredients1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies1/3 cup packed brown sugar1 teaspoon vanilla3/4 cup old-fashioned oats1/2 cup Hershey’s® butterscotch chips2 Hershey’s® milk chocolate candy bars (1.55 oz each), unwrapped, finely chopped

Prep Time: 20Min Total Time: 40 Min Makes: 9 large cookies

ProcedureHeat oven to 350°F. Spray 1 large or 2 small cookie sheets with CRISCO® Original No-Stick Cooking Spray. Break up cookie dough into large bowl. Add brown sugar and vanilla; mix well. Stir in oats, butterscotch chips and chocolate. (Dough will be stiff.)

Drop dough by rounded 1/4 cupfuls 2 inches apart onto cookie sheets. Flatten each with fingers to 1/2-inch thickness.

Bake 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. Cool 1 minute; remove from cookie sheets.

Milk Choco Butterscotch CookiesMilk chocolate and butterscotch give this cookie an awesome blend of flavor that you won’t be able to put down!

Ingredients1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg2 teaspoons vanilla3/4 cup chopped pecans1/2 cup toffee bits

Prep Time: 50 Min Total Time: 50 Min Makes: 2 dozens

ProcedureHeat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.

Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks.

Cinnamon Toffee Pecan CookiesSugar cookie dough gets all spiced up for some nutty drop cookies.

candies

Ingredients1 cup dark cocoa candy melts1 cup white candy melts1 cup red or pink candy melts8 round peppermint candies, crushed

Prep Time: 30 Min Makes: 35 Pcs

ProcedureLine 15x10x1-inch baking pan with foil so foil extends over ends of pan. Place each color candy melts in separate small resealable freezer plastic bag. Micro-wave each bag on HIGH for 90 seconds, squeezing bag to mix after each 30-second interval. If not completely melted, microwave each bag for an additional 30 seconds or until completely melted.

Cut off small corner of each bag. Drizzle warm candy into foil-lined pan; create swirls and designs in warm candy with fingers, spoons or flat wooden sticks with round ends. When desired design is achieved, tap pan until candy is uniform thickness. Sprinkle peppermint candy over top. Place pan in freezer for about 4 minutes or until completely set.

Remove candy from pan by lifting foil; remove foil. Break candy into 2-inch random pieces.

Choco Mint Finger Paint CandiesNeed a little something to keep bored little fingers busy? Gather your kids, and make a pan of yummy candy!

Ingredients1 (12-oz.) pkg. (2 cups) white vanilla chips1 (15.6-oz.) can pink vanilla frosting36 large marshmallows

Prep Time: 10 Min Total Time: 1 Hr 10 MinMakes: 36 Pcs

ProcedureLine 9-inch square pan with foil, extending foil over sides of pan. In large sauce-pan, melt vanilla chips over low heat, stirring constantly until smooth. Add frost-ing; cook and stir until thoroughly heated and smooth.

Spread 3/4 cup mixture evenly in bottom of foil-lined pan. Arrange marshmal-lows over mixture in pan in 6 rows of 6 marshmallows each. Pour remaining mixture evenly over marshmallows. Immediately sprinkle with candy bits from frosting. Refrigerate about 1 hour or until firm.

Remove candy from pan by lifting foil. Cut into squares between marshmal-lows.

Angel Cloud Marshmallow CandiesLooking for a yummy dessert? Enjoy these vanilla flavored marshmallow candies – a delightful treat. Ingredients

18 peppermint candy canes (2 1/2 inch), unwrapped5 oz vanilla-flavored candy coating (almond bark), chopped2 teaspoons crushed peppermint candy canes

Prep Time: 20 Min Total Time: 50 MinMakes: 9 Pcs

ProcedureLine cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.

In 2-cup microwavable measuring cup, microwave candy coating uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through cooking time, until softened. Stir until melted and smooth.

Spoon or pipe candy coating into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.

Peppermint Bark HeartsWhat could be sweeter than these charming candy hearts, made fast in the microwave.