I need a special dessert for a dessert auction. Any suggestions? Include recipe.?

STRAWBERRY DAIQUIRI PIE

1 can Eagle Brand milk

1 (12 oz.) carton Cool Whip

1 can strawberry Daiquiri (Bacardi) 6 oz.

Refrigerate milk overnight. Beat 5 minutes. Add frozen daiquiri beat until thick. Fold in whipped cream. Pour into graham cracker shell or baked pie crust shell. Garnish with strawberries. 10 inch pie.

Who can resist chocolate!? This is an absolutely delicious, no-fail chocolate cake.

INGREDIENTS

1 cup butter

2 cups white sugar

2 eggs

1 cup buttermilk

1/2 cup unsweetened cocoa powder

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 cup water

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, baking soda and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Add the boiling water and beat for one full minute.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Did anyone die from the cake you made or get the runs?

My Homemade (Kinda) Snickerdoodles: I Package of Betty Crocker Sugar Cookie Mix 1/2 Cup of Butter 1 Egg Cinnamon (Amount optional) 1.Preheat Oven to 350 Degrees F 2. Mix Cookie Mix, butter, and egg. Mix well until dough-like. With floured hands, make a ball out of the dough. Place in Seran Wrap, and refrigerate for an hour. After an hour, take out and split dough in half. Roll out into a 5' by 5' square, and sprinkle cinnamon on it. Rub cinnamon in the dough, until smooth. Roll into log, and place aside. Do the same with the other half. 3. Refrigerate Logs for 20 minutes. Take out, and cut into inch long bite sized cookie dough pieces. Place on greased cookie pan. Mix 1 Tablespoon of Cinnamon and 1 Teaspoon of Sugar, and sprinkle on the insides of the cookie. Bake for 10 minutes, or until bottom is golden brown. It's ok if it's soft, because it will harden while cooling.

Take a frozen pie shell and bake as directed.

Then Take Strawberry jell and put some of it in the Bottom of the cooked pie shell and then layer your Jell and Strawberry's and add whip cream on top.

Or

Bake a white or yellow cake

Then Smooth out some strawberry jell and add your Strawberry's and then add whip cream on the top.

My Makes these all the time and when we go some where there is None Left they are so delicious.

Cheesecake with Lemon and Fresh Fruit

Vegetable cooking spray

1/4 cup Graham cracker crumbs

16 oz Cream cheese

1 can sweetened condensed milk

4 ea egg whites

1 ea egg

1/3 cup lemon juice from concentrate

1 tsp vanilla extract

1/3 cup unsifted flour

1 cup fresh assorted fruit

Preheat oven to 300 degrees F. Spray bottom of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, Lemon and vanilla; mix well. Stir in flour. Pour into prepared pan. Bake 50 to 55 minutes or until center is set.

Cool. Chill. Serve with fruit. Refrigerate leftovers.

Better-Than-Anything Cake

Bake a moist supreme chocolate fudge cake mix according to package directions. Poke holes evenly across surface of cake. Mix together 1 jar caramel topping and 1 can sweetened condensed milk, then pour this over the top of the cake. Top with a thick layer of Cool-Whip, and finish by sprinkling it with Skor, Heath crumbles, chocolate shavings, etc.

Mandarin orange Yogurt Pie-

You'll need:

6oz. graham cracker pie shell

1 tub mandarin orange yogurt(8oz?)

large thawed cool whip

Small can of mandarin oranges

Prepare:

drain can of mandarin oranges-leave 4 oranges pieces to the side

fold yogurt,cool whip & rest of oranges

put into pie shell

Smooth, put 4 slices in a center of pie

Put lid on chill in fridge 24 hours.

Viola!!!

You can make any flavor yogurt pie, just use matching yougurt and fruit

Ooooh.. make nanaimo bars. They're very uncommon (as far as I know) and they're SO GOOD! Mmm, they're like little bits of heaven. Well, maybe not that good, but definitely worth checking out!

One of the most popular at our get-togethers is super-simple.

Start with a large plate and cover the surface with a couple of packages of Philadelphia Cream Cheese, whipped - spread it thin and almost to the edge. Top with a couple of jars of premium caramel topping (the best you can buy). On top of that, sprinkle a generous amount of crushed Skor bar. Around the edge of the plate, place wedges of apple - mix them up, alternate your colours - use the freshest, juiciest, most flavourful you can get. Enjoy! Watch it disappear!

OR

Bacardi Rum Cake

1 cup pecans, finely chopped

1 pk yellow cake mix* (18 ½ oz)

1 pk Jell-O Vanilla Instant* - Pudding and Pie Filling - (3 1/4 oz)

4 Eggs

½ cup Cold water

½ cup cooking oil

½ cup Bacardi dark rum (80 proof)

Glaze:

1/4 lb Butter

1/4 c Water

1/2 c Bacardi dark rum (80 proof)

1 cup sugar

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Preheat oven to 325º. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of ½.

OR

Bacardi Pina Colada Cake

cake:

1 package white cake mix (18.5 oz)

1 (4 ounce) package instant coconut cream pudding mix

1/3 cup dark rum

4 eggs

1/2 cup water

1/4 cup oil

frosting:

1 (8 ounce) can crushed pineapple, in juice

1 (4 ounce) package instant coconut cream pudding mix

1/3 cup dark rum

1 (9 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F.

Grease and flour 2 9-inch layer pans.

Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.

Beat on medium speed, scraping bowl frequently, 3 minutes.

Pour batter into prepared pans.

Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.

Cool 15 minutes.

Remove pans; cool completely.

Fill and frost layer cake.

Sprinkle with coconut.

Refrigerate cake (and any leftover cake).

FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.

Fold in whipped topping.