PREP TIME: 20 min
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
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I bet this would be good on just about anything, like angel food or ice cream!!
Showing posts with label Smuckers. Show all posts
Showing posts with label Smuckers. Show all posts
Tuesday, May 4, 2010
Triple Berry Angel Cake
Ingredients:
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
Smuckers & Pillsbury Brownie Pizza
Prepare Pillsbury Traditional Fudge Brownie Mix as directed on package
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
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This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
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This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
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