The Tastiest Recipes

Ingredients:

Servings:
12
Units: US | Metric
2 cups raspberry sorbet (I used President's Choice fat free raspberry gelato and it worked great) or 2 cups sherbet (I used President's Choice fat free raspberry gelato and it worked great)
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups Cool Whip, thawed
1 cup raspberries
Directions:

1
Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
2
Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
3
Spread pudding mixture over sorbet in pan.
4
Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
5
Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
6
Enjoy!

Read more at: http://www.food.com/recipe/raspberry-summer-sensation-dessert-125152?oc=linkback

Ingredients:

Servings:
20
Units: US | Metric
First layer
1 cup flour
1/4 cup margarine, melted
1 cup chopped nuts
Second layer
8 ounces cream cheese
1 cup sugar
6 ounces Cool Whip
Third layer
1 (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package instant chocolate fudge pudding
3 cups cold milk
Directions:

1
First layer: mix well.
2
Press into 9x13 inch pan.
3
Bake at 350* for 15 to 20 minutes.
4
Cool.
5
Second layer: Beat the cream cheese and sugar together (5 minutes).
6
Fold in cool whip and spread on crust.
7
Third layer: Beat milk and pudding mixes slowly; spread over second layer.
8
Fourth layer: Top with remaining cool whip.
9
Decorate with chopped nuts, shaved chocolate or cherries.
10
Chill 24 hours.

Ingredients:

butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT ADDITIONS
1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 -2 cup raisins
1 -2 cup chopped maraschino cherry
1 -2 cup chopped nuts
1 -2 cup M&M'
1 -2 cup Reese's pieces
1 -2 cup miniature marshmallow
Directions:

1
Preheat oven to 350°F.
2
Grease an 8 inch square pan or line with foil.
3
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4
Add sugar and mix well.
5
Add eggs one at a time and stir until well combined.
6
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7
Fold in "WHATEVER FLOATS YOUR BOAT"!
8
Spread in pan and bake for approximately 25 minutes.
9
DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10
Cool completely before cutting into squares.
11
For vegetarian omit the marshmallows.
12
For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

Whisk together and set aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Then stir in
3 cups oats (not instant)
1 1/2 cups raisins
Directions:

1
Preheat oven to 350°.
2
Whisk dry ingredients; set aside.
3
Combine wet ingredients with a hand mixer on low.
4
To cream, increase speed to high and beat until fluffy and the color lightens.
5
Stir the flour mixture into the creamed mixture until no flour is visible.
6
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
7
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
10
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.