Easy Peasy Frozen Coconut Cake
Ingredients
1 box Duncan Hines butter cake mix
1 (12 oz.) pkg. frozen coconut
1 (16 oz.) sour cream
2 c. Cool Whip
2 c. white granulated sugar
Directions
Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake according to directions, making either 2 thick layers or splitting layers to make 4 thin layers. Fill layers with coconut mixture, reserving 1 cup of coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip and spread on top and sides of the cake. Keep in the refrigerator for 3 days before serving.
TIP - If you aren’t a baker, keep a commercially baked pie in your freezer. Remember your guests are here to see you!
Mud Puppies
1 small package Oreo cookies
1/2 cup butter
1/2 gallon vanilla ice cream
1 jar fudge topping
1 small container Cool Whip
Crush Oreo cookies and mix with soft butter. Press 3/4 of mixture into 9 x 13 inch pan. Spread softened ice cream over crumb mixture and freeze.
Spread with fudge topping and Cool Whip, then remaining crumb mix. Freeze and serve. This keeps well.
Chocolate Cherry Bombs
Makes 16 (1 1/2-inch) cherry bombs.
1 (10-ounce) jar maraschino cherries with stems
2 cups vanilla ice cream, softened
1 (7.25-ounce) bottle chocolate shell topping
Drain cherries. Remove stems and save them to complete the recipe. Place cherries and 1 cup ice cream in electric blender. Pulse to combine. Combine cherry mixture with remaining 1cup ice cream in a medium bowl; mix with a spoon. Divide between 2 small (8-ounce) bowls. Cover and freeze overnight or until firm.
Line a baking sheet with wax paper. Shake chocolate shell topping 30 seconds; divide between 2 custard cups or small bowls. Remove 1 container of ice cream from freezer. Using a small ice cream scoop, scoop 1 (1?-inch) ball; place on fork. Spoon chocolate shell topping over ball while holding over custard cup. Place on baking sheet; quickly insert 1 reserved cherry stem in top. (To remove ball from fork, push off gently at base with knife). Repeat with remaining ice cream. Work quickly so ice cream does not get too soft. Place cherry bombs in freezer. Repeat procedure with remaining bowl of ice cream. Freeze until ready to serve.
Tip: If blender is unavailable, finely chop cherries and stir into ice cream.
Recipe and photograph provided courtesy of National Cherry Growers Foundation.
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