quick and easy desserts

[Kitchen Witch]

Boston Cream Angel Cake



2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping


In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.
In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers. Yield: 8 servings.

[Kitchen Witch]

White Chocolate Cereal Bars



4 cups miniature marshmallows
8 ounces white baking chips (about 1-1/3 cups)
1/4 cup butter, cubed
6 cups Rice Krispies



In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.
Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars. Yield: about 3 dozen.

[Kitchen Witch]

Lemon-Berry Ice Cream Pie



1 pint strawberry ice cream, softened
1 graham cracker crust (9 inches)
1 cup lemon curd
2 cups frozen whipped topping, thawed
1 pint fresh strawberries, halved



Spoon ice cream into pie crust; freeze 2 hours or until firm.
Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm.
Remove from freezer 10 minutes before serving. Serve with strawberries. Yield: 8 servings.

[Kitchen Witch]

Ice Cream Cone Treats



Colored sprinkles
4 cups miniature marshmallows
3 tablespoons butter
6 cups Rice Krispies
12 ice cream cones


Place sprinkles in a shallow bowl. In a microwave or in a large saucepan over low heat, melt marshmallows and butter. Remove from heat; stir in cereal.
Using buttered hands, shape cereal mixture into 12 balls. Pack each ball into an ice cream cone. Dip tops in sprinkles. Yield: 12 servings.

[Kitchen Witch]

Frozen Sandwich Cookies



1/2 cup spreadable strawberry cream cheese
1/4 cup strawberry yogurt
16 chocolate wafers


In a small bowl, beat cream cheese and yogurt until blended. Spread on bottoms of half of the chocolate wafers; top with remaining wafers. Place on a baking sheet. Freeze 30 minutes or until firm. Serve or wrap in plastic wrap and return to freezer for serving later. Yield: 8 sandwich cookies.

[Kitchen Witch]

Creamy Hazelnut Pie



1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/4 cups Nutella, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)



In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust.
Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight. Yield: 8 servings.

[Kitchen Witch]

Fancy Fuss-Free Torte



1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 can (21 ounces) cherry pie filling or flavor of your choice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup chopped pecans



Using a long serrated knife, cut cake horizontally into three layers. Place bottom cake layer on a serving plate; top with half of the pie filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with whipped topping. Sprinkle with pecans. Yield: 10 servings.

[Kitchen Witch]

Chocolate Mint Delight



1 package (3.9 ounces) instant chocolate pudding mix
2 cups cold milk
28 miniature cream-filled chocolate sandwich cookies, crushed, divided
1/4 cup crushed miniature candy canes or peppermint candy
Frozen whipped topping, thawed
Additional miniature candy canes or peppermint candy


Prepare pudding with milk according to package directions. Divide among individual dessert dishes.
Reserve 2 tablespoons crushed cookies; sprinkle the remaining cookies over pudding. Top with crushed candy. Spoon whipped topping over candy. Sprinkle with reserved crushed cookies. Serve with additional peppermint candies. Yield: 4 servings.

[Kitchen Witch]

Nutella-Stuffed Strawberries



12 large fresh strawberries
1/4 cup Nutella
1 cup milk chocolate chips, melted
1/4 cup chopped hazelnuts
Confectioners' sugar



Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries.
Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners' sugar. Yield: 1 dozen.