This is SO BAD - but SO GOOD!!!!


2 KK Original Glazed Doughnuts
4 oz - Hot Fudge
2 oz Caramel Sauce
1 cup Sliced, Strawberries marinated in fresh lime juice, powdered sugar and 2 tablespoons of water.
2 Scoops Vanilla Ice Cream

Place 1 doughnut on a warm skillet and fill the doughnut hole with _ of the hot fudge and _ of the caramel sauce. Place the other doughnut directly on top and repeat the process. Place skillet in a pre-heated 350 degree oven for 2 minutes. Carefully remove the hot skillet from the oven and with a spatula, carefully remove the stacked doughnuts from the skillet and place them on a plate. Place 1 scoop of ice cream on top of the doughnuts and 1 scoop of ice cream on the plate. Spoon the strawberries over the ice cream. Serve with rosettes of whipped cream, chocolate dipped cherries and roasted sliced almonds.


3 eggs
1 cup sugar
1 teaspoons vanilla extract
1 teaspoons nutmeg
1 teaspoons cinnamon
1 cup melted butter
2 cups whole milk
1 cup raisins (optional)
1 cup chopped pecans (optional)
10 assorted Krispy Kreme Doughnuts, cut into pieces

Preheat the oven to 350 degrees. In a large bowl, beat the eggs with an electric mixer on high for 3 minutes. Then add sugar, vanilla, nutmeg, cinnamon, and butter and beat on high for 1 minute. Add milk and beat on low for 1 minute. Then stir in raisins and pecans.
Put leftover doughnuts pieces into a greased Ramiken or baking mold. Slowly pour some of the egg mixture over the doughnut pieces until they are partially covered. Then toss the pieces until they are completely soaked. Let the mixture sit for 45 minutes. While the mixture is setting up, slowly add more egg mixture. Occasionally pat the doughnut pieces down into the liquid. Continue this process until the egg mixture is used up.
Pour a half-inch of hot water into a large roasting pan ? large enough to hold either the loaf or 10-inch cake pan ? and then put it into the heated oven. Place the pan with the doughnut mixture into the water bath. Immediately lower the oven temperature to 300 degrees and bake mixture for 40 minutes. Then increase the oven temperature to 425 degrees and continue baking the pudding until it is nicely browned and puffy (about 15 to 20 minutes). Remove doughnut pudding pan from water bath and place it onto a rack to cool for 1 hour.
The mixture may be served either from the Ramiken or removed. To remove, run a butter knife around the edge. Place a large plate on top of the Ramiken surface and flip it over. Then give a sound “TAP” on the edges of the pan. The pudding should fall gently onto the plate. Place another plate on top of the pudding and flip it back over so that the brown surface is facing up. Serve warm with lemon sauce.

3 lemons, halved
1 cup water
1 cup sugar
2 teaspoons vanilla extract
4 level teaspoons cornstarch dissolved into 1 cup cold water

Squeeze four tablespoons of juice from fresh lemon halves and place juice into a small saucepan. Add lemon halves, water, and sugar. Bring the mixture to a boil, then stir in dissolved cornstarch and vanilla. Cook for 1 minute over high heat, stirring the sauce constantly. Strain the sauce and serve warm.
I prefer a little rosette of whipped cream on top, or try a scoop of vanilla ice cream ? a la mode! Enjoy!


1 Granny Smith apple
1 tablespoon brown sugar
1?2 cup unsalted butter
2 tablespoons apple cider
Pinch of cinnamon, nutmeg and salt
1 teaspoon fresh orange zest
Krispy Kreme Pumpkin Spice doughnuts
Vanilla bean ice cream (optional)
Caramel sauce

Peel and cube the Granny Smith apple. Then sauté the apple over medium heat with butter, brown sugar, apple cider, cinnamon, nutmeg, salt and orange zest. Cook until apples are soft to touch.
Microwave or warm Krispy Kreme Pumpkin Spice doughnut. Scoop vanilla bean ice cream and place on warmed doughnut.
Place sautéed apples over the ice cream and doughnut and plate. Drizzle caramel sauce design over the plate. Dust plate with nutmeg and powdered sugar.
Dust plate with nutmeg and powdered sugar.
For a variation, use raisins, dried cranberries and chopped nuts. Recipe makes one serving.

ok so after reading all these recipes, i got water in the mouth and feel my resolution for dieting slackening!

I’m sorry!! It happens to all of us. I wonder is there is a support group for us?? LOL

I too stumbled on one of those…THIS IS SO BAD-BUT SO GOOOD!

1 chocolate cake mix 3oz box instant pudding mix
8oz frozen whipped topping thawed 1 3/4c. milk
toffee bits or crushed Heath bars 1 can sweetened condensed milk

Bake a choclate cake mix according to directions. Cool 15 minutes. Poke holes all over the top of cake with handle of wooden spoon. Pour 1 can of sweetened condensed milk over cake. Let cake absorb milk. Put into refrigerator to cool completely. Mix pudding mix with milk. Spread over cake. THEN… spread whipped topping over pudding mix. Sprinkle toffee bits over top. I served this at a family picnic. The first piece served was gone before the next piece was served!

This wasn’t the original recipe, but I am a chocoholic.—enough said!!

wildbilcudas -

We need a support group - definitely! I am a chocoholic and it’s so darn hot and I want to make your recipe - cripe chocolate, chocolate pudding, and Heath Bars - OMG - but you left out one important ingredient: And extra Heath Bar for the cook/baker/dishwasher (does that mean if I am all 3 I can have 3 Heath Bars???)

Oh well - I may have to settle to making chocolate pudding and using it as a dip for potato chips and pretzels - and that is good!!!