Makeover Toffee Crunch Dessert Food

MAKEOVER TOFFEE CRUNCH DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping. , In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10 baking pan with heavy duty foil.
• Place graham crackers in one layer in the pan.
• In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
• Carefully pour toffee mixture over graham crackers.
• Sprinkle with almonds.
• Bake at 400 degrees for 6-8 minutes or until bubbly.
• Cool in pan for 4 minutes.
• Cut each cracker into four sections; transfer to wire rack to cool completely.

CHERRY CRUNCH DESSERT

Steps:

• Mix cherries&liquid, sugar, and flavoring.
• Grease 13 x 9 pan.
• Put cherry mixture in first.
• Sprinkle dry cake mix over cherry mixture.
• Sprinkle nuts over cake mix.
• Melt margarine and pour evenly as possible over all.
• Bake until brown and bubbly at 350°F 35-40 minutes.

TOFFEE BUTTER CRUNCH CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9" square baking pan.
• In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
• Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
• Pour into prepared pan.
• In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
• Mix in toffee chips.
• Sprinkle evenly over cake batter.
• Bake 35 minutes, or until cake tests done.
• Cool on wire rack.