Ok, but remember, you asked for it! Desserts are my passion!
Chcolate Chip CookiePizza
1 tube chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1/3 C. sugar
2 C. cold half and half cream
1 pkg. (3.9 oz) instant chocolate pudding mix
1/4 C. chopped pecans or walnuts
Press cookie dough onto an ungreased 12-inch pizza pan. Bake at 350 degrees for 13-16 minutes or until center is set and cookie is lightly browned. Cool for 5 minutes; gently run a flexible metal spatula under crust to loosen. Cool completely. In a small mixing bowl, beat cream cheese and sugar until blended. Spread over crust. In a bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese mixture; sprinkle with nuts. Refrigerate until serving.
Glazed Lemon Cake
1 pkg. white cake mix
1 pkg. (3.4 oz.) instant lemon pudding mix
3/4 C. vegetable oil
3 eggs
1 C. lemon-lime soda
1 C. powdered sugar
2 Tbs. lemon juice
In a mixing bowl, combine cake mix, pudding mix, oil and eggs; beat on medium speed for 1 minute. Gradually beat in soda. Pour into greased 13X9 inch baking dish. Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched in the center. Combine powdered sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Berries 'N Cream Brownies
1 pkg. fudge brownie mix (13X9 size)
1 carton Cool Whip, thawed
4 C. quartered fresh strawberries
1/3 C. chocolate hard-shell ice cream topping
Prepare and bake brownies according to package directions, using a greased 13X9 baking dish. Cool completely on a wire rack. Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 minutes before serving.
Lemon Angel Cake
1 C. heavy whipping cream
1 Tbs. confectioner's sugar
1 can lemon pie filling
1 prepared angel food cake
In a small mixing bowl, beat cream until it begins to thicken. Add the confectioners sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream. Split cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1 C. lemon mixture. Top with second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Enjoy! Let me know if you want more!