Blueberry Buckle from Mary B.

Mix together in bottom of 9x12 pan sprayed with cooking spray.

1 can crushed pineapple with juice

3 cups blueberries

1 cup sugar

Add on top

1 box Yellow cake mix, sprinkle

Drizzle on 1/4 lb (1 stick) melted butter

Top with

1 c finely chopped walnuts

1/4 c sugar (I put a little less than this since it’s a super sweet dessert already)

Bake at 350 for 45 min, punching down cake with end of wooden spoon after 20 min

I actually prefer the dessert the day after and chilled, but it is yummy after it's been baked and cooled some.

Reese's Bars

No Bake Oreo Freezer Pie

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Oreo Peanut Butter Cup No Bake Dessert.

Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Chocolate Eclairs with video

http://www.fifteenspatulas.com/chocolate-eclairs-with-my-french-friend-herve-plus-the-video-we-filmed-in-la/

Paula's Rhubarb Cobbler

4 cups chopped rhubarb (about 8 stalks)

1 box strawberry jello

½ cup sugar

White cake mix

1 stick butter, melted

1 cup water

Layer in above order in a 13 X 9 pan (sprayed w/Pam). 

DO NOT MIX!

Bake at 350 degrees for about 40-45 minutes

Chocolate Eclair Cake

1 box graham crackers
3 1/4 cups milk
2 small or one large instant vanilla pudding
1 8oz carton Cool whip


Directions:

Butter bottom of 9 x 13 pan. Line with whol and parts graham crackers. Beat milk and pudding at medium speed for 2 minutes. Fold in cool whip. Pour half of mixture over graham crackers. Then cover with more graham crackers. Pour last of mix on top of second layer of crackers. Now put a third layer of crackers and cover with frosting. Set finished cake in refrigerator overnight.

Frosting:
2 tbsp cocoa
2 tsp vanilla
2 tsp white karo
3 tbsp butter
1 1/2 cups confectionery sugar
3 tbsp milk

Beat all ingredients together until smooth.

Brownie Trifle

1 box Giardelli brownie mix with caramel
1 large box instant chocolate pudding
1 large container cool whip
grated chocolate
heath bar bits

Cook brownie mix according to directions. Mix pudding according to directions.

In a trifle bowl, layer pieces of brownies, a layer of pudding, and a layer of cool whip. Top with heath bits and grated chocolate. Repeat layers.

Delish!

Diane C.'s Apple Crisp

1 cup sugar
7 tablespoons butter
1 teaspoon cinnamon
3/4 cup flour
8 sliced apples
1/2 cup water


1. Work together sugar, flour, cinnamon and butter. Set aside.
2. Peel and slices apples. and put in buttered baking dish. Add water.
3. Spread sugar mixture over apples. Bake uncovered in hot oven at 400 degrees for 30 minutes.

Mocha Semifreddo

Strawberry Graham Dessert

Chocolate Lust

Frozen Choco-Cheese Pie