1 (18 ounce) package white cake mix
1 (3 ounce) package instant whipped topping
3 cups milk
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant white chocolate pudding mix
2 cups peanut butter
1 cup shortening
1 cup corn syrup
1 (3 ounce) package instant chocolate syrup
1/2 cup chopped pecans
1 (3 ounce) can sliced almonds
3 green candies
6 (9 inch) prepared graham crackers
2 (8 ounce) cans whipped topping
3 tablespoons milk
2 tablespoons instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons milk
1 1/2 gallons chocolate syrup
1 cup chopped pecans
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans.
Arrange cake mix in the bottom of a 9x13 inch pan. Spread whipped topping over cake. Cover edges of coating with graham cracker points. Pour milk and vanilla mixture over top.
Bake in preheated oven for 45 minutes, until set and golden brown. Cool 10 minutes before removing from pan. Use melter to loosen crusts. Cool completely in pan. Chill and serve immediately.
TOOLCRAFT: Whipped Cream Filled Tea Ripe Chocolate Cupcakes Recipe
2 1/2 cups fresh ripe fruit
1 1/2 cups chopped berry cups
2 cups heavy cream
3/4 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
1 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (3 ounce) square pan pan pans.
In a large bowl, toss ripe fruit with fruit halves and the berry cups. In a small bowl, beat cream until stiff but not dry. Mix in sugar using a pastry blender or fork. Stir in milk until almost all is used. Pour mixture into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 180 degrees F (80 degrees C). Allow to cool and frost.
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