Desserts Archives • Apollo Career Center
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Desserts

1 box fudge brownie mix
ingredients needed to bake brownies
1/2 cup chopped Andes mints
Cream Cheese Layer
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 teaspoon peppermint extract
2 cups Cool Whip
green food coloring, optional
1 1/2 cups chopped Andes mints
Pudding Layer
2 (3.9-ounce) boxes instant chocolate fudge pudding mix
3 cups cold milk

Make brownie batter according to directions on box. Stir in 1/2 cup chopped Andes mints.
Transfer batter to a greased 9×13-inch pan. Bake according to directions on box. Let cool.

In a large bowl, use a hand-held mixer to beat cream cheese, powdered sugar, and peppermint
extract until smooth and creamy.
Stir in Cool Whip and a few drops of green food coloring.
Stir in chopped Andes mints. Spread mixture on top of brownie layer.
In a large bowl, whisk together pudding mix and milk until it is smooth and starting to thicken.
Pour over cream cheese layer. Cover and refrigerate until pudding is fully set.
Spread Cool Whip on top and sprinkle with chopped Andes mints just before serving.
(The mints will bleed into the Cool Whip and discolor it if you add them too far in advance.)

21 oz canned cherry pie filling
14 oz can sweetened condensed milk
20 oz can crushed pineapple drained well
2 cups mini marshmallows
8 oz container Cool Whip thawed
1 cup pecans chopped roughly, optional

In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.
Stir in marshmallows.
Fold in Cool Whip and pecans.
Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before
serving.

16.25-ounce box red velvet cake mix, I used Duncan Hines
14-ounce can sweetend condensed milk
CREAM CHEESE FROSTING
8 ounces brick-style cream cheese, softened (lite okay)
¼ cup unsalted butter, softened (half of 1 stick)
2 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon salt, or to taste

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray;
set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as
directed (likely about 25 to 28 minutes).

Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using
the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I
estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly
distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding
canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld
electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on
medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.

1/3 cup raisins
1 cup apple butter
6 croissants, split
Custard:
8 large eggs
3 cups 2% milk
1-1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set
aside.
Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant
into 3 pieces; place in a greased 13×9-in. baking dish.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for
30 minutes or until bread is softened.
In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles
coarse crumbs. Sprinkle over top.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out
clean. Serve warm. Refrigerate leftovers.

8 ounces cream cheese, softened
4 ounces whipped topping
1 cup powdered sugar
1/2 cup brown sugar
3 tablespoons cold butter, cut into small pieces
1/3 cup light corn syrup
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
apple slices, pretzel crisps, or graham crackers for serving

Combine cream cheese, whipped topping, and powdered sugar in a bowl. Beat with an electric
mixer until smooth. Spread mixture along the bottom of a pie plate and refrigerate while topping
is prepared.

Combine brown sugar, cold butter, corn syrup, pecans, vanilla extract, and salt in a saucepan.
Bring mixture to a boil over medium-high heat, stirring constantly. Cook for 1 minute, stirring
constantly and remove from heat. Allow to cool 10 minutes, stir and pour over cream cheese
mixture. Serve immediately or refrigerate until ready to serve.

Serve with apple slices, pretzel crisps or graham crackers

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve, spread goat cheese on crackers; top with salsa.
Garnish with additional cilantro, if desired.

1 box yellow cake mix (15.25 oz)
1 can pumpkin puree (not pumpkin pie mix, 15 oz.)
1 can sweetened condensed milk (fat free is ok, 14 oz.)
1 pkg Cool Whip (8 oz)
1/2 bag Heath bits (8 oz bag)
caramel sundae sauce

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on
the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into
the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the
Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the
jar.)
8. Refrigerate for 3-4 hours or overnight.

For the Scones
1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
3 tablespoons heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1/3 cup brown sugar
2 teaspoon pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
For the White Glaze
1 cup powdered sugar
2-3 tablespoons heavy cream
For the Pumpkin Glaze
3/4 cup powdered sugar
1 1/2 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons heavy cream

Make the Scones
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking
powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or
your hands until you get pea-size pieces. Make a hole in the center of the flour mixture to create
a well. Pour the pumpkin mixture into the center of the well and stir until the dough just starts to
come together.
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough
a few times until it's formed together. Don't over-work the dough. Shape the dough into a circle
about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet,
leaving spaces in between them.
Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs
hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom,
they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer
them to a cooling rack to cool completely.

1 cup (2 sticks) salted butter softened
1 cup sugar
1 large egg
1/4 cup lemon juice
1 Tbsp lemon zest optional
2 1/3 cup flour
1/2 tsp baking soda
1 1/4 cup fresh strawberries diced
Glaze:
1 1/4 cups powdered sugar
½ cup strawberries chopped (NOT pureed)
2-3 Tbsp lemon juice

Preheat the oven to 350 degrees and line a 9×9 baking dish with parchment paper.
Using a large bowl, beat the butter and sugar until creamy and fluffy.
Add the egg and beat until combined.
Beat in the lemon juice and zest.
Using a separate bowl whisk the flour and baking soda.
Slowly add the dry mixture to the wet ingredients.
Using a rubber spatula carefully fold in the diced strawberries.
Scoop the batter into the prepared baking pan and spread evenly.
Bake for 40-45 minutes.
Place a toothpick into the center to see if the bars are done.
Place onto the counter to cool before adding glaze.
Glaze:
Using a large bowl, whisk together the powdered sugar and the lemon juice.
Gently fold in the chopped strawberries.
Smooth onto the blondies and allow the glaze to harden before enjoying!

2, 20 ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set
aside.
In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple
mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the
caramels.
Place the pats of butter evenly over the top of the whole dessert.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are
bubbling.
Cool slightly before serving.