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The Mortal Sin

Mama Mangia

Super Moderator
24 Oreo cookies, crushed
1/4 c butter, melted
1/2 gallon ice cream, softened
1 14 oz can sweetened condensed milk
1/2 c butter, softened
16 oz chocolate syrup
1 t vanilla
8 oz whipped topping
1 c pecans or walnuts

Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze another 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. Simmer 5 minutes. Stir in the vanilla. Pour on top of ice cream. Freeze another 30 minutes. Spread Cool-Whip over the top.
Sprinkle with chopped nuts. About 30 minutes before serving, place in refrigerator to help ease in serving. Note: Recipe can be halved and made in an 8” glass pie pan.
 
Ask your guardian angels to help remove mortal sin from your soul - feed them this:

Angel Food Cake Roll - when I make this I use regular yogurt, regular pudding and regular cool whip.

1 package (16 ounces) angel food cake mix or a homemade angel food recipe (tastes better with homemade)
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping


Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.
Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing. Yield: 10 servings.
 
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