Layered Cookie Cream Cake | Refrigerator Cake

Ingredients:

1 cup milk
1-1/2 cups thawed COOL WHIP Whipped Topping
3/4 to 1 tsp. ground cinnamon
30 Chips Ahoy! Real Chocolate Chip Cookies
Jell-O Instant Pudding Mix Chocolate Flavor


Directions:
POUR milk into medium bowl. Add 1 pkg. (4-serving size) dry pudding mix and flavoring. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.

SPREAD about 2 tsp. pudding mixture onto each cookie. Begin stacking cookies together, standing on edge on serving platter to make a log. Frost with remaining pudding mixture.

REFRIGERATE overnight. Cut diagonally to serve.


*SPECIAL EXTRA: Add a chocolate garnish by using a knife to shave chocolate curls from a square of BAKER'S Chocolate onto cake.*

Survivor Birthday Party Poke Cake | Refrigerator Cake

Ingredients:

1 pkg. (16 oz.) HONEY MAID Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 tsp. Ground cinnamon
1/2 tsp. Ground allspice
1/4 tsp. Ground cloves
3/4 cup Raisins
1 cup pitted dates, finely chopped
1-1/2 cups mixed candied fruit
1 cup PLANTERS Walnut Pieces
1/2 cup Orange juice
1/3 cup Light corn syrup


Directions:

LINE 8x5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside. Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl. Mix orange juice and corn syrup until well blended. Add to crumb mixture; stir just until crumbs are moistened.

PRESS graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days.

REMOVE cake from pan just before serving, using foil handles. Discard foil. Drizzle cake with Powdered Sugar Glaze (see Tip), if desired. Let stand until firm. Store, tighty wrapped, in refrigerator.


*POWDERED SUGAR GLAZE: Mix 1-1/2 cups powdered sugar and 2 Tbsp. milk until well blended. Makes 2/3 cup or 12 servings, about 1 Tbsp. each. SUBSTITUTE: Substitute dried cranberries for the raisins.STORAGE KNOW-HOW: Cake can be stored in the refrigerator for several weeks.*

Graham Fruitcake | Refrigerator Cake

Ingredients:

1 pkg. (16 oz.) HONEY MAID Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 tsp. Ground cinnamon
1/2 tsp. Ground allspice
1/4 tsp. Ground cloves
3/4 cup Raisins
1 cup pitted dates, finely chopped
1-1/2 cups mixed candied fruit
1 cup PLANTERS Walnut Pieces
1/2 cup Orange juice
1/3 cup Light corn syrup


Directions:


LINE 8x5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside. Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl. Mix orange juice and corn syrup until well blended. Add to crumb mixture; stir just until crumbs are moistened.

PRESS graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days.

REMOVE cake from pan just before serving, using foil handles. Discard foil. Drizzle cake with Powdered Sugar Glaze (see Tip), if desired. Let stand until firm. Store, tighty wrapped, in refrigerator.


*POWDERED SUGAR GLAZE: Mix 1-1/2 cups powdered sugar and 2 Tbsp. milk until well blended. Makes 2/3 cup or 12 servings, about 1 Tbsp. each. SUBSTITUTE: Substitute dried cranberries for the raisins.STORAGE KNOW-HOW: Cake can be stored in the refrigerator for several weeks.*

Double Oreo Roll | Refrigerator Cake

Ingredients:

1 cup cold milk
1 pkg. (4-serving size) JELL-O OREO Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
15 OREO Cookies


Directions:

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.

SPREAD about 1 Tbsp. pudding mixture onto each cookie. Begin stacking cookies together, standing on edge on serving platter to make a log. Frost with remaining pudding mixture.

REFRIGERATE overnight. Cut diagonally into 12 slices to serve. Store leftover dessert in refrigerator.

*Be sure to refrigerate this dessert at least 8 hours before serving to allow the cookies to soften to the desired cake-like texture.*