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.*

Peanut Butter Oatmeal Cookies

Ingredients:

2 cups white sugar
1/2 cup Carnation Evap
1/4 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup peanut butter
2 cups rolled oats


Procedure:

1. In a medium saucepan, put together the sugar, Carnation Evap, cocoa powder, and butter; bring to a boil while stirring.

2. Boil for 1 minute; remove from heat.

3. Stir in the peanut butter and rolled oats.

4. Drop by heaping teaspoonfuls onto waxed paper.

5. Cool and serve.

Oreo Truffles

Ingredients:

10  oreo cookies
2  cup · cream cheese
2  bars of white chocolate



Directions

1. Smash oreo cookies in a sandwhich bag until very fine.
2. Stir in cream cheese until well blended.
3. Form into small balls and refrigerate for 30 minutes.
4. While the balls are setting, melt the bars of white chocolate.
5. After 30 minutes take out the balls and put in white chocolate. make sure they are fully coated.
6. Sit on baking sheet and put in the refrigerator or freezer for another 30 minutes.