Ingredients

For the Cake:
• 1 box butter cake mix, plus ingredients to make cake
• 1 14-ounce can sweetened condensed milk
• 1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store
• 1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
• 2 cups heavy whipping cream
• 2 to 4 tablespoons powdered sugar (sweeten to your preference)
• 1 teaspoon coconut extract
• shredded coconut and maraschino cherries, to garnish if desired

Instructions

1. Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
2. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
3. Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
4. Keep cake covered in refrigerator for up to 3 days.

Ingredients

• 7 cups Chocolate Chex cereal
• 1/4 cup (4 tablespoons) unsalted butter
• 1 bag (8.5 ounces) Dove Promises Sea Salt Caramel and Dark Chocolate candies
• 1 cup powdered sugar

Instructions

1. Place cereal pieces in a large bowl and set aside.
2. Unwrap chocolate candies and place them in a heavy bottomed saucepan. Add butter to saucepan, and melt over low heat, stirring constantly.
3. Once the chocolate is completely melted, remove from heat and pour it over your cereal, folding gently to evenly coat. Sprinkle with powdered sugar to coat cereal pieces, stirring and folding until all pieces are covered.

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups granulated sugar
• 3/4 cups plus 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 to 1 teaspoon vanilla extract (I used 1 teaspoon)
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• approximately 3/4 cup Hershey's Cookies and Cream Candy Drops
For the frosting:
• 1 1/2 cups powdered sugar
• 1/2 cup unlsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 to 2 Tablespoons whipping cream
• 5-6 Oreo cookies, crumbled finely (I used the food processor)
• 5-6 additional Oreo cookies, coarsely chopped, for garnish (optional, but recommended)

Instructions

1. Preheat oven to 325. Line an 8x8 pan with foil or parchment, leaving an overhang on two sides. Spray with cooking spray and set pan aside.
2. In a large microwave-safe bowl, combine the butter, sugar, cocoa, salt, and heat on high power, about 30 seconds. Stop to stir, and heat for an additional 30 seconds, checking after 15 seconds. The batter will be almost gritty or sand-like in appearance - that's okay!
3. Add the vanilla and eggs, stirring vigorously until the batter is well blended. It should look thick and shiny. Stir in the flour, mixing until it is well-incorporated and the batter is smooth, with either a wooden spoon or a whisk. Gently fold in the the Hershey's candy pieces, and then pour the batter evenly into the prepared pan.
4. Bake brownies for 25 to 30 minutes, or until a toothpick emerges just slightly moist when removed from the center. Do NOT bake for longer than 30 minutes, even if you're tempted. The brownies will firm up as they cool, I promise! I baked mine for 28 minutes, then allowed them to cool on the kitchen counter for 1 hour before frosting.
5. I stored these in the refrigerator, since I generally like my brownies a tad chilled.
For the frosting:
6. In a large bowl of a stand mixer, cream together your sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 5 minutes.
7. Add the vanilla and heavy cream and beat on medium speed for another minute. You may add more cream, depending on your desired consistency. Add in your cookie crumbles and mix until just combined.
8. Spread on top of your brownies, and top with additional Oreo pieces, if desired.

Ingredients

• 1 box Funfetti cake mix
• 1 small box instant cheesecake pudding mix
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon pure vanilla
• 3/4 cup white baking chips, divided

Instructions

1. Preheat oven to 350. Line a cookie sheet with parchment paper or a Silpat.
2. In a large bowl, combine the cake mix, pudding mix, vegetable oil, eggs and vanilla until a dough forms. Stir in 1/2 cup of the white chips.
3. Using a cookie scoop, drop dough by tablespoonfuls onto prepared cookie sheets 2 inches apart. Using the remaining 1/4 cup white chips, press a few chips onto the tops of each cookie.
4. Bake for 8 to 10 minutes, or until cookies just start to lightly brown. The centers will still be very soft - that's okay! Cool for 2 minutes, then remove from cookie sheet to wire rack.

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
2. In the bowl of an electric mixer, cream the butter and 2 cups sugar until light and fluffy (about 5 minutes). Next, add your eggs, 1 at a time, followed by the lemon zest.
3. In a medium bowl, sift together your flour, baking powder, baking soda, and salt. In a small bowl, combine the 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Meanwhile, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When your cakes are done, allow them to cool in the pans for 10 minutes. Remove the cakes from the pans and set them on a wire rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

Ingredients

• 2 medium bananas, sliced into 24 1/4-inch thick pieces
• 24 Rolos minis, cut in half
• 2 (8-ounce) packages of refrigerated crescent rolls
• 1 tablespoon sugar
• 1/3 cup caramel sauce
• vanilla ice cream for serving, if desired

Instructions

1. Preheat oven to 400. Line a baking sheet with a Silpat or parchment paper.
2. Unroll one can of your crescent dough onto your baking sheet, and firmly pinch the seams together. Gently shape it to form a rectangle, but do not stretch it out - it will not cover the entirety of your baking sheet.
3. Arrange your banana slices over the dough in four rows of six - placing bananas about 3/4 inch apart. Top each banana slice with 2 Rolo halves. Unroll your second can of crescent dough, and place it over the top of the filling. Press firmly around the filling to seal and pinch the seams together.
4. Using a pizza cutter, cut sealed crescent dough into 24-squares. I used the tines of a fork to seal the edges together firmly. Sprinkle with sugar and bake for 10 to 12 minutes, or until just golden brown.
5. Remove from baking sheet and allow to cool a few minutes on a wire wrack. To serve, drizzle with caramel sauce and top with vanilla ice cream.

Ingredients

• 2 cups Pecan Sandies, crushed (about 16 cookies)
• 1 cup sweetened flaked coconut
• 1/4 cup butter, melted
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 (8-ounce) can crushed pineapple in juice
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups cream of coconut, divided
• 2 large eggs
• 1 cup whipping cream

Instructions

1. Preheat oven to 350. Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate. Bake 9 to 12 minutes, or until lightly brown. Remove to a wire rack and allow to cool completely.
2. Meanwhile, stir together your sugar and cornstarch in a small saucepan; add in crushed pineapple (and juice). Stir constantly, and allow mixture to come to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool, approximately 20 minutes.
3. With an electric mixer, beat cream cheese with the whisk attachment until smooth. Add in 1 cup of cream of coconut and beat at low speed until just blended. (Chill the remaining 1/2 cup of cream of coconut until ready to use.) Add eggs, 1 at a time, until just blended.
4. Spread your cooled pineapple mixture over the bottom of your crust. Next, spoon cream cheese mixture over the pineapple mixture.
5. Bake at 350 for approximately 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
6. Beat your whipping cream until foamy. Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form. Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.