Recipes---Desserts

[arenee1999]

Incredible Banana Split Cake
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Level: Intermediate     Rated:

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Perfect for a holiday brunch, this moist tender cake combines bananas, pineapple pieces, strawberries and Nestlé Toll House Semi-Sweet Chocolate Morsels together to make a simple but elegant cake. Michelle A. Sheppard of Nashua, NH developed this recipe.

Estimated Times:
Preparation - 30 min | Cooking - 1 hrs | Cooling Time - 2 hrs cooling | Yields - 12 servings

Ingredients: 1/2 cup (1 stick) butter 2 large eggs 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 can (15 1/4 oz.) pineapple tidbits in juice, undrained 1/2 cup buttermilk 1 1/4 cups (7.5 oz.) granulated sugar 2/3 cup mashed banana 1 teaspoon vanilla extract 1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped walnuts, toasted, divided 1 1/2 cups chopped fresh strawberries 1 cup chopped banana Chocolate Glaze (recipe follows) Directions: ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan. PREHEAT oven to 350° F. COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl. BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan. BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving. FOR CHOCOLATE GLAZE: HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

Mom's Special Occasion Ice-Cream Cookie Dessert
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Level: Challenging     Rated:

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A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Marge Mitchell of Portland, OR. Simply fabulous in appearance, this dessert is built by layering crumbled Nestlé Toll House cookies and toasted walnuts between tiers of vanilla ice cream and a delicious homemade chocolate sauce.

Estimated Times:
Preparation - 1 hrs | Yields - 16

Ingredients: 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 1 cup chopped walnuts 1 1/2 tablespoons butter or margarine 1 tablespoon packed brown sugar 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup powdered sugar 1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars, broken into pieces 2 tablespoons butter or margarine 1 tablespoon vanilla extract 1/2 gallon vanilla ice cream, softened Directions: FOR COOKIES: BAKE cookies according to package directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces. FOR WALNUT MIX: PREHEAT oven to 375° F. Grease 8-inch-square baking pan. COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for for 8 to 10 minutes; stir well. Cool completely in pan on wire rack. FOR CHOCOLATE SAUCE: COMBINE evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely. TO ASSEMBLE: WRAP outside of 9- or 10-inch springform pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture. PLACE remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight. TO SERVE, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.   NOTES: For nutrition information about CARNATION Evaporated Milk, click here. For tips on more ways to use CARNATION Evaporated Milk, click here.