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- Vanilla Almond Bark
- Mini M & M’s
Melt almond bark in microwave. Dip open end of Bugles in melted almond bark and set on waxed paper. Before almond bark cools, sprinkle a few M M;’s on almond bark.
Chips Ahoy Dessert
- 2 pkg Chips Ahoy cookies (not soft ones)
- 2 (8 oz) ctn Cool Whip
Crush 5 to 6 cookies and set aside. Dip remaining cookies in milk, layer with Cool Whip in a 9×13 baking pan. Alternate cookie layer and Cool Whip, ending with Cool Whip. Top with crushed cookies and refrigerate 2-3 hours.
- 1 pkg devils food cake mix
- 2 eggs
- 1/2 c oil
- 1 c. chocolate chips
Use an electric hand mixer to mix cake mix, eggs and oil. Stir in chocolate chips. Mixture will be stiff. Shape dough into small balls. Place 2 inches apart on cookie sheet and bake at 350 degrees for 10 to 12 minutes.
- 1 (3 oz) box Jello, any flavor
- 14 lg marshmallows or 1 1/2 c. mini marshmallows
- 1/2 c. warm water
Mix jello and water in 1 quart microwaveable dish. Microwave on high for 1 1/2 minutes. Add marshmallows and microwave on high for 1 minute. Blend with wire whisk until well mixed and frothy looking. Pour in well-sprayed 9×13 inch jelly roll pan. Carefully place in refrigerator and let set for 40 to 50 minutes.
Loosen edges of Jello mixture carefully, take out of pan, lay whole thing on waxed paper. Roll tightly towards you. Slice into 1/2 inch pieces.
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