Here are some I've tried.
Key Lime Cheesecake Pie
2 8oz packages cream cheese, soften
1 14oz can sweetened condensed milk
1/3 cup lime or lemon juice
1/2 teaspoon lime or lemon peel
a few drops green food coloring (for key lime version)
Graham Cracker Crust
Beat cream cheese and sweetened condensed milk in a large bowl with an electric mixer
on medium speed until well blended. Add peel, juice and food coloring; mix well.
Pour into crust. Refrigerate at least 8 hours or overnight. Store leftover pie
in refrigerator.
Frozen Lemonade Pie
Graham Cracker Crust
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently.
Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.
Banana Split Cake
4 cups crushed graham crackers
3 sticks butter, room temperature
2 eggs
16-ounce box powdered sugar
20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12-ounce container whipped topping
Preheat oven to 350 degrees F.
For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of
a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.
Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture
on cooled crust. Add layer of crushed pineapple and layer of sliced bananas.
Cover with whipped topping and sprinkle with nuts or graham crackers.
Refrigerate for 1 hour.
And a couple I want to try
Chocolate Brownie Crunch
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Preheat oven at 350 degrees F.
Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
Top with ganache, whipped topping, raspberries, and chocolate shavings.
Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac.
Strawberry shortcut cake
1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish
Preheat oven to 350 degrees F.
Follow cake directions as written on cake mix box.
Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
