Butterfinger Cake

This cake is too DIE for! Plus it's so easy. That's the best part. Well, not the best. I think the caramel that soaks in the cake and makes it so moist is the best part. I wanted to make a birthday dessert for my sister and remembered this. I found this recipe on Pinterest. It's hit and miss for me with the recipes I find on Pinterest. Some are amazing. Most of the recipes though I change up a little to make them more to my liking.
This certain recipe I didn't have to change at all. I wanted to share with those of you that don't have a Pinterest account or those that do and haven't seen this pin floating around.





1 box of yellow cake mix (also the items on the box that you need to make it with)
1 can of sweetened condensed milk
1 8 oz. tub of Cool Whip
4 Regular sized Butterfingers candy bars
1 Jar of caramel sundae topping. (I used the Hershey brand)

Make the cake mix per box directions. Bake in a 9x13 pan following box bake time and temperature.

While it's baking, mix together the caramel and sweetened condensed milk in a bowl. When the cake is hot out of the oven poke holes in the cake. I used the tip of a meat thermometer but a fork works well too. Pour your caramel mixture over the hot cake evenly. Let cool. You'll notice the cake soaks up the caramel mixture. (Like I told you, BEST PART!)

Crush 2 of the Butterfingers and sprinkle over the cake. The original recipe said to put them in the freezer for a little bit and then crush because they crush better. I forgot this step (oops!) but my Butterfingers crushed fine.

Spread the Cool Whip evenly over the cake and then crush the remaining 2 Butterfingers and sprinkle over the top. HOPE YOU LIKE IT AS MUCH AS WE DID!

Store left overs in the fridge.

*If you don't like Butterfingers I think any candy bar would work. I want to try it with crushed up Heath bars too.

Adrienne

To Die For Cheese Pie

Between a new baby (LeeAnn), vacation to the tropics (Nicole), and just plain busy (me) we haven't done a lot of posting. But this post should make up for all of that because it's that good!

I don't think I have ever had a Thanksgiving or Christmas dinner without this pie at the table in my 34 years. I also have no idea where this recipe came from. I think everyone in my family makes this pie. So, maybe our family members that read this blog could shed some light on that! :) It's a made from scratch, no bake pie. Yum!! My husband asks for this on his birthday instead of cake.

This recipe makes 2 pies if you use the Honeymaid crusts. It makes 1 pie if you make your own crust. To make your own crust just crush graham cracker with melted butter and form into a pie dish.

2 Honeymaid graham cracker pie crust shells
1/2 cup lemon juice
1/2 pint of heavy whipping cream
2 8oz blocks of cream cheese
1 can of sweetened condensed milk (not low fat or fat free)
1/2 teaspoon of vanilla
1 pkg of Knox gelatin

Soften cream cheese. Beat cream cheese, whipping cream, sweetened condensed milk, and vanilla until mixed. In a separate bowl mix the lemon juice INTO the gelatin. If you do it the other way around you might get little gelatin lumps in your pie. I've done it, no bueno! Pour your lemon juice/gelatin mixture in with your cream cheese mixture and beat until mixed. Pour half of the mixture into each pie crust (or all in one if you make your own crust). Chill. It's best if you let it chill overnight.

Adrienne