Funeral Potatoes

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1/4 cup melted butter
• 2 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 cup finely chopped onions
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• 1/4 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish or 9x13 pan.
3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
4. Bake covered in preheated oven for 40 minutes.

Eclair Cake

Ingredients

• Pastry Shell:
• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• Filling:
• 2 cups cold heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups cold milk
• Chocolate Ganache:
• 1 cup bittersweet chocolate, chopped
• 1 cup heavy cream

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
2. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
3. Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
4. Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
5. Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
6. Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

"sex in a pan" dessert

I want to try this the name bugs but I think it would be really good since I have had desserts like it before and loved them...I think I might make it for Stew's grad party. Yum!

Ingredients

• 1/2 cup margarine
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 2 (8 ounce) packages cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 cups frozen whipped topping (such as Cool Whip®), thawed
• 3 cups milk
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 (5 ounce) package instant vanilla pudding mix
• 1 cup cold heavy whipping cream
• 12 chocolate wafer cookies, crushed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool.
3. Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
4. Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer.
5. Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.