Fun In Pixs

Ingredients

Instructions

Heat oven to 350 degrees.
Sprinkle flour over Pillsbury sugar cookie dough, knead until well combined.
Split dough into three equal portions. Place a teaspoon of red, orange, or yellow food gel onto each portion. Knead until the dough is fully colored.
Tear small pieces of the dough off, roll into balls, then place each ball into a “checkerboard” pattern, making sure the colors are all mixed up. Pat the colored dough balls together.
Sprinkle turbinado or sparkling sugar over the dough, then use a wooden rolling pin to roll the dough to about 1/4″ thick.
With a sharp knife, cut dough into teardrop-shaped leaves. Press the knife gently into the center of the leaf to create a leaf impression. Transfer each cookie to a baking sheet.
Bake for 8-10 minutes, or just until the center of each cookie has set.

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Ingredients

1 12-count (3.5 oz each) box ice cream sandwiches: vanilla, chocolate chip or mint flavor
1 (11.75 oz) jar hot fudge ice cream sauce
2 cups Chocolate Cheerios (plus extra for garnish if desired)
1 (12 oz) tub whipped topping, thawed
1 (7 oz) Betty Crocker Decorating Cookie Icing, chocolate flavor
1 (7 oz) Betty Crocker Decorating Cookie Icing, red
maraschino cherries with stems (for garnish, if desired)

Instructions

Unwrap ice cream sandwiches and place in a 9×13″ pan to cover bottom. Cut sandwiches to fit as needed. You may have one sandwich leftover, depending on the brand of sandwiches you use. Allow sandwiches to sit at room temperature a couple minutes, then press slightly to spread ice cream to edges of pan.
Microwave hot fudge sauce slightly, if needed, so it is easy to spread. Be careful not to heat too much so the fudge doesn’t melt the ice cream. Pour fudge over ice cream sandwiches and spread in an even layer.
Sprinkle Chocolate Cheerios evenly over fudge layer.
Spread thawed whipped topping over Cheerios layer.
Drizzle cookie icing over whipped topping layer in any pattern as desired.
Freeze ice cream dessert for 3 hours or more until firm. (May be made a day ahead.) Allow to sit on counter a few minutes before slicing with a sharp knife dipped in hot water. Garnish if desired (see below) and serve immediately.
Optional garnish: Drain maraschino cherries. Set a cherry on top of each slice, stem up, and press lightly into whipped topping as needed. Thread Chocolate Cheerios on cherry stems and serve immediately.

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Ingredients

1 Box Betty Crocker “Butter Recipe Yellow” Cake Mix, cooked according to package instructions
2 cups Betty Crocker ready-to-spread frosting
2 cups white chocolate chips or white almond bark
6 cups yellow jelly beans

Instructions

In a large bowl, use your fingers or a whisk to crumble the prepared cake. Then combine it with the frosting until evenly mixed. Freeze the mixture for 10-15 minutes, or until chilled.
Grease a small aluminum can (I used a tomato paste can) with butter or cooking spray. Then carefully press some of the chilled cake pop mix into the can or mold, and then squeeze the can and pound on the bottom of the can until the molded cake pop comes out. Repeat 4-5 more times with additional cake pops, then freeze until the edges are firm and chilled.
Meanwhile, in a microwave or double boiler, heat the white chocolate or almond bark until melted, stirring occasionally. Spoon some of the chocolate onto one of the ends of a chilled “cob”, and then place the yellow holder in the end. Repeat on the other side.
Lay the cob on its side, then spoon a small strip of chocolate along the length of the cob. Quickly press the jelly beans into the chocolate in a single-file row before the chocolate hardens. Repeat with more choc

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Ingredients

8 whole oranges
1 Betty Crocker Turtle Supreme brownie mix (and ingredients called for on package)
aluminum foil
(optional) Frosted Toast Crunch cereal
(optional) caramel sauce

Instructions

Starting 1-2 inches down on the orange, slice off the top and set aside. Using a knife cut around the edge of the flesh of the orange and hollow out the orange with a spoon. Use the orange flesh for some other use. Repeat with the other remaining oranges.
Prepare the brownie batter according to package directions.
Fill each orange with the brownie batter about an inch below the top of the orange and cover with the orange top. Wrap in heavy duty foil with at least 2 layers of foil.
Cook cakes in some campfire coals, rotating every once in awhile for 30-50 minutes depending on how hot your fire is. Unwrap cake and top with crushed Frosted Toast Crunch. Drizzle with caramel sauce if desired.

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