Easiest ever and yummy! Icebox cake *one pkg Famous Chocolate wafers (I think they are by Nabisco-I usually find them on the top shelf of the cookie section in supermarket, but also available on Amazon) * whipped cream (I use 16 oz. of heavy cream, but less would probably work, too. I have used almond extract as well as vanilla when I make the whipped cream, both are good). Just spread the whipped cream on one side of wafer, stick to next wafer, add cream to another stick to the others and so on: whipped cream, stick together. Once you have a stack of about five together, you can put them in the dish, and keep adding wafers with cream to stick them together until you have the size log you want. Then spread whipped cream on top and sides. Takes about 10 minutes total (not counting time to whip the cream). Refrigerate for at least 4 hours before serving. Best of all worlds-chocolate and whipped cream. Everyone always loves it and it is almost embarrassing how easy it is. I think the recipe is actually on the wafer box, but I just remember it as "Grandma's Icebox Cake."

Hi there you!! This is not as hard as it sounds. And can all be made (at different times and assembled when needed. You don't need the Frangelico Sauce at all. If you don't use it they are just like little cream puffs......but you could drizzle just a little or even some chocolate. YUM! I think you can even buy frozen puffs and prepared Dulce de Leche but it's dead easy to make. It's a knock out and absolutely delicious. Unfortunately you can;t really see it with the amount od sauce I used. Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 Cup water 1/2 Cup unsalted butter 1/2 Tsp salt 1 Cup AP flour 4 cold eggs 1/2 Cup chopped hazelnuts Filling 3/4 Cup dulce de leche at room temp 2 1/4 Cup 18% cream 4 Tbl sugar, divided pinch salt 3 Tbl AP flour 3 egg yolks 2 Tbl Frangelico 1/2 Tsp vanilla Sauce 3/4 Cup dulce de leche at room temp 2 Tbl Frangelico 1/2 Tsp vanilla 1/4 Cup chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico. When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12. Dulce de leche 2 to 4 cans sweetened condensed milk (300 ml each)~ JPreheat oven to 425 Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerate for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL.

Here are two maple cookie recipes that I've made many times. You can freeze the logs for the second one tightly wrapped in plastic wrap and bake them at a later date. MAPLE SYRUP SHORTBREADS Shortbread: 1/ 2 cup butter, room temperature 1/ 4 cup sugar 1 cup flour Maple topping: 3/ 4 cup firmly packed brown sugar 1/ 3 cup pure maple syrup 1 Tbsp. butter, room temperature 1 egg 1 tsp. vanilla ý cup chopped toasted walnuts Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes. Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ý inch squares. Store in airtight container. Makes about 36. CRISP PECAN ROUNDS (yield: about 3 ý dozen) 1 ý cups flour ü cup packed brown sugar 2 Tbs. sugar ý tsp. salt ü tsp. ground cinnamon ü tsp. ground nutmeg 2/3 cup cold butter 2 Tbs. maple syrup ý cup chopped pecans GLAZE 1 egg yolk 1 tsp. water TOPPING 1 ý tsp. sugar ý tsp. ground cinnamon In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape dough into a 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into ü inch slices. Place 1 inch apart on ungreased baking sheets (I used parchment paper.). For glaze, beat egg yolk and water (I used milk.). For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Sandy, here's one that we love, and it takes about 10 minutes at the most to make. CHERRY DESSERT 1 cup flour 1/2 cup butter, softened (room temp) 1/2 cup brown sugar 1/3 cup oatmeal (raw oats) 1 can cherry pie filling Cut butter into flour and brown sugar until crumbly. Add oatmeal and combine. Put half of this in bottom of 8" square pan and pat down. Spread cherry pie filling over top of this. Sprinkle remaining crumbs on top. Bake at 350 for 30 minutes. Can double recipe and use 9x13 baking dish. I have made Casey's dessert and it is very good and oh so easy. But I just use regular milk, not chocolate, to dip the cookies in. I don't think you would be able to tell any difference, and there's no need to have the added expense of chocolate milk, unless you have some on hand. I actually think you could dip them in water! The idea is to moisten the cookies, and the taste comes from the cookies and whipped topping. Also, I put it in a 9x13 pan, layering it about 3 cookies high. Whenever I see Chips Ahoy and Cool Whip both on sale, I know it's time to make that dessert. It doesn't sound particularly good, but tastes great!