Gooey Lemon Blueberry Squares

Cake Layer~

1 yellow cake mix

1 egg

zest and juice of 1 lemon

6 tablespoons butter, melted

Middle Layer~

1 can blueberry pie filling

Top Layer~

1 8 oz. package of cream cheese, softened

2 eggs

1 teaspoon vanilla

2 cups powdered sugar

1/2 cup butter, softened but not melted

juice of 1 lemon

½ tea. lemon extract

½ tea. coconut extract (optional)

Directions:

Preheat oven to 325 degrees.

Combine cake mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly greased

9 x 13  GLASS pan.

Spread blueberry pie filling over crust.

I used the Blueberry and Creme Pie Filling I had on hand in my pantry. Don't
be afraid to try a variety of pie fillings and change it up according to your taste. 

Using an electric mixer, beat cream cheese and butter until smooth, add eggs, lemon juice, zest, vanilla and flavorings. Beat in powdered sugar, mixing well.

Spoon onto cake mixture, spreading evenly.

Bake for approximately 55 minutes. Begin checking after 45 minutes, testing with a toothpick. It should remain a little gooey in the center. 

Cool completely and cut into squares.

*Adapted recipe was inspired by Mary Ellen at That's My Home 

Almond Joy Bar Cookies

I pinned Almond Joy Pudding Cookies onto my Pinterest Sweets and Treats board awhile back and finally had a chance to bake them yesterday. This tasty recipe came from Dorothy's blog Crazy for Crust, a website loaded with recipes that are mainly desserts and sweets (my favorite kind).

I changed things up a bit and made bar cookies instead of individual cookies for these two reasons...

1) I made Butterfinger Oatmeal Cookies awhile back and wished I hadn't chopped up the candy bar quite so much. From that experience, I knew I wanted bigger chunks of Almond Joy than Dorothy's recommended 1 inch ball of dough would be able to hold.

2) It is blasted hot where I live, in the triple digits, and I reasoned that if I baked the dough all at once, I could turn my oven off sooner. :)

Anyway, here is my bar cookie version. If you would rather stick to individual cookies, click here for Dorothy's scrumptious Almond Joy Pudding Cookies. 

Almond Joy Bar Cookies

Ingredients:

1 1/2 sticks butter, softened
3/4 cup brown sugar
1/4 sugar
1 (3.5 oz.) instant coconut cream pudding
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. salt
2 1/4 cups flour
18 mini Almond Joy candy bars, coarsely chopped

Instructions:

Preheat oven to 375 degrees.

Cream together butter and sugars. Add pudding mix and blend well. Add eggs and vanilla. Slowly add salt, soda and flour. Mix until combined. Gently stir in chopped candy bars.

Press dough evenly in ungreased 13x9 inch pan. Bake until golden brown, about 20 minutes.

Cool, cut into squares and enjoy!

Raspberry Sherbet Dessert

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Ingredients:

2 cups Mother's Coconut Cookies (the long, washboard type)

1 Cool Whip- 16 ounce

1 cup chopped pecans or walnuts

1/2 gallon raspberry sherbet (or flavor of choice)

Directions:

Crumb cookies coarsely. Fold cookies and nuts into Cool Whip. Spread in a 9x13 pan. Freeze. Softened Sherbet and spread on top of frozen cool whip layer. Freeze. Serve with whipped cream. Garnish with cookies or fresh raspberries.

I made this for a baby shower and it was a huge hit. It's a perfect dessert for a hot summer day.

Berry and Cream Cheese Cake

1 package white cake mix (I prefer Duncan Hines)

8 ounces cream cheese, softened

8 ounces Cool Whip

3/4 cup powdered sugar

cherry (or berry) pie filling

Mix cake as directed on package, using the egg white directions instead of the whole egg. Pour into a 9"x13" glass baking dish. Bake then let cake cool completely.

Mix softened cream cheese, powdered sugar and Cool Whip. Spread onto cooled cake. Top with your favorite berry pie filling. Refrigerate.