Dessert recipe for Thanksgiving??

[Sew So Happy]

I am having everyone over for Thanksgiving this year. I am wondering if anyone has a dessert recipe they wanted to share that would knock the socks off everyone. It would be the recipe that nothing is left over, because evryone loved it so much!

[kurthco]

Here is one ..Its awesome
Carrot Cake With Cream Cheese Frosting
Recipe By: Cheri Sicard
Makes a double layer nine inch cake

Cake
2 3/4 cups grated carrots
1 cup pureed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Optional Add Ins
1/2 cup nuts and/or raisins

Frosting
16 oz. cream cheese
5 cups confectioner´s sugar
2 tsp. vanilla extract

Pre-heat oven to 350°F. Grease and flour two 9 inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple puree and carrots and mix until well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.

Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner´s sugar. Frost cake when it is completely cooled.

[motherof4]

Death By Chocolate Trifle Dessert

Ingredients:
4 reg size packages of instant chocolate pudding or mousse
1 large tub of whipped topping
1 package chocolate cake mix ( or your own cake recipe )
1 cup Kahlua ( optional - but this "makes" this recipe special )
6 Skor or Heath candy bars ( chocolate toffee kinds ) chopped

Directions:
Prepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13 inch pan. When done, remove from the oven, poke holes in the cake and pour the Kahlua over the cake. Let cool. Meanwhile prepare the pudding or mousse. Tear or crumble the cake into pieces. In a glass or trifle bowl, layer in this order: cake , pudding, whipped topping and candy bars. Repeat layers ending with chopped candy bars on top. Chill well.

[gonesewin]

Death By Chocolate Trifle Dessert

Ingredients:
4 reg size packages of instant chocolate pudding or mousse
1 large tub of whipped topping
1 package chocolate cake mix ( or your own cake recipe )
1 cup Kahlua ( optional - but this "makes" this recipe special )
6 Skor or Heath candy bars ( chocolate toffee kinds ) chopped



I had this at a get together over the weekend, and it was wonderful. The crunch of the candy pieces really add to it.

[StitchinGrandma]

These are very good.
Pumpkin Cheese Praline Bars

For pumpkin batter:
1 cup Packed brown sugar
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Ground cloves
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Unsalted butter -- (1 stick)
2 Eggs
1 cup Pumpkin puree
1 cup All-purpose flour
For cream cheese batter:
8 ounces Cream cheese -- room temperature
1 Egg
1 teaspoon Vanilla
1/3 cup Granulated sugar
For topping:
1/4 cup Unsalted butter -- (1/2 stick)
1/2 cup Packed brown sugar
3/4 cup All-purpose flour
3/4 cup Chopped pecans

Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil; brush pan with softened butter.

Prepare pumpkin batter; Using an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended in. Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.

Using the same mixing bowl, prepare cream cheese batter: Beat cream cheese, egg and vanilla on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan. Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.

Prepare topping: Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly. Sprinkle crumbs evenly over marbled batter.
Bake for 30 to 35 minutes, reversing the baking pan halfway through baking time. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.

Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.

[StitchinGrandma]

Another one that's rarely got leftovers

Pumpkin Crunch

Ingredients
1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
Whipped topping

Directions
1. Preheat oven to 350 degrees
2. Grease bottom of 9 x 13 pan
3. Combine pumpkin, eggs, sugar, pumpkin pie spice and salt in large mixing bowl
4. Pour mixture into your baking pan
5. Sprinkle dry cake mix evenly over pumpkin mixture
6. top with pecans
7. Drizzle with melted butter
8. Bake for 50-55 minutes or until golden
9. Cool completely
10. Serve with whipped topping
11.Refrigerate leftovers.... If you have any!!

[StitchinGrandma]

Another of my favorites from Paula Deen

Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen

Prep Time: 30 minutes
Inactive Prep Time: 9 hours
Cook Time: 30 minutes
Yield: 20 servings

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29116,00.html (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29116,00.html)

[StitchinGrandma]

YUM

Orange Cranberry Trifle

A delightful dessert that makes an attractive presentation garnished with orange slices and sliced almonds.

Prep Time 20 minutes
Cooking Time chill 2 to 24 hours

Serves 8

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Pure Orange Extract, divided
2 cups thawed nondairy whipped topping
1 cup whole berry cranberry sauce
1 (10-12 ounces) small loaf pound cake, thinly sliced
1/2 cup milk
1 teaspoon McCormick® Pure Vanilla Extract
Garnish: Sliced almonds, Ground Cinnamon

Directions
1. In large bowl, mix cream cheese, sugar, cinnamon and 1/2 teaspoon orange extract with electric mixer on medium speed until smooth. Gently stir in whipped topping and cranberry sauce. Set aside.

2. Arrange one-third cake slices on bottom of 8-inch square dish. Combine milk, vanilla and 1/2 tsp. orange extract. Drizzle approximately 2 tablespoons of milk mixture over cake slices. Then spread one-third of cream cheese mixture over cake slices.

3. Repeat for second and third layers using remaining cake slices, milk and cream cheese mixtures. Sprinkle with sliced almonds and cinnamon. Cover and refrigerate at least 2 or up to 24 hours before serving.

[clae]

I like the Butterfinger cake.. It is really easy and wonderful!!!

1-chocolate cake mix
1-can eagle brand milk
1-8oz cool whip
1/2- jar carmel ice cream topping
1- large butterfinger candy bar

Cook cake by directions on box... Mix your 1 can of eagle brand milk and half a jar of carmel ice cream topping together well. Poke holes in cake as soon as you take it out of the oven and pour you milk/carmel mix over the cake. Let cake cool and then top with cool whip and crushed butterfinger candy bar... Enjoy!!!
Very yummy!!!

[Sew So Happy]

Thank you all soooo much for all the recipes! I did see some of Paula Deen's show today and she had a recipe with pumpkin and cake mix like the pumpkin crunch recipe you mentioned, but I so happen to have the ingredients on hand for the Death by Chocolate recipe. I have oreo cookies to replace the candy bar ingredient. (Anything to save a trip to the store with three kids in tow the day before Thanksgiving!)