7layerpunchbowldessert Recipes

7 LAYER PUNCHBOWL DESSERT

Steps:

• Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
• Follow directions as above, using the cool whip and berries as top garnish.
• Chill until served.
• Serve in a punch bowl or glass trifle bowl.

7-LAYER DESSERT DIP

Steps:

• In a 1-quart glass bowl with straight sides, layer ingredients in this order starting from the bottom: caramel sauce, brownies, strawberry jam, banana pudding, chocolate syrup, whipped cream, sprinkles and a maraschino cherry on top. Serve with dippers.

PUNCH BOWL CAKE II

Steps:

• Bake cake mix according to package directions for 2 layers, let cakes cool.
• Prepare the pudding according to package with the 5 c. milk.
• In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
• Repeat in the same order with the remaining ingredients.
• Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.

SEVEN LAYER MAGIC BARS

Steps:

• Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in oven.
• Sprinkle crumbs over butter.
• Pour sweetened condensed milk over crumbs.
• top with remaining ingredients in order listed; press down firmly.
• Bake 25 minutes or until lightly browned.
• Cool.
• Chill if desired.
• Cut into bars.
• Store covered at room temperature. TIP: for perfectly cut cookie bars: line entire pan (including sides) with a sheet of aluminum foil first.
• When bars are baked, cool; lift of edges of foil to remove from pan.
• Cut into individual squares.
• Lift off of foil.
• Keebler/ReaLemon/Borden.

SEVEN LAYER DIP II

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

CHEF JEFF'S 7-LAYER BAR

Steps:

• Melt butter. Spread crushed graham crackers evenly in 9" x 11" pan. Drizzle butter evenly over graham crackers. Making sure to scatter each evenly, add chocolate bits, then butterscotch bits, walnut pieces and sweet coconut flakes. Spread sweetened condensed milk evenly over the top. In preheated 375-degree F oven place pan on center rack for 25 minutes. Let cool for one hour and cut into 2" x 2" squares.

7-LAYER STEAK SANDWICH RECIPE BY TASTY

Steps:

• Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.
• In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F (55°C).) Set the steaks aside on a cutting board to rest.
• Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.
• Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.
• Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.
• Preheat the oven to 250˚F (120°C). Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp.
• Enjoy!

7 LAYER DELIGHT

Steps:

• 1st layer - Mix pecans (reserving enough to top dessert), flour, and melted butter. Press in 8" or 9" square pan and bake at 400 degrees F for 15 minutes until light brown. Let cool.
• 2nd layer - Mix cream cheese, confectioners' sugar and 1 cup Cool Whip. Spread over 1st layer.
• 3rd layer - Mix pudding as directed on package and spread over 2nd layer.
• 4th layer - Mix remaining Cool Whip & remaining pecans to cover cake.
• Chill.