Better Than Whipped Cream Recipes

BETTER THAN SEX CAKE IV

Steps:

• Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
• While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
• Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
• Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.

BETTER THAN SEX CAKE II

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

BETTER THAN WHIPPED CREAM

Steps:

• Mix all of the ingredients in a large bowl. It is important to use a large bowl so that the milk is shallow in the bowl and your electric whisk will not be more than half way submerged. This allows enough air to be beaten into the mixture and thicken.
• Beat with electric whisk for 3 minutes. Rest for 30-60 seconds and whisk for 3 minutes more. Cover and place in the refrigerator to chill for at least 6 hours or over night. You could eat it sooner if you can't wait but it won't be that really nice thick cream it turns into. I found it stays thick longer than traditional dairy whipped cream.

BETTER THAN ROBERT REDFORD

Steps:

• Heat over to 350 degrees.
• Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
• In a medium size bowl, mix flour, walnuts and butter.
• Pat into prepared dish.
• Bake at 350 degrees for 15 minutes.
• Cool.
• In a bowl, beat cream cheese and sugar until smooth.
• Fold in half of the whipped topping.
• Spread over cooled crust.
• Prepare vanilla pudding using 2 cups of the milk.
• Spread over the cream cheese layer.
• Prepare chocolate pudding with remaining 2 cups milk.
• spread over the vanilla pudding layer.
• Spread remaining whipped topping over pudding.
• Refrigerate at least 2 hours or overnight.
• Sprinkle with nuts and chocolate curls.
• Cut into squares.