Description:
literally an ice-cream cake, as the muffin is baked directly onto the cone!

Ingredients:
1 package Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, oil and eggs called for on cake mix package
30 flat-bottom ice-cream cones
1 tub Betty Crocker® Whipped frosting (any flavor)

Directions:

1 . Heat oven to 350ºF. Make cake mix as directed on package, using water, oil and eggs.
2 . Fill each cone about half full of batter. Stand cones in muffin pan.
3 . Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered.

Description:
no cooking involved! yeah!

Ingredients:
1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust

Directions:
1 . Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
2 . Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

Description:
it's got amazing color. perfect for a rainy day picker-upper.

Ingredients:
Perfect Baked Pie Crust (See Below)
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping (heavy) cream
3/4 cup powdered sugar
1 pint (2 cups) strawberry, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired

Directions:

1 . Make Perfect Baked Pie Crust.
2 . Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
3 . Beat gelatin mixture with electric mixer on high speed about 4 minutes, scaping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
4 . Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refigerate any remaining pie.

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Perfect Baked Pie Crust

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

1 . Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Description:
quick and easy. only thing you gotta bake is the crust. i like it's use of common fruits here. pineapples and bananas, how pinoy is that?

Ingredients:
Honey Graham Crust (See Below)
1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1 package (4-serving size) pineapple-flavored sugar-free gelatin
2 cups ice cubes
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1 medium banana, thinly sliced
Fresh mint leaves or toasted coconut, if desired

Directions:

1 . Make Honey Graham Crust.
2 . Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling; pour over gelatin. Stir about 3 minutes until gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until gelatin is thickened. Remove any unmelted ice.
3 . Stir whipped topping into gelatin mixture with wire whisk; beat until smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
4 . Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate any remaining pie.

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Honey Graham Crust

1 1/2 cups graham cracker crumbs (20 squares)
2 tablespoons honey
1 tablespoon water
2 teaspoons vegetable oil

1 . Heat oven to 350ºF. Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool.