Readers submit recipes; enter Cookbook Giveaway drawing

Readers shared their recipes to enter in the Cookbook Giveaway drawing.
Rho Blanchard says her Cheese Squares are fast and easy to make and light enough to make them just right after a meal.
Elegant Cheese Squares
1 cup graham cracker crumbs
3 tbsp. sugar
1/4 cup softened butter or margarine
1 8-oz pkg. cream cheese
1/2 cup sugar
1/2 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups thawed Cool Whip
Directions
Combine crumbs, 3 tbsp. sugar, 1/4 cup butter or margarine and mix well.
Press firmly into 8 inch square pan (bottom and up sides)
Bake at 350 degrees for 8 minutes
Beat cream cheese and blend with 1/2 cup sugar. Add milk, lemon juice and vanilla and blend. Add Cool Whip and spoon into crumb pan. Chill until set.
Garnish with lemon twist or mint leaves and enjoy.
Thank you, Rho Blanchard of West Bloomfield for your recipe.
Cherry Dessert
Ingredients
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
Directions
Cut margarine into flour and sugar. Add coconut and mix gently. Pat one-half of mixture in 8x8 inch pan. Cover with one can cherry pie filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.
Sinfully Simple Chocolate Dessert
1 pkg. devils food cake mix (baked according to directions in 9x13" pan) cut up into cubes
1 16-oz. Cool Whip ( 12 oz. can also be used without any problems)
3 small chocolate instant pudding, prepared according to directions
1 pkg. of Heath Bits
Directions
Layer in Large bowl (bigger than trifle bowl):
Cake cubes
Pudding
Cool Whip
Heath Bits
You can make either 2 or 3 layers. Serves a large amount
Refrigerate.
Thank you, Paulette Williams of Troy for your sinfully simple recipe.
Jacqueline Castine was featured in The Oakland Press many years ago with this recipe. She has this to say about her recipe: "While I was leading a senior citizen group in a game of mental health bingo, I overheard a woman tell her table mates about this dessert. I memorized it because I didn't have anything to write on at the moment. It has been featured on the front page food section of the Oakland Press and Neil Rubin's column on Easy Super Bowl recipes for guys to make at home.
Sander's Show Stopper Ice Cream Dessert
What you need
A spring form pan
A plain pound cake
1/2 gallon of butter pecan ice cream
1 small jar of Sander's milk chocolate fudge topping
4 chocolate toffee candy bars (Heath or Skor)
Directions
Crumble half of pound cake into bottom of pan and cover with half of the ice cream. Break up candy bars with a hammer and sprinkle half on top of the ice cream. Warm topping in microwave and drizzle half of fudge over layer in a lattice effect. Repeat layering ingredients.
Cover with foil or saran wrap and keep in freezer until ready to serve. Release spring form rim.
Serve this magnificent ice cream convection from the pan bottom.
Take your bows!
Note: If you have a large spring form pan, you can double the ingredients and serve 12-14.
Take your bows, Jacqueline. This sounds fantastic!
Sharon Giannangeli of Rochester Hills says this is a recipe that gets great accolades whenever she makes it. She often adds chocolate chips to the batter and eliminates the frosting. It still turns out moist and great!
Banana Cake
Preheat oven to 350
Grease and flour 1 Bundt pan or two 9" round pans.
Mix together first five ingredients and set aside.
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups flour
1 1/3 cup sugar
1/4 cup margarine softened
2 eggs
2-3 very ripe bananas mashed
1 cup sour cream
1 teas vanilla
1/4 - 1/2 cups chopped walnuts and/or 1 cup chocolate chips
Directions
Cream sugar and margarine together until light and fluffy. Add eggs and mix well. Add bananas, vanilla and sour cream. Stir in dry ingredients. Mix well. Fold in nuts and chocolate chips.
Pour into prepared pan and bake for approximately 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Using potholders, place serving dish inverted on top of cake and flip over. Cool before frosting (I don't frost as it is very moist but that is your choice. You can also sprinkle with powdered sugar)
Cream Cheese Frosting
1 8-oz cream cheese, softened
3-4 tbl. softened margarine or butter
1 tsp. vanilla
Dash salt
2 cups powdered sugar
Beat cream cheese and butter. Add sugar and beat until consistency you like. Add vanilla. If too thin, add more sugar. If too thick, add a bit of milk.
Crumb Topped Cowboy Coffee Cake
1 1/4 cup sifted flour
1/4 tsp. salt
1/3 cup shortening
1 cup sugar
Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.
Add to above ingredients (not reserve):
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Mix thoroughly.
Add 1 egg well beaten
1/2 cup sour milk (Buttermilk)
Mix well.
Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.
Bake at 375 degrees for 25-30 minutes.
Thank you, Jeanne Morse of White Lake for your recipe.
Barbara Conti submitted her recipe for homemade lemon curd. She says, this curd is so good you can spread it over your body (So, she's been told!)
Lemon Curd
Ingredients
1/2 cup unsalted butter
1 cup white sugar
3 eggs
Grated rind and juice of 2 fresh lemons
Directions
Melt butter in top part of a double sauce pan. Place over low heat and slowly add sugar, stirring until well blended. Gradually pour beaten eggs in the butter and sugar mixture. Continue stirring until mixture is light and creamy. Do not allow it to get very hot. Grate peel from lemons and add to the mixture. Squeeze the juice from the lemons and strain. Slowly add lemon juice while continuing to stir.
Place the pan over the lower part of the double saucepan, containing the boiling water. Over low heat, stir until the curd forms a film on the back of a spoon. Pour into clean, screw-top jars. About (3) 1/2 pint jars.
This curd can be used for cookies, tarts, cakes or pies.
Thank you, Barbara Conti of Waterford for your recipe.
Julie's 'Gourmet' noodles
Julie Walker offers up this very quick and simple spin on Ramen noodles.
1 pkg. Ramen noodles (any flavor)
Butter or margarine
Parmesan cheese
Pepper
Boil noodles according to directions, drain. Add butter or margarine to taste. Shake in pepper and Parmesan cheese of equal amounts. Mix well and enjoy.
Julie saves the flavor packets, included in the Ramen noodle package, to use in her favorite homemade noodle soups.
Thank you, Julie Walker for your recipe.
Here's how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com Find more of my recipes at www.theoaklandpress.com

Desserts, anyone? Enjoy these cookbook contest recipe submissions; Submit your favorite and enter to win

Readers shared their recipes and were entered in the drawing for a chance to win the “500 5-Ingredient Desserts” cookbook. Bonnie Keding of Waterford was the lucky winner.

Barbara Peckham of Burton, and the past winner of the 2500 Recipes Cookbook, submitted a little "flash from the past" with this Jell-O recipe.
Barbara says this is the "original" recipe for Knox Blox. Back in the ’70's Jell-O offered a copper 7x10" pan to make Knox Blox. When the blox had set up, you would cut them into the squares and the bottom (which became the top) had impressions as though they were actual wooden toy blocks. She says she still has the one she purchased all those years ago for her daughters.

Knox Blox
4 unflavored Knox gelatin packets
4 cups boiling water
3 small pkgs. of Jell-O (your choice of flavors)
Mix well until all the gelatin and Jell-O are blended. Pour into pan. Chill until firm, cut, and enjoy.
Thank you Barbara, for that step back to the ’70s!

Aditi Jasra of Calgary, Canada submitted her favorite dessert, although she said she's more of a "spice girl."
Aditi says this is a very simple coconut burfi recipe made from only a few ingredients: condensed milk, coconut, cardamom powder and dry fruits of choice. This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. One of my favorite Indian Mithai (sweets), she said.

Coconut Burfi
Heat a pan and add a Tbsp. of butter. Let it melt. Add 14-oz. can of condensed milk and 14-oz. pack of sweet coconut flakes. Combine the ingredients in the pan. Add cardamom powder and let everything cook for 5-6 minutes.
Add dry fruit and then transfer on to a pan greased with butter/ghee. Spread evenly and cut in equal portions. Place in the fridge and let it set for about 2 hours.
Serve when completely set to your friends and family.

You can also find many of Aditi’s great Indian recipes with videos at youtube.com/eateastindian)

Chocolate Lush
Stir together:
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
Combine and add to dry ingredients:
2 Tbsp. melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Mix until well blended and spread into ungreased 8x8x2-inch pan.
Combine:
1/4 cup firmly packed brown sugar
4 Tbsp. cocoa
1-3/4 cups hot water
Pour over top of batter.
Bake at 350 degrees for 45 minutes. Cut into squares and serve warm or cold.
Top the inverted squares with chocolate "lush" from bottom of pan.
Thank you, Dorothy Lookabaugh of Pontiac, this sounds luscious.

More than 40 years ago, Barb Bartos was the high school correspondent to The Oakland Press, reporting to Jody Headlee. Jody was a columnist for many years at The Oakland Press and loved by many. Barb went on to become editor of a chain of weekly newspapers. She says she always enjoys reading good print and shares her recipe, which she calls a light and not-too-sweet ending for any meal.

Barb's Quickie Trifle
2 3-oz packages Ladyfingers
1 8-oz tub Philadelphia Indulgence Dark Chocolate cream cheese spread
1 cup heavy whipping cream prepared
To prepare whipping cream: Using electric hand mixer, blend whipping cream with 1/4 cup powdered sugar and 1 tsp. vanilla until thick, rippled consistency.
Directions:
Layer Ladyfingers in bottom of small round glass bowl. Top with one-half of chocolate mixture. Layer one-half of prepared whipping cream on top. Repeat next layer in same order. Refrigerate for several hours. Spoon into small fruit or dessert dishes to serve.
Thank you, Barbara Bartos of Clarkston.

This recipe won Pat Jackson a "Gold" in the "Golden Age Games" with Waterford Parks and Recreation in August of 2012.
Peanut Butter and Jelly Pie
1 8-oz pkg. cream cheese (softened)
1/2 cup confectioners sugar
1/2 cup peanut butter
1/2 cup raspberry jam
2 cups whipped topping
1 regular pie crust - prebaked according to directions
A few fresh raspberries to scatter on top of pie
Directions
In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread in prepared pie crust. In separate bowl, stir jam well. Mix whipped topping into jam until completely mixed. Spread over top of peanut butter mixture. Scatter fresh raspberries on top.
Thank you, Pat Jackson of Waterford for sharing the "Gold"!

My next cookbook giveaway is a set of two cookbooks from a collection. “SmartCook Collection: Soup” and “SmartCook Collection: Fish” both offer step-by-step instructions, cooking tips and beautiful full-color photography.

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 28 drawing and your name will be entered.

Here's how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.

If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com

Sneak Peak: Next cookbook giveaway is from a collection; recipes

My next cookbook giveaway comes from a collection and includes these two cookbooks: SmartCook Collection: Soup and SmartCook Collection: Fish. Both cookbooks offer step-by-step instructions, cooking tips and beautiful full-color photography.
Soup: offers Spring, Summer, Autumn and Winter recipes and recipes for making your own stocks and garnishes.
Fish: offers recipes for all your favorites and tips on how to bone or skin a fillet of fish. You'll also find recipes for some favorite sauces that are sure to compliment all your fish recipes.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 28 drawing and your name will be entered.

Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com

And here's a couple recipes to give you a sneak peak into what you'll get in these cookbooks:
The SmartCook Collection: Soup

Leek, Onion, and Potato Soup
Ingredients
4 Tbl. butter
4 large leeks
2 medium baking potatoes
1 medium onion, chopped small
3 1/2 cups Vegetable Stock
1 1/4 cups milk
salt and freshly ground black pepper to taste

Begin by trimming the leeks, discarding the tough outer layers. With them in half lengthwise, being sure to separate the rings of leeks to remove any hidden grit or dirt. Drain well. In a large, heavy-bottomed saucepan, gently melt the butter, then add the leeks, potatoes, and onions, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover. Cook the vegetables over very low heat for about 15 minutes.
After that, add the stock and milk and bring to a simmer. Cover and simmer very gently for 20 minutes or until the vegetables are soft - if you have the heat too high, the milk in the soup may make it boil over. Now cool the soup a little, then, working in batches, puree it in a blender or food processor, making sure to have a bowl handy totake the pureed soup.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or creme fraiche before serving and sprinkle with freshly snipped chives or parsley.

The SmartCook Collection: Fish
Baked Fish Fillets with a Parmesan Crust
4 Tbl. butter, melted, plus a little extra for brushing and drizzling
8 sole, lemon sole, or flounder fillets (about 1 1/2 lb)
Salt and freshly ground black pepper as needed
1 cup fresh bread crumbs, made from 3-4 slices slightly stale, firm white bread in a blender or food processor
3/4 cup (3 oz) freshly grated parmesan cheese
2 Tbl. chopped fresh parsley
For garnish: 1 lemon, cut into quarters and few sprigs of fresh parsley

Directions
Preheat over to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Brush the foil generously with melted butter. Now wipe the fish with paper towels, then lay it on the foil and season with salt and pepper to taste.
Next, mix the bread crumbs, Parmesan cheese, and parsley in a bowl. Add 3 tablespoon of the melted butter, 1/2 teaspoon salt and some pepper, and mix, again until the crumbs are evenly moistened.
Now spread the crumb mixture over the fillets and drizzle with the remaining melted butter. Place the baking sheet on the top third of the oven and bake for 7 to 8 minutes, or until the crumbs have turned golden brown. Serve with the lemon quarters for squeezing the fish and parsley sprigs as garnish.

Father's Day: Make dinner special, right off the grill

Ultimate Montreal Steak with Grilled Potato Wedges

Father’s Day is fast approaching and unlike Mother’s Day, it isn’t so much about making reservations at a favorite restaurant, but more about the backyard – backyard grilling that is. Given the choice, I’m betting a lot of dads would prefer a little grilling at home over the restaurant. 

McCormick can lend a hand with that - and help you take your grilling to the next level. McCormick Grill Mates & Lawry’s Flavor Forecast 2013: Grilling Edition - offers top tastes, trends and techniques for the griller in your family.

Perhaps you’re looking for that perfect marinade. Smokin’ Sweet Tea Marinade and this simple technique will have your steak, chicken or pork on the grill in 5 minutes. Start by placing your steak, chicken or pork with the marinade in a resealable plastic bag. Push air out of the bag and seal tightly. Massage the meat for 5-minutes, turning the bag over often so meat absorbs most of the marinade. Remove the meat and grill. Discard remaining marinade.

Maybe a good old fashioned hamburger, hot dog or sausage grill is on the menu. Why not try some DIY  (Do-it-yourself) condiments to add a little pazazz to a traditional favorite.

A half cup of mayo with 1 tsp. grill mates smokehouse maple seasoning will go nicely with your grilled hamburger. A half cup of Dijon mustard with 1 tsp of dill weed or one cup of ketchup with 1 tbsp. of perfect pinch Cajun seasoning will give you a whole new outlook on your hot dog or sausage.

McCormick offers these basic DIY Condiments and more at Grilling Flavor Forecast.

According to the experts, these top seven flavors will be the hit this grilling season. I have to agree with the experts, any of these flavors will bring something a little special to the grill for Father’s Day.

Sweet Tea: Give marinades and sauces a touch of the South.

Smoked Tomato: For your DIY condiments to give that extra flavor to your meats, pizza and salads.

Oregano: A taste of the Mediterranean for your grill. Great for grilled breads and more.

White Peach: This just sounds like a perfect way to enjoy summer grilling.

Whiskey: You’ll want to bring out this when you want to spend more time at the grill – enjoying that slow, take-your-time grilling and bring out that bold flavor.

Ginger: When a little Asian flare is called for. And don’t forget about dessert on the grill!

Pecan Wood: Does this sound nutty? You bet! Bring this out when grilling chicken and pork for a unique nutty flavor.

And when the dad in your family has his sights on a thick, juicy steak – bring out McCormick’s new variety of Grill Mates Steak Sauces: Montreal Steak – with a blend of all-natural spices and herbs including ground black pepper, red pepper and coriander or New Smoky Montreal Steak - to give it that “off the grill” smoke flavor.

Whatever the forecast may be for your Father’s Day, with McCormick’s new Grill Mates and seasonings along with some excellent technique tips – it’s sure to be a special day for the “special dad” in your home.

Looking for a couple recipe ideas – try these:

Backyard Brick Oven Pizza Burgers

1 1/2 pounds lean ground beef

Backyard Brick Oven Pizza Burgers/Photos courtesy of McCormick

1 cup shredded mozzarella cheese, divided
1 tablespoon McCormick® Grill Mates® Backyard Brick Oven Seasoning
1/2 cup pizza sauce
6 ciabatta rolls

2 plum tomatoes, each cut into 6 thin slices

Directions:
Mix ground beef, 1/2 cup of the cheese and Seasoning in large bowl until well blended. Shape into 6 patties.
Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160°F). Top burgers with pizza sauce and remaining 1/2 cup cheese 1 minute before cooking is completed.
Serve burgers on rolls. Top with tomato slices and sprinkle with additional Seasoning, if desired.

Roasted Garlic Grilled Vegetables
Ingredients
8 cups assorted cut-up vegetables, such as zucchini, mushrooms, onions, bell peppers
2 tablespoons oil

Roasted Garlic Grilled Vegetables

1 tablespoon McCormick® Grill Mates® Roasted Garlic & Herb Seasoning

Directions
Toss vegetables with oil and Seasoning in large bowl.
Place vegetables in grill basket, grill rack or thread onto skewers.Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.

Cookbook Giveaway Winner: Gourmet Cheese Squares, Lemon Curd, Cowboy Coffee Cake and more

The following recipes were submitted and entered in my recent cookbook giveaway. Bonnie Keding of Waterford won the drawing and received the 500 5-Ingredient Dessert Cookbook.

Bonnie submitted this breakfast muffin recipe for the cookbook giveaway.

Ham and Cheese Muffins

Preheat oven to 400 degrees

Spray muffin tin with cooking spray

Ingredients

2 eggs

1 cup milk

2 tbsp. oil

1/2 cup shredded cheddar cheese

3/4 cup dices fully cooked ham

3 cups Bisquick

1/2 tsp. dill weed

2 tbsp. maple syrup

Mix all ingredients together. Pour mixture into muffin tins. Sprinkle cheese on top of batter.

Bake 15 to 20 minutes.

Thank you, Bonnie Keding of Waterford.

Here’s a recipe all the way from Chattanooga, TN. Erainer Patterson received this recipe over 30 years ago while working in Chattanooga. She says she has served it in every job she’s held in Michigan since then and it has always been a winner with her co-workers. She says it’s a nice and light summer dessert or anytime. Sounds great, maybe I’ll make it for my co-workers.

Four-Layer Pudding

Ingredients

2 boxes instant pudding (Pistachio is really great)

3 cups milk

1 stick of butter, softened

1 8-oz pkg. cream cheese, softened

1 large carton of Cool Whip

1 cup of flour

2 Tbsp. Confectioners sugar

1 cup chopped pecans

Directions

Mix flour, butter and nuts. Press into a 9x13 inch pan. Brown  for 15 minutes in a 350 degree oven. Let cool.

Combine Confectioners sugar and cream cheese. Spread over crust. Spread a layer of Cool Whip over cream cheese mixture.

Combine the instant pudding with the milk and beat until thickened. Spread over Cool Whip layer. Spread another layer of Cool Whip over pudding and top with chopped nuts.

Thank you, Erainer Patterson of Pontiac for your recipe

Crumb Topped Cowboy Coffee Cake

1 1/4 cup sifted flour

1/4 tsp salt

1/3 cup shortening

1 cup sugar

Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.

Add to above ingredients (not reserve):

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

Mix thoroughly.

Add 1 egg well beaten

1/2 cup sour milk (Buttermilk)

Mix well.

Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.

Bake at 375 degrees for 25-30 minutes.

Thank you, Jeanne Morse of White Lake for your recipe.

Lemon Curd

Ingredients

1/2 cup unsalted butter

1 cup white sugar

3 eggs

Grated rind and juice of 2 fresh lemons

Directions

Melt butter in top part of a double sauce pan. Place over low heat and slowly add sugar, stirring until well blended. Gradually pour beaten eggs in the butter and sugar mixture. Continue stirring until mixture is light and creamy. Do not allow it to get very hot. Grate peel from lemons and add to the mixture. Squeeze the juice from the lemons and strain. Slowly add lemon juice while continuing to stir.

Place the pan over the lower part of the double saucepan, containing the boiling water. Over low heat, stir until the curd forms a film on the back of a spoon. Pour into clean, screw-top jars. About (3) 1/2 pint jars.

This curd can be used for cookies, tarts, cakes or pies.

Thank you, Barbara Conti of Waterford for your homemade lemon curd recipe.

Julie’s ‘Gourmet’ noodles

Julie Walker offers up this very quick and simple spin on Ramen noodles.

1 pkg. Ramen noodles (any flavor)

Butter or margarine

Parmesan cheese

Pepper

Boil noodles according to directions, drain. Add butter or margarine to taste. Shake in pepper and Parmesan cheese of equal amounts. Mix well and enjoy.

Julie saves the flavor packets, included in the Ramen noodle package, to use in her favorite homemade noodle soups.

Thank you, Julie Walker for your recipe.

Rho Blanchard says her Cheese Squares are fast and easy to make and light enough to make them just right after a meal.

Elegant Cheese Squares

Ingredients

1 cup graham cracker crumbs

3 tbsp. sugar

1/4 cup softened butter or margarine

1 8-oz pkg. cream cheese

1/2 cup sugar

1/2 cup milk

1 tsp. lemon juice

1 tsp. vanilla

1 1/2 cups thawed Cool Whip

Directions

Combine crumbs, 3 tbsp. sugar, 1/4 cup butter or margarine and mix well.

Press firmly into 8 inch square pan (bottom and up sides)

Bake at 350 degrees for 8 minutes

Beat cream cheese and blend with 1/2 cup sugar. Add milk, lemon juice and vanilla and blend. Add Cool Whip and spoon into crumb pan. Chill until set.

Garnish with lemon twist or mint leaves and enjoy.

Thank you, Rho Blanchard of West Bloomfield for your recipe.

Sinfully Simple Chocolate Dessert
1 pkg. devils food cake mix (baked according to directions in 9x13" pan) cut up into cubes
1 16-oz. Cool Whip ( 12 oz. can also be used without any problems)
3 small chocolate instant pudding, prepared according to directions
bag of Heath Bits

Directions
Layer in Large bowl (bigger than trifle bowl):
Cake cubes 
Pudding

Cool Whip
Heath Bits
You can make either 2 or 3 layers. Makes a large amount.
Refrigerate.
Thank you, Paulette Williams of Troy for your sinfully simple recipe