Caramel deLites/Peanut Butter Patties Angel Food Cake Roll-Ups

★★★★

Description: Local Baker Gina Krull made these fabulous angel food cake roll-ups that were gone pretty quickly.

Quick Info:
Attribution: Gina Krull

Yield: 2 roll-ups

Difficulty: Medium
Cookie: Caramel deLites, Peanut Butter Patties

Ingredients:
1 box Angel Food Cake Mix
2 packages Vanilla Instant Pudding
½ cup Powdered Sugar
2 cups 2% Milk
3-8 ounces Cool Whip
1 box Peanut Butter Patties
1 box Caramel Delite Cookies
Caramel Ice Cream Topping
Hot Fudge Ice Cream Topping

Directions:Preheat oven 365℉.
Prepare cake mix according to package directions. Divide evenly between 2 12x18 parchment lined cookie sheets. Back 12-15 minutes at 365℉. Cool.

Stir together 1 pkg. vanilla pudding, ¼ cup powdered sugar. Add 1 cup milk. Mix well.
Let pudding mixture set well in refrigerator.
Then, add 8 oz. cool whip. Mix.
Coarsely chop ⅔ box of Peanut Butter Patties.

Assemble:
Remove parch

ment from cake.
Cut sheet of Angel Food cake in half.
Spread pudding mixture on each half, not quite to outer edges.
Spoon Hot Fudge sauce into zip lock bag and cut very small corner off to drizzle some chocolate on top pudding mixture.
Sprinkle with cookie crumbs and press down lightly.
Roll up into logs.
Spread plain cool whip on outside.

Decorate with drizzle and whole cookies.

Repeat pudding procedure.
Assemble the same way with other cake only crush up ⅔ box Caramel deLites.
Use Caramel ice cream topping on inside of roll and on top.

Contains: Wheat, soy, milk, coconut, cocoa, flour, peanuts

Caramel deLite Cheese Cake

★★★★

Description: Third Place winner, Susan at the Sunprint Café knew exactly what she wanted to make when I asked her to take on the girl scout cookie challenge. This delicious Caramel deLite Cheese Cake IS as great as it sounds.

Quick Info:
Difficulty: Easy
Yield: 1 cake
Attribution: Sunprint Café, Chef Susan

Cookie Type: Caramel deLites

Ingredients:
Crust:
2 Tbsp Unsalted Butter, melted plus more for coating pan
1 ¼ cups Graham Cracker Crumbs
2 Tbsp Sugar
Filling:
2 8 ounces packages Cream Cheese
1 cup Sugar
3 Large Eggs
¼ tsp Salt
3 cups Sour Cream, (not light)
1 box Caramel Delite Cookies, chopped
1 can Dulce De Leche

Directions:
For the Crust:
Preheat oven to 325F. Generously butter the bottom and sides of a 9 inch spring form pan. In a bowl, combine melted butter, graham cracker crumbs, and sugar and stir until the crumbs are evenly moistened. Transfer the crumb mixture to the springform pan and press evenly onto the bottom and about 1 ½ inches up the sides of the pan. Bake until the crust dries out a little, about 10 minutes. Remove from oven and let cool on wire rack completely.

For the filling:
Turn the oven up to 350F.

Blend the cream cheese and sugar in a mixer, making sure to get out all of the lumps. Add the eggs, one at a time and blend well after each addition. Blend in the sour cream. Add ⅔ of the chopped cookies and ⅓ cup of the Dulce de Leche. Stir in by hand until just incorporated. Pour into prepared pan.

Prepare a water bath (boiling the water in a tea kettle works best). Fold a terry-cloth towel and place it in the bottom of a roasting pan, sticking out at least one inch all around the pan. Place the cake pan on the towel in the roasting pan.

Pull out middle shelf of oven slightly and place roasting pan on the shelf. Carefully pour enough boiling water in the roasting pan to come at least 1 inch up the side of the cake pan. Bake the cheesecake for 45 minutes. DO NOT OPEN THE OVEN. Turn off the oven and leave the cheesecake in for 1 hour more. The cheesecake will not look done, and a 3 inch circle in the center should still wiggle. Remove it from the oven and refrigerate overnight.

Run a knife along the edges of the springform pan to fully separate the cake from the pan and remove the spring form. Pour the remaining Dulce de Leche on top of the cake (using a squeeze bottle gives a nice design) and sprinkle with the remaining cookies.

Contains: Wheat, soy, milk, coconut, eggs, cocoa


May Contain: Peanuts