1. Archive

Desserts? All's well that ends sweetly

This is a column of delectable endings.

Barbara DuBrow asked for the recipe for Hawaiian Happy Cake. Mimi Brinker sends a version which is topped with a cream cheese-pudding-pineapple mixture after it's baked. Coconut and chopped nuts finish it off.

Barbara Sherwood has been searching for a layered ice cream dessert.

Both Judy Cholomitis and Betty Rodgers have shared their favorite recipes for Mud Pie.

Both are rich, thanks to Oreo cookie crusts and ice cream, and small slices are plenty for a serving. The last dessert is Snickers Pie. The crust is graham cracker, lined with a a fudge layer. Don't bother counting calories.

For: Barbara DuBrow of Port Richey.

From: Mimi Brinker of Belleair.

Recipe: Hawaiian Cake.

Hawaiian Cake

1 package yellow cake mix

1 8-ounce can crushed pineapple

2 eggs

1 8-ounce package cream cheese, softened

1 small package instant vanilla pudding mix

1 cup milk (not low-fat)

1 9-ounce carton frozen dessert topping, thawed

Flaked coconut

Chopped nuts

Drain pineapple; add water to juice to make 1{ cups liquid. Add to cake mix with eggs; beat well. Pour into greased and floured 9- by 13-inch baking pan. Bake at 350 degrees for 20 minutes or until middle of cake is set. Cool.

Combine cream cheese, pudding mix, milk and pineapple; mix well. Spread on cooled cake. Top with dessert topping, then sprinkle with coconut and nuts. Refrigerate.

For: Barbara Sherwood of Port Richey.

From: Judy Cholomitis of St. Petersburg.

Recipe: Mud Pie I.

Mud Pie I

30 Oreo cookies, crushed

8 tablespoons butter, melted ({ stick)

{ to 1 gallon vanilla ice cream, softened

6 tablespoons butter

1 cup half and half, scalded

2 1-ounce squares unsweetened chocolate

1 cup granulated sugar

1 teaspoon vanilla extract

Crush cookies; combine with 8 tablespoons melted butter in 9 by 13-inch pan; press onto bottom of pan; freeze.

Soften ice cream and spoon over frozen crust, spreading evenly. Refreeze until firm.

Topping: In top of double boiler, melt 6 tablespoons butter. Add scalded half and half, chocolate and sugar. Stir until the chocolate melts and the mixture thickens, about 20 minutes. Cool well; add vanilla. Spread over frozen ice cream layer and refreeze.

From: Betty Rodgers of St. Petersburg.

Recipe: Mud Pie II.

Mud Pie II

18 Oreo cookies, crushed

{ cup margarine or butter, divided (1 stick)

2 quarts ice cream, softened

cup granulated sugar

cup unsweetened cocoa

cup evaporated milk (small can)

1 teaspoon vanilla extract

2 cups frozen dessert topping, thawed

Chopped nuts (optional)

Crush cookies. (Betty uses a glass jar to crush the cookies into crumbs.) Melt \ cup margarine or butter and combine with cookie crumbs; spread in a 10-inch pie pan (could use 9- by 13-inch pan) using back of spoon around sides. Bake at 350 degrees for 8 minutes. Cool completely.

Spread softened ice cream over crust. Freeze for at least an hour, even longer.

Fudge sauce: Melt \ cup margarine in a saucepan; add sugar and cocoa, stirring well. Add evaporate milk slowly, stirring until smooth. Cook over medium heat, stirring constantly until thickened, about 4 to 5 minutes. Add vanilla; cool.

When cold, spread over ice cream layer. Return to freezer. Before serving, spread with topping. If desired, sprinkle chopped nuts over topping.

Betty writes that her original recipe called for coffee ice cream. If she didn't have coffee ice cream, she would dissolve { teaspoon instant coffee granules into 1 tablespoon boiling water; mix and pour over vanilla ice cream, stirring well to blend. She enjoys using different ice cream flavors, not just vanilla or coffee.

For: Verna Hull of Hudson.

From: Connie Long of Palm Harbor.

Recipe: Snickers Pie.

Snickers Pie

1{ cups graham cracker crumbs

1 tablespoon granulated sugar

6 tablespoons butter, melted

6 tablespoons all-purpose flour

{ teaspoon baking powder

[ teaspoon salt

4 ounces semisweet chocolate chips

1 1-ounce square unsweetened chocolate, chopped

{ cup butter, diced (1 stick)

{ cup granulated sugar

1 egg

1 egg white

1 teaspoon vanilla extract

4 2.16-ounce Snickers candy bars, chopped

10 ounces cream cheese, softened

cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 ounces milk chocolate, chopped

2 tablespoons heavy whipping cream

To make crust: In a medium mixing bowl, combine graham cracker crumbs, sugar and melted butter. Mix all together and press mixture firmly into a 9-inch pie pan.

To make fudge layer: In a medium mixing bowl, combine flour, baking powder and salt. Mix well. In a double boiler, melt semisweet chocolate and unsweetened chocolate together with { cup butter or margarine, stirring until smooth. Cool slightly.

Meanwhile beat sugar, whole egg and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake at 350 degrees for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place Snickers bar slices on this layer.

To make cream cheese layer: In a medium mixing bowl, beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over Snickers bars and bake for 15 minutes, or until set. Cool on rack.

To make garnish: In a small saucepan, stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled. Makes 1 pie (8 servings).

Recipe requests

Dick Safirstein of Clearwater has fond memories of two dishes enjoyed in post World War II years. The first is Mamie Eisenhower's fudge which includes two large Hershey bars with nuts among the ingredients. Dick has even written the Eisenhower Museum in Gettysburg, Pa., but has had no luck finding the recipe. The other favorite dish is Kentucky bourbon yams which includes one cup of bourbon. Of course, the alcohol evaporates during the cooking and the remaining flavor is outstanding.

We are hoping you have these recipes in your files.

Chocolate cookies prepared with eight ounces of cream cheese, } cup of brown sugar and perhaps 1{ cups of flour as part of the ingredients is the recipe wanted by Vivian Barett of Dunedin. Patricia Baksa of Brooksville used to purchase whiskey cakes at the Festival of Trees. She is hoping that someone has the recipe.

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