lumicero/recipes-ing2inst huggingface dataset:
Title: Summer Fruit, Honey, and Hazelnut Crumble
Ingredients:
- 2 1/2 honey
- 3 brown sugar
- 3 toasted hazelnuts
Instructions:
1. Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until the fruits are soft without being totally mushy.
2. Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used.
3. Drain the excess juice and save to serve with the pudding.
4. Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite) as fine as the breadcrumbs, and then mix the two together.
5. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs.
6. Bake in a moderate oven 350F for 20 – 30 minutes or until the top is slightly crunchy and browned.
7. Serve with lots of cream or plain yogurt and the warmed fruit juices.
Title: Applebee's Triple Chocolate Meltdown
Ingredients:
- 8 unsalted butter
- 1/2 eggs
- 3 sugar
- 3 vanilla extract
- 1/3 flour
- 2 heavy whipping cream
- 3/4 sugar
- 8
- 1
- 1/2
Instructions:
1. Preheat oven to 425ºF. Heavily butter and then flour 8 (1-cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.
2. Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beige-colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in . Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the half-baked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes.
3. Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.
4. To assemble, make Chocolate Sauce. Drizzle Chocolate Sauce in a north-south zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east-west to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, chocolate will spill out of the warm cake.
Title: The Cookies That Thinks It's a Brownie
Ingredients:
- 4 butter
- 1 eggs
- 3 white sugar
- 3/4 vanilla
- 2 all-purpose flour
- 1/3 baking powder
- 1/4 salt
- 1/4 walnuts
- 1
Instructions:
1. In a double boiler or microwave oven, melt the chocolate and butter and stir together; set aside to cool.
2. Preheat oven to 350 degrees. Grease and flour 2 cookie sheets.
3. In a large bowl, mix the eggs and sugar on high speed of an electric mixer for 2 to 3 minutes.
4. On low speed, add the melted chocolate mixture and vanilla while mixing. Sift together the flour, baking powder and salt; fold into the egg mixture with a large spoon.
5. Stir in the nuts, and let the batter rest for 5 minutes.
6. Drop dough by tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cookies should spring back to touch.
7. Remove cookies to wire rack to cool.
Title: Pina Colada Cake and Frosting
Ingredients:
- 1 French vanilla instant pudding
- 1 instant coconut pudding mix
- 4 water
- 1/3 light rum
- 1/4 eggs
- 4 crushed pineapple
- 1 flaked coconut
- 1 crushed pineapple
- 1 light rum
- 1/3 French vanilla instant pudding
- 1 instant coconut pudding mix
- 1 Cool Whip
- 1/2 coconut
Instructions:
1. Preheat oven to 350°F.
2. NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
3. Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
4. CAKE.
5. Mix cake mix, pudding, water, rum and oil.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in pineapple then fold in coconut.
8. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
9. Cool.
10. FROSTING.
11. Mix crushed pineapple, rum and vanilla instant pudding.
12. Beat until it thickens.
13. Fold in 1 container of Cool Whip.
14. Frost cake.
15. Sprinkle top with coconut or toasted coconut (optiional).
16. *To toast coconut:
17. Spread coconut in shallow pan.
18. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.
Title: Cherry Brandy Sauce
Ingredients:
- 1 sour cherry
- 3 water
- 1 cinnamon stick
- 2 cornstarch
- 1 sugar
- 4 brandy
Instructions:
1. Wash and pit cherries.
2. Cook in water to cover with cinnamon stick 1 hour.
3. Discard cinnamon stick.
4. Put cherries through a sieve and bring the juice to the boiling point.
5. Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.
6. Cook 10 to 12 minutes, stirring constantly.
7. Remove from heat and stir in brandy.
8. Serve cold on puddings, fruit cakes, pound or other cakes.
Title: Cranberry Streusel Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 nutmeg
- 1/4 salt
- 1/2 butter
- 1 1/3 sugar
- 1 vanilla
- 3 eggs
- 1 low-fat plain yogurt
- 1/2 fresh cranberries
- 1/4 brown sugar
- 2 all-purpose flour
- 1/2 cinnamon
- 2 butter
- 1/4 walnuts
- 1/4 fresh cranberries
Instructions:
1. Heat oven to 325.
2. Grease a 9X9 baking pan.
3. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
4. With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
5. Reduce speed to low and add eggs one at a time, mixing until just incorporated.
6. Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
7. Then fold in the 1/2 cup of cranberries.
8. Scape batter into the prepared pan.
9. Bake for 40 minutes.
10. STREUSEL TOPPING DIRECTIONS:
11. While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
12. Stir in walnuts and cranberries.
13. After the cake has baked for 40 minutes, sprinkle with the topping.
14. Continue baking for about 10 minutes.
15. Cool to room temperature. Cut into squares and serve.
Title: Mango-Coconut Sherbet - Weight Watcher Friendly
Ingredients:
- 2 mangoes
- 3/4 granulated sugar
- 1 fresh lime juice
- 1 light coconut milk
- 1/4 unsweetened flaked coconut
Instructions:
1. Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Chill mixture until cold.
2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.
3. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm.
4. Sprinkle each serving with coconut.
Title: Tasty Rhubarb Crunch
Ingredients:
- 2 flour
- 2 oatmeal
- 2 brown sugar
- 2 cinnamon
- 1 butter
- 8 rhubarb
- 2 white sugar
- 5 cornstarch
- 2 water
- 2 vanilla
- 3
Instructions:
1. Mix together flour, oatmeal, brown sugar, cinnamon and melted butter.
2. Place half of the crumb mixture in a greased 9x13 baking dish or cake pan.
3. Cover this with the diced rhubarb.
4. In a saucepan, combine white sugar, cornstarch, water, vanilla and food coloring.
5. Cook until mixture is thick and clear, then spoon over the rhubarb.
6. Top with remaining crumb mixture.
7. Bake 30 minutes at 350 degrees.
8. We think it is best served hot/warm with a scoop of vanilla ice cream.
Title: Double Chocolate Pudding
Ingredients:
- 1/4 sugar
- 1/3 cornstarch
- 2 salt
- 1/4 2% low-fat milk
- 2 bittersweet chocolate
- 3 vanilla
- 1
Instructions:
1. Whisk together in a medium saucepan,sugar,cocoa,cornstarch,XÃt salt.
2. Slowly add 1 cup milk and stir til smooth.
3. Wisk in rest of milk.
4. Set over medium heat and stir until it thickens and comes to a boil[about 5 min].
5. Remove from heat,add the chocolate and vanilla.
6. Stir GENTLY til smooth.
7. Pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours.
Title: Pumpkin Crumble Cake
Ingredients:
- 1 water
- 1 pumpkin pie spice
- 1/2 eggs
- 1 pumpkin puree
- 3 dark brown sugar
- 1 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 1/2 walnuts
- 3/4 creme fraiche
- 1
Instructions:
1. Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. In large bowl beat all cake ingredients together until smooth. Pour into pan.
2. In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
3. Bake 45 minutes or until toothpick inserted in center comes out clean.
4. Cool completely in pan on wire rack.
5. Garnish, serve immediately.
Title: Fabulous Marble Pound Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 3/4 unsalted butter
- 3 butter
- 2 granulated sugar
- 1 1/3 eggs
- 2 pure vanilla extract
- 3 heavy cream
- 1/2 milk
- confectioners' sugar
Instructions:
1. Preheat the oven to 350°.
2. Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
3. Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
4. Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
5. Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
6. Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.
Title: Inside-out Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 chocolate chips
- 1 milk
- 1 3/4 eggs
- 2 margarine
- 1/2 confectioners' sugar
- 2 vanilla
- 1
Instructions:
1. Cake.
2. Combine pudding mix, cake mix, chips, chips, milk and eggs.
3. Mix by hand until well-blended--about 2 minutes.
4. Pour into a greased and floured bundt pan.
5. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
6. Cool 15 minutes in pan, then remove.
7. Continue cooling.
8. Frosting.
9. Melt margarine in medium saucepan.
10. Remove from heat.
11. Stir in sugar and chocolate.
12. Add vanilla.
13. Stir enough hot water (3-4 Tablespoons) to make desired consistency.
14. Drizzle over cake.
Title: Baked Apples in Microwave
Ingredients:
- 6 baking apples
- 6 dark brown sugar
- 3 butter
- 1/2 margarine
- cinnamon
Instructions:
1. Wash and core apples.
2. Make a shallow cut in the skin completely around each apple, one-inch from the bottom.
3. This keeps skin from shrinking during cooking.
4. Place apples in a glass baking dish or in individual custard cups.
5. Place 1 tablespoon brown sugar and 1/2 tablespoon butter into the core of each apple.
6. Sprinkle with cinnamon.
7. Cover apples with wax paper.
8. Microwave on High for 10 to 14 minutes, or until tender.
9. Let stand, covered, 3 minutes before serving.
10. For one apple, use an individual custard cup or bowl and microwave for 2 to 3 minutes on High, for two apples, microwave 3 to 4 minutes on High.
Title: Skinny Raspberry Lemonade Cake
Ingredients:
- 1 lemon low fat yogurt
- 5 water
- 6 Cool Whip Free
- 2 fresh raspberries
- 1/2 lemon
- 8
- 6
- 1
Instructions:
1. Grease and flour bottom only of a 9" x 13" pan.
2. Preheat oven to 350 degrees.
3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
4. Pour batter into the prepared pan.
5. Bake for 25-30 minutes, until toothpick tests clean.
6. Let cake cool thoroughly on wire rack.
7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
Title: Grandma's Hot Fudge Pudding
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 brown sugar
- 2 hot water
- 1
- 1/4
- 1 3/4
Instructions:
1. Sift first five ingredients.
2. Stir in milk and oil.
3. Add nuts.
4. Pour into generously greased and floured 9" square pan.
5. Mix brown sugar and cocoa. Sprinkle over batter.
6. Pour hot water over entire batter.
7. Bake 40-45 minutes at minutes.
8. Invert squares on plate. Dip sauce from pan over each.
Title: Cream Cheese Bars
Ingredients:
- 1 egg
- 1 butter
- 1/2 margarine
- 8 cream cheese
- 1 powdered sugar
- 2 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 13X9 inch pan with Pam.
3. Mix cake mix, 1 egg and 1 stick melted margarine.
4. Press into bottom and spread a little up sides of pan.
5. Topping.
6. Beat remaining ingredients until smooth and creamy, about two to three minutes.
7. Spread over cake mixture evenly.
8. Bake until light brown, 30 to 40 minutes.
9. Cool completely before cutting with a sharp knife.
Title: Raw Apple Strudel – Grain & Gluten Free
Ingredients:
- 3 apples
- 3 dried figs
- 3 raisins
- 3 coconut flakes
- 2 lemon
- 1/2 cinnamon
- 1 nutmeg
- 1/2 vanilla extract
- 1 walnuts
- 1/2 dried figs
- 3 cinnamon
- 3 salt
- 1 walnut halves
- 1 dried fig
- 6 coconut flakes
- 1
Instructions:
1. Peel, core and cut the apples in half. Place them in a food processor together with all the other ingredients and and pulse a few times until coarsely grated.
2. Set the filling aside and start preparing the crust.
3. Mix all the ingredients in a food processor and and process until you get to a dough kind of consistency.
4. Cover 2 small flat bottom bowls with Saran wrap; spread a layer of walnut dough on the bottom and press it down well with a spoon creating a crust.
5. Top the crust with some apple strudel filling, create one more middle layer of walnut crust and top it with the remaining apple filling. Press well with a spoon.
6. Decorate each raw apple strudel with the remaining walnuts, coconut flakes and thin slices of dried fig like you see in the photos.
7. Cover and refrigerate your Raw Apple Strudels overnight before serving.
Title: Chocolate Chip Cake
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 3 1/2 sour cream
- 8 water
- 1/2 eggs
- 1/2 powdered sugar
- 4
- 12
- 1 -2
- 8
Instructions:
1. Combine all ingredients except chocolate chips and powdered sugar.Beat well.
2. Add chocolate chips and stir.
3. Pour into a greased and floured Bundt pan.(I used the spray cooking oil with added flour.Works great).
4. Bake at 350 degrees for one hour.
5. When cake has cooled, invert onto a serving plate;sprinkle with powdered sugar or pour on fudge topping.
6. Serves 10-12.
Title: Coffee Shortbread Bars
Ingredients:
- 2 instant coffee
- 1 vanilla extract
- 3 flour
- 1 salt
- 1/2 cinnamon
- 1 1/4 butter
- 1 1/4 powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Stir the instant coffee and vanilla in a small bowl until well blended; set aside.
3. Mix the flour, salt and cinnamon in a medium bowl; set aside.
4. Beat the butter in a large bowl with an electric mixer set at medium speed until smooth and creamy.
5. Gradually add the powdered sugar, beating until well blended.
6. Beat in coffee mixture, then flour mixture.
7. Beat on low speed until blended.
8. Press firmly into a 13x9 inch pan. Pierce the entire dough at 1-inch intervals with a fork.
9. Bake for 30-35 minutes, or until the edges are slightly browned.
10. Let cool for 5 minutes, then cut into bars while warm.
Title: Coconut Pudding
Ingredients:
- 1 white sugar
- 1/2 all-purpose flour
- 1/4 salt
- 3 milk
- 4 eggs
- 3 butter
- 1 1/2 vanilla extract
- 1 flaked coconut
Instructions:
1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
2. Cook and stir over medium heat until the mixture is thick and bubbly.
3. Reduce heat to low and cook 2 minutes more.
4. Remove the pan from heat.
5. Separate the egg yolks from whites.
6. Beat the egg yolks slightly.
7. Gradually stir 1 cup of the hot mixture into yolks.
8. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
9. Cook and stir 2 minutes before removing the pan from heat.
10. Stir butter, vanilla, and coconut into the hot mixture.
11. Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
12. The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
13. Top with meringue and brown or just top with whipped cream.
Title: Banoffee Parfait With Meringue
Ingredients:
- 3 bananas
- 200 sour cream
- 100 powdered sugar
- 3 sugar
- 75 bananas
- 2
Instructions:
1. To make parfait: peel the 3 bananas and place them in a food processor with sour cream and powdered sugar. Process until smooth. Pour mixture into a freezer-proof dish, cover with clingfilm, and place in the freezer for about an hour.
2. Preheat oven to 300 C and switch the grill element on.
3. Prepare the meringue: Whip egg whites in a clean bowl until stiff and dry. Gradually add sugar, beating the whole time. The meringue is ready when sugar has dissolved completely, stiff peaks form and the mixture is shiny.
4. Peel and chop 2 bananas. Place them on the bottom of 4 oven-proof drinking glasses (or other small dishes) and drizzle with caramel sauce. Top with banana parfait and meringue.
5. Place the glasses in the oven, as close to the grill element as possible. Leave the oven door open and bake until the meringue is lightly browned (a few minutes). Serve immediately.
Title: Caramel-Macchiato Brownies -- Southern Living
Ingredients:
- 4 butter
- 3/4 granulated sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 all-purpose flour
- 1 vanilla extract
- 1 salt
- 1/8 miniature marshmallow
- 1 instant espresso powder
- 1/2 instant espresso powder
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
3. Whisk in granulated and brown sugars.
4. Add eggs, 1 at a time, whisking just until blended after each addition.
5. Whisk in flour, vanilla, and salt.
6. Stir miniature marshmallows, caramel bits, and instant espresso into batter.
7. Pour mixture into prepared pan.
8. Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
9. Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
Title: Audrey's Oatmeal Crisps
Ingredients:
- 1 shortening
- 1 dark brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 3 quick-cooking oats
- 1/2 walnuts
Instructions:
1. Cream shortening& sugars; add eggs& vanilla, beat well.
2. Add dry ingredients, oats& nuts, mixing well.
3. Form dough into 3 squared-off logs, wrap in aluminum foil& chill well (about 2 hours).
4. When ready to bake, preheat oven to 350F.
5. Cut dough into 1/4" slices, place about 1 inch apart on ungreased cookie sheets& bake 15 minutes.
6. Remove cookies to wire rack to cool completely.
7. **NOTE:Prep time includes chill time!
8. **.
9. Store cookies in an airtight container to keep crisp.
Title: Oatmeal Honey Cookies
Ingredients:
- 1 dark brown sugar
- 1 honey
- 1/2 egg
- 1 vanilla
- 1 1/2 ground cinnamon
- 1 1/2 baking soda
- 1 salt
- 1/2 rolled oats
- 1/2 raisins
- 3 pecans
- 1
- 1/2
Instructions:
1. HEAT oven to 350°F Spray baking sheets with no-stick cooking spray.
2. COMBINE shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.
3. COMBINE flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet.
4. BAKE 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
5. TIP - For smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.
Title: Peanut Butter Cake
Ingredients:
- 1/4 butter
- 1/4 peanut butter
- 1 sugar
- 2 eggs
- 1 buttermilk
- 1 1/2 flour
- 1 baking soda
- 1 1/4 baking powder
- 1/2 vanilla
- 4 butter
- 1/2 peanut butter
- 2 confectioners' sugar
- 1/2 vanilla
Instructions:
1. Preheat oven to 350°.
2. Place butter, peanut butter and sugar in the bowl of your food processor.
3. Using steel blade, process till smooth.
4. While machine is running, add eggs one at a time; then add buttermilk.
5. Add dry ingredients which have been sifted together.
6. Pulse until combined.
7. Add vanilla and pulse once.
8. Pour into greased and floured 9x13x2-inch pan; bake 45 minutes.
9. Frosting: Place butter, peanut butter, sugar and vanilla in bowl of food processor; process until well blended.
10. Add Juice a small amount at a time and process till of a spreading consistency.
11. Frost COOLED cake.
Title: Reese's Cup Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 confectioners' sugar
- 1 1/3 Cool Whip
- 1 cream cheese
- 12 sugar
- 8
- 1/2
- 1
Instructions:
1. Prepare cake mix as directed in three 8 inch round pans.
2. Beat softened cream cheese and confectioner's sugar until creamy.
3. Fold in Cool Whip.
4. Chop 1/3 bag of Reese's cups until fine.
5. Fold into mixture.
6. Spread between layers and on sides and top of cake.
7. Half enough Reese's cups to circle the bottom.
8. Chop the remaining Reese's cups coarsely and sprinkle on top.
9. Chill.