WHATS AN 1 8 RECIPES

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8 DESSERTS IN 1 PAN RECIPE BY TASTY



8 Desserts In 1 Pan Recipe by Tasty image

Here's what you need: chocolate chip cookie dough, cookie dough, brownie mix, graham cracker, chocolate, mini marshmallows, pie crust, apple pie filling, pumpkin pie filling, banana bread batter, cheesecake batter, half sheet pan

Provided by Alvin Zhou

Yield 20 servings

Number Of Ingredients 12

2 cups chocolate chip cookie dough
2 cups cookie dough, m&m
2 cups brownie mix, prepared with half of the recommended water
8 sheets graham cracker
4 oz chocolate
1 cup mini marshmallows
3 sheets pie crust
2 cups apple pie filling
2 cups pumpkin pie filling
2 cups banana bread batter
2 cups cheesecake batter
half sheet pan, 18 x 13 inch (45 x 33 cm)

Steps:

  • Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.
  • Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.
  • Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.
  • Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.
  • Place 2 full graham cracker sheets in bottom of the section.
  • Layer the chocolate evenly on top.
  • Spread the marshmallows across the chocolate.
  • In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.
  • Roll two of the pie crusts together with about a 3-inch (8 cm) overlap, then trim it into a rectangle.
  • Preheat oven to 300°F (150°C).
  • On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.
  • Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.
  • Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.
  • If the brownie mix has spread a little bit, push it back into its original rectangular shape.
  • Add the apple pie filling to the bottom right square.
  • Add the pumpkin pie filling to the top right square.
  • Immediately spread the banana bread batter into the section between the brownie and the pie crust.
  • Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.
  • Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.
  • Bake for 1 hour.
  • Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.
  • Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.
  • Enjoy!

Nutrition Facts : Calories 525 calories, CarbohydrateContent 72 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 5 grams, SugarContent 43 grams

FLAN RECIPE - BETTYCROCKER.COM



Flan Recipe - BettyCrocker.com image

There are many variations of flan, but you really only need this simple recipe calling for 15 minutes of prep and 6 ingredients to turn out a melt-in-your-mouth version of creamy dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 6

1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 (12 ounces) evaporated milk

Steps:

  • Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
  • Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
  • Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Nutrition Facts : Calories 330 , CarbohydrateContent 52 g, CholesterolContent 175 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 12 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 225 mg

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