1/2 cup butter, cut up
1/2 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1 cup (6 oz) semisweet chocolate chips
1 Tbsp cocoa powder
13 fun-size Snickers or other snack-size candy bars


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1/2 cup plus 2 tablespoons sugar, divided
1/4 cup cornstarch
2 cups milk
2 eggs yolks beaten
1/2 cup butter or margarine
1 tablespoon vanilla extract
3 firm, medium DOLE Bananas, peeled, sliced
1 (9-inch) baked pastry crust
1 cup whipping cream

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Ganache: 3/4 cup semisweet chocolate chips 1/2 cup heavy cream Filling: 6 1/2 ounces cream cheese, softened 1/3 cup sugar 1/3 cup heavy cream, plus 3/4 cup, whipped soft 6 1/2 (1-ounce) squares premium white baking chocolate, melted 1/2 teaspoon orange zest 2/3 cup roasted, chopped macadamia nuts 1 pre-baked deep-dish (9-inch) pie shell

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1 1/4 cups light corn syrup
1 cup packed brown sugar
4 eggs
2 tablespoons melted butter
2 cups chopped Mauna Loa macadamia nuts
1 ten-inch unbaked pie shell
Whipped cream, for garnish

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Crust:
2 c Graham Cracker Crumbs
1/2 c Sugar
4 T Butter, melted


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3/4 cup (packed) golden brown sugar
1/2 cup dark corn syrup
3 large eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 frozen 9-inch deep-dish pie crust
2 cups roasted unsalted macadamia nuts
Vanilla ice cream (optional)


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1 pie crust, 9-inch baked and cooled*
3 eggs
1 1/2 cups C&H Pure Cane Granulated Sugar
1 tbsp all-purpose flour
1 cup milk
1/2 cup butter, melted
1 tsp. vanilla
1 tsp. vinegar
1 1/2 cups coconut flakes

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1 can (20 oz) DOLE crushed pineapple in syrup
1 pkg (4 serving size) instant lemon pudding/pie filling
1 cup milk
1 (4oz) whipped topping
2 Tbs lemon juice
1 tsp lemon peel [grated]
1 (8"or9" graham cracker crust

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CRUST:
1 7-ounce jar roasted macadamia nuts
3/4 cup sweetened shredded coconut
3 tablespoons brown sugar
1 tablespoon unsalted butter, melted

FILLING:
1 1/2 pints pineapple sorbet, softened
1 cup canned sweetened cream of coconut (such as Coco Lopez)
4 teaspoons dark rum
1/2 teaspoon imitation coconut extract
3/4 cup (packed) sweetened shredded coconut
2 pints vanilla frozen yogurt, softened
1/2 large pineapple, trimmed, cored, thinly sliced
Toasted sweetened shredded coconut
Fresh mint sprigs


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Crust:
1/2 cup Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
1/2 cup almond or filbert flour (or 3/4 cup finely chopped nuts)
1/2 cup toasted coconut
1/3 cup granulated sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter

Filling:
8 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla
3/4 cup well-drained pineapple, chunks or crushed (reserve the juice)
1/4-ounce packet unflavored gelatin
1/2 cup reserved pineapple juice
1 cup heavy cream


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2 cups (12 oz.) coarsely chopped strawberries, fresh or frozen
3/4 cup honey, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup light sour cream
Prepared 9-inch crumb crust


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1 pkg Unflavored gelatin
1/2 cup Water
4 Eggs
3 oz. Semisweet chocolate
1/4 cup Sugar
1/3 cup Coffee liqueur
1/4 cup Almonds; slivered
1 tsp Margarine
1 1/2 cup Heavy cream
1 Pie shell; baked


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6 egg yolks
2 cans condensed milk - (14 oz ea)
2 cups Key Lime juice
3 Tbs Tabasco brand Green Pepper Sauce
2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup butter, melted

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1 cup sweetened flaked coconut -- plus
2 tablespoons sweetened flaked coconut
2 1/4 cups whole milk
1 1/4 teaspoons unflavored gelatin
6 tablespoons sugar
3 tablespoons cornstarch
1 large egg
2 large egg yolks
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1pinch salt
1/2 cup chilled whipping cream



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3 c Whole milk
1 pinch Salt
6 T Unsalted butter
5 Egg yolks
1 c Ghirardelli Ground Chocolate
1 1/2 ts Pure vanilla extract
2 T + additional Ground Chocolate
1 9-inch baked pie shell
6 T Granulated sugar
1 cup whipping cream
6 T Cornstarch
2 T Granulated sugar

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