3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter
1 cup chopped pecans
30 soft caramel candies, unwrapped
3 tablespoons heavy cream
Line an 8×8 baking pan with aluminum foil, making sure to leave some overhang for easy removal. Lightly grease the sides of the foil in the pan (to prevent the caramel from sticking to the foil) and set aside.
Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the chopped pecans and stir until fully combined. Set aside.
Add the caramel candies and heavy cream to a microwave safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is melted and smooth.
Add half of the fudge to the prepared baking pan and smooth it out. Add all of the caramel on top and evenly distribute it on top of the fudge. Add the remaining half of the fudge and spread it out evenly over the caramel.
Transfer fudge to the refrigerator for 3-4 hours (or overnight) or until the fudge is solid enough to cut into squares. Cut into small pieces and enjoy!
In small bowl, combine wafer crumbs and butter. Press half the crumb mixture on bottom of 9-inch square baking pan.
In large bowl, combine EAGLE BRAND® and vanilla. Fold in whipped cream. Pour into prepared pan.
In blender or food processor container, combine strawberries, sugar and lemon juice; blend until smooth. Spoon 3/4 cups strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.
In small saucepan, combine remaining strawberry mixture and cornstarch. Over medium heat, cook and stir until thickened. Cool. Chill.
Cut dessert into squares; serve with sauce. Store leftovers covered in freezer; refrigerate leftover sauce.
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1(14-ounce) package flaked coconut
1 (6-ounce) package strawberry flavored gelatin
1 cup ground blanched almonds
1 teaspoon almond extract
Red food coloring
2 cups confectioners’ sugar
1/2 cup heavy whipping cream
Green food coloring
In a large bowl, combine EAGLE BRAND®, coconut, 1/3 cup gelatin, almonds, almond extract and enough red food coloring to tint mixture a strawberry red shade. Transfer mixture to food processor and pulse several times to form paste. Chill until firm to handle. Shape spoonfuls of coconut mixture (about 3/4 tablespoon) into strawberry shapes.
Sprinkle remaining gelatin on flat dish; roll each strawberry into gelatin to coat. Place on waxed paper-lined baking sheet; refrigerate.
To make frosting “hulls”, combine confectioners’ sugar, whipping cream, and green food coloring until well blended. Fill pastry bag fitted with open star tip with frosting; pipe small amount on top of each strawberry to form hull. Store tightly covered in refrigerator.
11 oz milk chocolate chips
1/2 cup Nutella
14 oz can sweetened condensed milk (NOT Evaporated Milk & see note)
1 tsp vanilla
Line an 8 by 8 inch pan with aluminum foil.
Combine all the ingredients together in a medium saucepan over low heat, stirring consistently until the mixture is smooth.
Pour the chocolate mixture into the pan. Refrigerate for four hours, cut and store in an airtight container for up to two weeks.
Make sure not to add too much Nutella, it should be just 1/2 cup. Do not scrape the can of Sweetened Condensed Milk, doing this adds just slightly too much liquid and makes it harder for the fudge to set.