Instructions

1. Place half of the ice cream sandwiches in 9×13 inch baking dish.
2. Spread caramel topping evenly over ice cream sandwiches. Sprinkle with 1 cup pecans.
3. Layer with half of the whipped topping. Top with remaining ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches.
4. Cover and freeze at least two hours. Let stand 5 minutes prior to serving then sprinkle with ¼ cup chocolate chips and remaining pecans.
5. Drizzle with hot fudge topping.

Instructions

1. Bake German Chocolate cake mix (made with pudding) as directed on the box.
2. Immediately remove the cake from oven and pierce several holes through the cake.
3. Pour one jar of caramel topping over the cake.
4. Let cake cool and cover cake with one container of Cool Whip topping.
5. Sprinkle with crushed chocolate toffee candy and place in refrigerator until ready to serve.
6. Serve cake with a dip of Braum’s Ice Cream or a glass of Braum’s Milk.

Whipped Topping Instructions

1. Chill your bowl and whisk (or mixer) in the freezer for about 15-20 minutes.
2. Once they are very cold to the touch, remove them from the freezer. Immediately pour the whipping cream into the bowl and beat on high until stiff peaks are just about to form about 1 minute.
3. Beat in vanilla, eggnog and sugar until peaks form. Do not overbeat, this will cause the cream to become lumpy.
4. To top the cake, you can spoon the cream onto the cake, or place the cream into a quart bag and cut the corner off to use it to pipe the cream on the cake.* It is best to use the cream within one day.

Instructions

1. In a small saucepan, combine chocolate, butter, and corn syrup. Cook over low heat and stir until smooth.
2. Spread over bottom and partially up sides of pie shell. Chill.
3. Spread Braum’s ice cream into chilled crust, smoothing top. Freeze until firm.
4. Place whipped cream around outer edges of pie, drizzle with hot fudge and sprinkle with chopped pecans just before serving.

Instructions

1. In a microwave safe bowl, combine chocolate chips, marshmallows and Braum’s Milk.
2. Cook at 50 percent power for 2 to 3 minutes, stirring twice until smooth. Stir in liqueur.
3. Cool at room temperature until no longer warm.
4. Fold in 1 ½ cups Whipped Topping. Spoon into pie shell. Fold crushed candies into remaining whipped topping. Spread over chocolate layer.
5. Cover and freeze until firm about 3 hours. Pie may be made up to several weeks ahead.
6. Cut pie directly from the freezer and allow to stand 3 to 5 minutes before serving.
7. Store leftovers in the freezer. Makes 8 servings.

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, combine cookies and graham crackers. Add butter and mix together well.
3. Reserve 1½ cups of the cookie crumb mix.
4. Press cookie crumbs into a 15x10x2 inch pan and bake for 10 minutes.
5. Using a wire whisk, beat 5 cups cold milk and both boxes of instant pudding mix for 2 minutes. Pour pudding mix over cooled crust and spread evenly.
6. Sprinkle about 1 cup of the reserved crumbs over pudding.
7. Let chill 1 hour.
8. Spread whipped topping evenly over pudding and top with remaining cookie crumbs.

Instructions

1. Combine apples and cranberries in a lightly greased 2 quart baking dish.
2. Sprinkle with lemon juice; top with sugar.
3. In a separate bowl, combine oats, walnuts, brown sugar, and butter. Stir mixture just until ingredients are moistened and mixture is crumbly. Sprinkle over fruit.
4. Bake at 325 degrees for one hour.
5. Serve warm with Braum’s Vanilla Ice Cream. (Note: dried cranberries may be substituted for fresh.)

Instructions

1. Combine strawberry yogurt, whipped cream, and strawberries.
2. Pour into pie shell and freeze.
3. Before serving, thaw for approximately 30 minutes.
4. Decorate with whipped cream and strawberries.

Instructions

1. Preheat oven to 350 degrees
2. In a 2 quart bowl, combine cream cheese, 1/3 c. powdered sugar, egg yolk and vanilla until smooth.
3. Unroll the crescent rolls and reserve four triangles for decoration.
4. Separate remaining dough into 12 triangles and arrange on pizza pan with the points towards the center.
5. Press dough seams together with fingers to make a circle.
6. Cut out a 3 inch hole in the center of the dough.
7. Spread cream cheese mixture over dough within 1/2 an inch of the edges; top with pie filling.
8. Roll the remaining dough into a long rectangle and lengthwise into 6 strips.
9. Cut the strips in half, making 12.
10. Twist the strips and place in spoke-like fashion over the filling. Press the ends to seal at center and outer edges.
11. Bake 25-30 minutes or until golden brown; cool slightly.
12. For the glaze, mix 1/2 c. of powdered sugar and milk until smooth; drizzle over the coffee cake.

**Hint: This Cherry Cheese Coffee Cake goes perfectly with a cup of Braum’s Coffee.

Instructions

1. Unroll crescent rolls and separate to form 8 rectangles. Press diagonal perforations to seal.
2. Stir together cream cheese, sugar, and lemon juice.
3. Spread cream cheese mixture evenly over each rectangle. Roll up lengthwise.
4. Gently cut each roll in 6 one-inch thick slices.
5. Place rolls in a lightly greased 9×13 inch baking pan.
6. Bake at 375 degrees for 15 minutes or until lightly browned.
7. For Glaze:
   Combine powdered sugar, milk, and vanilla. Drizzle over warm rolls.

Instructions

1. Mix Braum’s Cream Cheese, one tablespoon Braum’s Milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. Pour one cup cold Braum’s Milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl combine butter, granulated sugar, and brown sugar. Beat until light and fluffy. Add eggs; beat well. Add milk and vanilla, beating to combine. Slowly add baking mix and cocoa beating on low speed to combine. Stir in all chocolate chips.
3. Pour into greased 9×13 inch baking pan.
4. Bake for 33 to 37 minutes or until center is set. Cool completely in pan.
5. Drizzle with frosting. Cut into small squares.

Instructions

1. Preheat oven to 350 degrees.
2. Spray or butter a 9×13 inch cake pan.
3. Tear bread into small pieces and place into pan. Drizzle pieces with melted butter and toss.
4. In another bowl, mix and whisk remaining ingredients and pour over bread mixture.
5. Bake at 350 degrees for 45 minutes or until center is puffy and golden brown.
6. Serve with Sour Cream Orange Sauce (see below).
7. Sour Cream Orange Sauce
   Melt butter and sour cream together in one quart saucepan.
   Whisk in sugar, orange juice and orange zest.
   Bring to a boil and remove from heat.
   Serve sauce warm over bread pudding.

Instructions

1. Lightly grease 8x8x2 inch pan.
2. Crush 8 cookies and combine with butter and nuts. Press into bottom of pan.
3. Prepare pudding using egg nog as liquid. Whip cream to form soft peaks and fold into pudding mixture. Pour into crumb-lined pan.
4. Crush remaining 4 cookies and sprinkle over top.
5. Cover and freeze (at least 3 hours). Let stand 10-15 minutes at room temperature before serving. Cut into squares.

Instructions

1. Stir together first five ingredients. Slice Braum’s Butter on Top.
2. Microwave for exactly 2 minutes.
3. Beat until smooth.
4. Blend in Braum’s Pecans and pour into 8×8 inch, wax paper lined pan.
5. Chill. Cut into squares.

Instructions

1. Preheat oven to 350 degrees.
2. For cake:
   1. Cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth.
   2. In a medium bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture, blending well.
   3. Gently fold in sour cream and vanilla.
3. For topping:
   1. Combine pecans, sugar, and cinnamon in a small bowl.
4. For chocolate glaze:
   1. Melt chocolate chips and butter in a small saucepan over low heat, stirring until smooth.
   2. Sprinkle 2 tablespoons of topping in bottom of greased and floured 9 inch tube pan.
   3. Spoon half of cake batter into pan.
   4. Sprinkle 4 tablespoons of topping over batter and drizzle half of glaze over topping.
   5. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze.
   6. Bake 1¼ hours or until a toothpick inserted in center of cake comes out clean.
   7. Cool in pan.
   8. Remove and place on rack.
   9. Reheat remaining glaze and drizzle over cake.

Instructions

1. Scoop up a pint of your ice cream of choice (about four scoops).
2. Add in a quarter cup of fresh, natural whole milk.
3. Blend on high until your drink is smooth, and nicely frothed.
4. Pour your perfectly crafted milkshake into a pair of glasses, and enjoy the result with a friend. Of course, if you’re not in the mood to make your own milkshake, we’re happy to make one for you, at any of our local neighborhood stores.

Instructions

1. Remove lid from topping and heat as directed on jar.
2. Cut macaroon in half (horizontally), frost bottom half with hot fudge, and replace top.
3. Drizzle hot fudge over top of macaroon.
4. Cut cherry in half. Place cherry, cut side down, on top.
5. Serve with a glass of Braum’s Milk or Egg Nog.

Instructions

1. Make small dips of your favorite flavor of Braum’s Ice Cream and cover with chocolate chips.
2. Freeze until serving time.
3. Serve on a plate drizzled with Braum’s Ice Cream Toppings including Caramel, Hot Fudge, Strawberry, or Chocolate.

Instructions

1. Beat cream cheese, whipping cream and vanilla extract in a large bowl at medium speed for 2-3 minutes (or until smooth and firm); set aside.
2. Place half of pecan pie cubes in bottom of a 4 quart clear glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half of hot fudge topping and half of caramel topping. Sprinkle with half of chopped pecans.
3. Repeat layers.
4. Cover and chill at least 1 hour or up to 8 hours.