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Heavenly hash, cake, pie, ice cream


 almost 2 years ago


1 graham cracker crust
1 sm. can crushed pineapple
1 c. canned coconut
1 c. marshmallows, chopped
1 1/2 c. Cool Whip
1 tbsp. sweet milk
1 tbsp. vanilla flavoring
1/2 c. cherries, halved
1/2 c. chopped nuts

Combine all together. Beat and mix well. Pour all ingredients into a graham cracker crust. Cover and place in refrigerator until chilled, about 2 hours


1 pt. ice cream heavenly hash
32 Oreo cookies
1/2 c. butter
1 can whipped cream
Chocolate sauce (opt.)

Place ice cream in bowl. Soften in refrigerator for 1 hour. Crush cookies in bag, using rolling pin. Put crushed cookies in second bowl. Add butter. Mix with fingers. Press cookie mixture into 10 inch pie pan. Cover with walnuts.
Drizzle chocolate sauce over mixture if desired. Stir ice cream with spoon until smooth. Swirl on pie crust. Cover with tin foil and freeze. Serve with whipped cream. Try strawberry ice cream with fresh strawberries.



1 can crushed pineapple
1 lg. Cool Whip
1 can Eagle Brand condensed milk
1/2 c. lemon juice
1 c. pecans
2 deep dish pie crust shells

Bake pie crust shells. Mix all ingredients together. Put in pie shells and place in refrigerator for 2 hours.

Heavenly Hash Pie Recipe

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This recipe for Heavenly Hash Pie, by Billie McClanahan/Beth Johnson, is from Family and Friends Cookbook, one of the cookbooks created at We help families or individuals create heirloom cookbook treasures.


Billie McClanahan/Beth Johnson
Added: Sunday, August 21, 2005


Desserts, Pies, Cakes and Cookies


8 Oz. Cream Cheese, Softened
1 Can Eagle Brand Milk
1/2 Cup Lemon Juice
1 8 OZ. Cool Whip
1/2 Cup Nuts (Pecans)
1 Cup Crushed Pineapple - Drained


Combine and fold in cool whip and nuts. Pour into 2 graham cracker crusts. Chill.


Heavenly Hash Pies


2 graham cracker crumb pie shells
1 large container Cool Whip topping
1 large can crushed pineapple (do not drain)
1 cup pecans
1 cup lemon juice
2-6 oz. cans sweetened condensed milk


Mix all ingredients together and pour into pie shells. Chill for a couple of hours until firm

Heavenly Hash Chocolate Cake Recipe

1 cup (2 sticks) margarine
2 cups sugar
4 eggs
4 Tbsp. baking cocoa
1 1/2 cups flour
1 pkg. mini marshmallows

Cream the margarine and sugar. Add eggs, cocoa, flour and nuts. Bake at 350 degrees for 20-30 minutes. While it is baking, mix up the frosting below. When the cake is done, remove it from the oven and immediately cover it with marshmallows so they will melt slightly. Then top with frosting right away.


1/2 cup (1 stick) butter, softened
3-4 cups powdered sugar
4 Tbsp. baking cocoa
Pinch of salt (optional)
8 Tbsp. evaporated milk (You can use regular milk.)

Cream the butter. Add the remaining ingredients in order. If the frosting is too stiff, add more milk. If it is too soft, add more powdered sugar.

using German chocolate cakes for everything and this comes from that period.

Turtle Cake Recipe

1 regular box German chocolate cake mix plus the ingredients on the back of the package
3/4 cup butter, melted
1 – 14 oz bag Kraft caramels
1/2 cup evaporated milk
1 cup nuts
1 cup chocolate chips

Preheat the oven to 375 degrees. Prepare cake mix as directed on the package. Add the 3/4 cup butter to it. Pour half of the batter into a greased 9×13 pan. Bake for 10 minutes. While it is baking, melt the caramels and milk together. Take the cake out of the oven. Pour the caramel mix over the cake, sprinkle with nuts and chocolate chips and pour the remaining batter over it all. Bake 25-30 minutes more.


2 apples, diced
1 (8 1/4 oz.) can sliced pineapple, drained & chopped
1/2 c. maraschino cherries, chopped
2 bananas, sliced
2 oranges, peeled, sectioned & cut up
1/2 c. chopped pecans
2 c. miniature marshmallows
1 c. sweetened whipped cream

Mix fruit, pecans and marshmallows. Stir in whipped cream and chill thoroughly before serving in chilled dessert dishes. Yield 10-12 servings


Heavenly Hash Ice Cream

by Kim Beaulieu on June 16, 2012 in Desserts, Ice Cream


A no egg recipe for Heavenly Hash Ice Cream that’s chock full of chocolate, marshmallows and almonds. Did I mention chocolate?

• 1 cup Whole Milk
• 1 cup Sugar
• 3 Tablespoons Cocoa Powder
• 2 Tablespoons Molasses (optional)
• 1 teaspoon Almond Extract (use Vanilla If You Don't Have Almond)
• 2 cups Heavy Cream
• ¾ cups Slivered Almonds
• 1 cup White Mini Marshmallows
• 1 cup Mixed Colors Of Mini Marshmallows
• 4 ounces, weight Semi Sweet Chocolate Grated
• 2 cups Chocolate Chips


In the bowl of a stand mixer whisk together your whole milk, sugar, cocoa, molasses and almond extract. Mix for about 3 or 4 minutes. Add your heavy cream and mix again until it thickens just a bit, about another 3 or 4 minutes. Cover the bowl and set it in the fridge for at least 1 hour. At the same time, put the canister of your ice cream maker in the freezer so it’s nice and cold when you make the ice cream.

Remove the bowl of ice cream mixture from the refrigerator, uncover it and transfer the mixture to your frozen ice cream canister. Place the canister on your machine and turn on. Let it mix for about 8 to 10 minutes.

Now add your almonds, marshamallows, chocolate and chocolate chips. Continue to mix for another 5 to 7 minutes, or until it thickens.
Serve immediately or stick in the freezer to harden it more. If you pop it in the freezer make sure you take it out of the freezer about 5 minutes before serving so it’s easier to scoop.

Serve with a big old nutty, almondy, chocolately, heavenly hash smile!

– Yields 5 cups. So in theory it serves about ten 1/2 cup portions. But let’s be honest folks, who eats that little bit of ice cream.
– You can dial back the marshmallows and chocolate chips by half. I used way too many. But I’m crazy like that.
– My ice cream maker is the smaller Cuisinart so this overflows a bit. Use a spoon to kind of push the add-ins into the ice cream as it mixes and it should help keep things from flying over the top. Just warning ya!
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