Bucket Of Sand Cake Recipes

Steps:

• Melt the butter in a skillet over medium-high heat. Add the panko and cook, stirring occasionally, until toasted. Add a pinch of salt and toss to combine. Let cool completely.
• Combine the sour cream, chives, onion powder, garlic and 1/2 teaspoon salt in a medium bowl. Stir well until combined.
• Fill a tall sand bucket with ice about three-quarters of the way to the top. Transfer the sour cream mixture to a bowl that will fit just inside the top of the sand bucket. Cover the sour cream dip with the toasted panko. Serve with a plastic shovel and lots of star-shaped crackers.

Steps:

• Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
• In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
• In another larger bowl, mix pudding with milk.
• Add pudding mixture to the cream cheese mixture.
• Fold in all of the Cool Whip.
• Layer into bucket in this order: sand, pudding, sand, pudding, etc.
• Notes:.
• Allow to chill in fridge at least 1 hour before serving.

Steps:

• Heat oven to 350^. Bake cake according to package directions in a 9x13-inch greased baking dish. Cool completely.
• Make the pudding according to package directions,set aside. When cake is baked and cooled completely, place 1/4 of the cake,torn in bite size pieces,into the empty bucket. Then 1/4 of the prepared pudding. Then 1/4 of the thawed whipped topping. Repeat layers 3 more times ,until all ingredients are used up.
• Bucket should be filled. Let this mixture chill in the refrigerator overnight with the lid on, to blend the flavors. To serve.just spoon right out of the bucket! My family enjoys making and eating this gourmet farmer's dessert. Keep unused dessert in refrigerator.
• Try some of these combinations: banana cake with banana pudding chocolate cake with chocolate pudding and chocolate syrup white cake, cherry pie filling,vanilla pudding yellow cake, strawberries(or other fruit) ----- always add whipped topping with the combinations. you can also add nuts, syrups,and fresh or canned fruit or pie filling...go have fun..

Steps:

• 1. Run cookies thru food processor or blender and get them really fine. Remember you want them to look like sand. I found doing 6-8 at a time worked well.
• 2. In a small bowl cream together butter, cream cheese, powdered sugar and vanilla.
• 3. In a large bowl mix pudding, both milks and whipped cream. When blended well slowly add cream cheese mixture.
• 4. Start layering in the sand bucket cookie layer first then pudding mixture. Repeat layers ending with the cookies on top.
• 5. Cover with foil and refrigerate at least 3-4 hours. When ready to serve garnish with gummy fish and serve with the shovel.

Steps:

• In a mixing bowl, whisk together the pudding mixes and milk until it thickens, 1to 2 minutes. Refrigerate. In another bowl and using a mixer, beat together the cream cheese, sugar, and vanilla until creamy. Add to the pudding mixture and blend on low speed of mixer just until incorporated. Using a spatula, gently fold in the Cool Whip. Refrigerate. Grind vanilla wafers and Oreos together in a food processor using the steel blade to a fine crumb that resembles sand. ASSEMBLY: Layer the "sand" and pudding in the bucket several times, starting and ending with "sand". Now dig in with the shovel! Keep refrigerated.

Steps:

• Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray. Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans. Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.
• Tint the vanilla frosting with orange food coloring. Trim the flat sides of the Bundt cakes and the top of the round cake to make level. Turn 1 Bundt cake upside down; spread with frosting. Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.
• Lightly dust a sheet of wax paper with cornstarch. Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick. Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.
• Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward. Refrigerate the cake 30 minutes.
• Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks. Score around the cutouts with a paring knife, then remove the toothpicks and paper.
• Trace the scored lines with the knife, cutting through the fondant and slightly into the cake. Pry out the pieces with the tip of the knife.
• Cut a 1-inch-deep circle out of the top of the cake. Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.
• Twist the 2 strings of licorice together and insert into the top of the cake to make a handle. Fill the top of the cake with snack-size candy.

Steps:

• Cut cake into one-inch cubes. Arrange cubes into a new 8 or 9-cup plastic sandpail, alternating with layers of applesauce. Sprinkle wafer crumbs over top for "sand" and garnish with candies. Serve with a new plastic sand shovel. Tip: Decorate servings of Bucket-of-Sand Cake with tasty gummy sea creatures. Shop candy stores for colorful seahorses, dolphins and starfish...what fun!

Steps:

• Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.