• 1 tube (16.3 oz) refrigerated biscuit dough
• 1 jar Mrs. Richardson’s® Caramel Dessert Sauce
• 1/3 cup of sugar
• 1/2 tsp cinnamon

Directions:

Step 1: Quarter the biscuits into fours.

Step 2: In a large bowl, toss biscuits with sugar and cinnamon

Step 3: Put half the biscuits into a well buttered baking pan.

Step 4: Top with 1/3 cup of Mrs. Richardson’s® Caramel Dessert Sauce.

Step 5: Add the remaining dough.

Step 6: Add an additional 1/2 cup of Mrs. Richardson’s® Caramel Dessert Sauce

Step 7: Bake at 350 degrees Fahrenheit until fully cooked through, around 20 minutes

Step 8: Invert onto a platter and serve warm.

Serves 4-6

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• ¼ cup Mrs. Richardson’s Hot Fudge Dessert Sauce, plus more for drizzling
• ¼ cup Mrs. Richardson’s Strawberry Dessert Sauce
• 1 cup vanilla ice cream
• 1 banana
• ¼ cup crushed pineapple with juice
• ¼ to ½ cup 2% or whole milk
• Whipped cream
• 2 maraschino cherries

Directions:

Step 1: Place both Mrs. Richardson’s dessert sauces, ice cream, banana, crushed pineapple and ¼ cup milk into the bowl of a blender and blend on high until smooth, about 30 seconds. If you desire a thinner consistency, add more milk and blend.

Step 2: Divide between two glasses and garnish with whipped cream and warmed Mrs. Richardson’s Hot Fudge Dessert Sauce. Top each with a cherry.

2 servings

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• 1 (14.3 oz) package Nabisco® Oreos
• 1/2 8-oz package cream cheese
• 1/2 cup Mrs. Richardson’s® Hot Fudge Sauce
• 12 oz bag of chocolate candy melts

Directions:

Step 1: Place Nabisco® Oreos and Mrs. Richardson’s® Hot Fudge Sauce into the bowl of a food processor. Add cream cheese by breaking into smaller pieces, this will help it to be evenly combined.

Step 2: Pulse food processor until mixture is blended well. It will still have small cookie chunks in it, this is good. You may have to stir and push down the mixture a bit in between blending to help it along.

Step 3: Transfer the blended mixture to a mixing bowl and refrigerate for 1 hour.

Step 4: Remove the Oreo mixture from the fridge. Prepare a sheet tray lined with parchment paper that you will place the finished balls onto.

Step 5: Form Oreo mix into small balls (about 1 in. wide) then place each onto the sheet tray. Once all balls are formed, place tray in the freezer while you melt the chocolate to allow them to set back up.

Step 6: Using either a double boiler or the microwave, melt down the candy melts. If using the microwave, only heat for 30 seconds at a time stirring in between to prevent burning.

Step 7: Dip each heaven ball in the chocolate and evenly coat. Replace onto the sheet tray. After dipping each heaven ball, place sheet tray in fridge and chill for 1 hour.

Step 8: Serve immediately or store, layered with parchment paper, in an airtight container in the fridge for up to one week.

Yields 25-30 balls

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