Chocolate Orange Nut Cracker

12 whole graham crackers

1 stick butter

1/2 cup sugar

1/2 cup Southern Fuzzy Navel Mix

1/2 tsp baking soda

1 cup finely chopped pecans

1  1/2 cups chocolate chips

Break graham crackers into quarters and arrange tightly on bottom of the pan. Combine the butter and sugar in a saucepan and bring to a boil. Cook mixture for 4 to 5 minutes. Stir in the Southern Fuzzy Navel Mix and baking soda. Stir the pecans into the mixture, pour the mixture over the graham crackers. Bake the coated pecan mixture for 25 minutes. Remove from oven. Sprinkle chocolate chips over the crackers, allowing them to melt and spread roughly. Cool, then break or cut into pieces.

Fuzzy Navel Dessert Waffle

8 oz. cream cheese softened

8 oz. thawed cool whip

1 cup sliced pineapple

1/2 cup Southern Fuzzy Navel Mix

Blend together the cream cheese, whipped topping, and Southern Fuzzy Navel Mix. Fold in the pineapple. Scoop onto waffle and drizzle with more Southern Fuzzy Navel Mix.

Fuzzy Snowballs

1 cup chocolate chips

1/2 cup Southern Fuzzy Navel Mix

2 cups graham cracker crumbs

1 cup crushed pecans

Melt chocolate chips in the microwave until smooth ( about 1 minute). Stir in the Southern Fuzzy Navel Mix and blend until smooth. Combine the graham cracker crumbs and crushed pecans and gradually stir into chocolate mixture. Roll mixture into bite - size balls and roll in powder sugar.

Fuzzy Navel Ice Cream

2 quarts vanilla Ice Cream

1/3 cup Orange Marmalade Jam

1 cup Fuzzy Navel Mix

Place vanilla ice cream in large bowl and allow it to soften to room temperature. Place jam in a microwaveable bowl and microwave on low until melted. Add jam and Southern Fuzzy Navel Mix to softened ice cream and mix well. Place ice cream in styrofoam cups and freeze until firm.

Fuzzy Navel Angel Food Cake

1/2 cup milk

1/2 cup Southern Fuzzy Navel Mix

1 cup thawed Cool Whip

1 small package instant vanilla pudding

Mix together milk, Southern Fuzzy Navel Mix, cool whip and instant pudding. Slice an Angel food cake in half, cover bottom layer, replace top,then cover rest of the cake with the mixture and sprinkle with toasted almonds and / or sliced fresh Strawberries. Store in  refrigerator until ready to serve.

Fuzzy Navel Chocolate Truffles

3  4oz. semisweet chocolate bars

1/2 cup whipping cream

3 tbsp Southern Fuzzy Navel Mix

1 cup finely chopped almonds

Finely chopped almonds and set aside. Cut the chocolate bars into pieces. Mix with the whipping cream and microwave until smooth and melted. Whisk in the Southern Fuzzy Navel Mix. Let stand 20 min. Beat at medium speed with electric mixer until mixture forms soft peaks (about 4 min) Shape into 1 inch balls and roll in finely chopped almonds.

Fuzzy Navel Trifle

1  16oz pound cake

5 tbsp instant coffee

1  1/2 cups milk

1  1/3 cup Southern Fuzzy Navel Mix

2 small packages instant vanilla pudding

2  8oz thawed cool whip

1/4 cup grated chocolate

Cut pound cake into 1 inch cubes ans set aside. Dissolve the instant coffee into the Southern Fuzzy Navel Mix and set aside 1 cup of this mixture. To the remaining mixture, add instant vanilla pudding. Whisk until it starts to thicken. Gently fold in one carton of thawed cool whip. To assemble, place a third of the cake cubes in the bottom of a pretty, clear bowl. Pour 1/3 of the reserved mixture over the cake cubes. Then add 1/3 of the pudding mixture. Repeat twice. Blend the second carton of cool whip with 1/3 cup of Southern Fuzzy Navel Mix. Spread this mixture evenly over the top of the trifle. Garnish with grated chocolate and refrigerate until ready to serve.

Fuzzy Navel Cobbler

1  20oz. can crushed pineapple, drained

8 tbsp melted butter

3/4 cup finely chopped pecans

1 cup Southern Fuzzy Navel Mix

1 yellow cake mix

Preheat oven to 325 degrees. In a greased 9 x 13 baking dish, spread the drained pineapple to cover bottom, stir in Southern Fuzzy Navel  Mix. Evenly spread dry yellow cake mix over top of fruit mixture; drizzle melted butter over cake mix. Sprinkle with chopped pecans and bake at 325 for 30-35 minutes, until brown. Serve with a dollop of flavored whipped topping.

Fuzzy Navel Desserts

Summery Fuzzy Navel Lemon Cream Cake

1 lemon cake mix

1/2 cup Southern Fuzzy Navel Mix

1  8oz. softened cream cheese

1 can sweetened condensed milk

1 cup Southern Fuzzy Navel Mix

1  8oz. carton thawed Cool Whip

1/2 cup fresh pineapple

1/2 cup orange slices

1 lemon

Bake a lemon cake mix in a 9x13 pan according to package directions. While cake is still warm, poke holes in the top with the handle of a wooden spoon or a large fork. Sprinkle on top of the cake the Southern Fuzzy Navel Mix. Let the cake cool. Blend well together cream cheese, sweetened condensed milk and Southern Fuzzy Navel Mix. Ice the top of the cooled cake with the above mixture. Spread on top of the iced cake the Cool Whip. Garnish the top of cake with fresh pineapple and orange slices. Refrigerate for 4 hours before serving.

Fuzzy Navel Bundt Cake

1 Spice Cake Mix

1 box instant vanilla pudding

1 cup Southern Fuzzy Navel Mix

1 cup pineapple chunks

1 cup powdered sugar

1/2 cup butter

1/2 cup Southern Fuzzy Navel Mix

Preheat oven to 350 degrees. Mix cake mix to box directions with pudding, substituting 1 cup of liquid with 1 cup of Southern Fuzzy Navel Mix on low speed until moistened, then on medium speed for 3 minutes. Heavily grease and flour a Bundt cake pan. If desired, sprinkle pecan pieces in bottom of pan. Pour in batter and bake at 350 degrees for 45 - 50 minutes. Mix powdered sugar, butter and Southern Fuzzy Navel Mix together and bring to hard boil. Glaze the cake when it is finished cooking.

Fuzzy Navel Swirl Brownies

1 brownie mix

1  8oz. pkg. cream cheese

1/2 cup Southern Fuzzy Navel Mix

Make a boxed brownie mix per directions substituting Southern Fuzzy Navel Mix for water. In separate bowl, blend the cream cheese and Southern Mango Mix until smooth with electric mixer. Dollop the mixture on uncooked brownies and swirl with knife for marble effect. Bake per directions.

Fuzzy Navel Dump Cake

1 20 oz. can crushed  pineapple

1 20 oz. can apple pie filling

1 cup Southern Fuzzy Navel Mix

1 dry cake mix

1 stick butter, melted

1 cup chopped pecans

Mix together crushed pineapple and apple pie filling in a 9 in. x 13 in greased baking dish. Pour Southern Fuzzy Navel Mix over the fruit mixture. Sprinkle a dry cake mix over the top of the pie filling mixture. Drizzle a stick of melted butter over the cake mix. Sprinkle with pecans. Bake at 350 degrees for 35-45 minutes till golden brown.