PUMPKIN LUST CAKE

PUMPKIN LUST CAKE

Ingredients
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jell-O Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.
Source: http://sweettreatsmore.com/

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Chocolate Eclair Cake

Yum-O! Never lose this recipe -

Chocolate Éclair Cake!!!

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Éclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

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Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle 
 (slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed  

Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 

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OLD FASHIONED RICE PUDDING

OLD FASHIONED RICE PUDDING

 

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter 1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Photo from "CAKE ON THE BRAIN" recipe COCONUT VANILLA BEAN RICE PUDDING 
http://cakeonthebrain.blogspot.ca/2008/01/coconut-vanilla-bean-rice-pudding.html


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Chocolate Lasagna

Chocolate Lasagna

Chocolate Lasagna.......oh yes please!!!

It's a NO BAKE dessert that the kids will LOVE!

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

recipe originally from centercutcook.com/chocolate-lasagna 

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Oreo Cookies Cake

Ingredients

• Eggs
• Oil
• Water
• One box of Chocolate Cake Mix
• Two (four ounces) packages of Instant Oreo pudding
• Four cups of milk – 2% or higher
• Crushed Oreo Cookies – this one is optional

Directions

• Start making the cake mix by following directions on the box.
• Grease a pan (you can use a 9×13 one), put the mixture in and start baking.
• Start making the pudding a little bit before the cake is ready.
• Take a medium bowl and add the pudding mixture as well as some milk.
• Keep whisking until most of the lumps are removed.
• Let it sit for approx two minutes.
• The mixture needs to be slightly thick and not runny but not as thick as a pudding.
• When the cake is ready and still warm, take a wooden spoon handle or a straw and poke holes all over the cake about an inch interval apart.
• Aiming for the holes, pour the pudding mixture over the warm cake.
• Spread the pudding out on top of the cake while gently pushing down to help it get into the holes.
• Then you need to put the cake in the fridge for an hour until it is completely cooled.
• Once it is ready, you can either spread some whipped topping of your choice on top and sprinkle with crushed Oreo cookies or you can just add the cookies.

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Butterfinger Dessert -Weight Watchers

Butterfinger Dessert
-Weight Watchers =easy and low in sugar


1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz.) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed (I used mini food processor)


1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.


2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.


3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

There are 15 servings and 4 points per serving!

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Luscious Lemon Delight

Luscious Lemon Delight

 by grandmaskitchen.com

Ingredients

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk


Preheat the oven to 375F.

Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.

Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.



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Root Beer Float Pie

Root Beer Float Pie 

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions

Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.



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Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)
Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated.


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SAND PUDDING

Oh my gosh! How about a "Sand" Pudding for a summer party dessert?? Imagine the faces, especially if served in a sand bucket with a play shovel to serve! 

SAND PUDDING

Ingredients

1 pkg Vanilla Wafers
2 Oreos
8 oz Cream Cheese
¼ C Butter
⅔ C powdered sugar
2 small pkgs French Vanilla pudding mix
2¾ C Milk
12 oz Cool Whip

Instructions

Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a small bowl, cream together softened 8 oz 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 one hour before serving. 

BROWNIE REFRIGERATOR CAKE

BROWNIE REFRIGERATOR CAKE


Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

Yields 36 cookies

1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips


DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.



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Strawberry Angel Food Trifle

YUMMY! Strawberry Angel Food Trifle ~ 

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.


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Malt Whopper Pudding Cookies

JUST WOW WOW WOW

so not healthy, but who doesn't love whoppers??


Malt Whopper Pudding Cookies
By Chef in Training October 12, 2012

A soft delicious cookie with a yummy crunch using Whopper candy! These cookies are amazing!

3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 small box instant vanilla pudding dry, do not prepare
1/4 cup malt milk powder
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cups flour
1-2 cups Whoppers

Cream butter, brown sugar and sugar together in a large bowl.
Add in vanilla instant pudding mix and malt milk powder and beat until well combined.
Add eggs and vanilla and mix well.
Add flour and baking soda and beat until well combined.
Mix in Whoppers until evenly distributed.
Roll dough into 1" balls.
Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.


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Banana Split Icebox Cake

Banana Split Icebox Cake

Wow, this is definitely a keeper for this summer - no baking!

Serving Size: 10 servings

Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple, drained
• 24 whole graham crackers
• 2 medium bananas, sliced thin
• Toppings: additional sliced bananas and sliced fresh strawberries
• Chocolate Drizzle:
• 1/4 cup heavy cream
• 1/4 cup semi-sweet chocolate chips

Instructions

1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
3. Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
4. Arrange sliced fruit on top. Drizzle with chocolate and serve.

Notes

Source: adapted from Shelly Flye from Taste of Home

Butterfinger Dessert

Butterfinger Dessert
 -Weight Watchers =easy and low in sugar

1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz.) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)


1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.


2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.


3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

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