Showing posts with label cool whip. Show all posts
Showing posts with label cool whip. Show all posts

Monday, July 8, 2013

Eclair dessert

My baby was home, yes I'm still talking about that, and he requested several things. One was a big roast with potatoes, carrots and onions, the second was his favorite dessert. Eclair dessert. He loves it and has had it for his birthday before instead of cake, yep it's that good.

Eclair Dessert
1 box original graham crackers
2 boxes instant pudding, french vanilla flavor
3 cups cold milk, I use almond milk
chocolate fudge frosting
2 - 8oz Cool Whip containers
13 x 9 pan

Line the pan with crackers. In a bowl mix the pudding with milk. Allow it to set for at least 5 minutes. Gently stir in the Cool Whip. Layer half on top of the crackers. Add more crackers. Remaining pudding mix. top with crackers.
I place the can of frosting in the microwave and zap it for 30 seconds. Stir well and pour, yes pour on top of the crackers.
This dessert is best served the following day. Overnight in the fridge allows the crackers to soften up and the flavors to blend.

ENJOY

Image and video hosting by TinyPic

Tuesday, June 25, 2013

Almost Peanut Butter Chocolate Pie

We have dessert every night and since it was hot last week I wanted a 'cool' dessert. Having used up all my fresh fruit I decided to do something different.
I have seen lots of recipes for 'peanut butter' pies. I can not eat peanuts and was thrilled to find a 'peanut butter' alternative besides Sunbutter, which is pricey, and other nut butters.
This is organic and vegan. It is called "WOWbutter" and it is gluten free as well. Taste just like peanut butter. Amazing!
So here is what I did:



"Almost" Peanut Butter Chocolate Pie
1/4 cup Biscoff
3/4 cup WOW butter
8 oz cream cheese, fat free
1 1/4 cup powder sugar
8 oz Cool Whip
Hershey's syrup

Using my Kitchen Aide stand up mixer, I placed the cream cheese in the mixing bowl along with the 2 butters. After it is mixed and creamy, add the powdered sugar and blend well. Last mix in the Cool Whip. It will be similar in consistency of marshmallow creme.
In a graham cracker crust, place 1/2 the mix. Make a well in the middle and pour chocolate syrup.
Top with the remaining cream mix.
Sprinkle mini dark chocolate chips on top.
Chill in the freezer for 30 minutes and then keep in the fridge. You need to chill it for at least 1 hour, longer for it to set better.

ENJOY!


Image and video hosting by TinyPic

Thursday, June 20, 2013

Happy SITS Day to me!! Red, White and Blue Trifle

Happy SITS Day to me!!!
Hi and welcome, I have been waiting several months for this day to come. If you are from the SITS Girls, welcome. New here? I hope you'll stay a while and browse through my recipes, parties, and guest post.



For my regular readers wondering what a SITS day is...well SITS Girls is a social network helping female bloggers connect with each other, brands and opportunities at making money with our blogs. Over 40,000 members strong and growing. If you are a blogger, be sure to stop by and link up. You can ask questions, join discussion groups, review products and make great friends.

This has been an exciting week so far. On Tuesday I celebrated 1 year of blogging. You can read all about it: HERE 

On the right are links where you can follow me on all the different social media.

One thing that so many people say to me is "I love your blog name" or "your blog name made me laugh" but it caught their attention and made them stop long enough to look around and hopefully come back over and over.

I started my blog a year ago to fulfill many things. 1 to fill my time, as a mother who had homeschooled - all my time was absorbed with their education and activities. All of a sudden they graduated, went to college and moved out, all at once. 2 share my recipes with friends and family who had been bugging me to blog, write a cook book or something. 3 find my niche in life as an empty nest mom. 4 a creative outlet where I could showcase my cooking, baking and photography.

In honor of my SITS Day, I created this lovely, light and delicious dessert.


Red, White and Blue Trifle
1 angel food cake
1 package vanilla pudding
1 1/2 cup Almond milk
2 TBSP orange juice
1/2 8 oz container Cool Whip
1 1/2 lbs strawberries, hulled and sliced
1 pint blueberries, washed and dried
1 8 oz block light fat free cream cheese, softened

In a mixing bowl, place cream cheese, pudding mix, milk, oj and mix for several minutes on high until smooth. Fold in 1/2 container of cool whip.
Hull and slice strawberries, wash blueberries and cut cake into cubes while the cream cheese and pudding are mixing.
Layer in a trifle bowl. Cake, blue berries, strawberries, cream mix and repeat. top with berries and cool whip.
Chill

ENJOY!

Image and video hosting by TinyPic

Tuesday, June 11, 2013

CupCake Tower

My husband loves dessert and I have spoiled him. He expects to have it each night. Well, things have been hectic, stressful and a little out of whack lately. After supper one night he said , "so, what's for supper?" I just looked at him and said ...uh. I didn't fix any. He was less than pleased so while he was in the shower I whipped up a small batch of cupcakes and created this cupcake tower.
He was VERY happy. And who wouldn't be? Did you see these things? YUM


 Cupcakes
9 TBSP flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp coffee crystals
3 TBSP baking cocoa
6 TBSP sugar
6 TBSP milk (I use Almond Breeze)
3 TBSP oil
Mix all the ingredients and place in 6 cupcake liners then bake at 350 degrees for 20 minutes.





Tower
2 cupcakes
cool whip
strawberries
caramel sauce

Cupcake, caramel, cool whip, repeat and add a strawberry or two on the side.
ENJOY!


Image and video hosting by TinyPic

Wednesday, April 24, 2013

Sharing is Caring - Mother's Day (Blog Hop)

No you didn't miss it. Mother's Day has not come and gone but is quickly approaching.
Do you have a list of things you would like? Does your family go out to eat or celebrate in a special way?
When I was growing up we always went to church with my grandmother on Mother's Day, she wore a Mother's Day corsage and we ate at the church grounds. IF we did not eat there, we went to our favorite seafood place. It was a day of family, fun, food and celebrating. I don't remember gifts being given except for flowers. My grandmother loved flowers, so each of her girls gave her a potted plant that would be placed in the yard later.
My mother, like her mother, loves flowers. I rarely am home for Mother's Day and we usually eat out. My boys almost always made me a handmade card, which I adored. 
Here is my grandmother in 1970 wearing a corsage, it was taken either Mother's Day or Easter and I'm not sure.
This is my mom, 2011, she is inspecting the collage photo of me and her grandkids I made for her. She loved it. FINALLY a gift she likes! She loved the strawberries and cookies as well.



**Please, tell your mother you love her. Show her with hugs, kisses and time spent together. My grandmother passed away last March and she is missed greatly.**
Mother's Day we always have great desserts. My mom, like me, loves desserts.She used to make this wonderful recipe and I have enjoying fixing it for family and friends as well.
A great no bake cool dessert. Hope you enjoy it and that you will take time to LOVE your mom, even if you don't like her. God chose her to have you, my mom and I have not always gotten along and there was a time when we did not see or speak to each other, but she is the only mom I have and I love her.
Enjoy your day, your mom and a great dessert!

Banana Split Cake - Mother's Day dessert
RECIPE HERE




This post is part of the Sharing is Caring Mother's Day Blog Hop hosted by Life With Lovebugs, Powerful Mothering and Feeding Big!


Saturday, April 6, 2013

White Chocolate Caramel Banana Pudding

GOOD MORNING USA...not sure why I heard Robin Williams voice in my head this morning yelling "good morning Vietnam" but I did. Random I know.

Easter I made this killer dessert and if you are diabetic you might not want to fix this one. It has a sugar content that is out of this world, I do not know the amounts but from the ingredients and flavor, I can tell you it's high.

I don't do this often, maybe a few times a year, but for Easter my husband wanted banana pudding. Not just any would do, it had to be my banana pudding. However, I had it in my mind to do a serious kicked up version. I wanted to incorporate my homemade caramel into the recipe.

WOW, really good,really sweet and over the top FABulous. Now I did use the "Fat Free" versions but not the "sugar free". Believe it or not, the sugar free has more carbs and the artificial sweeteners wreck havoc with my crohn's and honestly do not help my sons diabetes either. You would think sugar free would be better for him, but it is not. Now he is type 1 and so that means his pancreas does not work/produce insulin. So if you are type 2 and sugar free works for you, continue on.


White Chocolate Caramel Banana Pudding

2 cans sweetened condensed milk
2 3/4 cups COLD water
1 package French Vanilla instant pudding
1 package White Chocolate instant pudding
4 bananas
1 can homemade caramel
1 box Vanilla wafers
8 oz cool whip

 Take your 2 cans of sweetened condensed milk and water in a large bowl and mix well. Now split this into two bowls, 3 cups each. Add a box of pudding to each bowl, french vanilla in one and white chocolate in the other and mix well. Now take 3 of the bananas, peel and slice, add to the french vanilla pudding. Allow to set up for about 5 minutes. Add almost half of the cool whip to each bowl leaving just enough cool whip to cover the top of the bowl when finished.
In my Pampered Chef trifle bowl, I layered crushed vanilla wafers, french vanilla pudding with bananas, white chocolate, caramel, wafers, 1 banana sliced, repeat all layers except the banana and top with cool whip and crushed wafers.
Enjoy
This dessert does not photograph well but taste great.
Image and video hosting by TinyPic

Saturday, March 16, 2013

St. Patty's Poke Cake

Happy Saturday everyone! Here is something different, quick and easy. I don't normally use a box mix of anything, ya'll know that. However, we were give a ton of food recently, mentioned this in an earlier post. I don't like to waste food either and some items have an impending expiration date looming and need to be used.
With St. Patrick's Day being tomorrow, I needed to do something "green" to be in line with everyone else, ha, not that it matters cause I'm normally not in line. That rebellious nature of mine.
Anyway, I decided to do a poke cake. Have you had this before? I have but it was years ago. My mom used to make them and I loved them.
Here is my quick St.Patty's Poke Cake.

St. Patty's Poke Cake
Triple chocolate cake mix
ingredients called for in the mix, eggs, water, oil
Pistachio pudding mix
cool whip
milk 1 cup

Bake cake according to instructions. Poke holes in the cake after allowing to cool. I used the big end of a chopstick. Prepare pudding with 1/2 the milk called for. Pour over the cake. Allow to set and top with cool whip.
Quick, easy and delicious
Enjoy



Image and video hosting by TinyPic

Wednesday, January 9, 2013

Luscious Lemon Dessert

I'm not even sure how I found this recipe, but I found it on debra-ann blog . I pinned it and could not stop thinking about it. So after a few days, off I went to the store and gathered the items I did not have at home.

Once I returned home I went to work! Well, it wasn't really work, just several steps to assemble.

The hard part was waiting for 6 hours for it to set before I could slice it up. It was a long afternoon! ha ha

I must say, this is one of my new favorites! I love lemon and this is a fabulously lemony dessert that is sure to please.

This recipe was originally from Pampered Chef. Funny, because I used to sell PC, have many of their products (which I LOVE) but I had never seen this recipe before, because trust me, I would have made it LONG before now.





Creamy Lemon Supreme
Serves: 12
Calories: 390
Prep Time to Table: 45 minutes plus 6 hours chilling
Recipe : Pampered Chef

Ingredients:

Crust
12 lemon creme-filled sandwich cookies, finely chopped (1½ cups)
3 tablespoons butter or margarine, melted
1 lemon

Filling
2 lemons
1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not 
instant)
½ cup sugar
2 cups water, divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 ounces each) cream cheese, softened
½ cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed, divided




Preparation:
1. Lightly spray Springform Pan with nonstick cooking spray. For crust, finely chop cookies using Food Chopper. *I used my food processor*
Combine cookie crumbs and melted butter in Small Batter Bowl. Press crumb mixture into bottom of pan. Cut 6 
thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side 
touching crust. Refrigerate while preparing filling.* I needed 7 slices cut in half to go around my spring form pan*
2. For filling, zest lemons to measure 1½ teaspoons zest using Lemon Zester/Scorer. Using Juicer, juice lemons to 
measure ¼ cup juice. Combine pudding mix, sugar, ¼ cup of the water and egg yolks in Small (2-qt.) Saucepan; 
stir until blended. Stir in remaining 1¾ cups water. Cook over medium heat, stirring constantly until mixture 
comes to a full boil; remove from heat. Set aside ½ cup of the pudding; cool slightly. Whisk butter and lemon 
juice**I used the juice from 1 large lemon**into remaining pudding in saucepan; cool 15 minutes, stirring twice.
3. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved ½ cup lemon 
pudding and 1 teaspoon lemon zest. Fold in 2 cups whipped topping, spread over crust.
4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling using Mix ‘N Scraper, spreading gently. Refrigerate at least 6 hours.
5. Run Quikut Paring Knife around sides of dessert; release collar from pan. Garnish with remaining whipped 
topping and lemon zest. Cut into wedges.


Enjoy

shared on



Foodie Friends Friday


Addicted to Recipes Button, Page button

Wednesday, December 26, 2012

Oreo and Fudge Ice Cream Cake

Good morning! Christmas is over but the holiday season is still upon us. You may have family and friends still with you and you may be tired of baking.

How about a dessert that requires NO BAKING, is easy enough the kids could do it and is a great crowd pleaser?

I have just the ticket.

Oreo and Fudge Ice Cream Cake...now doesn't that just make your taste buds go to dancing? Mine did as soon as I thought of it.

This is all you need to do:

Ingredients
1/2 cup fudge ice cream topping, warmed
8 oz tub of cool whip topping, thawed and divided
1 pkg chocolate flavored instant pudding mix
8 Oreo cookies
12 vanilla ice cream sandwich pie
12 x 24 sheet of foil

  1. Pour the fudge topping into a medium bowl. Stir in 1 cup of the cool whip with a whisk. Blend well and add the DRY pudding mix. Stir until well blended and the consistency of fudge. If it is too thick to stir, add 1/4 cup milk.
  2. Chop cookies into pieces and stir into the pudding mix. 
  3. Arrange 4 ice cream sandwiches side by side (laying flat long sides together) on a 24 x 12 sheet of foil. Top with half the pudding mixture. Repeat. you will have sandwiches, pudding, sandwiches, pudding, sandwiches.
  4. Frost the top and sides with the cool whip.
  5. Bring the foil up and double fold the ends, make a loosely sealed package.
  6. Freeze at least 4 hours before serving.
  7. let it stand at room temperature until it softens just enough to slice.
  8. makes 12 servings.
Here you can see the slice and layers

Tuesday, December 18, 2012

Pineapple Fluff

Being home alone and bored tonight, had that craving for something but not knowing what...
So, off to the kitchen to see what I wanted. We have chips, which is unusual. We have nuts, granola, fruit, cookies, cheese and crackers. None of which really called out to me.
Wow, it hit me. A light fluffy fruit dip! That's what I wanted.
THEN... I grabbed the necessary items, that were in my head, and made this light, delicious, fluffy and fruity dip. Funny how things work, I actually had these items. The pineapple and almonds are not unusual but the pudding mix is. I don't make pudding as a general rule. Cookies, well, in the last 2 weeks I've only made ... cough...15+ dozen, so I should have some, right? Yes, you read that right. 15+ dozen...blush I know I know. My son left and I bake when I'm emotional.
Here's the recipe.

1 20 oz can of crushed pineapple
1 pkg french vanilla pudding
8-10 oz cool whip
fruit
cookies
almond slivers

Mix the pudding mix in the pineapple, fold in the cool whip and top with slivered almonds. Serve with sliced bananas or any other fruit you have and cookies.

Enjoy! I did :)

Tuesday, December 11, 2012

MawMaw Pie

 Click here for recipe: maw maw pie recipe

THIS has got to be my number one favorite pie of ALL times!! This is so good after one bite you will want to eat the whole thing, but it is rich and sweet which makes it impossible.

I saw this on " I Should Be Mopping the floor" blog and KNEW right away that I would make this and make it I did. It makes two pies, oh what a shame...just meant I only made one dessert last week and this was it.

TRUST me when I say, you want to make this pie! It is a simple recipe and not overly expensive but taste like liquid gold!!

Follow the link above and tell her I sent you :)

Thursday, October 18, 2012

Graveyard Dessert

I am not a Halloween person, we have never decorated or celebrated with our kids or during our marriage. So this recipe may seem a little odd. I have loosened up over the years. I am still not a "Halloween" person per say but know that it is not going to kill me to have a little fun.

Our Foodie Friends Friday, is doing a "freaky Friday" and I needed a recipe. So, I adapted an old favorite. I am sure you are familiar with "dirt cups" or "flower pot cakes" it goes by all sorts of names.

I just decorated it this time for our FFF "FREAKY" link party! 



Graveyard Dessert

2 pkg of chocolate pudding, instant
3 cups cold milk
1/2 small container of whipped topping
1 pkg Oreo
chocolate graham crackers
nutter butter cookies
gummy worms
writing icing

I put my Oreo cookies into the food processor and turn them into a nice powder/dirt consistency.
Mix the milk with 2 pkg of pudding, allow it to sit for about 5 minutes and add the whipped topping.
Stir in 2/3 of the cookies.
Sprinkle a few crumbs in the bottom, pour the mixture on top.
Write RIP on the chocolate grahams.
Drizzle 'blood' on a few chocolate grahams.
Dip nutter butters in whipped topping, for ghost.
Stick worms into the ground.
Arrange the decorations.
Add remaining "dirt"
Chill and serve!!