Butterfinger Dessert

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Directions:

1. In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
3. In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.

*Courtesy tasteofhome.com

Pistachio Pudding Dessert

FB Source: Alisha Hebden

Original Source: http://todaysmybestcreativeday.blogspot.com/2009/03/pistachio-pudding-dessert.html

Ingredients:
Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts

Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip

Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk

Topping:
cool whip
chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Cookies and Cream Trifle

FB Source: Stacie Allred (via a newspaper from the mid-90s)

Ingredients:
2 small pkgs (4 serving size) Instant Chocolate Pudding
4 C Milk
8 oz Cream Cheese, softened
2 3oz packages of Ladyfingers
32 Chocolate Sandwich Cookies
12 oz Whipped Topping

Directions:

1. Beat softened cream cheese in a large mixing bowl until smooth.
2. Add in the chocolate pudding mixes and 3 cups of milk and mix on low speed until mixed thoroughly. (It's okay if small bits of cream cheese remain.)
3. If they aren't already (mine are), split the lady fingers in half, lengthwise. Place half of one package on the bottom of your trifle bowl, cut side up.
4. Slowly drizzle 1/4 cup of milk over the the lady fingers to moisten. (As a general rule, I just pour 1 tsp of milk over each individual ladyfinger.)
5. Spread 1/4 of the pudding mixture over the ladyfingers.
6. Spread 1/4 of the whipped topping over the pudding layer.
7. Chop 8 cookies and sprinkle over the whipped topping.
8. Repeat the layers 3 more times, beginning with the ladyfingers and ending with crushed cookies on top.
9. Cover with plastic wrap and refrigerate for 6-8 hours.

Optional: garnish with extra cookies.

Other variations we have tried (or WANT to try):

• Mint cookies and mint chocolate pudding mix - tried successfully
• Colored Oreos (when they color the cream filling) is fun at Halloween (orange) and Christmas time (red/green) - tried successfully
• Peanut butter Oreos and add a little bit of peanut butter to the pudding mixture - want to try

Cookies and Cream Goodness

FB Source: Dawn W Hapney

Ingredients:
1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter 
1 cup powdered sugar
3 cups milk
2 small boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Directions:

1. Cream together cream cheese, butter, powered sugar and vanilla.
2. In separate bowl mix milk & pudding chill until set.
3. Fold in cool whip after pudding has set. 
   Add in the cream cheese mixture.
4. Layer with Oreos.
5. Chill until ready to serve.

Pumpkin Crunch Dessert

Carlene MeyersHillbilly Recipes.

Ingredients:
Pumpkin Base:

4 eggs
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk

Other Ingredients:

1 box of white cake mix
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with

Directions:

1. Mix Pumpkin Base ingredients in order given.
2. Spray 9x13" pan with Pam and pour pumpkin mixture in.
3. Sprinkle cake mix evenly over the top. Drizzle melted butter on top.
   Note: It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way. 
4. Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.

Don't forget to serve with whipped topping!!!

Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.

I don't have a pic of my own, but the pic here is what it looks like. Great at Thankgiving. I'm not a fan of pumpkin pie, but I love this. This is a recipe from my stepmother. 

Oreo Poke Cake

My Honeys Place Desserts

Oreo Poke Cake

Bake cake, then poke full of holes. Make and pour 2 (4oz) packages of instant Oreo pudding over cake. Allow cake to cool, then refrigerate 1 hour. Top with crushed Oreo cookies.

Red, White and Blueberry Trifle

Edith Foster, Independent Consultant with The Pampered Chef (R)

Red, White and Blueberry Trifle
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

1.) Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

2.) Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt,
pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.

3.) To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

4.) To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Apple Pie Bites

Renee's Exchange

How very simple

A family Favorite: Apple Pie Bites.
1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon and sugar
Roll up and Bake for 11-13 minutes at 350 degrees.

Double Chocolate Coca Cola Cake

Robyn Long

I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one.

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

 

Stacie says: I'm not sure why this is called DOUBLE Chocolate. There is only one type of chocolate that I can see in the ingredients, and that is cocoa powder. So, don't let the title mislead you; there's only one kind. Unless you want to add chocolate chips or something... ;)

Peanut Butter Brownie Trifle

The Pampered Chef, Shannon Ross,

Heaven In A Bowl (Peanut Butter Brownie Trifle)

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.

Butterfinger Dessert

Do You Bake ~ By Kimberly

Butterfinger Dessert -Weight Watchers

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!

Snickers Cake

Linda Dougherty

SNICKERS CAKE

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Dr Pepper Cake

At Your Service

YES! YES! YES!

DR. PEPPER CAKE
1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa
2 eggs
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon
Heat butter, cocoa and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.

Pour into greased and floured 9 x 12 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing.

DR. PEPPER ICING:
1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa
1 (16 oz.) box confectioner's sugar
1 tsp. vanilla
1 c. chopped nuts
Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

Strawberry Angel Food Trifle

Karen Olis Hartzler

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.

Join us for more interesting info--fun stuff, healthy recipes, support and motivational friends from all over the world! Go to https://www.facebook.com/groups/KarensHealthyHartz

No Bake Cream Cheese Coconut Snowballs

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

Peanut Butter Chocolate Éclair Cake

Cooking with Kelly

Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 cup peanut butter
3 ½ cups milk
1 (8 oz) container Cool Whip
1 can chocolate frosting

Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered for 1 minute. Pour over top of cake. Refrigerate for at least 12 hours before serving

Chocolate Lasagna

Kelli Miller

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 food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. 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 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.

Blackberry Pie Bars

Annalynne Seeley

"Blackberry Pie Bars"

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Ingredients:
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Strawberry Lemonade Cake

Strawberry Lemonade Cake
Ingredients:
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

Directions:
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
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