Creamy Super Chocolatey Homemade Hot Chocolate Mix

FB Source: Trish Patterson Kobialka

Ingredients:
11 cups powdered milk
1 cup confectioners' sugar
11 ounces powdered coffee creamer
2 lbs nestle' nesquick powdered chocolate milk mix
4 tablespoons cocoa powder
1 box instant chocolate pudding mix

Directions:

• Whisk together all ingredients and store in an air tight container. You will need a HUGE bowl. I used my 10-liter Thatsa Mega Bowl from Tupperware that I ordered through my favorite Tupperware Consultant. Using an electronic kitchen scale helps, too. 
• To mix: Use 1 part mix to 2 parts water. So, 2/3 cup water and 1/3 cup mix, or 1 cup water, 1/2 cup mix. You get the picture. 

I doubled the called for cocoa in ours because my family is crazy for rich chocolate and I serve mine with extra marshmallows to sweeten it because I'm not as crazy for rich chocolate as the rest of my family. I used French Vanilla flavored coffee creamer, but you could use plain or hazelnut, or whatever you like. If I were making it for me and not my family, I'd use the called for amount of cocoa and double the powdered sugar.

Paula Deen's "Not Yo' Mama's Banana Pudding"

FB Source: OMG I Gotta Try That

ORIGINAL Source: Food Network

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
2. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. 
7. Refrigerate until ready to serve!

Peanut Butter Chocolate Eclair Cake

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Cake:

1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 - 8 oz. contain Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk

Directions:

Cake:

1. Spray the bottom of a 9x13 inch cake pan with cooking spray.
2. Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
3. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip. 
4. Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers. 
5. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
6. Slice and serve. Garnish with peanut butter cups if desired.

Frosting:
In small mixer bowl combine all ingredients and beat until smooth.

Stacie says: "This pic looks like they may have used chocolate graham crackers instead of the original flavor."

Frozen S'mores

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
18 graham cracker squares (9 sheets or about 1 1/2 cups)
1/3 c. butter
1/2 c. milk chocolate chips
1/4 c. whipping cream
2 c. mini marshmallows
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant chocolate pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. mini chocolate chips (as topping)

Directions:

1. Crush graham crackers into fine crumbs.
2. Melt butter and add to graham crackers, mixing until well combined to make crust.
3. Prepare muffin tin by placing disks of parchment paper into the bottom of each cup.
4. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.
5. Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
6. Divide Marshmallows among cups.
7. Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
8. Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
9. Use a knife to smooth the tops level with the top of the pan.
10. Freeze for at least a couple of hours.
11. Allow the pan to warm just a bit before popping each dessert cup out. 
12. For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.
13. Serve cold right away– or put them in a sealed container and freeze until you are ready to serve

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

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

Reese's Pieces Cookies

Source: 

SugarDoodle.net

Ingredients:

1/2 c. butter, softened
1/2 c. packed brown sugar
1 large egg
1/2 tsp. vanilla
1-1/2 c. flour
1 small package instant vanilla pudding mix
1/2 tsp. baking soda
1/2 tsp. kosher salt
Reese's pieces and/or mini chocolate chips (however many you want)

Directions:

1. Cream your butter and sugar together. Then mix in your egg and vanilla. Next add the flour, pudding mix, baking soda and kosher salt. Last, add in the Reese's pieces and/or chocolate chips. 
2. Using a cookie scoop, place as many balls of dough as fits on your pan. Place them all in the freezer until frozen. 
3. Once frozen, place cookie balls about one inch apart from each other and bake at 350 for 10-12 minutes. Let them cool on a cooling rack. Enjoy!

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.

Kneaders' Pumpkin Bread Pudding

Source: 

Kneaders Bakery and Cafe

Now that Fall is officially here, we're dying to share September's Recipe of the Month! Butter those 9x13 pans for cinnamon sweet Pumpkin Bread Pudding!

No-Bake Pumpkin Oatmeal Cookies

Source: Susan Smith

Ingredients:
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter (1.5 sticks)
2/3 cup milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 Tbsp pumpkin pie spice)
3 1/2 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract

Directions:

1. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes.
2. Remove from heat and add in the pudding mix, stirring to combine completely.
3. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.
4. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

Store in airtight container.
These cookies freeze well.
Servings: 36 cookies

No-Bake Pumpkin Cheesecake

Tanisha Durden

Ingredients:

Crust:

1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

Filling:
8-ounce package cream cheese, softened to room temperature
15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1-ounce package cheesecake-flavored instant pudding mix
14-ounce can sweetened condensed milk
12-ounce container frozen whipped topping, plus extra for garnish if desired

Directions:

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
2. Add the melted butter, sugar and brown sugar and pulse until combined.
3. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
5. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6. Add the sweetened condensed milk and mix again until well combined.
7. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of whipped topping until well combined.
8. Allow the mixture to sit in the refrigerator for about an hour to firm up.
9. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
10. Garnish with additional whipped topping if desired.

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.

Chocolate Chip Pudding Cookies

FB Source: Meloni Fain Flickinger

Ingredients:
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:

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

Based on a batch of 3 dozen cookies, with 1 cookie per serving:

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories  156 Calories from Fat  72

% Daily Value*

Total Fat  8.0g 12%

Saturated Fat  4.9g 25%

Trans Fat  0.0g

Cholesterol  23mg 8%

Sodium  119mg 5%

Total Carbohydrates  19.3g 6%

Sugars  13.3g

Protein  1.2g

Vitamin A 3% • Vitamin C 0% Calcium 1% • Iron 2%

Nutrition Grade F

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat
• Very high in sugar
• Contains alcohol

Hershey Bar Cake

Reagan Family Homestead

HERSHEY BAR CAKE
Please "like" our Homestead page for more recipes and other great homesteading info.

1 Box German Chocolate cake mix
1 3oz box instant vanilla pudding
3 large eggs
1/3-1/2cup oil (depending on cake mix brand)
1 1/4 cup water (depending on cake mix brand)
1 8 oz cream cheese - soft
1 scant cup granulated sugar
1 12oz frozen whipped topping (I couldn't find 12oz and used 9oz)
1 scant cup confectioners sugar
1 cup chopped pecans (or nuts of choice)
1 Giant Hershey bar - grated (not regular size)

Combine cake mix, vanilla pudding, eggs, and oil & water according to cake mix package instructions. Beat until smooth and pour into two 8" pans - greased & floured or sprayed with something like Bakers Joy (I spray them). Bake at 350 for 35 minutes. Remove and cool layers.

With a STAND ALONE MIXER (important! unless you have a REALLY strong arm!) beat cream cheese and granulated sugar for 20 minutes. Add in confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans, and grated Hershey bar.

Frost cooled cake and enjoy! SO good. Even better the next day.
Note: "Scant" means just slightly short of.

Fall Dip

Jody Sahonic Whitman

Fall Dip

16 oz tub Cool Whip

3 small boxes instant vanilla pudding mix 

1 small can of pumpkin

Pumpkin Pie Spice - to taste

Graham Crackers

I'm making this this year!. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SOOO soooo good!!! 

Reeses Overload Cake

Kathy Hutchinson

Reeses Overload Cake

Peanut Butter Blondie Layers:
2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder

Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Chocolate Cheesecake:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting:
4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk

Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate Frosting:
1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners' sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners' sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

Final Construction:
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

Strawberry Cheesecake Salad

FB Source: Kelly Bagnasco

Ingredients:
12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Directions:

1. Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving.
2. Wash and slice strawberries.
3. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. 

Keep refrigerated.
Serves about 10

Frozen Pudding Pops

A Mother's Touch (uncensored)

Frozen Pudding Pops

1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar

Combine all ingredients in a mixing bowl, mix on med/high for 2-4 minutes, or until well blended. Pour into molds and freeze. If using Dixie Cups, When partially frozen, insert Popsicle stick into center of each.

Makes 10-12 depending on the size of your pudding pop mold.

If you'd like to create different flavors, simply use a different flavor of Pudding mix.

Flavors we've tried and enjoyed:

• Banana Cream - Use Banana Pudding Mix, add 1/2 chopped banana if desired
• Chocolate Banana Cream- to create double flavors, make 2 different flavors and gently layer them by pouring very very slowly into the molds!
• Chocolate-covered Cherry - simply add 1/4 c. chopped fresh cherries to the above recipe
• Vanilla and Chocolate Swirl - carefully layer vanilla and chocolate pudding, then using a butter knife or popsicle stick insert it into the center and make a brief "swirl" motion
• Cheesecake -Use Cheesecake Pudding Mix, add 1/4 cup Chopped (fresh) Strawberries (or sweet cherries) to the mix.
• Cookies and Cream - use vanilla pudding, add 1/4 c. crushed oreo cookies or alternatively, you can use Oreo Pudding mix from Jell-O.

Fluffy Pink Lemonade Dessert with Pretzel Crust

Alexis Jonathan Salyers

Fluffy Pink Lemonade Dessert with Pretzel Crust

Crust
2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter or margarine, melted

Topping
1 package (8 oz) cream cheese
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz) frozen whipped topping, thawed
Lemon slices

Directions

1. Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
2. Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
3. Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
4. Cut dessert into squares. Garnish each serving with lemon slices, cut into fourths.

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.