November 12, 2010 at 3:01 pm (Autumn, brown sugar, cake, eggs, nondairy whipped topping, oven, pears, pumpkin pie spice, vanilla instant pudding mix, vegetable cooking spray, vegetable oil, yellow cake mix)
Preparation: 20 minutes
Total: 55 minutes
Yield: 16 servings
3 fresh pears (1 lb), peeled
3/4 C brown sugar
1 t pumpkin pie spice
1/2 C dried cranberries
1 package (2-layer) yellow cake mix
1 package (3.4 oz) instant vanilla pudding
4 eggs
1 1/4 C water
1/4 C oil
2 C whipped topping, thawed
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Preheat oven to 350 degrees. Cut pears in half lengthwise, remove the core; cut in lengthwise slices 1/4″ thick. Arrange them on the bottom of a 9 x 13″ pan, sprayed with cooking spray. Mix the sugar and the spice; sprinkle over the pears. Top with the cranberries.
Beat well the next 5 ingredients with an electric mixer; pour in the pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Run a knife around the edge. Put a serving plate on top of the cake; invert. Remove the pan with care. Let cool slightly. Serve with whipped topping.
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November 8, 2010 at 4:00 pm (butter, cream cheese, granulated sugar, milk, nondairy whipped topping, oven, pie, shredded coconut, vanilla instant pudding mix, vanilla wafers)
Preparation: 15 minutes
Bake: 10 minutes
Total: 3 hours 40 minutes (including refrigeration)
Yield: 12 servings
48 vanilla wafers, finely crushed (about 1 1/2 cup)
1/4 cup butter, melted
1 1/4 cup flaked coconut, divided
1 package (8 oz) cream cheese, divided
2 packages (3.4 oz each) vanilla instant pudding
2 cups and 1 tablespoon cold milk, divided
2 cups whipped topping, thawed
1 tbsp sugar
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Preheat oven to 350 degrees.
Combine crumbs, butter and 1/4 cup coconut, press them into the bottom of a 9″ pie plate. Bake 10 minutes. Cool.
Heat cream cheese in the microwave in a bowl on high for 10 seconds or until soft; stir until smooth. Beat the pudding mix and 2 cups of milk in a medium bowl for 2 minutes; mix in vanilla. Add cream cheese, beat until smooth. Stir 3/4 cup remaining coconut and 1 cup whipped topping. Pour the batter into the pie plate.
Add the sugar and remaining milk to the rest of the cream cheese; mix well. Stir in remaining whipped topping, spread this mixture over the pie. Refrigerate 3 hours. Meanwhile, toast the remaining coconut.
Sprinkle toasted coconut on the pie just before serving.
To toast coconut: Toast coconut is easy. Simply spread the coconut evenly on a flat baking dish. Bake at 350 degrees, stirring often, 7 to 10 minutes or until lightly browned.
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November 8, 2010 at 3:09 pm (butter, cake, coffee, cream cheese, eggs, granulated sugar, milk, nondairy whipped topping, oven, raspberries, refrigerator, semisweet chocolate, vanilla instant pudding mix, vanilla wafers)
Preparation: 25 minutes
Bake: 28 minutes
Total: 5 hours 53 minutes (includes cooling)
Yield: 16 servings
40 vanilla wafers, finely crushed (about 1 1/3 cup)
3 tbsp. butter, melted
4 packages (8 oz each) cream cheese, softened, divided
3/4 cup sugar
6 tbsp cold coffee, divided
3 eggs
1/3 cup milk
1 package (3.4 ounces) vanilla instant pudding
2 cups whipped topping, divided
1/2 square of semisweet chocolate, coarsely grated
16 fresh raspberries, approximately 1/2 cup
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Preheat oven to 325 degrees.
Mix crushed cookies with butter, pressing against the bottom of a greased 9 x 13″ pan.
Beat 3 packages cream cheese, sugar and 1 tbsp. coffee in a large bowl with an electric mixer. Add eggs, one by one, beating on low speed just until blended. Pour mixture over crust.
Bake 28 minutes or until center is almost set. Let it cool.
Beat remaining cream cheese in a medium bowl until it is creamy. Add the remaining milk and coffee, mix well. Add pudding powder; beat 2 min. Stir in 1 1/2 cup whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate for 4 hours.
Decorate the cheesecake with remaining whipped topping and raspberries just before serving.
Variation: If you replace the pan for a 9″ springform pan, increase the baking time to 50 or 55 minutes.
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November 5, 2010 at 7:12 pm (cake, caramels, chocolate instant pudding mix, cream cheese, devil's food cake mix, nondairy whipped topping, oven, pecan halves, semisweet chocolate, vanilla wafers)
Preparation: 30 minutes
Bake: 40 minutes
Total: 1 hour 50 minutes (includes cooling)
Yield: 16 servings
1 container (8 oz) of whipped topping (without thawing)
1 package (2-layer) devils food cake mix*
1 package (3.9 oz) chocolate instant pudding
38 caramels
1 1/2 tbsp. water
6 oz cream cheese, softened
16 vanilla wafers
16 pecan halves
5 squares semisweet chocolate, divided
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Place half of the whipped topping in a bowl and set it to defrost in the refrigerator. Save the rest in the freezer. Prepare and bake cake as directed on package for preparing a 2-layer 9-inch round cake, adding pudding powder to cake mix before mixing with the liquid ingredients. Cool cakes in pan for 10 min.; invert on a rack. Remove from pans. Cool completely.
Meanwhile, heat the caramels with water in a microwaveable bowl on high for 1 1/2 min. or until soft, stirring every 45 seconds. Let cool slightly.
Beat cream cheese in large bowl with electric mixer until creamy. Add the caramel sauce and mix well. Stir in thawed whipped topping. Place 1 cake layer on a plate; spread over half the cream cheese mixture. Top with second cake layer and spread with the remaining mixture. Refrigerate until ready to serve.
Microwave frozen whipped topping with 3 squares of chocolate in a bowl suitable for such use, for 3 min. or until well blended, stirring once every minute. Cool 10 min. Meanwhile, melt the remaining chocolate squares as directed on package. Dip half of each cookie into chocolate, place them on a baking sheet covered with waxed paper and place a pecan half on top of each. Refrigerate until ready to use.
Spread whipped topping mixture over cake. Garnish with cookies. Keep refrigerated.
*Liquid ingredients needed to make the cake are not included in this list.
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November 1, 2010 at 3:17 pm (cake, chocolate cake mix, chocolate syrup, cream cheese, eggs, evaporated milk, granulated sugar, Mexican, nondairy whipped topping, oven, semisweet chocolate, sour cream, vegetable cooking spray, vegetable oil)
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Total: 4 hours 55 minutes incl. cooling
Yield: 24 servings
1/2 cup chocolate syrup
1 package (2-layer) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 can (12 oz) evaporated milk
4 squares semisweet chocolate, melted
1 package (8 oz) cream cheese, cubed, softened
1 cup sugar
1 cup whipped topping, thawed
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1. Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with cooking spray; pour in chocolate syrup.
2. Beat cake mix, water, oil and 3 eggs with an electric mixer for 2 minutes or until well blended. Stir in sour cream and pour over the syrup in the cake pan.
3. Blend evaporated milk with chocolate, cream cheese, remaining eggs and sugar. Carefully spoon the mixture over the cake batter. Cover with foil sprayed with cooking spray.
4. Put the cake pan in a larger pan and level. Add enough water to larger pan so that the cake pan is immersed 2 inches.
5. Bake for 1 hour 30 minutes or until a toothpick inserted near center comes out clean. Let cool completely in pan on wire rack. Refrigerate for 2 hours. Invert cake onto a plate and take off the mold.
6. Serve with whipped topping.
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July 24, 2010 at 11:50 am (7 ingredients or less, Aldi ingredients, cream cheese, graham cracker crust, granulated sugar, no-cook, nondairy whipped topping, pie, refrigerator, sour cream, strawberries, vanilla)
Serves 8.
8 oz cream cheese, softened
1/3 C sugar
1 C sour cream
2 t vanilla
8 oz nondairy whipped topping, thawed
1 prepared graham cracker crust (6 oz)
1 lb fresh strawberries, hulled and halved lengthwise
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1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the pie crust. (There may be some filling left over. If so, reserve it to be decoratively piped onto top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
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March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)
Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie
1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
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Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.
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August 28, 2009 at 3:19 pm (7 ingredients or less, almond extract, Desserts, freezer, half-and-half, maraschino cherries, nondairy whipped topping, oreo cookies, pistachio instant pudding mix, slivered almonds, vanilla instant pudding mix, vanilla wafers)
Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-2/3 cups cold half-and-half
1/2 tsp. almond extract
1-1/2 cups thawed nondairy whipped topping
4 Oreo cookies, chopped
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Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in whipped topping.
Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
Freeze 3 hours or until firm. Freeze leftovers.
Variations: Prepare as directed, substituting 1/4 cup chopped, drained maraschino cherries and 2 Tbsp. toasted slivered almonds for the chopped Oreo cookies.
Prepare as directed, using pistachio flavor instant pudding and substituting 1/2 cup chopped vanilla wafers for the chopped Oreo cookies.
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July 31, 2009 at 9:52 am (all-purpose baking mix, Desserts, frozen strawberries, milk, nondairy whipped topping, oven, sour cream, Spring, strawberries, Summer, vanilla instant pudding mix)
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 8 servings
1-1/4 cups milk, divided
1/4 cup sour cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tub (8 oz.) nondairy whipped topping, thawed, divided
4 cups sliced fresh strawberries
1/3 cup sugar
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Heat oven to 425°F.
Beat 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the whipped topping. Toss strawberries with 1/3 cup sugar.
Cut cake horizontally in half to make 2 layers; stack on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining whipped topping and strawberry mixture. Serve immediately.
Substitute:
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.
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June 22, 2009 at 5:13 pm (amaretto, angel food cake, Desserts, frozen peaches, milk, nectarines, no-cook, nondairy whipped topping, orange juice, peach preserves, peaches, Quick Dishes, sliced almonds, strawberries, Summer, vanilla instant pudding mix)
Prep Time:30 min
Start to Finish:30 min
makes:16 servings (about 3/4 cup each)
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups skim milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, OR 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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