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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June 11, 2010 at 5:36 pm (7 ingredients or less, bananas, blender, cocoa, maple syrup, no-cook, nutmeg, puddings, Quick Dishes, silken tofu, vanilla)
This nondairy pudding is low-fat, light and luscious.
Serves 6.
2 C mashed ripe bananas
4 oz reduced-fat Japanese-style firm silken tofu, drained (about 1/2 C)
2 t vanilla
1 T cocoa
1/2 t ground nutmeg
1/4 C maple syrup
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Place all ingredients in blender; puree until smooth. Spoon into custard cups or dessert glasses. Chill 1 hour.
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January 18, 2010 at 5:51 pm (butter, cinnamon, dessert sauces, eggs, french bread, granulated sugar, Italian bread, lemon juice, milk, oven, puddings, raisins, rum extract, sandwich bread, stovetop, vanilla, whole wheat bread)
Pudding:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Sauce:
3/4 c. sugar
1 tbsp. cornstarch
1 c. water
1 or 2 tsp. rum extract
1/2 tsp. lemon juice
1 tbsp. butter
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Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8-inch square or 9-inch round baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
For sauce: Combine first 4 sauce ingredients; cook, then add last 2 ingredients. Pour over baked bread pudding.
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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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April 23, 2009 at 9:36 pm (7 ingredients or less, Aldi ingredients, brown sugar, cinnamon, cream cheese, egg whites, milk, oven, puddings, semisweet chocolate, whole wheat bread)
Prep Time:15 min
Total Time:50 min
Makes:8 servings
4-oz. cream cheese
1/2 cup brown sugar
2 large egg whites
1/2 tsp. ground cinnamon
1-3/4 cups fat-free milk
6 cups cubed whole wheat bread (6 to 8 slices)
2 squares semi-sweet chocolate, coarsely chopped
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Heat oven to 350°F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing well after each addition.
Place bread in 8-inch square baking dish; top with chocolate and cream cheese mixture.
Bake 30 to 35 min. or until set in center. Cool slightly. Refrigerate leftovers.
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