Pear Upside-Down Cake

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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Coconut Cream Cheese Pie

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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Tiramisu Cheesecake

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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Frozen Pudding Tortoni

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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Simply Sensational Strawberry Shortcake

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)

strawberries
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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Strawberry-Peach Trifle

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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