PEANUT BUTTER PIE
This pie is absolutely delicious. You won’t believe the rave reviews you will receive when you make this recipe.
1 14-oz. Can Sweetened Condensed Milk
1 3-oz. Cream Cheese
½ Cup Crunchy Peanut Butter
1 Cup Cool Whip
¼ Cup Peanuts, Coarsely Chopped
½ Cup Hot Fudge Sauce
Cool Whip, Miniature Peanut Butter Cups & Chocolate Sundae Sauce for Garnish
1 Ready Made Chocolate Crumb Pie Crust (Oreo Brand is best)
In a mixing bowl, combine the condensed milk, cream cheese and peanut butter. Blend thoroughly. Fold in the cool whip and chopped peanuts. Separately, pour the hot fudge sauce in the bottom of the premade pie crust. Top with the peanut butter filling. Drizzle with chocolate sundae sauce, then decorate with whipped cream and miniature peanut butter cups, for garnish. Freeze at least 4 hours or overnight for best results.
We had this dessert often while we were growing up. This is an absolutely delicious and easy dessert to make. Mom and Dad love the pistachio pudding, but any pudding that you prefer can be substituted. I have modified this recipe many times, making a simple banana cream pie (using banana pudding with sliced bananas), and a coconut cream pie (with coconut cream pudding and toasted coconut). Feel free to experiment!
1 3.25-oz. Pkge. Pistachio Instant Pudding Mix
2 Cups Cold Milk
8 oz. Container Cool Whip, Defrosted
1 Prepared Graham Cracker Crust
Chopped Pistachio Garnish (optional)
In a large mixing bowl, combine the pistachio pudding mix with 2 cups of cold milk. Whisk for 2 minutes, or until the pudding mixture sets. Pour the pudding mixture into the graham cracker crust. Top with the cool whip and garnish with chopped pistachios or any topping you desire. This dessert is best when chilled for several hours before serving.
ICEBOX PUDDING CAKE
Mom used to make a variety of delicious desserts. Icebox cake was one of our favorites. It’s a simple dish to make, and the ingredients were always readily accessible. The biggest problem was that the dish required overnight refrigeration, and that was a long time to keep Dad away from the dessert. One evening, Dad couldn’t contain himself, and he ate the whole icebox cake. A full blown gallbladder attack followed, ensued by a visit to the hospital. The $3 dessert cost a lot more that evening!
2-3.9 oz. Boxes of Chocolate Jello Pudding Mix (Not Instant)
4 Cups of Milk
Cool Whip Topping (Optional)
In a large pan over medium heat, mix the chocolate pudding with the milk and prepare per the package instructions. Remove the pudding from the stove. In an 11×17 pan, spoon a layer of chocolate pudding on the bottom of the pan. Layer the graham crackers on top. Repeat this layering process until you reach the top of the serving pan, ending with the pudding on top. Garnish with crushed graham crackers if desired. Place the dessert in the refrigerator overnight, which will soften the graham crackers and firm up the pudding mixture. The icebox pudding cake will be a sliceable dessert. Serve with cool whip if desired.
ÉCLAIR PUDDING CAKE
This is a delicious alternative to the Icebox Pudding Cake. It’s simple to make, and sets up in the refrigerator overnight. Top with melted frosting for the “éclair” effect.
2-3.9 oz. Boxes of Vanilla Jello Pudding Mix (Not Instant)
4 Cups of Milk
1 16-oz. Can Dark Chocolate Fudge Frosting (Betty Crocker)
In a large pan over medium heat, combine the vanilla pudding mix with the milk and prepare per the package instructions. Remove the pudding from the stove. In an 11×17 pan, spoon a layer of vanilla pudding on the bottom of the pan. Layer the graham crackers on top. Repeat this layering process until you reach the top of the serving pan, ending with the graham crackers on top. Separately, remove the top from the fudge frosting can and make sure all aluminum seal has been removed. Place the frosting in the microwave for approx. 30 seconds and stir. Microwave in 30 second increments until the frosting is just melted. Pour the frosting on top of the last row of graham crackers (thickness based upon your preference). Place the dessert in the refrigerator overnight, which will soften the graham crackers and firm up the pudding mixture. The éclair pudding cake will be a sliceable dessert.
LAYERED TRIFLE DESSERT
This recipe provides the easiest way to create the largest impact on your dessert buffet. The trifle can be layered with any type of cake, (including purchased pound cake), whipped cream, pudding and berries. The limit is your imagination. Just use a clear glass trifle and make sure that the layers are defined as you build this dessert.
Premade Yellow Cake/Pound Cake
Vanilla Pudding (Kozy Shack or Snack Pack Pudding)
1 8-oz. Container, Cool Whip
Mixed Berries, sliced
Additional Sliced Strawberries and Blueberries for garnish
In alternating layers, place cubed cake, pudding, cool whip and berries in layers, ending with cool whip layer. Place sliced berries in a decorative layer to top the trifle. This is best if placed in the refrigerator for a couple of hours for dessert to set.
EASY SEMI-HOMEMADE DESSERTS
BROWNIE PEANUT BUTTER CUPS
This dessert is one of my daughter’s all time favorites. It’s really easy to make, using a boxed mix and canned frosting. Incorporating the peanut butter cup inside the brownie is a really delicious surprise. Give this a try….I am sure you will love this too!
1 19.5-oz. Box Brownie Mix (Betty Crocker, Chocolate Fudge)
½ Cup Oil, ¼ Cup Water & 2 Eggs (Package Ingredients)
Miniature Peanut Butter Cups (Reeses)
1 16-oz. Can Frosting (Betty Crocker, Dark Chocolate Fudge)
Chopped Peanuts for garnish
In a large mixing bowl, prepare the brownie mix per package directions. Line a mini muffin pan with paper liners. Pour the brownie mixture into the muffin pan, to the top of each liner. Bake as directed on the package (do not overcook). Remove the cooked brownies from the oven, and place an unwrapped mini peanut butter cup into the center of each brownie. Let cool. When completely cool, decorate the top of each brownie with the fudge frosting. I generally use a large Ziploc bag, making a small cut in one of the corners for piping the icing. You can top the icing with chopped peanuts for garnishment (and also to let your guests know that the dessert contains peanuts). This dessert can be made a couple of weeks in advance and stored in an airtight container in the refrigerator.
PEANUT BUTTER KISS COOKIES
This is a delicious, shortcut recipe for peanut butter kiss cookies. This packaged mix is perfect….everyone will love these cookies, and no one will know how easy they were to make!
1 17.5-oz. Package Peanut Butter Cookie Mix (Betty Crocker)
2 Tbsp. Water, 3 Tbsp. Vegetable Oil & 1 Egg (Package Ingredients)
½ Cup Sugar (To Roll Cookies)
Hershey Kiss Candies
In a large mixing bowl, prepare the peanut butter cookies per package directions. Using a melon scoop, make consistent sized cookies. Dip in granulated sugar and place on a greased baking sheet. Bake per package instructions (do not overcook). Remove the cookies from the oven, and while warm, place an unwrapped Hershey kiss candy in the middle of each cookie. Let the cookies completely cool before removing them from the baking sheet. This dessert can be made a couple of weeks in advance and stored in an airtight container in the refrigerator.
CHOCOLATE CHIP COOKIES
This chocolate chip cookie packaged mix is perfect, and it is all you need to start a delicious cookie. Just add in extra ingredients to incorporate your favorite flavors.
1 17.5-oz. Package Chocolate Chip Cookie Mix (Betty Crocker)
½ Cup Melted Butter & 1 Egg (Package Ingredients)
½ Cup Milk Chocolate Chips
In a large mixing bowl, prepare the chocolate chip cookies per package directions. Add in ½ Cup Milk Chocolate Chips. Using a melon scoop, make consistent sized cookies. Bake per package instructions (do not overcook). Remove the cookies from the oven and let cool. This cookie can be made a couple of weeks in advance and stored in an airtight container in the refrigerator.
DOUBLE CHOCOLATE CHUNK COOKIES
This double chocolate chunk cookie mix is a perfect starter. Incorporate various chips or dried fruit, if desired. I like to bake this cookie in a muffin tin and top with decorative frosting. This really stands out on a dessert buffet, and no one will know that this was a semi-homemade dessert!
1 17.5-oz. Package Double Chocolate Chip Cookie Mix (Betty Crocker)
¼ Cup Vegetable Oil, 2 Tbsp. Water & 1 Egg (Package Ingredients)
½ Cup Milk Chocolate Chips
½ Cup White Chocolate Chips
1 16-oz. Can Frosting (Betty Crocker, Vanilla Frosting)
In a large mixing bowl, prepare the cookie mix per package directions. Add in the milk chocolate chips and the white chocolate chips. Line a mini muffin pan with paper liners. Pour the cookie mixture into the muffin pan, to the top of each liner. Bake as directed on the package (do not overcook). Remove the cookies from the oven, and let cool. When completely cool, decorate the top of each cookie with the frosting. I generally use a large Ziploc bag, making a small cut in one of the corners for piping the icing. You can top the icing with any type of garnish you prefer. This dessert can be made a couple of weeks in advance and stored in an airtight container in the refrigerator.
COCONUT BON BONS
I was inspired to make this recipe after watching an Emeril Lagasse show many years ago. I have been making these coconut bon bons ever since. They are always a big hit. The combination of rich semi-sweet chocolate with the creamy coconut filling is delicious. This candy is always on my Easter and Christmas dessert buffet.
3 Cups Flaked Coconut
½ Cup Sweetened Condensed Milk
1 Cup Confectioners Sugar
¼ Cup Sliced Almonds, Finely Chopped
¼ Tsp. Vanilla Extract
2 Cups Semi-Sweet Chocolate Chips & 2 Tbsp. Vegetable Oil
In a large bowl, combine the flaked coconut, condensed milk, confectioners sugar, sliced almonds and the vanilla extract. Mix well and refrigerate for approx. 1 hour. Remove from the refrigerator and form into large balls (golf-ball sized). Meanwhile, place the chocolate chips in a microwaveable bowl, and add the vegetable oil. Microwave for 1 ½ minutes and stir. Microwave for 30 second increments and stir until chocolate is fully melted. (Do not overcook the chocolate, or it will seize). Dip the coconut balls into the melted chocolate and place on a waxed paper covered baking sheet. (Tip: Use 2 forks to dip the coconut balls in chocolate, evenly coating the balls and letting the excess chocolate drip back into the bowl). If desired, top the bon bon with sprinkles, toasted coconut, or whatever decoration you desire. Refrigerate approx. 1 hour, or until firm. Store in a tightly covered container in the refrigerator.
AUNT BUTCH’S CHOCOLATE MARSHMALLOW CANDY
Nancy has fond memories of Aunt Butch making this candy. This recipe is really
easy to make, and the candy is delicious.
1 12-oz. Pkg. Semi Sweet Chocolate Chips
1 4-oz. Bar of Unsweetened Chocolate, Chopped
1 16-oz. Bag of Mini-Marshmallows
In a double boiler, over medium heat, melt chocolate chips and the chopped unsweetened chocolate. Remove from the heat and add the miniature marshmallows. Mix well. Empty contents into a square buttered 10×10 casserole pan. Cool and cut into squares. To speed up the cooling process, place the pan directly into the freezer for about 10 minutes to set, then remove and cut into squares.
I make these macaroons often. They are very simple to make. When cooked, I like to dip the bottom of the macaroon in semi-sweet chocolate for an extra sweet touch. These are really delicious.
3 Egg Whites
3 Cups Confectioners Sugar
4 Cups Flaked Coconut
1 Cup of Semi-Sweet Chocolate Chips
1 Tbsp. Vegetable Oil
Beat the egg whites with the confectioners sugar until very light (it’s best to use a hand mixer). Stir the flaked coconut into the egg white mixture. Line a baking sheet with parchment paper. With a teaspoon, dipped in water, place small mounds of the mixture side by side on the pan. Let the macaroons dry for about 2-3 hours. Meanwhile, preheat the oven to 325 degrees. Bake the macaroons on the center shelf of the oven for 15-20 minutes. Remove from the oven and let cool. When the macaroons are cooling, prepare the chocolate base. In a microwaveable bowl, combine the chocolate chips and vegetable oil, and microwave for 1 minute, stirring well. Continue to microwave in 30 second increments, until the chocolate is smooth. (Do not overcook, or the chocolate will seize). Dip the bottom of the cooled macaroons in the melted chocolate, and place on waxed paper until the chocolate hardens. Drizzle the top with additional melted chocolate if desired.