Layered Pudding Dessert

My mom made something very similar to this back when I was a kid. She didn't make it for US though. She mostly made desserts for company and since my dad was a minister, we had company quite a bit. I always hoped that she didn't invite too many people over because then I knew there would always be leftover dessert for later. Now that I'm all grown up and cook for myself...guess what? I can make this any ole time I want to! This dessert feeds a bunch...is yummy and simple. What more could you ask for?

Layered Pudding Dessert



Crust Layer

1 cup pecans
1 cup flour
1 stick butter ~ room temperature
3 tablespoons sugar 

Preheat oven to 350 degree. Spray a 9x13 inch baking pan with cooking spray.

Mix all ingredients in a small bowl and press into prepared pan.

Bake for 20 minutes. Set aside to cool.


Cream Cheese Layer

1 8-ounce package cream cheese ~ room temperature
1 cup powdered sugar
1 cup Cool Whip

In the bowl of a standing mixer, combine the cream cheese and powdered sugar until smooth.

Add the Cool Whip and beat just until combined. Spread on top of the cooled crust.


Pudding Layers

5 cups milk ~ divided use
1 3-ounce package instant vanilla pudding
1 3-ounce package instant chocolate pudding
1 8-ounce container Cool Whip ~ divided use
1 3-ounce chocolate candy bar ~ for garnish (optional)

In a medium bowl, combine the vanilla pudding mix and 2 1/2 cups milk until smooth. Fold in 1 cup Cool Whip.

In another medium bowl, combine the chocolate pudding mix and 2 1/2 cups milk. Fold in 1 cup Cool Whip.


Spread cream cheese mixture on top of cooled pecan crust.

Spread vanilla pudding mixture on top of cream cheese mixture.

Spread chocolate pudding mixture on top of vanilla pudding mixture.

Top with Cool Whip.

Garnish with shaved chocolate, if desired. 

 

Here we go!

 

Mix crust ingredients in a small bowl 

and press into prepared pan. 

Bake for 20 minutes. Set aside to cool.

 

In the bowl of a standing mixer, 

combine the cream cheese and 

powdered sugar until smooth.

 

Add the Cool Whip and beat just until combined.

 

Spread on top of the cooled crust.

 

Mix up the vanilla pudding and 2 1/2 cups 

milk until smooth. Fold in 1 cup Cool Whip.

 

Spread on top of the cream cheese layer.

 

Combine the chocolate pudding mix and 

2 1/2 cups milk. Fold in 1 cup Cool Whip.

 

Spread on top of the vanilla layer.

 

Top with more Cool Whip.

 

And some shaved chocolate, if you've got it.

 

Chill, slice and eat!

No Bake Peanut Butter Dessert

When IT Guy was a little boy, he wouldn't wouldn't peanut butter and jelly sandwiches. I don't think I had ever met anyone who didn't care for peanut butter and jelly. He'd eat peanut butter and karo (?), though. So it's not that he has a huge aversion to peanut butter, it's just not something he loves. So I have to be careful about my use of peanut butter. Because when I make a peanut butter dessert, I want him to like it as much as I do because I don't want to be the only one eating it. Not that I couldn't do it, I'll have you know, but my waistline would protest. So when I made this, I was a little apprehensive. But guess what? He loved it! Having a little chocolate thrown in with the peanut butter certainly didn't hurt my chances of this being a success! This NO-BAKE dessert is great for the upcoming warmer weather! Or anytime!

No Bake Peanut Butter Dessert



1 16-ounce container Cool Whip ~ thawed, divided use
1 3.9 ounce box instant chocolate pudding
1/2 cup peanut butter
20 mini peanut butter cups ~ coarse chopped
1 8-ounce package cream cheese
1 cup milk
1 1/2 cups powdered sugar ~ divided use
1 sleeve chocolate graham crackers ~ crushed
5 tablespoons butter ~ melted

Spray a 9 inch square pan with cooking spray.

In a medium bowl, combine the melted butter and the cracker crumbs. Remove 1/4 cup and set aside. Press remaining crumbs into prepared pan. Set aside.

In a mixing bowl, combine the cream cheese, peanut butter, and 1 cup of the powdered sugar until smooth. Fold in half of the Cool Whip.

Spread on top of cracker crumbs.

Sprinkle chopped peanut butter cups on top of cream cheese mixture.

In a clean bowl, combine the remaining powdered sugar, chocolate pudding and milk and mix for a couple of minutes.
Allow to stand for another minute or two to thicken.

Fold in the remaining Cool Whip and spread on top of the peanut butter cups.

Sprinkle 1/4 remaining cracker crumbs on top of the pudding mixture. Chill several hours...cut and serve!

 

The cast of characters.

 

Combine the melted butter and 

the cracker crumbs Press into 

the pan and reserve 1/4 cup.

 

Combine the cream cheese, 1 cup 

of the powdered sugar and the peanut butter.

 

Gently stir in 1/2 of the Cool Whip.

 

Spread mixture on top of the crust.

 

Scatter chopped peanut butter cups 

on top of the peanut butter mixture.

 

Next combine the pudding mix, 

remaining powdered sugar and the milk.

 

Gently fold in the remaining Cool Whip.

 

Spread mixture on top of the 

peanut butter cups then sprinkle 

with reserved crumbs. Chill!

 

Slice and enjoy!

Oreo White Chocolate Chiller

There's nothing better than a creamy dessert. Am I right or am I right? This NO BAKE treat is something yummy to keep on hand year 'round. But be fore-warned....it'll go fast!

Oreo White Chocolate Chiller



1 14-ounce package Oreo cookies~ divided
1 8-ounce container Cool Whip
2 3-ounce packages INSTANT white chocolate pudding
2 cups milk
1 14-ounce can sweetened condensed milk
1 cube butter ~ melted

Remove a dozen Oreos from the package and place in a quart sized zip top bag. Crush and set aside for topping.

Place remaining Oreos in a gallon sized zip top bag. Crush.

Melt butter in the microwave in a medium microwave-safe bowl. Add crushed cookies in the gallon sized bag. Stir to combine.

Press Oreo mixture into a 8x11 inch dish and place in the fridge.

In a large bowl, combine pudding, milk, sweetened condensed milk and Cool Whip. Stir to combine. 

Pour pudding mixture over Oreo crust then sprinkle with remaining crushed Oreos.

Chill for several hours before serving. 

 

The line-up!

 

Divide the cookies then crush 'em!

 

Combine the melted butter and 

the big bag of crushed Oreo's.

 

Press into the bottom of the pan. Chill!

 

Then combine the milk. Cool Whip, 

sweetened condensed milk and the pudding.

 

Pour that over the crust.

 

Sprinkle with the small bag 

of crushed cookies. Chill!

 

Slice, eat, enjoy. Repeat.

Pineapple Fluff

I think this stuff has been to every potluck since the 70's. And it's still popular today. I guess the reason is because it's so easy and so yummy! I like it because you can make a small pan for just your family or easily double the recipe for a larger crowd. But be forewarned...it disappears quick!

Pineapple Fluff



Crust:

2 cups graham cracker crumbs
1/2 cup butter ~ melted
1/3 cup sugar

Combine all ingredients and press into an 8x8 or 9x9 inch pan, reserving 1/2 cup.

Fluff:

1 20-ounce can crushed pineapple ~ well drained
1 8-ounce package cream cheese ~ softened
1 8-ounce container Cool Whip
1/2 cup butter (1 stick) ~ softened
2 cups powdered sugar

In a large mixing bowl, combine the cream cheese and butter until creamy.

Add the powdered sugar, 1 cup at a time.

Stir in the Cool Whip and the pineapple until well combined.

Gently spoon fluff onto crust. 

Sprinkle with reserved 1/2 cup crumbs.

Chill for several hours.

 
Our cast of characters.

 
Prepare the crust and press it into a 
pan...but remember to reserve about 
a 1/2 cup for sprinkling.

 
Combine the butter and the cream cheese.

 
Add the powdered sugar.

 
Then STIR in the Cool Whip and the pineapple.

 
Spread over the crust.

 
Sprinkle with the reserved crumbs.

 
Chill several hours then eat!

Dana's Strawberry Dessert

About 10 years ago I had major surgery. Since I was to be out of commission for several weeks, our friends were nice enough to bring us food. I was glad, too since IT Guy and the kitchen are not BFF's. We had such good meals. I remember lots of them. But one thing I remember most was this dessert. Dana brought it in a 9x13 pan and I think at the time there were only 3 of us living at home so it was a LOT. But..wow..did we enjoy this. I guess you could say it's a sly way to make strawberry shortcake. Now to be honest, I never asked Dana how to make this...but I'm thinking this is pretty close. It's pretty yummy, too!

Dana’s Strawberry Dessert (That She Brought Me When I Was Sick)



1 boxed yellow cake mix – baked according to directions
1 large vanilla instant pudding – made with two cups of milk
1 8-ounce Cool Whip
1 16-ounce container frozen, sweetened strawberries - thawed

Bake cake in a 9x13 inch pan. Allow to cool.

Make pudding and spread over cooled cake.

Spread thawed strawberries over pudding.

Spread with Cool Whip and allow to chill.

Okee doke....so this is what you'll need. 

And the stuff to make the cake and pudding, of course.

After you've baked the cake and allowed 

it to cool, spread the pudding over the cake. 

Then add the strawberries. I didn't use ALL of 

the juice in the container...but almost.

On top of the berries, add the Cool Whip. 

Or if you're a purist, REAL whipped cream.

Allow it to sit in the fridge for a few 

hours to soak up some of the juice.

Pina Colada Cake

IT Guy loves coconut. Loves. Me? It's just okay. But there are a few things that I really enjoy it with. Chocolate? Nah...not a fan. But using it with anything fruity or creamy? Love it. So when I came across a yellow cake mix in my pantry and some coconut in my freezer, I figured a Pina Colada cake was in order. A few extra items at the grocery store and we were set for a yummy dessert! This was great!

Pina Colada Cake





For the cake:

1 boxed yellow cake mix
4 eggs
1 cup butter ~ melted
1 cup milk

Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray.

Combine ingredients in a mixing bowl and beat for 30 seconds on low. Increase speed to medium and beat for 3 minutes.

Pour batter into prepared pan and bake according to box directions.

Allow cake to cool for 10 minutes then poke holes into cake with a wooden spoon.

Cool completely before frosting.

Syrup:

1 20-ounce can crushed pineapple ~ drained, reserve juice
1 tablespoon cornstarch
3 tablespoons sugar

In a small saucepan, combine reserved pineapple juice, sugar and cornstarch. Cook until mixture thickens and boils. Remove from heat. Pour mixture into the holes of the baked cake.


Frosting:

1 8-ounce container Cool Whip
1 8-ounce container cream cheese ~ softened
1 5-ounce box instant vanilla pudding
1 cup milk ~ and maybe a little extra
1/2 - 1 cup chopped pecans

In a mixing bowl, combine the cream cheese and pudding. Slowly add milk until mixture is well combined. Fold in Cool Whip.

Frost the cake after you've poured in the pineapple mixture.

Sprinkle frosted cake with crushed pineapple, coconut and pecans. Chill.

Here's what you need. Oh...and a little sugar. 

I didn't have a large package of pudding so I 

used a small one and a portion of another small one.

Combine the cake mix, butter, eggs and 

milk in a mixing bowl and mix according to the box directions.

Spread the batter into your prepared pan and bake.

While the cake is baking, drain 

the pineapple, reserving the juice.

Combine the pineapple juice, cornstarch 

and sugar in a saucepan and cook until thick.

After the cake has baked, poke holes all 

over and pour the pineapple mixture into holes.

Spread the pineapple mixture to 

make sure it gets in all the holes.

Combine the pudding and the cream cheese. 

Slowly add the milk until all combined. If the 

mixture seems a little thick, add more milk a 

little at a time until desired consistency.

Then fold in the Cool Whip.

Spread frosting over the cooled cake.

Sprinkle with drained pineapple....

...coconut...

..and nuts! It's almost like you're in Hawaii!!!