Peanut Butter Chocolate Lasagna

When I finally got around to making this the company no longer makes Nutter Butter in 16 oz packages.  So you will kinda have to play around a bit with the measurements of butter and cookies. Keep refrigerated and covered and should keep a few days.  But I bet it won't last that long.

Ingredients:

• 1 16-ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9-ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 20 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
14. In a plastic bag, break up the remaining cookies.
15. Sprinkle cookies on top right before serving.

Snicker Apple Salad

My sister in law used to make this salad all the time.  It is so good but really  needs to be eaten the day it is made.  This salad does not keep.  My sister in law makes this with only three ingredients but I added the vanilla pudding to mine.  Just gives it a little something more.  So if you don't like the vanilla pudding just leave it out and it still takes great.

6 Small Granny Smith Apples
1 (12 oz) Cool Whip
1 (5.1 oz) Instant Vanilla Pudding Mix
1/2 cup milk
6 (1.86 oz) Snickers Bar, but into bite sized pieces

Whisk together pudding mix and milk in a large bowl.  Fold in cool whip. Fold in apples and chopped snickers.
Refrigerate until ready to serve.

Cool Whip Frosting

This recipe came from my sister Barb.  She makes the best cakes around.  She used traditional frosting but sometimes used this one also.

8 oz cool whip, thawed
3.5 oz package instant vanilla pudding mix
1 cup milk
1 tsp vanilla

Stir together pudding, milk, and vanilla until it looks like pudding and than fold in cool whip.

If you don't like vanilla you can always use chocolate pudding.   You could use what ever flavor you enjoy.

Hawaiian Pretzel Salad

This recipe is exactly like the strawberry pretzel salad but made with orange and pineapple.  My husbands aunt has a grandson that is allergic to red dye 3, (I believe) so I think this will be a great alternative for her instead.  Hope she enjoys it!!


Crust:
2 cups crushed Pretzels
1 1/2 sticks butter, melted (12 tablespoons)
3 tablespoons sugar

Filling:
1 package (8 ounce) cream cheese, softened
1 tub (16 ounce) Cool Whip, thawed
2 cups confectioner's sugar

Topping:
1 package (6 ounce) orange flavored gelatin
2 cups boiling water
1 can (20 ounce) crushed pineapple, drained
1 can (15 ounce) mandarin oranges, drained

Directions:
1. In a medium bowl, mix together pretzels, melted butter and sugar. Press the mixture into a 9x13 inch baking pan. Bake at 350 degrees F for 10 minutes; let cool.

2. In a medium bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3. Add boiling water into dry gelatin and mix in large bowl for at least 2 min. until completely dissolved, add crushed pineapple and mandarin oranges and let cool. Pour the gelatin mixture on the filling mixture; refrigerate at least 3 hours or until firm

Strawberry Trifle

Don't let the name Trifle scare you away.  This really is an easy recipe and tastes OH SO GOOD.  The best part it is pretty easy and you can really impress your friends with the beauty of it.

Ingredients:

1 (10 inch) angel food cake

Before cool-whip on top.

1 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 (12 ounce) container frozen whipped topping, thawed and separated
1 quart fresh strawberries, sliced
1 3 oz strawberry Jello
1 cup sugar
2 cups boiling water
4-5 Tbsp cornstarch
water to make paste*

To make glaze:
Boil 2 cups water.  Once water is hot add sugar and jello and stir until dissolved.  Once sugar and jello is dissolved add cornstarch paste.  Stir until light in color and thickened.  Cool completely. 

Pudding mixture:
Beat the cream cheese and 1 cup sugar in a medium bowl until light and fluffy. Add vanilla.  Fold in 1 container of the whipped topping. 

Cut angel food cake into cubes.

Layer angel food cake on bottom of trifle bowl.  Next layer with pudding mixture.  Add sliced strawberries and pour glaze on top.  Repeat layers.  On top add other container of cool whip.  Put into refrigerate to cool. 

You can add the strawberries into the glaze for more strawberry flavor. 

*To cornstarch just add enough water to make white milky paste.

Better than ________ Cake

This is actually one of my very favorite cakes.  It is so easy to make and just tastes so darn good.  It has another name for this cake but since I am trying to keep this blog G rated thought you can fill in the blank!! 

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 jar (17 ounces) butterscotch-caramel ice cream topping
• 1 carton (12 ounces) frozen whipped topping, thawed
• 3 Heath candy bars (1.4 ounces each), chopped

Directions

1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. 
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Chocolate Cream Cupcakes

I have to confess, I don't make homemade cupcakes or cake very often.  GASP, I know, but I believe the box mixes are just as good and a whole lot simpler.  BUT if I would make them homemade, this recipe looks pretty darn good.  If I do ever make them I will definitely let you know. 

Filling:

1/2 cup sugar
1 (8 oz) package cream cheese, softened
1 egg

Cupcakes:

1 3/4 cups sugar
2/3 cup butter, softened
2 eggs
1 1/4 cups water
4 (1 oz) squares unsweetened baking chocolate, melted, cooled
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Frosting:

2 cups whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees.  Combing filling ingredients in small bowl.  Beat at medium speed, scraping bowl often, until well mixed.  Set aside.  Combine 1 3/4 cups sugar and butter in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Continue beating, adding eggs one at a time, until well mixed.  Add water, melted chocolate and 1 teaspoon vanilla.  Continue beating until well mixed.  (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed. 

For each cupcake, spoon 1 tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture.  Spoon 1 tablespoon chocolate mixture on top.  Bake for 20-25 minutes or until toothpick inserted in center comes out clean.  Let stand 5 minutes.  Remove from pan.  Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form.  Gently stir in 1/2 teaspoon vanilla.  Spread about 3 tablespoons frosting onto each cupcake.  Store refrigerated.

Two Tone Dessert

My sister Barb is very famous for this dessert.  She has made it as far back as I can remember.  When we all get together my brother in law Bill always requests this dessert.  I believe this recipe comes from the Jello Company WAY back in the day. 

For the bottom crust - Mix together
1 cup flour
1/2 cup butter
1 cup finely chopped  nuts (whatever you prefer)

Pat into bottom of a 9 x 13 pan.  Bake at 350 for 10-15 min, Let cool.

While the crust is baking take:
8 oz  package of cream cheese
1 cup powdered sugar
8 oz. of Cool Whip
Beat cream cheese and powdered sugar until light and fluffy.  Fold the cool whip by hand into the cream cheese mixture.  Spread on cooled crust. Refrigerate.

Mix:
2 1/2 cups of milk
2 small packages of instant pudding. (I use both chocolate).
Mix pudding and milk until thoroughly mixed.
Spread on top of cheese layer refrigerate.

Spread another 8 oz cool whip onto chocolate layer then sprinkle with 1/2 cup chopped nuts.

Refrigerate till ready to eat.

Banana Cream Supreme

This is one of my daughters favorite desserts. I used to be a Pampered Chef demonstrator and loved to make this dessert as it is so easy but oh so delicious.  Enjoy De Anna :0)

16 (2 1/2) graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup melted butter
3 Tbs spoon sugar
1 (12 oz) container cool whip
1 cup sour cream
1 package (3.4 oz) banana cream or vanilla instant pudding and pie filling
3 medium bananas (sliced)

Finely crush graham crackers in resealable plastic bag; place in bowl and add butter and sugar.  Mix well.  Press crumb mixture onto flat bottom of spring form pan.  In another bowl whisk together the cool whip and sour cream. Add pudding flavor and whisk until mixture is well blended and smooth.  Spread half of the filing over crust.  Slice bananas and arrange over filling.  Spread remaining filling over bananas.

If you don't want to make a graham cracker crust - you can make it even easier on yourself and just go buy a premade graham cracker crust.  Not as good but just about!!

Royal Rhubarb Cake

2 1/3 cups flour
1 tsp Salt
1 tsp baking soda
1 1/2 cups brown sugar, firmly packed
1/4 cup soft butter
1 cup sour cream
1 egg, beaten
1 tsp vanilla
4 cups rhubarb, cut in 1/2 inch pieces
3/4 cup sugar
1 tsp cinnamon

In a large mixing bowl, stir together flour, salt and soda.  Add brown sugar, butter, sour cream, egg and vanilla.  Beat until well mixed.  Fold in rhubarb.  Turn into a buttered 9 x 13 pan.  Combine white sugar and cinnamon and sprinkle over the top.  Bake in a preheated 350 degree oven for 50-55 minutes or until done.  Cool in pan.  Serve warm topped with whipped cream.

Lucky You Mint Pie

1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk,
1 tablespoon butter
1 prepared 9-inch (6 ounces) chocolate crumb crust
1 pkg. (3.4 ounces) vanilla instant pudding and pie filling mix
1/3 cup water
1 teaspoon peppermint extract
3 to 4 drops green food coloring (optional)
1 container (8 ounces) frozen whipped topping, thawed, divided
Additional Nestlé Toll House Semi-Sweet Chocolate Mini Morsels, fresh mint sprigs (optional)

1.MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.

2.MEANWHILE, BEAT remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.

3.REFRIGERATE for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.

Strawberry Pretzel Salad or Dessert??

This is Mariah's absolutely favorite salad or dessert.  Not really for sure what to call this.  We can never agree if it is a salad or dessert so you can make it and decide.  It has the sweet and the salty that always goes well together!!

1 1/2 cups crushed pretzels
4 1/2 Tbsp sugar
3/4 cup melted butter
1 cup sugar
2 8 oz cream cheese - room temperature
1 12 oz cool whip - room temperature
1 6 oz strawberry jello
2 cups boiling water
16 oz frozen strawberries

Preheat oven to 350. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9 x 13 pan. Bake for 10 minutes or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.