Categories
DESSERT

Key Lime Pie Dip

This cool, creamy no-bake Key Lime Pie Dip with bite sized pieces of key lime pie stirred right in was created as part of a compensated partnership with Collective Bias, Inc. and its advertiser. All opinions are 100% my own.

Oh it’s that time! Bring on the beach days and Spring picnics, family get togethers and potlucks! We are shaking off winter here in Florida … flowers are starting to bloom, the humidity is creeping back and that means more time spent outdoors. And that means more time together with friends and family. This weekend, we are heading to a big (no really, at least 30 of us!) ol’ family Easter egg hunt and lunch and I know exactly what my contribution to our shared meal will be …

Now, you know that this is not my first dessert dip rodeo. I have oodles of them shared here … Strawberry Marshmallow, Piña Colada, Loaded Carrot Cake and even Banana Cream Pie! But this Key Lime Pie Dip? Is a citrus-y super star!!
Based on the name, there is no surprise that there has got to be a pie in there somewhere, right? I picked up an EDWARDS® Key Lime Pie at Walmart – look at that creamy filling, fluffy whipped cream and cookie crust! These are perfect to keep on hand for any celebration or a just-because dessert!

Key Lime Pie Dip
Key Lime Pie Dip

Ingredients

  • One EDWARDS® Key Lime Pie
  • One small box of instant lemon pudding mix
  • One cup of cold milk
  • 8 oz.of thawed whipped topping
  • Your choice of dippers: graham crackers, shortbread cookies or pretzels
  • Lime (optional for zest and garnish)

Instructions

  1. Remove pie from freezer and allow to thaw about 10 minutes.
  2. While the pie is thawing, mix up the base for the dip.
  3. Whisk together milk and pudding mix.
  4. Allow pudding mixture to set for a minute or so.
  5. Fold in thawed whipped topping – mix just until pudding mixture and whipped topping are combined.

You can find complete recipes of this Key Lime Pie Dip in shakentogetherlife.com

Categories
DESSERT

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert.

Strawberry Shortcake Trifle
Strawberry Shortcake Trifle

INGREDIENTS:

  • 1 angel food cake ( store bought less than one pound), cubed or torn
  • 1 package sugar-free strawberry jello
  • 2 c. boiling water
  • 16 oz. package frozen strawberries
  • 2 packages sugar-free vanilla instant pudding
  • 3 c. skim milk
  • 8 oz. Cool Whip Free
  • fresh strawberries

INSTRUCTIONS:

  1. Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.

You can find complete recipes of this Strawberry Shortcake Trifle in pointlessmeals.blogspot.co.id

Categories
DESSERT

Oreo Cupcakes

Hi! It’s Laura again from Corner House.
If your New Years Resolution was to eat healthier, this post will not help with that.

I am pleased to introduce you to the very best Oreo cupcakes.

INGREDIENTS:

For the cupcakes

  • 1 box of triple chocolate cake mix
  • 1 cup of vegetable oil
  • 1 larger size box of unprepared chocolate pudding
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cup of water
  • About a cup semi-sweet chocolate chips
  • about 6 very chopped Oreos

For the frosting

  • 1 package of cream cheese, 8oz. at room temp.
  • 4 cups powder sugar
  • 1 Tbsp vanilla
  • 1 container of Cool Whip, 8oz. thawed

Directions

  1. Preheat oven to 350 degrees
  2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos.
  3. Bake in cupcake liners for about 18 mins.
  4. While the cupcakes cool, make the frosting.
  5. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
  6. On a low speed, add in the cool whip.
  7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
  8. Put your frosting in a pastry bag.

You can find complete recipes of this Oreo Cupcakes in thenymelrosefamily.com

Categories
DESSERT

Almond Joy Overnight Oats

Chocolate, almonds, and coconut are blended together into this almond joy inspired overnight oats recipe.

Overnight oats. You either love them or hate them. Personally, I absolutely love overnight oats! Since these are eaten cold I tend to enjoy them more during the summer months but let me tell you this new Almond Joy recipe will be on my menu rotation all year round! OMG! So simple to make but beyond delicious.

Now if you are more of a green smoothie or low carb morning person buuuut still have a killer chocolate sweet tooth (fyi I’m describing myself) then this recipe can be enjoyed for a snack or even lunch. All I’m saying is don’t feel that this oats in a jar recipe is for breakfast only. This rich chocolate almond joy overnight oats recipe can be enjoyed any time you want.

I find it to be filling so if you are just looking to curb a craving but don’t want the whole jar you can easily make smaller jars of this. I love 4-ounce mason jars. They come in handy to create perfectly portion-controlled desserts or snacks.

This recipe is beyond simple to make and can be made a couple days ahead of time. The ingredients include rolled oats, unsweetened coconut milk, chia seeds, unsweetened cocoa powder, almond extract, vanilla extract, chopped raw almonds, shaved unsweetened coconut, pure maple syrup, and a little touch of chocolate chips. I would be willing to bet you have most (if not all) of these ingredients in your fridge and pantry.

A couple notes. You can use any milk you like. I exclusively use unsweetened coconut milk because that’s what I have in my fridge. Also, because this is an almond joy inspired recipe coconut milk works great! Second, I get asked a lot about using steel cut oats in an overnight oats recipe. I tried a couple times with no luck. I’m thinking you need to par-cook steel cut oats first to fully “cook” in the overnight oats recipes. I like using rolled oats because it’s quick and easy.

Ingredients

  • ½ cup rolled oats
  • ½ tablespoon cocoa powder
  • 1-teaspoon chia seeds
  • ½ cup unsweetened coconut milk
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1 tablespoon pure maple syrup, divided
  • 5 almonds, chopped
  • 1 tablespoon shredded unsweetened coconut
  • 1 teaspoon chocolate chips

Instructions

  1. In a 16-ounce mason jar stir together the rolled oats, cocoa powder, and chia seeds.
  2. Next add the coconut milk, both extracts, and 2 teaspoons of maple syrup. Stir until combined.
  3. Place the lid on and store in the refrigerator for up to 5 hours or overnight.

You can find complete recipes of this Almond Joy Overnight Oats in organizeyourselfskinny.com

Categories
DESSERT HEALTHY

Better Than Starbucks Lemon Loaf

If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. It’s even BETTER than Starbucks!

Raise your hand if you love Starbucks Lemon Loaf! Yes, I see you raising your hand – I’m right there with you! There is something about that delicious, moist cake that keeps us all coming back for more. Its rich, moist, perfectly flavored lemon cake topped with the perfect layer of lemon frosting, well…there is no way I’m sharing a slice. I’ve come to tell you that you can make this delicious Lemon Loaf right at home, and it will taste EVEN BETTER than Starbucks!

A couple things – I tested a few recipes I found on line.  What I found were recipes that ended up either too dry, or had an odd balance of tart lemon flavor.  None really had the same moistness and perfectly balanced lemon flavor as the Starbucks cake.  Another thing was getting a frosting that had the same consistency as the Starbucks cake.  The one I have here, hits the spot perfectly!

Ingredients

  • 1½ c. flour
  • 1 (3.4 oz.) package, instant Lemon pudding mix
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 2 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 2 tsp. lemon extract
  • ⅓ c. fresh lemon juice
  • ½ c. oil
  • ¾ c. plain Greek yogurt
  • zest of one lemon

Frosting:

  • 3 Tbsp. Butter, soft but not melted
  • 1½ c. powdered sugar
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon extract

Instructions

  1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
  2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.

You can find complete recipes of this Better Than Starbucks Lemon Loaf in lilluna.com

Categories
DESSERT

CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT)

This easy no bake dessert features layers of crispy cornflakes and peanut butter, sweetened cream cheese, and dark chocolate pudding, topped with fluffy whipped cream. It really is a slice of heaven.
If you look through my recipe index, it’s pretty clear that I’m not a big dessert person. When it comes to food vices, I’m more of a cheese and potato chips girl, and most of the time I’d rather finish off a delicious meal with a big glass of wine than a piece of cake or a bowl of ice cream. But this particular dessert is something that nobody can turn down!
I first had this amazing chocolate, peanut butter and cream cheese dessert two summers ago when we reunited with some good friends who were visiting family in Pennsylvania. We were invited to their annual 4th of July BBQ, and while I usually look forward to grilled hotdogs and potato salad more than anything else, I kept hearing whispers about a famous dessert known as “Aunt Barb’s dessert.” As soon as I heard that, I was sold. When someone has a signature dish, you just know it’s going to be fantastic.
Add in the fact that it contains layers of peanut butter, cream cheese, and chocolate (my three favorite dessert ingredients), and, well, I didn’t even care about my hotdog anymore, I just wanted to dive face first into the dessert. It did not disappoint. Before I was halfway through my first forkful, I’d renamed “Aunt Barb’s dessert” into “Chocolate Peanut Butter Heaven” because that is exactly what it is.
I’ve had plenty of variations of chocolate and peanut butter desserts in my life, but this one is extra special. All of the flavors and textures go together so harmoniously, you can practically hear birds singing with each bite. The bottom layer is made from combining peanut butter with crushed cornflakes, which gives it a tremendously satisfying crunch.
Then you add in a layer of sweetened cream cheese for that slightly tart factor which balances out the richness of the chocolate and peanut butter. Then you top it with some thick chocolate pudding (I chose dark chocolate pudding because I love the rich taste, but you could use milk chocolate instead). And finally, you cover it all with a layer of whipped topping, which gives it a beautifully light and airy quality that just takes it to that next level of heavenly perfection.
I could NOT stop eating it. For weeks, I tried searching for the recipe online, but I couldn’t find the exact combination of ingredients that Aunt Barb had used. So I called my friend and begged her to track down the original. Thankfully she obliged, and now I have the chance to make it for myself, and share it with you! I’m not kidding — if you make this, you will be the hero of everyone in the room.

INGREDIENTS :

  • 3 small packages instant chocolate pudding (dark or milk chocolate)
  • 4 c milk
  • 5 1/2 c cornflakes, slightly crushed
  • 1 1/2 c peanut butter
  • 2 8 oz pkgs cream cheese, softened
  • 3/4 c powdered sugar
  • 3 c cool whip
  • mini chocolate chips (optional, for serving)

INSTRUCTIONS :

  1. Combine the milk and pudding mix with an electric mixer.
  2. Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
  3. For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it’s messy, but effective).
  4. Spread the cornflake/pb mixture into the bottom of a 13×9 baking dish until evenly coated.
  5. Place into the freezer for 30 minutes to allow it to harden.
  6. While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip.
  7. Mix on medium speed until smooth.
  8. Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer.
  9. Return to the freezer for 30 more minutes to set.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT) in goodinthesimple.com

Categories
DESSERT

EASY TIRAMISU MOUSSE

This Easy Tiramisu Mousse contains my favorite part of the Tiramisu: the mousse! I’m all about the mousse (no cake).
Watching a group of food/dessert bloggers eat dessert at a restaurant is like watching vultures attack. It’s hysterical. But I digress.Watching a group of food/dessert bloggers eat dessert at a restaurant is like watching vultures attack. It’s hysterical. But I digress.
If you follow me on Instagram, you might have seen that I was in Santa Barbara this past weekend for the #SBFoodieEscape. I apologize for my overgramming, I just wanted to share allthethings. In fact, I have so much to share about the weekend that I’ll have a whole post soon, but for now I just wanted to talk about Tiramisu.
Because we were a group of food bloggers, eating was a central theme to our weekend. Each meal and restaurant was planned with a group of food and dessert bloggers in mind. Our last dinner was eaten at the Santa Ynez Kitchen in Santa Ynez, CA.
OMG. You guys. That food. If you’re ever in the Santa Barbara/Solvang area go here to eat. Some of the best Italian food ever. Also? I tried octopus, beets, and artichokes. It was a red letter weekend for this picky girl!
{BTW, beets will forever and always taste like dirt to me. How do people eat them and like them???}
The highlight of the dinner was dessert. #obviously
The highlight of dessert, for me? The layered Tiramisu.
When the waiter placed the selection of 4 desserts on the table, the 8 of us attacked them so fast with our spoons that literally the plates were licked clean in less than 5 minutes.
At one point Julianne was laughing so hard because there were 6 spoons at once in the teeny tiny jar of pana cotta and she decided to just let it go rather than fight it.
That’s how food bloggers do. Making copycats of my favorite things is how I do. Hence this Tiramisu Mousse copycat.
It was the best thing I ate all night. (Except for the mushroom pasta that was life changing.)

INGREDIENTS:

  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate

Directions:

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)

You can find complete recipes of this EASY TIRAMISU MOUSSE in crazyforcrust.com

Categories
DESSERT

LEMON FUDGE {FIVE MINUTE}

Lemon Fudge Tangy lemon flavored fudge that’s smooth, creamy and a bright change of pace from other candies! It only takes five minutes and four ingredients to make this fudge! I’m pretty sure it could become your new favorite!
Lemon Fudge is such a welcome addition to my candy plates which happen to be filled with chocolate (20 Minutes Christmas Crack, Cinnamon Bear Fudge, and Gummy Bear Bark) and Caramels. I will always be in love with chocolate but sometimes you just need a little change of pace. Something just a little different to offset all that sweetness. Usually I’m all about chocolate…and only chocolate…but this Lemon Fudge, it’s GOOD!
We all have those friends who are fantastic cooks. These are the friends that we can’t wait to get Christmas goody plates from. You know, the plates you hide from your family for awhile. Several years ago my friend Klair brought a goody plate over and I haven’t forgotten the Lemon Fudge she included with several other yummy treats. It’s been on my list of things to make since then and I finally got around to trying it the other day.
My posts typically include step by step photos and instructions, but this Lemon Fudge recipe is so easy you don’t need them. And there are only 4 ingredients. That’s right. Just 4 simple ingredients!
Basically you melt a little butter, add dry lemon pudding and milk. Cook. Then add powdered sugar and stir. Press in a pan and you are done. Except for refrigerating. My kids were a little skeptical, you know since I’ve turned them into chocoholics. They fell in love with it!
If you are looking for something a little different than the usual holiday candies look no further. Lemon Fudge is such a bright and cheery change of pace. It’s pretty too. I’m pretty much already planning on making it for Easter too. Isn’t it perfect for that too? Make it now and again in the spring!

INGREDIENTS :

  • ½ c. butter
  • ½ c. milk
  • 2 small pkgs. lemon cook and serve pudding
  • 1 lb. powdered sugar (3¾ cups)

INSTRUCTIONS :

  1. Line a 9″x9″ pan with wax paper.
  2. Melt butter in a saucepan.
  3. Add milk and dry pudding.
  4. Continue cooking over medium heat for 1 minute, stirring constantly.
  5. Stir in powdered sugar.
  6. Press into prepared pan.
  7. Dust with powdered sugar, if desired.
  8. Refrigerate for a few hours. Cut into 1″ pieces.

You can find complete recipes of this LEMON FUDGE {FIVE MINUTE} in littledairyontheprairie.com

Categories
DESSERT

MANDARIN ORANGE PRETZEL DESSERT

Mandarin Orange Pretzel Dessert – This classic dessert features a crunchy pretzel crust, a creamy center, and silky top with mandarin oranges and orange flavored gelatin. Perfect for a summer luncheon!
Paul saw me pull this out of the fridge and sort of crinkled up his nose. “You sure about this one?” Such a critic!
And then he ate THREE servings.
Ya, I’m sure.
This dessert totally reminds me of something you would find at a midwestern luncheon, where it disappears before anything else. And then everyone is calling the hostess the next day for the recipe. The crust is crunchy, middle is creamy, and the top is silky. At first glance, it does sound weird, but it totally works! Plus, because of how rich it is, smaller servings are just fine, making it great for a crowd.
The original calls for strawberries, but we go through those like rolls of toilet paper, thanks to Trevor, and I was actually out. So, I made mine with canned mandarin oranges because I always have those in the house. It was perfect and the kids loved it!
There’s a lot of thumb twiddling in between steps, which is rough for someone impatient like myself, BUT it’s super easy and totally worth the wait. The DOLE Canned Fruit made it even easier because there’s no slicing or chopping needed. Paul already put in a request for crushed pineapple, which I also have stocked in my pantry. And I just noticed DOLE has canned fruit mango slices! They’re making my summer recipes so trouble-free.

INGREDIENTS :
Crust

  • 2 cups crushed pretzels
  • 3 tablespoons sugar
  • 3/4 cup unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 8 ounces whipped topping, thawed

Topping

  • 1 box (3 ounce) orange gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (10 ounce) DOLE Mandarin Oranges, drained

INSTRUCTIONS :

  1. Preheat oven to 350. Coat a 9×13 baking dish with nonstick spray.
  2. In a medium bowl, mix together the pretzels, sugar, and butter.
  3. Press evenly into the bottom of the prepared baking dish.
  4. Bake for 15 minutes, or until mixture is lightly toasted. Set aside to cool completely.
  5. In a medium bowl, beat the cream cheese and sugar with a handheld mixer.
  6. Fold in the whipped topping until thoroughly combined.
  7. Spread evenly over the cooled pretzel layer, making sure it goes completely to the edges. Refrigerate until set, about 30-40 minutes.
  8. In another medium bowl, whisk together the orange gelatin powder with 1 cup boiling water. Stir until completely dissolved.
  9. Then whisk in 1 cup of cold water. Gently mix in the mandarin orange slices.
  10. Pour mixture over the cooled cream cheese layer.
  11. Refrigerate until completely chilled and set, about 3 hours. Slice and serve!

You can find complete recipes of this MANDARIN ORANGE PRETZEL DESSERT in bellyfull.net

Categories
DESSERT

White Chocolate Blueberry Lasagna

White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no oven required!!! It starts with Golden Oreo crust and just keeps getting more delicious with every layer- cream cheese, blueberries, white chocolate and blueberry pudding, cool whip and a generous layer of white chocolate curls on top! Everything’s just better with chocolate, right?!
It’s the middle of May and I’m already all into summer recipe ideas. And summer simply means SIMPLE, REFRESHING, NO BAKE DESSERT RECIPE!!!
I have whole collection of lasagna dessert recipes on my blog. My Lasagna obsession started with Chocolate Lasagna, than I made Pumpkin Lasagna and Key Lime Pie Lasagna. I thought, “I had to make it into a blueberry version” and that’s exactly what I did. That’s how my White Chocolate Blueberry Lasagna was born. And it is quite amazing, too.
So let me introduce you to this tasty treat.
First layer of this Blueberry White Chocolate Lasagna is mixture of crushed Golden Oreo cookies and melted butter pressed into bottom of the pan. It’s amazing no-bake crust and perfect base for every mouthwatering dessert. It’s followed by yummy cream cheese, butter and cool whip mixture boosted with blueberries. I had to use frozen blueberries because fresh is still not in season, but I think it would be great with fresh berries.
At first I thought to use vanilla flavor for pudding layer, but I decided to go with white chocolate instead , because like I said, everything is better with chocolate!!! I added pulverized freeze dried blueberries into pudding mix to get beautiful purple color and enhance blueberry flavor in my lasagna.
On top is just a simple layer of cool whip, but to make this easy summer dessert a little bit fancy and suitable to show off at any party, I shaved whole block of white chocolate and cover my Blueberry Lasagna with a bunch of crunchy chocolate curls. If you do not have time or patience to make the chocolate curls you can use white chocolate chips instead. It will work just fine as well.

INGREDIENTS :
For the Crust:

  • 36 Golden Oreo cookies ( whole cookies with filling )
  • 6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

  • 8 oz. cream cheese-softened
  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 1 ¼ cup Cool Whip
  • 1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

  • 2 – 3.9 ounce packages White Chocolate Instant Pudding
  • 3 cups cold milk
  • 2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:

  • 1 ½ cup Cool Whip
  • white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

INSTRUCTIONS :

  1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
  2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened.
  3. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
  4. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well.
  5. Mix in 1 ¼ cup Cool Whip. Fold in blueberries.
  6. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
  7. Spread the mixture over the crust.
  8. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk.
  9. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries.
  10. Spread over cream cheese layer. Set in the fridge to firm.

You can find complete recipes of this White Chocolate Blueberry Lasagna in omgchocolatedesserts.com