Secret Fruit Salad Recipe

Secret Fruit Salad Recipe

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Oreo Layer Dessert

Oreo Layer Dessert

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips

8 oz. of cream cheese, softened

1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it's done.  Pour remaining crumbs in a 13x9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top.  Cover and refridgerate until ready to serve. 

(Source)

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

1 1/2 cups of cold cooked rice
1 1/2 cups of coconut milk
2 cups of whole or 2% milk
1/3 cup of sugar
pinch of salt
1 vanilla bean, insides scraped out

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve.

(Source)

Raspberry Clafoutis

Raspberry Clafoutis

Ingredients (serves 4):
1 egg + 1 yolk
1/3 cup flour
1/2 cup sugar
pinch of salt
1/2 cup cream
1/2 tsp vanilla extract
1/2 cup whole milk
4 1/2 oz (125 g) raspberries

Preheat oven to 350ºF (180°C).

Butter 4 ramekins. Divide the raspberries between the ramekins.

In a bowl, mix the eggs, sugar and vanilla extract. Whisk in the flour, then pour the milk and the cream. Mix until smooth.

Pour the batter into the ramekins and place them on a baking tray. Bake for 35 minutes, until the clafoutis is set and golden. Let cool slightly. 

Cake Batter Pudding Cookies

CAKE BATTER PUDDING COOKIES

1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding mix, dry
3/4 cup yellow cake mix, dry
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour”
1/2 tsp salt
sprinkles

Preheat oven to 350 F.
Stir together flour, salt and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and cake mix and beat until well blended.
Add eggs and vanilla and mix until smooth.
Add flour mixture slowly until well incorporated.
Mix in sprinkles sprinkles.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 10-12 minutes.

Banana Cream Pie

Banana Cream Pie

For the crust
1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
Topping
2 large bananas, thinly sliced
approximately 2 cups whipped cream

1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
2. Place in the bottom of a pie dish.
3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
4. Meanwhile, whisk together the cornflour and egg yolks.
5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
9. Place in the fridge for 2-3 hours until set.
10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

2 1/4 C. all-purpose flour
1 tsp. baking soda
1 C. margarine or butter, softened
3/4 C. brown sugar
1/4 C. white sugar
1 3.4-oz. package instant vanilla pudding
1 tsp. vanilla extract
2 eggs, room temperature
2 C. chocolate chips

In mixing bowl, cream together sugars, butter, vanilla extract, and vanilla pudding mix. Beat until creamy. Add eggs. Add dry ingredients and stir until well-combined. Fold in chocolate chips. Bake at 375 degrees for 8-10 minutes.

Chocolaty Cookies N’ Cream Parfaits

Chocolaty Cookies N’ Cream Parfaits

Ingredients:

16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish

Preparation:

-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.

-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.

To Assemble (for 6 servings in 6 ounce glasses):

-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.

To Assemble (for 4 servings in 10 ounce glasses):

-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.

Banana Pie Cups

Banana Pie Cups

 

Ingredients

 

Crushed vanilla wafers

Vanilla pudding

Ripe bananas; sliced

Whipped topping

Directions

1. Crush vanilla wafers in a plastic bag and spoon about 1/3 cup into the bottom of a glass.

2. Pour vanilla pudding over top wafers (I found it easiest to put the pudding into a plastic bag, snip the corner and squeeze it in...gives you a bit more control and it's less messy).

3. Top pudding with sliced bananas, then refrigerate if not serving immediately.

4. Once ready to serve, top bananas with whipped cream (I use Cool Whip, so I do the plastic bag trick again for a neater appearance. Or you can use canned whipped cream).