5 posts tagged “dessert”

I made this a few days ago and everyone always enjoys it when I do. Honestly, how could you go wrong with these ingredients? For a prettier presentation, you could put individual servings in miniature trifle bowls. When its just us, I simply layer it in a large mixing bowl :P

1- 9 x 13 size package of Brownie Mix, prepared and baked according to directions on box
20 peanut butter cups (can use less)
Large box vanilla instant pudding mix
2- 2/3 c cold milk
½ c creamy peanut butter
2 c frozen whipped topping, thawed

Cut cooled brownies into one inch squares, set aside. Coarsely chop the peanut butter cups and set aside.

In a large mixing bowl, combine pudding mix with milk and beat on low with an electric mixer for two minutes or
until thickened. Add peanut butter; beat until smooth. Gently fold in half of the whipped cream.

Place half of the brownies in the bottom of a 3 quart glass bowl or trifle dish. Top with half the pudding and half of
the chopped candy; Repeat. Top with remaining whipped cream.

Refrigerate for at least two hours before serving.

2 lbs confectioner's sugar
1 cup vegetable shortening (solid)
2 tsp clear butter flavoring (alright, so i usually add three-ish...it smells so good)
1 T meringue powder
enough warm water for the consistency you want to your icing. In mixing bowl, place shortening (make sure you get crisco brand to be on the safe side if you want white white icing) and sugar. Add about 1/4 cup of water to begin with. Beat this until it is well blended. Add more water, a tablespoon at a time, until it reaches the consistency you would like. Finally, add the butter flavoring and meringue powder. It is VERY IMPORTANT that you add the meringue powder if you don't want your icing to feel greasy on the tongue. The powder is what gives it that heavenly ability to dissolve in your mouth!
This is my personal buttercream frosting recipe. I had to go back and figure out how I do it because its been so long since I've used an actual recipe for it!
I always make a double batch of this. You can leave it on your countertop at room temperature and it will keep for up to six months, or in the freezer for much longer. I usually just plop the remainder into a plastic bag and toss it in the fridge, a need always arises :).

1 pkg Angel Food Cake
1 pkg 3 ½ oz sugar free instant vanilla pudding
2 c. milk
1 8 oz carton cool whip
1 pint fresh strawberries, washed and hulled

Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed using
skim milk. Fold in Cook Whip. Place 1/3 cake pieces into bowl. Top with 1/3 pudding
mixture, ½ strawberries (sliced), 1/3 cake pieces, 1/3 pudding mixture, then remaining
strawberry slices (saving one for garnish), remaining cake, and remaining pudding
mixture. Garnish with strawberry. Refrigerate for at least 4 hours before serving.

This is a cherished family dish that my husband's grandmother used to make. Everyone
loved it! Due to how it can be stored, it is especially good to have on hand for last minute
guests or summer treats. Guaranteed to be loved by all!

2 small cans well drained crushed pineapple                  1 pint sour cream
1 9 ounce cool whip                                                        4 mashed bananas
½ cup sugar                                                                   1 cup nuts (optional)
2 cans whole cranberry sauce (make sure you get whole)

Mix all ingredients well and spoon into cupcake papers placed in a muffin pan. Freeze.
When frozen, remove from muffin pan and place in Ziploc bag.

♥This is the one recipe I would urge everyone to try if they don't try any other!

I saw these on another blog and decided to make them, here is the original link:

http://lucyzhang.vox.com/library/post/cake-truffles.html

They are simply divine and really much easier to make than I expected!
I did mine a little differently from hers (coz I'm always in a hurry!) so I'm going to post what I did here :)

Cake Truffles!
Confetti cake (made from mix, cooked according to directions on box. Hers were so pretty so I wanted mine                       to look the same, lol!)
Homemade buttercream icing (ONLY Half of that recipe!)
White almond bark

Cool cake and crumple it with your hands into a dishpan or large bowl. There is no need to be delicate here, we're just going to moosh it up later. Pour buttercream icing into the bowl and mix it well with your hands. The consistency will resemble uncooked cornbread dressing. Place contents in a large ziplock bag and cut the tip off. Pip onto a waxed paper lined cookie sheet in truffle shapes, approximately one to one and a half inch balls. Freeze until hard, several hours.

In microwave, melt almond bark according to package directions. Using two spoons, dip each truffle into the chocolate and coat well. Let dry on same wax lined cookie sheet. Store in freezer for longer term or on counter top to eat within the week.