Pina Colada Salad

Pina Colada Salad

1 (20 ounce) can crushed pineapple in juice
1 (3 ounce) package instant coconut cream pudding mix
1⁄2 cup flaked coconut
1 (8 ounce) container Cool Whip
3 ounces cream cheese
1⁄3 cup white sugar
DIRECTIONS

Mix crushed pineapple with juice, instant pudding and coconut.
Fold in Cool Whip.
Cream together cream cheese and sugar in separate bowl.
Then fold into other mixture; chill.

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Best Lemon Sheet Cake

Best Lemon Sheet Cake 

~ MOIST too, serve warm, or cold

Ingredients
1 duncan hines moist deluxe lemon cake mix
1 c buttermilk 
1 3oz. lemon instant pudding mix (dry)
ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water

Directions
1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.

2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required

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BANANA PUDDING CASSEROLE

BANANA PUDDING CASSEROLE 

1 8 ounce package Philadelphia Cream Cheese, room temperature
1 box Nilla wafers cookies
1 box (3.4 ounce) Jello Banana Cream Pudding Mix
1 box (3.4 ounce) Jello French Vanilla Pudding Mix
2 cups whipped cream topping
1 can sweetened condensed milk
1 1/2 cups whole milk
1 1/2 cups heavy cream
3 bananas, sliced
1 teaspoon vanilla

Directions:
Add cream cheese to a mixer and beat on medium speed until light and fluffy, about 2 minutes.
Add milks, cream, and puddings, beat over low speed for about 2 minutes, add vanilla, mix well.
Fold in 1 cup of whipped cream toppings into pudding.

What's For Dessert: Frozen Chocolate Mousse Pie

With summer coming, there will be summer holidays, bbq's, and family get-togethers. Not only do you not want to be stuck in the kitchen, often we want a treat that is quick,light and cool. My family loves this. Give it a try!

Frozen Chocolate Mousse Pie

Ingredients 

2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping

Directions

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

What's For Dessert? Double Chocolate Gooey Butter Cake

What's For Dessert? Double Chocolate Gooey Butter Cake

What a simple but delicious treat.

As I've written before (HERE) we are from St. Louis and Gooey Butter Cake is huge there. 

Not only is it a shared recipe in many homes,

you can find it at any grocery store bakery. 

Anyway, we had these for dessert for our Sunday Family Dinner this week.

Ingredients 

1   (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1   egg, plus 2 eggs
1   (8-ounce) package cream cheese, softened
1   (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

See, easy peasy!

Enjoy!

What's For Dessert? Peanut Butter Cup Cheesecake Minis

What's For Dessert? Peanut Butter Cup Cheesecake Minis

What a simple but delicious treat.

I love me some Reese's P.b. Cups.

Anyway, we had these for dessert for our Sunday Family Dinner. 

They were loved by everyone. 

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Peanut Butter Cup Cheesecake Minis

Ingredients

Crust: 
1 1/2 cups graham cracker crumbs 
4 tablespoons sugar 
1/4 cup (1/2 stick) butter, melted 
12 bite-size peanut butter cups

Filling: 
2 (8-ounce) packages cream cheese, at room temperature 
1 cup sugar 
1/4 cup all-purpose flour 
1 teaspoon pure vanilla extract or almond extract 
2 eggs

Directions

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust: 
In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

To make the filling: 
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

See, easy peasy!

Enjoy!

What's For Dessert: Easiest Grasshopper Pie

What's For Dessert: Easiest Grasshopper Pie

Wow. This sound delish.
I am a lover of all things mint.

Except maybe real grasshoppers covered in mint. Yuck.
Anyway, this delish recipe only takes 5 minutes (who doesn't have 5 minutes?) and 

a couple hours to set in the fridge.
This great find is from The Girl Who Ate Everything at Quick Dish. 
Once again she has set us up with a fantastic and easy to follow recipe.

Run to the store and surprise your family tonight.

They'll think you slaved.

Your secret is safe with me.

 to see the full recipe, click below:
easiest grasshopper pie 

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What's For Dessert? Mint Fudge Brownie Parfaits

What's For Dessert? Mint Fudge Brownie Parfaits

She had me at mint.

Or was it at brownie? 

I came across Kristan's recipe at Confessions of a Cookbook Queen in my Google Reader.

(yes. my Google Reader. I know some think I don't follow them because too many look at who's following them in Google Friend Connect. I follow in Google Reader)

hope you enjoy.

to see the full recipe, click below:

 mint fudge brownie parfaits 

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