Posts tagged ‘dessert’
My husband and I whipped up this oh-so-tasty pie to follow Gnocchi al Pesto at a recent dinner we hosted. It was every bit as good as the peanut butter and chocolate pies you get at Perkins or Bakers Square, but with the convenience (and cost savings!) of having it at home.
1 cup + 2 Tbsp Jif Creamy Peanut Butter
1 8-oz package cream cheese, softened
1/2 cup sugar
1 12-oz container frozen whipped topping, thawed
1 prepared chocolate pie crust
1 11.75-oz jar Smuckers Hot Fudge Microwaveable Ice Cream Topping
Beat together 1 cup peanut butter, cream cheese, and sugar in a medium bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping on high for 1 minute; stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers.
Cut a small corner from bag containing hot fudge. Squeeze bag to drizzle over pie. Place remaining 2 tablespoons peanut butter in a resealable plastic bag. Cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
From our experience, you can change some of the not-so-good ingredients without taking away the “decadence.” We used fat-free cream cheese and whipped topping and a low-sugar hot fudge. Feel free to experiment and find what works for you.
Original recipe at allrecipes.com
This is a simple dessert that looks really pretty and tastes even better. It’s perfect to bring to a party or potluck. We brought it to a family holiday dinner and it went over really well. The best part is that it’s so easy… I even gave the recipe to a girlfriend of mine who totally can’t cook, with full confidence she could pull it off. Ha ha! 🙂
1 1/2 cups cold milk
1 3-oz package chocolate pudding
1 8-oz tub whipped cream
1 1/2 cups cherry pie filling
Pour milk into a large bowl. Add pudding mix and whisk for 2 minutes or until well-blended. Gently stir in 1 cup of the whipped cream.
Cut remaining 5 cookies in half and place on top of dessert. Serve immediately or refrigerate.
Coarsely chop 11 cookies and stir into the pudding. Spoon half of the pudding into a 2-quart serving bowl. On top of the pudding mixture, layer 1 cup whipped cream, 1 cup pie filling, remaining pudding, remaining whipped cream, and remaining pie filling.
*Original recipe and photo courtesy supertarget.com.
These little desserts were a hit at a party I hosted recently. I topped mine with caramel and pecans / chocolate and strawberries.
One of my guests commented they made it easy to control portion size. 🙂 I’d like to see how well they’d turn out with fat free cream cheese. Thoughts?
1 c graham cracker crumbs
3 Tbsp sugar
3 Tbsp margarine, melted
3 8-oz pkgs cream cheese, softened
3/4 c sugar
3/4 tsp vanilla
Mix together cracker crumbs, sugar, and margarine with a fork. Place one packed tablespoon of mix into each muffin cup. Bake 5 minutes; cool.
Beat together cream cheese, sugar, and vanilla until fluffy. Mix in the eggs. Pour mixture into muffin cups, filling each to 3/4 full. Bake 25 minutes. Cool completely in pan before removing.
Top with desired toppings (fruit, pie filling, etc). Refrigerate until ready to serve.