Archive for ‘Desserts’

August 23, 2011

Strawberry Pudding Cake

 

Who doesn’t love a cool, light, refreshing dessert in the heat of the summer?  This is a great one to try!  It is very light, very moist, and really hits the spot.  I used light cool whip and sugar-free pudding along with a box of strawberry cake mix and strawberries.  So, as you can see, it is very easy too.  This would be perfect for a back to school barbeque or just a summer get together with family and friends.

 

Strawberry Pudding Cake

1 box strawberry cake, baked according to package directions

2 (3.4 oz) boxes sugar-free instant vanilla pudding, prepared according to package directions

2 cups sliced stawberries

light cool whip, thawed

 

Begin by baking the stawberry cake in either two round cake pans or one rectangular cake pan.  Let the cake cool then crumble into pieces.

Prepare the sugar-free instant vanilla pudding according to package directions.  Keep refrigerated until ready to use. 

In a large truffle dish, layer the half of the pudding, then half of the cake crumbles, then half of the cool whip, and last, half of the strawberries.  Repeat the layers once more ending with the stawberries on top.  You want the cake to be very full because it will shrink down as it sets.  Keep it cold until ready to serve. 

Tip-Serve it the day you make it when it looks its best.  But, its still delicious a day or two later!

I hope you enjoy this end of the summer treat!

July 5, 2011

Fourth of July Treats

 

 

Try these Fourth of July Treats anytime!! 

I always love to take advantage of a theme when it comes time to decide what to bake-red, white and blue!!  However, these sugar cookie pudding cakes would be a hit anytime.    

 

 

 

 

Fourth of July Treats

1 roll sugar cookie dough

1 (3.4 oz.) package of sugar-free vanilla instant pudding

1 (3.4 oz.) package of vanilla instant pudding

milk, according to pudding directions

12 tsp. light cool whip

blueberries

strawberries, sliced

rasberries

 

Preheat oven to 350.  Spray a 12 cup muffin tin with nonstick cooking spray.  Slice the sugar cookie dough into about 1/2 inch slices and shape into muffin cups to form a crust.  (tip- keep your fingers damp to prevent sticking)  Divide the dough evenly among the 12 muffin cups.  Bake for 15 minutes.  Remove crust from oven and reshape, pressing gently back into the crust shape.  Return to oven and bake for about 5 more minutes.  Let cool completely.  

While crust are cooking, make pudding according to package directions.  Once crust are completely cool, use a knife to loosen crust from muffin tins.  Transfer the crust to a platter.  Fill each crust with the pudding.  Top the pudding with 1 tsp. of cool whip.  Decorate each with blueberries, sliced strawberries and a rasberry.       

 

Enjoy!!!  I hope you all had a happy Fourth!!!!!!!

April 27, 2011

Banana Bread

Banana Bread

                                 

    Banana Bread is one of the many treats that I grew up loving.  There are so many different recipes I have tasted.  Of them all, this truly is my favorite.  My mom, my sister, and I have stuck with this recipe for years.  We may change it up a bit every now and then, but in my opinion, this recipe is perfect!  Eat it for breakfast, a snack or with some cool whip or ice cream for dessert.  It is always a crowd pleaser!  This is best to make with bananas that are getting brown.  So, next time you are about to throw out some bananas, treat yourself and give this bread a try!      

 

 

 

Banana Bread

1 stick butter or margarine

2 c. sugar

2 eggs

1 tsp. baking soda

3 T. buttermilk (I sometimes use 2 T. milk and 1 T. mayo instead)

1 3/4 c. flour

3 overripe bananas, mashed

1 c. chopped pecans, if desired

1 1/2 tsp. vanilla

 

Preheat oven to 350.  Grease a 9x5x3 loaf pan.  Cream butter, sugar and eggs.  Set aside.  In separate bowl, combine baking soda and buttermilk.  To this, add flour, bananas, pecans and vanilla.  Blend in butter, sugar, egg mixture.  Bake at 350 for about 1 hour. 

TIP- I love to keep the bread very moist and soft.  I usually check the bread at about 55 minutes by sticking a knife in center.  I pull it out of the oven when knife is a little gooey.  It hardens up just enough. 

April 26, 2011

Banana Pudding

   Banana Pudding

Banana Pudding has a been a regular holiday dessert in our family forever.   I grew up loving it!  My Aunt Shirley makes it for most holidays and everyone looks forward to it.  This Easter, Brad and I did not get to celebrate with the family but rather had an Easter of our own.  I made “my version” of banana pudding.  I wanted a light, refreshing dessert that Brad and I could enjoy guilt free.  This banana pudding is low in sugar and fat but just as good, I promise.   

Banana Pudding

1 box vanilla wafers

2 large boxes sugar-free vanilla pudding (or 1 box sugar-free and 1 box regular)

6 cups skim milk

1 pint light cool whip

4 bananas

Make pudding according to package directions.  Layer bottom of 9×13 pan with vanilla wafers, enough to cover.  Slice 2 bananas and layer on top of vanilla wafers.  Add half of the pudding over bananas.  Repeat layers then top with light cool whip.  Sprinkle crushed vanilla wafers on top.  Keep refrigerated.