CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

CHOCOLATE LASAGNA
CHOCOLATE LASAGNA

INGREDIENTS :

  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips

INSTRUCTIONS :

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
    While it’s setting, to a large bowl,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in amandascookin.com

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever! 

With the weather warming up, everyone has Spring on their minds!

Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.

OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.

Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!

Strawberry Cheesecake Salad
Strawberry Cheesecake Salad

Ingredients

  • 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
  • 12 oz whipped topping
  • 3 (6 oz) containers strawberry yogurt
  • 1 lb fresh strawberries, sliced
  • 3 bananas, sliced (add just before serving or they brown)
  • 3 cups miniature marshmallows (optional)

Instructions

  1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
  2. When you are ready to serve, slice the strawberries and bananas.

You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com

Strawberry Pie Mousse Recipe

Strawberry Pie Mousse Recipe

Strawberry Pie Mousse

To cut calories from a strawberry pie recipe, I lightened up the filling and served it in dessert dishes instead of a pie crust. With its pretty color and fruity flavor, it’s and elegant dessert without much fuss. —Waydella Hart of Parsons, Kansas

Strawberry Pie Mousse Recipe
Strawberry Pie Mousse Recipe

INGREDIENTS :

  • 4 cups fresh or frozen unsweetened strawberries
  • 1/2 cup sugar
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

INSTRUCTIONS :

  1. In a food processor, combine strawberries and sugar;
  2. cover and process until smooth. Strain and discard seeds.
  3. Return strawberry mixture to the food processor.
  4. Add pudding mix; cover and process until smooth.
  5. Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes.
  6. Refrigerate until serving.
  7. Yield: 8 servings.

You can find complete recipes of this Strawberry Pie Mousse Recipe in tasteofhome.com

EASY BANANA CREAM PIE

EASY BANANA CREAM PIE

This Easy Banana Cream Pie is one of my favorite quick and easy desserts. Since we use a store bought crust and store bought pudding, it can be made in a jiffy.

When spring weather arrives, my hubby and I are all about cream pies. Banana Cream Pie and my Homemade Coconut Cream Pie are his favorite evening desserts. When I have time, I can make my super simple 4 Ingredient Pie Crust. But when I am looking to make a quick and no mess pie, I will use store bought crust.

The weather has been so nice here in Cincinnati this week. All of the Easter goodies are starting to arrive at the stores. I love that it is starting to feel like spring. Cream Pie makes for a perfect spring dessert.
Hubby put in a request for a pie for dessert and I didn’t hesitate.

I whipped up this easy banana cream pie in just a few minutes time, tossed it in the fridge to firm, and we had some delicious easy pie for evening dessert. Since Easter will be here before we know it, this pie would be great for you to whip up for holiday dessert. It’s so easy and requires very little effort.

The pie starts with a layer of bananas in the crust, creamy filling, and topped with whipped topping. Creamy banana filling is one of the best comfort foods. YUM!
This is one of the simplest pies to make. You will need either a Homemade Pie Crust or a store bought, banana pudding, Cool-Whip, and some bananas. So incredibly easy!

EASY BANANA CREAM PIE
EASY BANANA CREAM PIE

INGREDIENTS :

  • Ready Made Pie Crust or Homemade Pie Crust
  • 1 box Banana Cream Pudding (3.4 oz)
  • 1 3/4 cup Milk
  • 8 oz Cool Whip
  • 3 Bananas

INSTRUCTIONS :

  1. Preheat oven to 400.
  2. Par bake crust for 10-15 minutes until golden brown.
  3. Allow to cool.
  4. Slice 2 bananas and layer in bottom of crust.
  5. Combine milk and pudding mix and whisk until thickened (about 2 minutes).
  6. Fold in 2/3 of whipped topping.
  7. Transfer to pie crust and chill for at least one hour.
  8. Slice last banana.
  9. Top with remain whipped topping and garnish with banana slices.

You can find complete recipes of this EASY BANANA CREAM PIE in cincyshopper.com

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding

Sometimes the sweet treat you crave is a red eye flight away. For me, it’s Magnolia Bakery’s Banana Pudding. It’s the best! It’s a must order next time you’re in NYC. It’s the perfect banana flavor without being too much. My favorite part is how the Nilla wafer cookies turn soft like cake in the pudding. Good News, you don’t have to fly to New York to enjoy this decadent dessert, you can make it at home!

Here’s the fun part, you can make small servings like these cute mini glass trifle bowls (see photo above) or mason jars, or you can serve in a big dish to serve a crowd.

Magnolia Bakery Banana Pudding
Magnolia Bakery Banana Pudding

Ingredients

  • 1 can (14oz) sweetened condensed milk
  • 1½ cups cold filtered water
  • 1 small box (3.4 oz.) instant vanilla pudding mix
  • 3 cups heavy whipping cream
  • 4 medium bananas
  • 1 box of Nilla Wafers (cookies)

Instructions

  1. Blend together the sweetened condensed milk, pudding mix and cold water until combined. Transfer to a small bowl, cover with plastic wrap and refrigerate overnight, or for at least 4 hours.
  2. When the pudding mixture has chilled overnight and is set. Start to beat the cold whipping cream using a whisk attachment in an electric mixer until the cream is fluffy and holds a stiff peak.
  3. With a big spatula gently fold the pudding mixture into the whipped cream. Continue to fold and stir just until the pudding is combined.
  4. Slice up the bananas, reserving ½ of a banana (in the peel) to add just before serving.

You can find complete recipes of this Magnolia Bakery Banana Pudding in nobiggie.net

CARAMEL BANANA CREAM PIE

CARAMEL BANANA CREAM PIE

This Caramel Banana Cream Pie recipe from Aimee over at Like Mother Like Daughter has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding AND whipped cream for a delicious twist on traditional banana cream pie!

I’ve mentioned before that banana cream pie is my favorite ever! So when I knew I needed to make a pie for Pi Day (3.14) I knew that a twist on banana cream pie would be the perfect solution! Adding caramel to the pie takes it to the next level without adding too much difficulty.

I started with my simple banana cream pie recipe. A quick and buttery homemade graham cracker crust, topped with banana slices, caramel, and vanilla banana pudding, and whipped cream for good measure. Drizzle each slice with a little more caramel for decoration if desired.

CARAMEL BANANA CREAM PIE
CARAMEL BANANA CREAM PIE

INGREDIENTS :

For the Graham Cracker Crust:

  • 12 graham cracker sheets
  • ¼ cup sugar
  • ¼ cup butter, melted

For the Pie Filling:

  • 2 bananas
  • 1 11oz package caramels, unwrapped
  • 3-4 TBS heavy cream
  • 1 3.5 oz instant vanilla pudding mix
  • 1 3.5 oz instant banana cream pudding mix
  • 2½ cups milk
  • 8 oz cool whip

INSTRUCTIONS :

  1. Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
  2. Mix together your sugar with your graham cracker crumb in a medium sized bowl.
  3. Pour your melted butter over the top of your crumb and mix it all together.
  4. Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
  5. Cut your bananas into slices and lay them over your graham cracker crust.
  6. Combine your caramels and heavy cream in a small sauce pan.
  7. Heat over medium until caramels are melted and smooth, stirring throughout.
  8. Pour caramel over banana slices (reserve about ¼ cup if desired for later).

You can find complete recipes of this CARAMEL BANANA CREAM PIE in lmld.org

Chocolate Peanut Butter No-Bake Dessert

Chocolate Peanut Butter No-Bake Dessert

 

Chocolate Peanut Butter No-Bake Dessert
Chocolate Peanut Butter No-Bake Dessert

INGREDIENTS :

  • 20 Oreo cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15-20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package instant chocolate pudding

INSTRUCTIONS :

  1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside.
  2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
  3. Fold in half of the whipped topping. Spread over crust.
  4. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
  5. Fold in remaining whipped topping.
  6. Spread over peanut butter cups.
  7. Crush remaining cookies; sprinkle over the top.
  8. Cover and chill for at least 3 hours.

You can find complete recipes of this Chocolate Peanut Butter No-Bake Dessert in flavorite.net

PISTACHIO LUSH

PISTACHIO LUSH

Whenever I’m in the market for some new ideas and additions to my regular meal rotations, it always seems my friend Maria, from Maria’s Mixing Bowl, posts something on her Facebook page that’s just perfect. This is one of those things!

I’d recently made a Lemon Lush that was totally no bake. This one you have to bake the crust. Believe me, it’s worth it!

But you could always substitute a graham cracker crust if you don’t want to bake it.  In the summer, that’d probably be the best choice, especially in parts of the country that see triple-digit temps during those months. Only thing I’d do if I were switching out the crusts, is I wouldn’t add any extra sugar to the crumb mixture. A crust made out of pecan sandies would go nicely here too.

This dessert in the photos was served to my guests that same evening for dinner. They really loved the crust. It’s quite special! It’s loaded with chopped nuts and butter. Now what can be better than that!  For the main course I served my Chicken Fried Steak.

PISTACHIO LUSH
PISTACHIO LUSH

INGREDIENTS
Crust:

  • 1 cup flour
  • 1 stick (1/2 cup) butter (cut up)
  • 1 cup chopped walnuts

Cheese Layer:

  • 8 oz cream cheese at room temperature
  • 1 cup confectioner’s sugar
  • 1 cup whipped topping

Pistachio Layer:

  • 2 pkgs instant pistachio pudding
  • 3 cups milk
  • Topping:
  • 2 cups whipped topping
  • ½ cup toasted almonds (optional, but recommended)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F
  2. In a large bowl, add the flour and the cut up butter. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture looks like small peas.
  3. Stir in the walnuts
  4. Press into a 13 x 9-inch pan.
  5. Bake for 20 minutes.

You can find complete recipes of this PISTACHIO LUSH in bakeatmidnite.com

SUPER SOFT SPRINKLE PUDDING COOKIES

SUPER SOFT SPRINKLE PUDDING COOKIES

These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor!

Before you’re all, “yawnnnnn I’ve seen pudding cookies a trillionty times” stay with me for a second…

I firmly believe in the value of a solid basic recipe. Basics are the recipes you make most often…

Of ALL THE BAKING I do here in my kitchen the recipe most requested and most baked is chocolate chip cookies. Certainly I am all about the special occasion dessert, I mean duh, but if I’ve learned anything from you nice folks it’s that easy, everyday classics are your jam. Those are the recipes you come back to time and time again.

So with that said, these super soft sprinkle pudding cookies will be a staple in your baking arsenal from this moment on. Trust me. They’re ridiculously easy, loaded with vanilla flavor, non-messy and did I mention sprinkles are involved? Yep.

Adding pudding to the cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft. Make sure you’re using instant pudding, not “cook and serve”. The coagulants in the “cook and serve” are different than the instant, containing a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.

SUPER SOFT SPRINKLE PUDDING COOKIES
SUPER SOFT SPRINKLE PUDDING COOKIES

INGREDIENTS

  • ¾ cup butter
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (3.5-ounce packet instant vanilla pudding mix)
  • 2 cups flour
  • ½ cup sprinkles

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.
    Next mix in the pudding mix for 30 seconds.

You can find complete recipes of this SUPER SOFT SPRINKLE PUDDING COOKIES in cookiesandcups.com

 

HOT FUDGE PUDDING CAKE

HOT FUDGE PUDDING CAKE

I don’t even know where to begin. How do I explain how insanely delicious and AMAZING this Hot Fudge Pudding Cake is!? 🙂 I’m hoping the pictures speak for themselves, but just in case they don’t I’ll try and fill you in.

HOT FUDGE PUDDING CAKE
HOT FUDGE PUDDING CAKE

INGREDIENTS

  1. 1 cup sugar
  2. ½ cup cocoa powder
  3. 1 cup all-purpose flour
  4. 2 teaspoons baking powder
  5. ¼ teaspoon salt
  6. ½ cup milk
  7. 4 tablespoons butter, melted
  8. 1 large egg yolk
  9. 2 teaspoons vanilla extract
  10. ½ cup semisweet chocolate chips
  11. 1 cup boiling water

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
  2. Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
  3. Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
  4. Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out mostly clean, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.
NOTES
  1. Yields: 1 (8×8) inch pan.

Source of this HOT FUDGE PUDDING CAKE is life-in-the-lofthouse.com