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

Chocolate Lush

Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before. I fell in love with the Strawberry Cheesecake version – and many of you did, too. It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.
I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today. It’s a tough job, but I’m willing to make the sacrifice. 😉

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans. Press the mixture into a 9×13 pan and bake for 15 minutes. While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something. I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting. It’s comparable to Kitchen-Aid, but for just a fraction of the price! It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook. The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate Lush
Chocolate Lush

Ingredients

  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping

Instructions

  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and ½ cup chopped pecans. Press the mixture into a 9×13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

You can find complete recipes of this Chocolate Lush in kitchenmeetsgirl.com

Christmas Red Velvet Poke Cake

Christmas Red Velvet Poke Cake

Christmas Red Velvet Poke Cake – very tasty, rich and moist! So easy to make, you need only few ingredients. Christmas Red Velvet Poke Cake – a taste of Christmas in every bite of this delicious cake!

For these holidays you want something nice, sweet and interesting for your children and you. You want to make these days special. We are so happy because holidays are coming. Christmas must be marked by nice colors so I decided to make this Christmas Red Velvet Poke Cake.

My children love this cake and especially with this red velvet combination and interesting red and green snowflake sprinkles. I know that there is no mistake when I make this Christmas cake. I will use my imagination and combine green food color and cool whip so I will get beautiful colors for this Christmas Red Velvet Poke Cake. This Christmas Red Velvet Poke Cake is basic red velvet poke cake which you can make very quick and easy with only few ingredients 1 box red velvet cake mix, 2 small boxes instant vanilla pudding mix, milk, cool whip and sprinkles. Trust me, it is very easy.

Preheat oven to 350 degrees F. Butter a 9-x-13” pan and sprinkle with flour. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Use spoon handle to poke holes evenly across cake. Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes and that’s it. I wanted to give idea to you how you can make this cake to look nice. If you have some other favorite dessert you can very easy make Christmas magic with it. My choice for today is this Red Velvet Poke Cake because red color is Christmas color and I am sure that you will be very satisfied when you make this cake.

Christmas Red Velvet Poke Cake is so special and nice so I am very happy because this dessert is my choice for Christmas. I don’t know who is happier, me or my children but I know that we will enjoy in this Christmas Red Velvet Poke Cake. Merry Christmas!

Christmas Red Velvet Poke Cake
Christmas Red Velvet Poke Cake

INGREDIENTS

For the cake:

  • 1 box red velvet cake mix (ingredients needed to make cake – eggs, oil & water)

For the filling:

  • 2 boxes 3.4 oz Instant Vanilla Pudding Mix
  • 4 cup Milk
  • 2 cup heavy whipping cream
  • Green food coloring

For garnish:

  • Red sprinkles, optional
  • Green sprinkles, optional
  • Snowflakes and white chocolate curls, optional

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Butter a 9-x-13” pan and sprinkle with flour.
  2. Prepare cake mix according to box instructions.
  3. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
  4. Remove the cake from the oven
  5. Using the back of a wooden spoon, poke holes all over the cake.
  6. Combine milk and pudding mix and whisk until well blended.
  7. Pour pudding over cake making sure it gets down into holes.
  8. Refrigerate cake for several hours to allow pudding to settle and set up

You can find complete recipes of this Christmas Red Velvet Poke Cake in yummiestfood.com

 

Peanut Butter Pudding Dessert Recipe

Peanut Butter Pudding Dessert Recipe

Here’s a fun, layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you’re not a fan of cashews, substitute your favorite nut.

Peanut Butter Pudding Dessert Recipe
Peanut Butter Pudding Dessert Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups chopped cashews, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 2-2/3 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Directions

  1. Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.
  2. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
  3. In a small bowl, beat the cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

You can find complete recipes of this Peanut Butter Pudding Dessert Recipe in tasteofhome.com

Strawberry Cheesecake Lush

Strawberry Cheesecake Lush

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms. Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.
This Strawberry Cheesecake Lush is that good.
I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.

The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all. 😉

My grandmother’s recipe used nuts and flour for the crust, but since the guys in my house refuse to eat nuts (??), I used Golden Oreos instead. Yep, a whole package of ’em. It was an awesome decision, if I do say so myself. And this way, I didn’t have to turn on the oven at all – a definite bonus during the hot summer months.

The next layer is simply cream cheese, powdered sugar, and Cool Whip. Just beat that goodness together, and spread it over your cookie crust.

On top of that, you’ll spread a layer of cheesecake pudding (mixed with a bit more Cool Whip), and then top that with a layer of sliced strawberries – the more, the better! Finish it off with more Cool Whip, and you’re good to go.

How easy is that?

Doodle went crazy over this dessert, and the Tall Boy {not one to get too excited over desserts}, ate more than one serving – so that’s pretty much a double thumbs-up in my house.
We really loved this Strawberry Cheesecake Lush, and I’m so excited to try other combinations of this easy summer dessert. If you’re a fan, what’s your favorite? Lemon? Chocolate? Pistachio? I can’t wait to make them all!

Strawberry Cheesecake Lush
Strawberry Cheesecake Lush

Ingredients

  • 1 package Golden Oreos (36 cookies)
  • 6 tablespoons butter, melted
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant cheesecake pudding mix
  • 3 cups milk
  • 3½ cups sliced strawberries

Instructions

  1. Crush the entire package of Oreos. A food processor would work great for this – I don’t have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9×13 pan and refrigerate while you prepare the remaining layers.
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

You can find complete recipes of this Strawberry Cheesecake Lush in kitchenmeetsgirl.com

BUTTERSCOTCH CHIP PUDDING COOKIES

BUTTERSCOTCH CHIP PUDDING COOKIES

Soft and chewy butterscotch pudding cookies loaded with butterscotch chips!

A few months after my husband and I were married, we took a trip to Boston. First off – huge fan of Boston. HUGE FAN. That was one of my favorite trips ever ever everrrrrr. We took a bus tour (which normally I’d not think was very fun but when touring the old victorian district, it’s a must) and we had a few stops along the way.

At one of our stops I spotted a candy shop across the way. Okay we were parked right outside of it, it was impossible to miss. But where do you think I spent the 15 minute break? Not at the minute-men statue, no sirree. The candy shop was calling my name and when candy calls, you heed the call.

I could hardly decide what to get because, um, yeah… a whole store full of candy, sort of self explanatory. But I’ve always had a soft spot for those old fashioned candy sticks, my dad used to bring them home from business trips when we were little. So I grabbed a butterscotch one. I heart butterscotch big time. But my husband, do you know what he said? Ewe. He said ewe! And I thought, oh crap, did I really not ask him how he felt about butterscotch before we said “I do”?!

Just joshin. I didn’t question my marital vows. I did think he was crazy though. Luckily, I have some very good news. I have converted my husband to butterscotch in the past few months. First with these amazing oatmeal butterscotch blondies. And then I reinforced the budding love with these ultra soft and perfectly chewy butterscotch chip pudding cookies.

BUTTERSCOTCH CHIP PUDDING COOKIES
BUTTERSCOTCH CHIP PUDDING COOKIES

INGREDIENTS

  • ¾ cup butter (one and a half sticks), softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 small (3.5 ounces)l box instant butterscotch pudding mix (dry, not prepared)
  • 1 teaspoon baking soda
  • 1 bag butterscotch chips
  • coarse sea salt

INSTRUCTIONS

  1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
  2. In a medium bowl whisk together flour, butterscotch pudding mix, and baking soda. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips. Cover and chill 1 hour.

You can find complete recipes of this BUTTERSCOTCH CHIP PUDDING COOKIES in lecremedelacrumb.com

Brownie Pudding

Brownie Pudding

Can we handle brownie pudding right now? Mid-January? Because this stuff is so good I want to seriously marry it. And (I rarely say this), it’s so incredibly rich and decadent that a little serving is actually better than a huge honkin’ bowl full. Just enough to satisfy and calm that chocolate craving without making you never want to eat chocolate again (would that, could that ever happen?).

I’ve made a lot of chocolate desserts in my day and this ooey, gooey, delicious brownie pudding is right up there with desserts that I’ll love for the rest of forever. Think hot fudge pudding cake with a little less cake and a lot more pudding. Or like a big pan of brownies that are underbaked times a million. The minute you crunch through that top crusty layer and dive into the pool of molten chocolate, you’ll get what I’m trying to say.

The key to this dessert is using a water bath while baking. I know it’s easy to want to resist that step but don’t! Otherwise, you’ll just end up with a pan of brownies. Not necessarily a bad thing, but also not what we want when it’s brownie pudding we have in mind. And besides, it’s no harder than setting the pan of brownie pudding inside a slightly larger pan and filling it up with water. Simple, simple.

As long as we are talking about rules here, don’t skip the ice cream. This dish is rich beyond words and a little bit of cold creaminess goes a long way to complimenting the dark decadence of the chocolate. Plus. Ice cream. Is there ever a reason to say no? Speaking of, has anyone gotten on the 3-ingredient no churn ice cream bandwagon yet? We are making it like crazy but I wasn’t planning to share our variations with the world if you’re all over it already.

Brownie Pudding
Brownie Pudding

INGREDIENTS

  • 3/4 cup (3 ounces) cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
  • 1/2 cup (2.25 ounces) all-purpose flour
  • 1/4 teaspoon salt
  • 5 large eggs (9 ounces)
  • 1 3/4 cups (13 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 sticks (16 tablespoons, 8 ounces) butter, melted
  • Ice cream, for serving

DIRECTIONS

  1. Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note above) with nonstick cooking spray or butter.
  2. In a small bowl, whisk together the cocoa powder, flour and salt.
  3. In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don’t short the time on this step – it’s essential for the texture of the dessert.

You can find complete recipes of this Brownie Pudding in melskitchencafe.com

PEANUT BUTTER CHOCOLATE HEAVEN

PEANUT BUTTER CHOCOLATE HEAVEN

An oreo crust, a creamy peanut butter cheesecake center with peanut butter cups, and a chocolate pudding whipped topping.  And no baking required! Can you see why this is heaven?

When I die and go to heaven (fingers crossed I make it there), I picture a table of food waiting for me. It will have all of my favorite foods on it. From Cafe Rio pulled pork to all of my favorite desserts. Tons of cheesecake on the table. The best part of heaven is that all of the food there is zero calories. That is how I picture it anyway. 😉

This Peanut Butter Chocolate Heaven Dessert made it instantly to the list of heavenly food with one bite…

After the first bite you instantly want to face plant into it.  Your mind will be blown.  The bottom layer is an oreo crust.  The perfect start to a heavenly dessert.   My favorite part is the peanut butter layer.   It is creamy peanut butter combined with cream cheese and whipped topping.  But this dessert is heaven so clearly you have to add chopped Reese’s to it.  It is followed by the top layer of chocolate pudding with whipped topping.  Top it all of with crushed oreos and Reese’s Peanut Butter Cups ad there you have it.  Pure Heaven.

PEANUT BUTTER CHOCOLATE HEAVEN
PEANUT BUTTER CHOCOLATE HEAVEN

Ingredients

  • 20 oreo cookies, divided
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup peanut butter
  • 1-1/2 cups powdered sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix

Instructions

  1. Crush 16 oreo cookies until coarse. Add the melted butter and press into the bottom of a 9×9 inch pan.
  2. In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping and spread over the oreo crust layer. Sprinkle with the chopped peanut butter cups but reserving some to sprinkle on the top.

You can find complete recipes of this Peanut Butter Chocolate Heaven in therecipecritic.com

RIDICULOUS CHOCOLATE CAKE

RIDICULOUS CHOCOLATE CAKE

This is the most RIDICULOUS Chocolate Cake I’ve ever made…seriously delicious, super easy and crazy moist (sorry). There is so much to love about this cake!
You all know I am not opposed to using a cake mix from time to time. I, personally, look at cake mixes like any other ingredient. I don’t use them all the time, as I find making a cake from scratch is just as easy, but there are times when there is no substitute. Today is an example of that.

The base for this stupid-good cake is a chocolate cake mix. It’s not negotiable. There is a time and place for “from scratch” cakes, I totally agree, but not today.

Now that we are all on the same cake mix page, let’s talk a little more about this slice of perfection. The texture is so soft…I mean we add pudding mix, sour cream and a whole load of chocolate chips. You honestly could skip the frosting and dust it with a little powdered sugar if you feel so inclined, but since frosting-skipping is against my religion I won’t press the issue.

It’s the perfect little cake to take to any party, or even whip up on a weeknight. I REALLY want you to try this one.

RIDICULOUS CHOCOLATE CAKE
RIDICULOUS CHOCOLATE CAKE

INGREDIENTS
Cake

  • 1 (15.25 ounce) box chocolate cake mix
  • 1 (3.9 ounce) box instant chocolate pudding
  • 1 (16 ounce) container sour cream
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • 2 cups semi-sweet chocolate chips

Frosting

  • ¼ cup butter, room temperature
  • ¼ cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup heavy cream

INSTRUCTIONS

Cake

  1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
  3. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.

You can find complete recipes of this RIDICULOUS CHOCOLATE CAKE in cookiesandcups.com

Bananas Foster Bread Pudding Recipe

Bananas Foster Bread Pudding Recipe

I combined two New Orleans classic desserts into this Bananas Foster Bread Pudding Recipe. It’s rich, buttery, and moist with a distinct flavor that will keep you going back for bite after bite!

This Bananas Foster Bread Pudding Recipe that I developed always reminds me of 1. New Orleans and 2. my husband. We used to go to New Orleans once a year before we had children. New Orleans is what I consider to be the original ‘foodie town’. There is just such unique and inspiring foods and my inspiration for this Bananas Foster Bread Pudding Recipe. From gourmet to rustic, you can find food for any palette… and then some. We always have to visit our favorites, then try at least one new restaurant and one new food every visit.

The NOLA culinary adventure never disappoints.

Bananas Foster Bread Pudding Recipe
Bananas Foster Bread Pudding Recipe

Ingredients

  • 10 cups dry bread, cubed (approximately 1 pound loaf of french
  • 2 cup whole milk*
  • 14 ounce can sweetened condensed milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter extract
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon
  • 5 bananas cut into 1 inch slices**
  • 1 cup brown sugar
  • ½ cup butter – no substitutions
  • 4 tablespoon rum
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
  2. Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
  3. Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.

You can find complete recipes of this Bananas Foster Bread Pudding Recipe in callmepmc.com