No Bake Cream Pies (4 Variations)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 3 ounces vanilla pudding mix
• 1 1/2 cups milk
• 12 ounces frozen whipped topping, thawed
• 6 ounces prepared vanilla crumb pie crusts

Recipe

• 1 basic vanilla cream pie: in pot, stir pudding mix into milk. over medium heat, cook, stirring constantly, until mixture comes to full boil. transfer to large bowl; cool slightly. cover lightly with plastic wrap; refrigerate until chilled and set, 45 minutes.fold in 2 cups whipped topping. spread in pie crust. cover; refrigerate at least 6 hours or overnight. if desired, transfer remaining whipped topping to pastry bag fitted with large star tip. just before serving, pipe or spoon topping around edge of pie.
• 2 strawberry chocolate: prepare filling for basic vanilla cream pie as directed, stirring 1/2 cup chocolate chips into milk mixture after cooking, until melted. chill; fold in whipped topping as directed. spread in 1 package (6oz) prepared graham cracker pie crust; chill as directed. just before serving, place 2 cups sliced strawberries in center of pie; brush with 1 tablespoons apple jelly (melted) before garnishing with remaining whipped topping.
• 3 double chocolate: prepare filling for basic vanilla cream pie as directed, stirring 2 tablespoons chocolate syrup into milk mixture before cooking. remove from heat; stir in 1/2 cup semisweet chocolate chips until melted. chill; fold in whipped topping as directed. spread in 1 package (6oz) prepared oreo crumb pie crust; complete as directed. if desired, garnish with chocolate curls.
• 4 tropical colada: prepare filling for basic vanilla cream pie as directed, stirring 1/4 teaspoon coconut extract into milk mixture after cooking. chill; fold in 1/4 cup sweetened, flaked coconut with whipped topping. spread in crust; chill as directed. just before serving, combine 1 mango (seeded, flesh cut into 1" pieces), 1 kiwi (peeled, sliced), 1 can (11oz) mandarin orange segments (drained) and 1 tablespoon pineapple sundae topping. place in center of pie before garnishing with remaining whipped topping. sprinkle topping with 2 tablespoons sweetened, flaked coconut. if desired, garnish with mint sprig.

Mini Cheesecakes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 2 (3 1/2 ounce) cheesecake flavor instant pudding and pie filling mix (jello brand)
• 2 3/4 cups milk (skim milk works fine)
• 0.5 (21 ounce) can cherry pie filling
• vanilla wafer
• paper baking cup

Recipe

• 1 beat pudding mix into milk with a wire whisk. chill in the refrigerator until 'set'. place 1 vanilla wafer in the bottom of each liner.
• 2 fill the liners about 2/3 full of the pudding. top with pie filling and chill.
• 3 for a change try different pie fillings according to your taste.

Lemon Pudding Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 cup sugar
• 1 dash salt
• 3 tablespoons butter, melted
• 1/4 cup plain flour
• 1 teaspoon grated lemon peel
• 1 lemon, juice of, about a quarter cup
• 1 1/2 cups milk
• 3 egg yolks, lightly beaten
• 3 egg whites, stiffly beaten

Recipe

• 1 combine sugar, salt and butter.
• 2 stir in flour, then lemon peel and lemon juice.
• 3 combine milk and egg yolks; add to lemon mixture. fold in stiffly beaten egg whites.
• 4 pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
• 5 bake at 350 degrees f. for 40 minutes until top is light brown.

Low Fat Low Sugar Cheesecake Icing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 12 ounces cool whip lite
• 16 ounces reduced-fat cream cheese
• 1 ounce sugar-free instant vanilla pudding mix
• 4 tablespoons splenda sugar substitute
• 4 tablespoons sugar
• 2 tablespoons vanilla extract

Recipe

• 1 cream cheese cream with a mixer.
• 2 add cool whip and blend.
• 3 add all other ingredients and blend till smooth and creamy with a mixer.

Brazilian Style(milk Pudding)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup sugar (for the caramel)
• 1 (14 ounce) can sweetened condensed milk
• 14 ounces milk (use the can to measure)
• 3 eggs

Recipe

• 1 place 1 to 2 inches of water in a roasting pan. place the pan in the oven and preheat to 325°.
• 2 put the sugar in the ring mold. place the mold directly over medium heat. keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
• 3 be careful not to burn the sugar and yourself.
• 4 i use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
• 5 this way i can keep turning the mold and spooning the sugar. let the mold cool.
• 6 combine the condensed milk, regular milk and eggs in a blender. whip (i like to use the frappe button in my blender) until smooth.
• 7 pour this mixture into the mold and place it in the center of the roasting pan with water.
• 8 bake the pudim for about 1 hour. it will turn golden brown on top and start separating from the sides of the mold. let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
• 9 just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert: the pudim should slide out easily.
• 10 if not, give the mold a firm but careful shake. spoon the caramel sauce on top and serve. serves about 10. totally yummy!

Guilt Free Chocolate Mug-sugar-free, Fat-free, Flourless

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 4 tablespoons unsweetened cocoa
• 6 tablespoons sugar substitute (i use altern)
• 1 egg
• 4 tablespoons skim milk (or almond milk)
• 2 tablespoons plain nonfat yogurt (add more if you like)
• 3 tablespoons sugar-free chocolate syrup
• 2 mini bars of sugar-free hershey's chocolate (or 1 tbsp of sugar free chocolate chips, if using bars, break into pieces)
• 1/4 cup da'vinci sugar-free chocolate flavor syrup

Recipe

• 1 mix ingredients in mug.
• 2 top (swirl-like motion) with syrup-be generous!.
• 3 microwave on high for 5 minutes. cool. enjoy a fudgy pudding like dessert! yummy!

Mum's Christmas Pudding

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 12
• 1 cup butter (250g)
• 1 cup brown sugar
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1 tablespoon golden syrup (optional)
• 5 eggs
• 1 cup plain flour
• 1/2 cup self raising flour
• 1/4-1/2 cup cold brewed tea
• 1/2 cup rum, overproof
• 1 orange, zest of, only
• 1 lemon, zest of, only
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup soft breadcrumbs
• 1 1/2-1 3/4 cups raisins (250g - 310g)
• 1 1/2-1 3/4 cups sultanas (250g - 310g)
• 1 1/2-1 3/4 cups currants (250g - 310g)

Recipe

• 1 soak fruit in rum overnight.
• 2 add spices, tea and rinds to fruit mixture.
• 3 cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
• 4 grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
• 5 steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. if you put a lid on boiler, don't cover completely, leave space for steam to escape.
• 6 reheat on christmas eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for christmas dinner.
• 7 take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.

No Bake Lemon Cheesecake Squares

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 9
• 2 3/4 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese
• 2 cups milk
• 1 (3 1/2 ounce) instant lemon pudding

Recipe

• 1 mix together the graham cracker crumbs, butter, and sugar. press half of the mixture into a greased 8x8" baking dish. refrigerate for 1 hour.
• 2 place cream cheese in a large bowl. blend in 1/2 cup of the milk with a hand mixer on medium speed. add the remaining 1 1/2 cups milk and the instant pudding. mix for 1-2 minutes or until smooth.
• 3 pour the pudding mixture over the crust. sprinkle the remaining crumbs over the top of the pudding. refrigerate for at least 3 hours, until set and completely chilled.
• 4 cut into 9 squares to serve.

No Bake Custard

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs 25 mins

Ingredients

• Servings: 12
• 2 (4 ounce) packages vanilla instant pudding mix
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup sugar
• 6 cups milk
• 2 teaspoons rum extract

Recipe

• 1 combine the pudding,condensed milk,sugar,milk and flavoring in a bowl and mix well.
• 2 chill for 2 hours.

Mini Cornbread Puddings

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• butter, room temperature, for pan
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 1 1/2 cups sour cream
• 1 (10 ounce) package frozen corn kernels, thawed and patted dry

Recipe

• 1 preheat oven to 425°, with rack in upper third. butter 24 mini muffin cups; set aside.
• 2 in a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
• 3 make a well in center of flour mixture. in well, whisk together egg, sour cream, and corn. mix with flour mixture just until incorporated (do not overmix).
• 4 dividing evenly, spoon batter into prepared muffin tin. bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. let stand 5 minutes in pan; turn out onto a cooling rack. serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
• 5 note: can also be made in a standard 12-cup muffin tin. bake 15 to 20 minutes.

Maple Nut Goodie Bars

Total Time: 3 hrs 50 mins Preparation Time: 50 mins Cook Time: 3 hrs

Ingredients

• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (11 1/2 ounce) package milk chocolate chips
• 2 cups margarine or 2 cups butter
• 1 cup peanut butter
• 1 (12 ounce) can cocktail peanuts
• 1/2 cup evaporated milk
• 1 (3 ounce) package vanilla pudding mix (not instant)
• 1 (2 lb) package powdered sugar
• 2 teaspoons maple flavoring

Recipe

• 1 line 15x10x1-inch baking pan with foil. butter or spray foil with nonstick cooking spray.
• 2 in large saucepan, melt chocolate chops and 1 cup of the margarine over low heat, stirring frequently. remove saucepan from heat. add peanut butter; mix well.
• 3 spread half of mixture in buttered foil-lined pan. freeze 10 minutes or until set. place pan in refrigerator.
• 4 meanwhile, stir peanuts into remaining chocolate mixture. set aside.
• 5 melt remaining 1 cup margarine in large saucepan over low heat. gradually stir in evaporated milk. stir in pudding mix. cook until mixture is slightly thickened, stirring constantly. do not boil. remove saucepan from heat. add powdered sugar and maple flavor; mix well. cool about 10 minutes or until slightly cooled.
• 6 carefully spread pudding mixture over chilled chocolate layer. refrigerate 30 minutes.
• 7 stir reserved chocolate-peanut mixture. drop by spoonfuls onto chilled pudding layer; spread to cover. refrigerate at least 3 hours or until firm. cut into bars. store in refrigerator.

Everyday Foods' Lightened Rice Pudding

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 8
• 1 cup long-grain rice
• 6 cups skim milk
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cardamom or 1/4 teaspoon cinnamon, plus more for garnish
• 1/2 cup golden raisin, plus more for garnish

Recipe

• 1 in a large saucepan, combine rice and 5 cups milk; bring to a boil. reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
• 2 meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
• 3 remove from heat; stir in raisins. pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. cover and refrigerate at least 1 hour (or up to 3 days). serve pudding garnished with more raisins and cardamom.

Maple Pudding Chomeur

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup flour, all purpose
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon lemon rind, finely grated
• 1/2 cup raisins
• 1 1/2 cups water
• 1 cup maple syrup
• 2 tablespoons butter, melted
• 1 teaspoon cornstarch

Recipe

• 1 stir flour, sugar,baking powder and nutmeg together in bowl.
• 2 whisk milk, butter and rind then pour over the dry ingredients.
• 3 sprinkle with raisins and stir.
• 4 spread into greased 8 inch baking dish.
• 5 sauce.
• 6 whisk all ingredients and pour over the top of the batter.
• 7 bake at 350 f until golden and firm to touch.
• 8 bake for 40 - 45 minutes.

Hot Orange Pudding (hsi-mi-chu-keng)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup pearl tapioca
• 1 large orange
• 2 1/2 cups cold water
• 1/4 cup sugar

Recipe

• 1 cover the tapioca with 1/2 cup of cold water in a small bowl. let soak at least 4 hours.
• 2 peel the orange and remove the membrane. cut the orange meat into small pieces.
• 3 combine 2 cups cold water with sugar in a sauce pan. bring to a boil over high heat, and stir until the sugar is dissolved.
• 4 drain the tapioca and slowly pour it into the saucepan, stirring constantly. cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
• 5 stir in the orange pieces, and bring to a boil again.
• 6 serve hot.

Kansas Dirt Cake

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 (16 ounce) package oreo cookies
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 3 cups milk
• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar
• 1/2 cup butter or 1/2 cup margarine
• 1 (8 ounce) container cool whip, thawed

Recipe

• 1 crush oreo cookies in a blender or food processor.
• 2 put half of the crushed cookies on the bottom of a 9x13 inch pan.
• 3 mix together the pudding and milk.
• 4 chill until set.
• 5 in a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth.
• 6 fold in prepared pudding and cool whip.
• 7 spread mixture over cookie crumbs.
• 8 top with remaining cookie crumbs.
• 9 freeze at least 8 hours before serving.

Lemon Poppy Seed Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 cups biscuit mix or 2 cups baking mix
• 1 (3 ounce) package instant lemon pudding mix
• 1/4 cup poppy seed
• 1/4 teaspoon grated lemon peel
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 3/4 cup powdered sugar
• 1 tablespoon lemon juice

Recipe

• 1 preheat oven 375. line muffin pan with paper muffin cups.
• 2 in a large bowl, combine the baking mix, pudding, poppy seeds and lemon peel.
• 3 in another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened.
• 4 fill muffins cups about 2/3 full. bake for 20 to 25 minutes or until toothpick comes out clean.
• 5 cool in pan for 5 minutes on a wire rack then remove and continuing cooling on wire rack.
• 6 in a small bowl, combine powdered sugar and lemon juice, drizzle over muffins.

Duff's Bread Pudding

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups water
• 2 cups non-dairy powdered coffee creamer
• 1/2 cup margarine, melted
• 1 cup sugar
• 2 teaspoons vanilla extract
• 6 eggs
• 1/2 teaspoon salt
• 1/2 cup raisins
• 8 slices bread, cut in 1 inch squares
• cinnamon, to taste
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon nutmeg
• 2 cups milk
• 1/2 cup margarine
• 2 teaspoons vanilla extract

Recipe

• 1 mix water and creamer in a mixing bowl.
• 2 add margarine, beat for 30 seconds.
• 3 add sugar, vanilla, eggs, and salt.
• 4 beat on high speed for 1 to 2 minutes more.
• 5 place 3 cups of the mixture in an ungreased 9x13 pan.
• 6 top with raisins.
• 7 then add bread cubes.
• 8 mix well and top with remaining mixture.
• 9 sprinkle generously with cinnamon.
• 10 bake at 325°f for 40-45 minutes or until a knife inserted in center comes out clean.
• 11 cool and top with nutmeg sauce.
• 12 sauce: combine sugar, cornstarch, and nutmeg in small saucepan.
• 13 stir in milk and margarine.
• 14 cook over medium heat until the mixture begins to thicken.
• 15 add vanilla extract, and stir constantly until thick.
• 16 do not boil!
• 17 pour over cooled bread pudding.

Italian Cheese Mousse

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 cups ricotta cheese
• 1/3 cup sugar
• 1/4 cup orange liqueur (brandy, amaretto, rum)
• 1/3 cup almonds, toasted and chopped
• 1/2 cup candied orange peel, finely chopped
• 2 ounces semisweet chocolate, coarsely chopped (no large chunks)
• 1 1/2 cups whipping cream
• 4 tablespoons icing sugar

Recipe

• 1 with a mixer, beat 2 cups ricotta cheese until smooth. gradually beat in sugar and liqueur.
• 2 add toasted almonds, orange peel, semi-sweet chocolate and mix well.
• 3 with clean beaters, whip whipping cream with icing sugar until stiff peaks form. fold most of the whipping cream into the ricotta mixture, reserving enough to garnish the dessert. serve in 8 decorative dishes or in one large glass bowl.
• 4 garnish with the reserved whipped cream. sprinkle with chocolate curls or sprinkles of desired or top with candied fruit.
• 5 chill for at least 6 hours.

Goat Cheese Puddings

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 2 cups whole milk
• 3/4 cup heavy cream
• 1 vanilla bean, split and seeds scraped
• 1/4 cup honey, plus more for drizzling
• 1 lemon, zest of, finely grated
• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 10 1/2 ounces fresh goat cheese, softened log (about 1 1/4 cups)
• 2 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• fresh raspberry, for serving

Recipe

• 1 in a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon zest. bring to a simmer.
• 2 remove the saucepan from the heat, cover and let stand for 30 minutes.
• 3 strain the milk, discarding the vanilla bean.
• 4 in a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. gradually whisk in the warm milk mixture.
• 5 pour the contents of the bowl into the saucepan. bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
• 6 transfer the custard to a blender.
• 7 add the goat cheese, butter, lemon juice and salt and blend until smooth.
• 8 pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour.
• 9 top with raspberries and a light drizzle of honey and serve.

Banana Tapioca Pudding

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 3/4 cups skim milk
• 3 tablespoons quick-cooking tapioca
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 medium ripe bananas, sliced

Recipe

• 1 in a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
• 2 cover and stir over medium heat until mixture comes to a full boil; remove from heat.
• 3 stir in vanilla and bananas.
• 4 cool for 20 minutes.
• 5 serve warm or cold.

Easy Pineapple Bread Pudding

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup butter, room temperature
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 8 eggs
• 2 (14 ounce) cans crushed pineapple, drained
• 5 cups bread cubes
• 1 cup pecans, chopped
• whipped cream (to garnish)

Recipe

• 1 preheat oven to 350°f and grease a 9x13-inch glass baking dish.
• 2 combine the butter, sugar, and cinnamon in a mixing bowl and beat until thoroughly combined.
• 3 add the eggs and beat with an electric mixer until thoroughly mixed.
• 4 fold in pineapple, pecans and bread cubes.
• 5 pour into prepared baking dish.
• 6 bake at 350f for approximately an hour, until set.
• 7 *check after 45 minutes to make sure top isn't getting too browned. if it is, cover lightly with aluminum foil to finish baking.
• 8 serve warm, garnished with whipped cream.

Lemon Poppy Seed Quick Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 1 (3 1/2 ounce) box lemon flavor instant pudding and pie filling
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 1 lemon, rind of, grated
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/4 cup poppy seed

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour a 9x5x3-inch loaf pan.
• 3 mix together flour, pudding mix, sugar, baking powder and salt; set aside.
• 4 in another bowl mix together the milk, eggs, lemon peel and butter; stir in the extracts and mix well. add to flour mixture along with poppy seeds; mix until just combined.
• 5 pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
• 6 allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan and finish cooling on a wire rack.

Easy Peasy Raspberry Mousse

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 100 g mascarpone
• 30 fresh raspberries
• 1 banana (ripe, preferably with lots of brown speckles on the skin)

Recipe

• 1 blend all but 6 of the raspberries. if you don't want the seeds in the dessert sieve them out at this point.
• 2 add the banana to the raspberry puree and blend.
• 3 add the mascarpone to the fruit mix and blend.
• 4 serve immediately with the raspberries on top.

Mini Chocolate Eclairs

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 (3 ounce) package vanilla pudding mix (not instant)
• 2 cups milk
• 1 cup flour
• 2 medium eggs
• 1/2 cup butter
• 1 cup water
• 1/8 teaspoon salt
• 12 ounces chocolate frosting (i prefer betty crocker's whipped)

Recipe

• 1 prepare pudding according to directions on box and let cool for at least 1 hour.
• 2 preheat oven to 400 degrees.
• 3 combine butter,water and salt in a sauce pan over medium heat until butter is melted and it comes to a boil.
• 4 reduce heat to low.
• 5 stir in flour very fast and well until mixture forms into a ball.
• 6 put the mixture into a bowl and let cool for 5-7 minutes.
• 7 add eggs in 1 at a time and beat well.
• 8 cover a large baking sheet with parchment paper.
• 9 drop mixture onto baking sheet into 12 mounds 5 inches apart.
• 10 using a spoon, spread out each mound until it becomes a 4 x1/2 inch rectangle rounding the edges of the side to make it oval.
• 11 bake for 35 minutes or very lightly golden.
• 12 then cut a 1 inch slit along side of each eclair.
• 13 reduce oven heat to 375 degrees and return them into the oven for another 10 minutes.
• 14 put on a wire rack to cool.
• 15 cut each eclair into half.
• 16 spread 1 tbsp of filling on the bottom part of the eclair.
• 17 frost tops with frosting.
• 18 enjoy!

Lemon Pudding

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 cups milk
• 2 cups sugar
• 1/2 cup all-purpose flour
• 4 lemons, juice of
• 2 grated lemons, rind of
• 4 eggs, separated
• lemon, knots (to garnish)

Recipe

• 1 preheat oven to 350°f mix all ingredients except egg whites and beat until smooth. beat egg whites until stiff and fold into mixture.
• 2 place in greased 12 x 8 x 2-inch casserole dish. place casserole, uncovered, in pan containing 1 inch of hot water and bake 50 minutes. cool and garnish with lemon knots. serves 6-8.
• 3 the dinah shore cookbook.

Maple Mousse Recipe

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups low-fat yogurt
• 1/2 cup maple syrup (i use the amber)
• 2 tablespoons brandy
• 1 tablespoon lemon zest
• 2 egg whites
• 2 teaspoons granulated sugar

Recipe

• 1 place cheesecloth over a strainer. place strainer over a bowl. add yoghurt into strainer and leave to drip, refrigerate overnight. there will be about 2 cups yoghurt remaining. discard the liquid. place yoghurt in a large bowl.
• 2 in a pot, on medium heat, reduce maple syrup until 1/4 cup remains. remove from heat, add brandy, cool 10 minutes. beat into yoghurt along with lemon zest.
• 3 with electric mixer beat egg whites until frothy, then beat in sugar. continue beating until egg whites hold soft peaks. fold into yoghurt mixture.
• 4 spoon into glass dishes and serve with cookies and nice hot cup of coffee or tea.

Lemon Pound Cake

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 (18 1/2 ounce) box duncan hines lemon supreme cake mix
• 1 (4 ounce) box instant lemon pudding
• 3/4 cup apricot nectar
• 3/4 cup wesson oil
• 4 eggs
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 cup confectioners' sugar

Recipe

• 1 mix first six ingredients well and pour into a 10-inch tube pan and bake ofr 55 minutes at 350f .
• 2 remove from pan and pour glaze over cake while hot.
• 3 glaze:.
• 4 add lemon juice ot confectioners sugar and stir. add more sugra or juice if needed. glaze will be thick and creamy.

Hot Raspberry Souffle

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 12 ounces raspberries, 2 containers
• 3 tablespoons sugar
• 2/3 cup sugar
• 1/3 cup cornstarch
• 6 large egg whites
• chocolate syrup
• vanilla ice cream

Recipe

• 1 preheat oven to 375°f butter 8 3/4 cup souffle dishes. coat with sugar; tap out excess. puree raspberries with 3 t sugar in processor. strain into heavy medium saucepan, pressing on solids. add cornstarch; whisk to blend. whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. transfer raspberry mixture to large bowl; cool completely. do ahead: can be made 2 hours ahead, cover an let stand at room temperature.
• 2 using electric mixer, beat egg whites in another large bowl to soft peaks. gradually add remaining 2/3 cup sugar, beating until stiff but not dry. whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. divid souffle mixture among prepared dishes. bake until puffed and pale golden on top, about 15 minutes. serve souffles, passing chocolate sauce and ice cream separately.

Lemon Pudding Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 eggs, separated
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2/3 cup 2% low-fat milk
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350°f place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. grease a 1 quart (4 cup) souffle dish.
• 2 in a large bowl, whisk together sugar, flour and salt. add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. in a medium bowl, beat egg whites to soft peaks. stir egg whites gently into lemon mixture, until well combined.
• 3 pour mixture into prepared souffle dish and gently place in water bath.
• 4 bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish.
• 5 serve warm.

Low Fat Oreo Parfait

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 2 sugar-free chocolate cream-filled cookies
• 1/2-1 cup sugar-free chocolate pudding (1 individual serving pack)
• cool whip free

Recipe

• 1 in a zip lock bag, crumble cookies into crumbs
• 2 in a small parfait glass, put a scoop of chocolate pudding. add a few crumbles and then a layer of cool whip free. repeat layers until the cookies and pudding are gone.
• 3 enjoy!

Everyday Food Caramel Bread Pudding

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 8 large eggs
• 2 cups whole milk
• 2 cups heavy cream
• 1 1/2 cups sugar
• 1 vanilla beans, split lengthwise or 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dark rum or 1/4 cup brandy
• 1 large baguette, cut into 1-inch cubes
• 1/2 teaspoon vinegar

Recipe

• 1 whisk eggs until blended in a large bowl. whisk in milk, cream, 1/2 cup sugar, vanilla seeds (or extract), salt, and rum.
• 2 add bread and toss. let soak for 45 minutes to 1 hour.
• 3 meanwhile, set out a 9-inch round baking pan. over medium/high heat, combine remaining sugar, vinegar and 1/2 cup water in a saucepan until dissolved. cook without stirred 7-10 minutes until sugar is a dark amber. remove from heat and add 1/4 cup water and swirl until smooth.
• 4 working quickly, pour into the baking pan so it coats the bottom and some of the sides. wait until firm, about 10 minutes.
• 5 preheat the oven to 350 and set a kettle to boil. butter uncoated interior of pan, spoon in the bread mixture, packing tightly to fit. cover with a round of parchment paper.
• 6 place the baking pan in a larger roasting pan. pour enough boiling water into it to come halfway up the sides of the baking pan. bake 75 minutes until a knife comes out barely clean.

Low Fat Milk Pudding

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 -1 1/2 cup skim milk
• 3 egg whites
• 1/2 egg yolk
• 1/2 teaspoon cornflour
• artificial sweetener or sugar

Recipe

• 1 put all ingredients into a bowl.
• 2 blend with electric hand mixer.
• 3 put in microwave for 1.5 minutes on high.
• 4 take out and blend till smooth.
• 5 put in microwave for 30 second.
• 6 take out and blend till smooth.
• 7 repeat steps 5&6 until thick and creamy
• 8 allow 1-2 minutes to set.
• 9 enjoy!

Lemon Pudding

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 ounces caster sugar
• 2 ounces self-raising flour
• 1 ounce butter
• 1 lemon (rind and juice)
• 2 eggs, separated
• 1/4 pint milk

Recipe

• 1 mix together the sugar and flour, add the butter cut into small pieces, then bind the ingredients together with the lemon juice and rind and the egg yolks. beat the mixture really well and gradually add the milk beating well between each addition.
• 2 whisk the egg whites until they are stiff and stand in straight peaks, then carefully and lightly fold them into the mixture using a metal spoon. turn the mixture into the prepared dish and bake the pudding in a fairly hot oven gas mark 6/400f/300c for 35 - 40 minutes until it is golden brown and well risen.
• 3 allow the pudding to stand for aboutj5 minutes before it is served, so that can form a lovely lemon sauce below a light sponge. decorate the top with a few slices of lemon.

Lemon Pound Cake Bread Pudding

Total Time: 1 hr 55 mins Preparation Time: 1 hr 10 mins Cook Time: 45 mins

Ingredients

• 2 butter poundcake (thawed, if using frozen ones)
• 8 lemons
• 6 eggs
• 1 cup sugar
• 3 cups milk

Recipe

• 1 butter a 13x9 pan. cut pound cake into cubes (not bite size -- large pieces like you'd do for bread pudding) and place in buttered pan.
• 2 squeeze juice from lemons over cake.
• 3 whisk eggs and sugar in bowl until combined.
• 4 whisk in milk. (i'll sometimes add some lemon zest to this, too.)
• 5 pour over pound cake; let soak for an hour.
• 6 heat oven to 350.
• 7 cover pan with foil and bake 45-60 minutes. sometimes i'll uncover the pan for the last 10 minutes or so to crisp up the top.

Maple Nut Rice Pudding With Apples

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2 cups milk
• 3/4 cup uncooked rice
• 1/3 cup tbsps sugar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon maple extract
• 1 tablespoon butter
• 2 gala apples, cut into wedges
• 1/2 teaspoon cinnamon
• 1 1/4 cups frozen whipped topping, thawed
• 2 tablespoons toasted almonds

Recipe

• 1 in medium pot combine 2 cups milk, rice and 1/2 cup water over med/high heat, bring to a boil.
• 2 reduce heat to low.
• 3 cover and cook until rive is tender and most of the liquid is absorbed 30- 35 minutes.
• 4 stir in 1/3 cup of sugar , salt, extract and remaining 1/2 cup milk.
• 5 cook stirring until sugar is dissolved and mixture is thickened.
• 6 remove from heat .
• 7 meantime in a large non stick skillet melt butter over med high heat.
• 8 stir in apples , cinnamon and remaining 1 tbsp sugar.
• 9 cook stirring often until softened 3-5 minutes.
• 10 divide between dishes and top with apples, whipped topping and almonds.

Guilt-free Cappucino Pudding

Goat Cheese Bread Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 cups whole milk
• 5 eggs
• 1 1/2 tablespoons finely chopped fresh rosemary
• salt
• fresh ground black pepper
• 1 lb ciabatta, cut into 1/2-inch cubes
• 1 cup crumbled fresh goat cheese (4 to 6 ounces)

Recipe

• 1 preheat oven to 350°f lightly grease a 13x9x2 baking dish.
• 2 whisk together milk, eggs, rosemary and salt and pepper to taste.
• 3 place bread in a bowl. sprinkle with cheese. drizzle over egg mixture and toss to be sure all of the bread is coated with egg. let stand 5-10 minutes to soften.
• 4 pack mixture into prepared pan. bake 20-35 minutes, until golden brown and springy to touch. allow to cool briefly before serving.

Mini Butterscotch Puddings

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon brown sugar, packed
• 1 small egg
• 1/2 cup self-rising flour, plus 1 tbsp
• 1/4 teaspoon baking powder
• 1/2 tablespoon instant coffee powder, dissolved in 1 tsp. boiling water
• 1/2 tablespoon unsalted butter
• 1/8 cup corn syrup, light
• 1 tablespoon water
• 1 tablespoon brown sugar, light
• whipped cream, for serving

Recipe

• 1 for puddings: preheat oven to 350°f butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
• 2 using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. add egg; beat until well blended. stir in flour and baking powder. stir in dissolved coffee.
• 3 spoon batter into prepared molds. tent each mold loosely with foil, leaving peak at top. place molds in baking dish. add enough water to come one-third of the way up sides of molds. bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes.
• 4 for sauce: stir all ingredients in heavy medium saucepan over medium heat. bring to a boil; boil 4 minutes. the sauce should be used immediately. serve puddings warm with whipped cream and sauce.

Goat Cheese Souffles

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter, plus more for individual dishes
• 3 tablespoons flour, plus more for dusting
• 1/2 cup whole milk, warm
• 4 ounces firm aged goat cheese (grated or coarsely chopped, about 1 1/2 cups)
• 1/4 teaspoon ground nutmeg
• 1 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper
• 4 large eggs, separated

Recipe

• 1 preheat oven to 375°f butter four 1-cup soufflé dishes. dust with flour and tap out excess.
• 2 melt butter in a saucepan over medium heat. sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. add milk, cheese, nutmeg, salt and pepper. cook, whisking, until thickened, about 3 minutes. remove from heat. whisk in yolks.
• 3 beat egg whites until stiff peaks form. gently fold cheese mixture into whites. divide among soufflé dishes, filling to 1-inch from the top. place on a baking sheet, and bake until puffed and golden, 12-15 minutes. serve immediately.

Chocolate Chip Portuguese Sweet Bread Pudding

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 1/2 cups whole milk
• 1 cup sugar
• 1 vanilla bean, split lengthwise
• 7 large eggs
• 5 large egg yolks
• 2 1/2 cups heavy cream
• 6 cups portuguese sweet bread, cut into 1 inch cubes
• 3/4 cup semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350, and butter a 13x9 baking dish.
• 2 whisk milk, heavy cream and sugar in a saucepan over medium heat.
• 3 meanwhile scrape the seeds from the vanilla bean into milk mixture and add the pods.
• 4 heat milk/cream mixture to just steaming, but not boiling!
• 5 whisk eggs and yolks in a large bowl, and gradually add 2 cups of hot milk mixture to the eggs to temper.
• 6 pour tempered egg mixture into the saucepan with the hot milk.
• 7 strain mixture to remove any lumps and the vanilla pods.
• 8 spread bread cubes in prepared dish and sprinkle with the chocolate chips.
• 9 slowly pour custard over bread, being sure to saturate all of the bread. (if you can, it's nice to let it sit and soak evenly for 1/2 or so).
• 10 bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.

Lemon Poppy Seed Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) box lemon cake mix (i used duncan hines)
• 1 cup boiling water
• 1/2 cup vegetable oil
• 1 (3 1/2 ounce) box instant lemon pudding
• 4 eggs
• 2 tablespoons poppy seeds

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine all ingredients and beat for 2 minutes on high speed.
• 3 spray 15 regular size muffin holes with vegetable spray, or line with muffin liners.
• 4 pour equal amounts of batter into muffin holes.
• 5 make sure you put water into the unused muffin holes for even baking.
• 6 bake at 350 for 20-25 minutes.

Lemon Poppy Seed Bundt Cake

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package lemon cake mix
• 1 (3 1/2 ounce) package lemon pudding mix
• 3/4 cup warm water
• 1/2 cup vegetable oil
• 1 teaspoon lemon extract
• 1 teaspoon almond extract
• 4 eggs
• 1/3 cup poppy seed
• 1/4 cup powdered sugar
• 1 lemon, juice of

Recipe

• 1 in a mixing bowl, combine cake mix and pudding mix.
• 2 add the water, oil, and extracts. beat for 30 seconds on low speed.
• 3 add eggs, one at a time, beating well after each egg. beat for 4 minutes on medium speed.
• 4 stir in poppy seeds.
• 5 pour into a freased 10 cup bundt pan.
• 6 bake at 350 for 50-60 minutes or until passes toothpick test.
• 7 cool in pan 10 minutes before inverting onto a serving plate.
• 8 combine powdered sugar and lemon juice and drizzle over warm cake. dust with extra powdered sugar if you'd like.

No Bake Graham Cracker Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (900 g) box mccormick graham crackers
• 2 cups whipped cream
• 1 (4 1/2 ounce) box instant chocolate pudding mix
• 1 (4 1/2 ounce) box instant vanilla pudding
• 3 cups milk
• chocolate syrup

Recipe

• 1 prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. refrigerate.
• 2 in a large bowl, beat the whip cream until thick. fold the prepared vanilla pudding into the whipped cream.
• 3 spread the pudding on the double crackers almost to the edges, then set aside. spread the same number of crackers with chocolate pudding and with vanilla pudding.
• 4 assemble the cake by standing the crackers up, alternating chocolate and vanilla covered crackers. the cake will be 2 crackers wide, and 1 cracker high. after sticking the pudding covered crackers together, frost the outside of the cake with the remaining vanilla pudding.
• 5 refrigerate the cake several hours or overnight. before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.
• 6 cut slices of the cake at a 45 degree angle to the crackers.

Low Fat Mandarin Orange Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 1 (18 1/4 ounce) package yellow cake mix
• 4 egg whites
• 1/2 cup unsweetened applesauce
• 1 (11 ounce) can mandarin oranges in juice
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 (20 ounce) can crushed pineapple with juice
• 1 (12 ounce) container cool whip

Recipe

• 1 mix cake mix, eggs, applesauce and oranges.
• 2 beat on high about 6 minutes.
• 3 put in a 9 x 13 pan, very well greased and floured.
• 4 bake 15 minutes at 325 degrees, or until cake is done.
• 5 let cool.
• 6 mix pudding and pineapple with juice, fold in a large tub of cool whip.
• 7 top cake with this.
• 8 notes: refrigerate.

Chocolate Chip Pudding Cookies

Corn Casserole/pudding

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can corn
• 1 (15 ounce) can creamed corn
• 4 tablespoons melted butter
• 2 eggs
• 1 tablespoon cornstarch
• 1 1/2 cups crushed crackers
• 3/4 cup condensed milk

Recipe

• 1 beat eggs, butter, cornstarch, and condensed milk together until well blended.
• 2 stir in corn, creamed corn, and crackers.
• 3 pour into a greased pan and bake at 350 for 45 minutes until knife comes out clean.

Dulce De Leche Bread Pudding

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups half-and-half or 2 cups milk
• 1 vanilla bean, split lengthwise
• 1/2 cup sugar
• 4 large egg yolks, at room temperature
• 1/2 cup dulce de leche, plus more for serving (there are many recipes on zaar if you can't find it in the grocery store)
• 4 tablespoons unsalted butter, melted
• 4 large egg whites, at room temperature
• 3/4 lb crustless challah (10 cups) or 3/4 lb crustless egg bread, cut into 1-inch cubes (10 cups)

Recipe

• 1 crème anglaise:
• 2 set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
• 3 in a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
• 4 in another medium bowl, whisk the sugar and egg yolks just until combined. whisk in half of the hot half-and-half in a thin stream. pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. immediately strain the sauce into the bowl in the cold water bath to stop the cooking. scrape the vanilla seeds into the sauce. serve right away or refrigerate until chilled.
• 5 bread pudding:.
• 6 preheat the oven to 425° and butter a 2-quart shallow baking dish. in a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. whisk in the egg whites. add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
• 7 heat the broiler. broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. cut the bread pudding into squares, drizzle with dulce de leche and serve.

Lemon Poppy Seed Bread

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 1 (18 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 (3 1/2 ounce) package instant lemon pudding
• 1 cup water
• 1/4 cup poppy seed

Recipe

• 1 mix ingredients in mixer bowl and beat for 2 minutes at medium speed.
• 2 divide into 2 greased loaf pans.
• 3 bake at 350 degrees for 30-35 minutes.
• 4 let cool 10 minutes before removing from pans.
• 5 other combinations can be used. one of my daughters used spice cake mix and instant butterscotch pudding (no seeds!).

No Bake Fruit And Cheesecake Parfaits

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup water, boiling
• 1 (3 ounce) package lime gelatin powder (recommended -- jell-o brand)
• 1 kiwi
• 1 large banana
• 1 (3 ounce) package instant cheesecake pudding (recommended -- jell-o brand)
• 1 1/2 cups cold milk
• graham cracker crumbs

Recipe

• 1 add 1 package lime gelatin to boiling water. whisk together and pour into 4 glasses.
• 2 cut the skin off the kiwi and slice. peel and slice banana. add 3 slices each of kiwi and banana per glass. place parfaits into cooler or refrigerator to set up for about 2 hours.
• 3 whisk together instant cheesecake pudding mix and milk. transfer to a piping bag or plastic bag. pipe on top of parfaits. garnish with graham cracker crumbs.

Guinness Black And Chocolate Mousse

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 8 ounces semisweet chocolate (chopped or grated) or 8 ounces bittersweet chocolate
• 1/2 cup butter (1 stick)
• 1/4 cup superfine sugar
• 3/4 cup guinness stout
• 3 large eggs, separated
• 1 cup heavy cream (whipping cream)
• 6 ounces chocolate (chopped or grated)
• 1 cup heavy cream (whipping cream)

Recipe

• 1 black chocolate layer: in a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. stir until the chocolate has melted and the mixture is smooth. stir in the guinness and whisk in the egg yolks. remove from the heat.
• 2 in a small bowl, whip the cream with the electric mixture until soft peaks form. fold the cream into the chocolate mixture. with clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. fold the whites into the chocolate mixture. fill eight wine or parfait glasses full with the chocolate mixture. refrigerate while preparing the chocolate mousse.
• 3 chocolate layer: in a small saucepan over medium heat, combine the chocolate and 1/2 cup of the cream. stir until the chocolate has melted and the mixture is smooth. remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. in a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. fold the whipped cream into the chocolate mixture. spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.

Lemon Poppy Seed Loaf

Ingredients

• 1 package yellow cake mix with pudding
• 1 package small instant lemon pudding
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup poppy seed
• 1 cup water, hot
• 1 lemon, rind of, grated

Recipe

• 1 soak poppy seed in hot water at least 10 minutes.
• 2 mix pudding, cake mix, oil and eggs.
• 3 beat 1 minute. add seed and water.
• 4 mix well.
• 5 bake 50 minutes at 350 degrees.
• 6 use 2 loaf pans or 1 bundt pan.
• 7 let stand 10 minutes; remove from pan(s).

Guiltless Fruit & Cookie Parfait

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups plain nonfat yogurt
• 1 (1/3 ounce) packet sugar-free strawberry jell-o gelatin dessert (one packet - 4 serving size)
• 1 cup fat-free cool whip
• 2 cups sliced strawberries (add blueberries and raspberries if you have them)
• 9 fat-free cookies (sin-free chocolate chews or reduced fat oreo cookies)
• mint leaf (optional garnish)

Recipe

• 1 mix together yogurt and gelatin, then fold in cool whip (carefully mixing together completely).
• 2 layer the yogurt mixture, cookies (crumble into bite sized pieces if not soft) and fruit in four dessert glasses however you like and garnish with a sprig of mint, or you can follow my suggestion below!
• 3 layering suggestion: divide half of the yogurt mixture between the four glasses, then top with 1 cookie and 1/4 cup of the sliced strawberries, then repeat using 2 cookies, then top with a dollup of the yogurt mixture and garnish with a mint leaf.

Cranberry-raspberry Fool

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 lb fresh cranberries or 1 lb frozen cranberries
• 2 cups fresh raspberries or 2 cups frozen raspberries
• 1/2 cup orange juice
• 1 cup orange juice
• 2 tablespoons orange juice
• 1 pinch salt
• 3 cups heavy cream

Recipe

• 1 bring cranberrries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat. reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes. purée in blender or food processor until smooth, then press through fine mesh sieve into a medium bowl. set aside to cool to room temperature.
• 2 with electric mixer, beat 2 cups cream to stiff peaks. gently fold into cooled cranberry mixture until no streaks remain. spoon mixture into eight 6-8 oz. goblets or bowls.
• 3 when ready to serve, beat remaining 1 cup cream, and remaining 2 tablespoons sugar to stiff peaks. dollop cream onto fools. serve.
• 4 make ahead: the fools can be refrigerated for up to 8 hours. dollop whipped cream on top just before servng.

Mum's Raspberry Bomb

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 250 ml double cream (heavy)
• 250 g raspberries (about 1 punnet)
• 100 g icing sugar (confectioners)
• 6 small meringues, roughly crushed
• 1 tablespoon brandy (optional)
• 1 teaspoon vanilla extract

Recipe

• 1 whip the cream together with the icing sugar, brandy and vanilla.
• 2 add the raspberries crushing some of them as they go in along with the meringues.
• 3 mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
• 4 remove from freezer at least 15 minutes before serving.
• 5 turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish) and enjoy!
• 6 wish you made double.

Lemon Poppy Seed Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 cups baking mix (such as bisquick)
• 3 1/2 ounces instant lemon pudding mix (1 box)
• 1/2 cup poppy seed
• 1/4 teaspoon lemon peel, grated
• 2 eggs
• 1 cup milk
• 1/4 cup oil
• 3/4 cup powdered sugar
• 1 tablespoon lemon juice

Recipe

• 1 note: powdered sugar and lemon juice are to be mixed together to glaze the muffins with after baking, this is optional.
• 2 mix the dry ingredients together. mix the wet ingredients together in a separate bowl. combine and mix just until blended.
• 3 fill muffin cups 2/3 full and bake at 375 degrees f. for 20-25 minutes.

Karen's Marvelous Mystery Dessert

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 cake mix (you choose your favorite flavor)
• 3 cups milk
• 1 (3 1/2 ounce) package instant pudding mix (your favorite flavor)
• 8 ounces cream cheese
• 2 cans fruit filling (your favorite)
• 1 (16 ounce) container cool whip

Recipe

• 1 prepare cake mix as directed on box.
• 2 pour about half in 9" x 13" pan (you don't want too thick of a cake layer, but it's your choice!) bake at 325 degrees until done, set aside to cool.
• 3 cream together the milk, pudding mix, and cream cheese.
• 4 spread mixture over surface of baked cake.
• 5 allow to set.
• 6 pour fruit filling on top.
• 7 spread cool whip on top.
• 8 refrigerate until ready to serve.

Lemon Poke Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (18 1/4 ounce) yellow cake mix
• 1 (3 1/2 ounce) package instant lemon pudding mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1/3 cup lemon juice
• 2 cups confectioners' sugar

Recipe

• 1 preheat oven to 350 degrres. grease and flour a 9 x 13 inch pan.
• 2 in a large bowl, stir together the cake mix and instant pudding. add the water, oil, and eggs, mix until smooth and well blended. spread batter evenly into the prepared pan.
• 3 bake for 40-45 minutes, until toothpick comes out clean. while the cake is still hot poke holes in the top with a fork.
• 4 in a small bowl, mix together the lemon juice and confectioners sugar until smooth.
• 5 pour over hot cake.

Karen's Chocolate Birthday Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 2 eggs
• 1/2 cup oil
• 1/3 cup cocoa
• 3 1/2 ounces chocolate pudding mix, small
• 2 cups coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavor extract

Recipe

• 1 mix all dry items- add wet then mix. this can be mixed by hand.
• 2 i mix until blended well.
• 3 350 degrees- preheated oven for about 20-25 minutes until set- use toothpick to test middle. my ovens both cook fast so check often- may take longer in your oven.
• 4 cool then frost with your fave buttercream or cream cheese frosting.
• 5 i bake in a 9 by 13 pan- sprayed or use a pan coating to ensure easy removal.
• 6 frost w/ fave frosting.
• 7 i like it chilled overnight and served the next day !

Italian Bread Pudding

Total Time: 12 hrs 55 mins Preparation Time: 12 hrs Cook Time: 55 mins

Ingredients

• Servings: 6
• 5 large eggs
• 1 cup milk
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (9 1/2 ounce) package frozen mozzarella-and-monterey jack cheese texas toast, chopped
• 3 plum tomatoes, seeded and chopped
• 8 slices cooked bacon, chopped
• 1 cup grated sharp cheddar cheese

Recipe

• 1 whisk together first 6 ingredients until blended.
• 2 layer half of texas toast in a lightly greased 11x7" baking dish.; sprinkle with half each of tomatoes, bacon, and cheese. repeat layers once. pour eff mixture over toast and cheese. cover and chill overnight.
• 3 preheat oven to 325 degrees. bake casserole for 50-55 minutes or until center is set. let stand 5 minutes before serving.

Corn Bread Pudding

Lemon Poppy Seed Bread ..oh So Easy

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 (3 1/2 ounce) box instant lemon pudding (dry)
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil or 3/4 cup applesauce
• 2 tablespoons poppy seeds

Recipe

• 1 beat all the ingredients except the poppy seeds until well blended.
• 2 add the poppy seeds and mix well.
• 3 bake at 350 degrees in 2 well greased loaf pans for 40 minutes or until a toothpick inserted in the middle comes out clean.
• 4 cool on a wire rack.
• 5 remove from pan, slice, serve, and enjoy.

Greek Rice Pudding (rizogalo)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup short grain rice (a starchy rice, like arborio)
• 3 cups whole milk
• peel of 1 lemon, removed in one long strip
• 1/3 cup sugar, plus
• 2 tablespoons sugar
• 2 egg yolks, slightly beaten
• 1 1/2 teaspoons cornflour (cornstarch is the same thing)
• 1/2 teaspoon vanilla extract (optional)

Recipe

• 1 place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. bring mixture to a boil, stirring constantly until sugar melts. reduce heat to low and add the rice.
• 2 cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
• 3 turn off heat. remove lemon peel and discard.
• 4 whisk together egg yolks with corn flour.
• 5 quickly whisk egg yolks into the rice mixture, stirring well. (if you want to, at this point you can also add a 1/2 tsp of vanilla extract). keep stirring to make sure yolks are incorporated and won't curdle.
• 6 spoon pudding into four serving dishes and cool. top with a sprinkling of cinnamon.

Lemon Poppy Seed Cakes

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) package lemon cake mix
• 1 (4 ounce) package instant lemon pudding
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup chopped pecans
• 1 tablespoon poppy seed
• 2 tablespoons sugar
• 1/2 cup lemon juice

Recipe

• 1 grease loaf pans, 2 large or 4 small. combine the first 5 ingredients, beat at medium speed with an electric mixer until blended. stir in pecans and poppy seeds. put in loaf pans. bake at 325f for 40 minutes.
• 2 mix together 1/2 cup lemon juice and 2 tablespoons sugar until sugar is dissolved. while loaves are hot, pour lemon/sugar combination over each one equally.
• 3 cool in pans for at least 10 minutes.

Lemon Poppy Seed Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 18 1/4 ounces cake mix
• 6 ounces lemon pudding mix
• 2 tablespoons poppy seeds
• 3 large eggs, lighty beaten
• 1 1/4 cups water
• 1/3 vegetable oil

Recipe

• 1 in large bowl, blend together cake mix, pudding, and poppy seeds.in seperate bowl, combine eggs, water and oil until well blended.
• 2 blend dry ingredients into wet and gently stir.
• 3 line muffin tins with papers.fill each cup 2/3 full.
• 4 bake in 350* oven for 20 minutes --
• 5 or toothpick test comes out clean when inserted near the center.
• 6 cool 5 minutes before removing from tin.
• 7 then place on wire racks to cool completely -- .

Lemon Poppy Seed Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (18 ounce) box cake mix
• 1 (6 ounce) box lemon pudding mix
• 2 tablespoons poppy seeds
• 3 eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil

Recipe

• 1 preheat oven to 350 degrees and grease 20 muffin cups.
• 2 combine cake mix, 4 servings of pudding mix, and poppy seeds in a large bowl.
• 3 combine eggs, water, and oil in another bowl until well blended.
• 4 add wet ingredients to dry ingredients and stir just until blended.
• 5 spoon batter into prepared muffin cups.
• 6 bake 20 minutes or until a toothpick inserted in the center comes out clean.
• 7 cool muffins in pans on rack for 5 minutes.
• 8 remove from pan.
• 9 serve warm or cool completely.

Low Fat Hot Fudge Spoon Cake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 15
• 3 cups skim milk
• 1 (5 ounce) box of cook and serve pudding mix
• 1 (18 1/4 ounce) box chocolate cake mix
• 1 1/3 cups water
• 1/2 cup applesauce
• 6 egg whites

Recipe

• 1 whisk milk and chocolate pudding in a slow cooker until pudding is completely dissolved.
• 2 in a large bowl, whisk cake mix, water, applesauce and egg whites until well-blended.
• 3 pour the cake batter into the middle of pudding mixture in the slow cooker.
• 4 cover and cook on low for 2 hours.
• 5 serve hot, topped with ice cream.

Eve's Pudding

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 400 g cooking apples
• 1 grated lemon, juice and rind of
• 75 g demerara sugar
• 15 ml water
• fat, for greasing
• 75 g butter or 75 g margarine
• 75 g caster sugar
• 1 egg
• 100 g self-raising flour

Recipe

• 1 peel, core and slice the apples thinly. mix together with the lemon rind and juice, sugar and water and put into a greased 1 litre pie dish.
• 2 cream the fat and caster sugar together until light and fluffy.
• 3 beat the egg until liquid and beat into the creamed mixture.
• 4 fold in the flour lightly and spread the mixture over the apples.
• 5 bake in a moderate oven at 180c, gas mark 4 for 40 - 45 minutes until the apples are soft and the sponge is firm.
• 6 serve with pouring custard or melted apple jelly and single cream.

Chocolate Chip Pudding Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 3 1/2 cups flour
• 1 1/2 cups brown sugar
• 1 (6 ounce) package vanilla pudding mix (or butterscotch)
• 3 eggs
• 2 cups one bag chocolate chips
• 2 1/2 teaspoons vanilla
• 1 1/2 teaspoons baking soda
• 1 cup margarine, softened (i find that the margarine that's in the tub, like vegetable spread, works wonderful and really gives)

Recipe

• 1 mix brown sugar, margarine, and pudding mix.
• 2 add eggs, one at a time, mixing thoroughly.
• 3 mix in flour, baking soda, and vanilla.
• 4 add chips and anything else that strikes your fancy to add to your cookies.
• 5 bake at 350 for about 12 minutes or until golden brown.

No Bake Heath Bar Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 12
• 1 large store-bought angel food cake
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 4 cups milk
• 1 (8 ounce) container cool whip
• 3 (1 1/2 ounce) heath candy bars

Recipe

• 1 in a buttered 9â€? x 13â€? pan break angelfood cake into chunks and spread evenly over the bottom.
• 2 in a medium bowl, whisk together pudding mix and milk and pour over cake.
• 3 spread cool whip on top of cake-pudding mixture.
• 4 crush heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
• 5 cover cake with plastic wrap and refrigerate at least 3 hours before serving.

Lemon Poppy Seed Muffins

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

• 18 1/4 ounces cake mix
• 6 ounces lemon pudding mix
• 2 tablespoons poppy seeds
• 3 eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil

Recipe

• 1 preheat oven to 350.
• 2 blend cake mix, pudding mix, and poppyseeds.
• 3 in seperate bowl combine eggs, water and oil.
• 4 blend in dry ingredients and stir well.
• 5 fill muffin cups 2/3 full and bake at 350 for 20 minutes.

Low Fat Hot Cross Buns Bread & Butter Pudding!!

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 hot cross buns
• 1 1/2 tablespoons low-fat margarine
• 1/4 cup apricot jam
• 2 1/2 cups low-fat evaporated milk
• 1 egg
• 1 egg
• 1/3 cup splenda granular
• 1 teaspoon vanilla essence
• icing sugar

Recipe

• 1 cut hot cross buns in three pieces lengthways.
• 2 butter and jam slices.
• 3 in bowl, combine milk, splenda, 1 egg, additional 1 egg and vanilla essence.
• 4 let sit for 30 minutes; making sure slices on covered in liquid (may need to put plate on top to weigh down).
• 5 bake in 180c oven for about 25 minutes (until mixture has set).
• 6 sprinkle with icing sugar and enjoy!

Flax And Ricotta Breakfast Pudding

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• 1/3 cup ricotta cheese
• 1 egg
• 3 tablespoons heavy cream
• 1 tablespoon flax seed meal
• splenda sugar substitute, to taste
• cinnamon

Recipe

• 1 mix first three ingredients together in a saucepan.
• 2 cook stirring over medium heat until thick.
• 3 add flax and splenda.
• 4 sprinkle with cinnamon.

Maple Nut Goodie Bars

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (11 1/2 ounce) package milk chocolate chips
• 2 cups margarine or 2 cups butter
• 1 cup peanut butter
• 2 1/2 cups cocktail peanuts
• 1/2 cup evaporated milk
• 1 (3 ounce) package vanilla pudding mix (not instant)
• 7 1/2 cups powdered sugar
• 2 teaspoons maple flavoring

Recipe

• 1 line 15x10x1-inch baking pan with foil. butter or spray foil with nonstick cooking spray. in large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. remove saucepan from heat. add peanut butter; mix well. spread half of mixture in buttered foil-lined pan. freeze 10 minutes or until set. place pan in refrigerator.
• 2 meanwhile, stir peanuts into remaining chocolate mixture. set aside.
• 3 melt remaining 1 cup margarine in large saucepan over low heat. gradually stir in evaporated milk. stir in pudding mix. cook until mixture is slightly thickened, stirring constantly. do not boil. remove saucepan from heat. add powdered sugar and maple flavor; mix well. cool about 10 minutes or until slightly cooled.
• 4 carefully spread pudding mixture over chilled chocolate layer. refrigerate 30 minutes.
• 5 stir reserved chocolate-peanut mixture. drop by spoonfuls onto chilled pudding layer; spread to cover. refrigerate at least 3 hours or until firm. cut into bars. store in refrigerator.

Guilt-free Chocolate 'pudding'

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 silken tofu
• 4 tablespoons cocoa powder
• 3 teaspoons honey

Recipe

• 1 put all ingredients in a blender, and mix until smooth and well combined.
• 2 serve as you would a pudding.