Stunning Layer Cake

I have to congratulate my friend, Rebecca, for succeeding at making this layer cake. She did an amazing job. She said the cake was rich but very delicious. I only wish I lived closer so I could have tasted a slice.

Ingredients

1 pkg (2-layer size) yellow cake mix

2 pkg (3.4 oz each) Vanilla Flavor Instant Pudding, divided

1 c cold milk

1/2 c Creamy Peanut Butter
6 oz Baker's Semi-Sweet Chocolate, divided
1 pkg (8 oz) Cream Cheese, cubed, softened
1/4 c butter, cut up, softened
3 c powdered sugar
1/2 c Lightly Salted Dry Roasted Peanuts, chopped

 

Directions

Heat oven to 350º F. Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare cake batter as directed on package, adding 1 pkg. dry pudding mix; beat 2 min. Pour into prepared pan. Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, prepare filling, frosting and chocolate curls. For filling, beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in peanut butter until blended. For frosting, microwave 3 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Add cream cheese and butter; beat with mixer until blended. Gradually beat in sugar. For chocolate curls, see Tip.
Use foil handles to lift cake from pan; cut crosswise in half. Place 1 cake half, top-side down, on plate; spread with peanut butter filling. Cover with remaining cake half, top-side up. Spread top and sides with chocolate frosting. Press nuts halfway up sides of cake; top with chocolate curls. 

 

How to Make Chocolate Curls

Microwave 3 oz. Baker's Semi-Sweet Chocolate and 1/2 tsp. shortening in microwaveable bowl on high 30 sec.; stir. Microwave 30 to 40 sec. or until chocolate is almost melted; stir until completely melted. Spread into thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. Push metal spatula firmly onto baking sheet, under the chocolate, to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)  

 

 

Recipe courtesy: Rebecca L of Ohio and Kraft Foods 

Angel Lush

This was dessert for Home Team tonight. I brought home an empty dish....enough said.

Ingredients
1 - 20 oz can crushed pineapple,undrained
1 - 3.4 oz instant vanilla pudding
1 c non-dairy whipped topping, thawed
1 round angel food cake, cut into 3 layers
Fresh strawberries

Directions
Mix pineapple and dry pudding mix. Gently stir in whipped topping. Stack layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate for at least one hour. Top with strawberries.

Oreo "Dirt" Pudding

This is an old standby dessert that everyone loves. When I went to find my recipe here on the blog, I was shocked to find I hadn't posted it yet (with as many recipes as I have - that happens a lot). I know some people like to put gummy worms on the top or put the dessert in flower pots. I like mine just plain, but feel free to make it more fun.

Ingredients
1 pkg Oreo cookies, crushed fine in blender or food processor
2 (8 oz) pkg cream cheese, softened
2 c powdered sugar
3 c milk
2 small boxes instant vanilla pudding
2 tsp vanilla
12 oz whipped topping

Directions

Mix cream cheese & sugar. Add milk, pudding mix & vanilla. Mix until smooth (no lumps). Allow to sit about 5 minutes then fold in whipped topping. Layer cookies, then pudding mixture. Repeat until you end with cookies on top. Refrigerate until ready to serve.

Death by Chocolate

This recipe comes from my friend Leah L. I made this for Home Team at church (they are a good test group). It was a HUGE hit. It was super easy & very fast to make.

Ingredients
1 box devil's food cake mix
2 small boxes instant chocolate pudding
4 c milk
8 Heath or Butterfinger candy bars (I used the Heath pieces found in the baking section)
12 oz container of whipped topping
1/2 c pecans, chopped (I omitted the nuts because I don't care for them)

Directions
Bake cake according to package directions in a 9x13 pan. Cool cake completely on a wire rack. Prepare pudding according to package directions. I put my pudding in the refrigerator until cake was cooled. Break or cut cake into bite size pieces. Place half of the cake in a large glass bowl. Top with half of the pudding. Sprinkle half of the candy over pudding. Top with half of whipped topping. Sprinkle pecans on top (if using). Repeat layers, saving some of the candy bars to sprinkle on top. Refrigerate & serve cold.

Recipe courtesy: Leah L of Georgia

Half of the cake cut into bite size pieces

After first layer is complete

After 2nd pudding layer

Complete!!

Luscious Cream Puffs

My friend, Jenn C, from church made these for our home team last night & they were so delicious.

Ingredients

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1 pkg (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding

1 c cold milk

1/2 c thawed cool whip Whipped Topping

1 square semi-sweet chocolate, melted

Directions

Heat oven to 400ºF. Unfold pastry on lightly floured surface; roll to 10-inch square. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Stir in cool whip. Refrigerate 15 min. Cut pastry circles horizontally in half; fill with pudding mixture. Drizzle with chocolate.

Recipe courtesy: Jenn C & Kraft Foods

EZ Banana Pudding

I know that a lot of people like a baked version of banana pudding with the meringue topping. However, I am not a fan of warm banana pudding at all (even though I love meringue). I found this recipe many years ago & love it! The best thing about this version is NO OVEN. This is especially wonderful living in the south.

Ingredients
2 - 3.4 oz boxes instant vanilla pudding
1 c sour cream
8 oz whipped topping, thawed
3 c milk
1 box vanilla wafers
3 bananas, sliced

Directions
Mix pudding, sour cream, whipped topping & milk in a large bowl for 2 minutes until well blended. Allow the pudding mixture to sit for a couple minutes to thicken up. Meanwhile, in a 9x13 dish, cover the bottom with vanilla wafers. Then place half of the sliced bananas on top of the wafers. Pour half of the pudding on top of the wafers & bananas. Spread evenly. Then add one more layer of vanilla wafers, bananas & remaining pudding. For the topping, I like to crush the remaining vanilla wafers & sprinkle all over the top. Refrigerate for at least one hour before serving.

This is a picture of how to layer the wafers & bananas

(this is the second layer right before you add the last of the pudding).