I finally managed to make this easy dessert a few days ago. I put in my own touch as I didn’t have cool whip but realized it was just as good without it. Also can frosting isn’t sold here and I was too lazy to try to find a recipe, so I made my own by mixiing chocolate instant pudding with 1 cup milk, 3 TBSP butter and 1/2 cup light brown sugar. We loved this delicious dessert, especially by my son who could live on peanut butter!
Everyone loves this easy dessert and I’m asked to make it often! Sometimes, for a small dinner gathering, I make it in a 8 x 8 dish and scale the recipe to 12, except keeping the frosting at the full can size.
Always a hit….I used 2 boxes of French vanilla pudding and lite whipped topping. I really think that you can get away with an 8oz. container of whipped topping vs. the 16oz. It makes a lot of filling….I think I made 3 layers of everything and filled a 9×13 pan to the brim with the chocolate icing included. Make this one the night before serving…it is the best because the graham crackers get kinda mushy and soft with the pudding. So good….defianately kiddo and parent approved.
I make this often. I add one 8oz cream cheese (soften) to the pudding mixture and once it’s all together, freeze it overnight. Set it in the fridge the morning of the night you plan to serve it it will be just right when ready to serve. It won’t be soggy.
Have made this several times. I use one large & one small box of pudding, and only half (8oz) of the whipped cream the recipe calls for. I brush each of the graham layers with milk. Make sure not to layer the pudding/whip cream layer too thick! I’ve made this mistake & it gets to be too much “fluff” (yuk – ruined the dessert). Also, be sure to make this the night before!
1 box chocolate graham crackers
2 – 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 – 8 oz. contain Cool Whip, thawed
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk
Spray the bottom of a 9×13 inch cake pan with cooking spray.
Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.
Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.
Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
Slice and serve. Garnish with peanut butter cups if desired.
In small mixer bowl combine all ingredients and beat until smooth.
This pic looks like they may have used chocolate graham crackers instead of the original flavor.”
Iced Pumpkin Cookies Recipe
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Marbled Pumpkin Cheesecake Recipe
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.