Posts Tagged ‘Dessert’

What You Need!
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks

Make It!
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min..

Gently stir in whipped topping and 1/2 cup of the cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

Kraft Kitchens Tips
How to Crush Cookies
Place cookies in resealable plastic bag; roll with rolling pin until finely crushed. Or, place in food processor; cover and process until finely crushed.

Sand Cups
Prepare as directed, using 35 NILLA Wafers and JELL-O Vanilla Flavor Instant Pudding.Family FunTake a walk with your kids after you prepare this fun dessert together.


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2-1/2 cups boiling water or boiling apple juice (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, tinted green
6 pieces string licorice (12 inches each), cut in half
48 jelly beans

STIR boiling water into dry gelatin mix at least 3 min. until completely dissolved.
POUR evenly into 12 medium muffin cups sprayed with cooking spray.

REFRIGERATE at least 3 hours or until firm. Dip bottom of cups in warm water 15 sec. Remove JIGGLERS® from cups; place each small dessert dish sprinkled with tinted coconut to resemble basket. Make a handle for each basket by inserting licorice into gelatin. Place jelly beans evenly around baskets.

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Everyone loves chocolate. This very simple recipe is a delicious treat for parties, neighbors, or holiday gatherings. Even young children can help make this recipe. Our family enjoys this tasty treat, as do those we share it with. (~Courtesy of Janet Brooks)

3 large Hershey Almond candy bars
1 8 oz. carton Cool Whip
1-2 cups fine Vanilla Wafer crumbs

Crush or chop chocolate bars. Melt in microwave or over low heat until fully melted.

Cool slightly and stir in Cool Whip. Put in fridge at least four hours or overnight.

Scoop and form into small balls and roll in cookie crumbs.

Keep refrigerated.


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This is a wonderful treat for family and friends. Our family has been serving this snack ever since we became involved in Festival of Trees where so many wonderful cooks submitted this recipe for a Festival of Trees cookbook. It is definitely a holiday and family reunion favorite! (~courtesy of Janet Brooks)

2 c. sugar
½ c. water
1 heaping T. dark Karo
1 lb. real butter
1 c. chopped cashews

Combine all ingredients except cashews in heavy pan over high heat. When it comes to a boil, add nuts.

Boil, stirring constantly, over high heat until toffee leaves the sides of the pan – hard crack stage – about 5 minutes. A bluish smoke will be the sign it is about done. Pour over large bag of corn puffs (2 small or 1 large – make sure they are corn puffs and not cheese).

Mix well and spread on waxed paper to dry and cool.


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2 containers strawberries, washed, hulled and quartered
2 containers blackberries, washed
2 containers blueberries, washed
2 containers raspberries, washed
1/2 cup turbinado sugar (aka “Sugar In The Raw”)
1/4 cup orange liqueur, such as Grand Marnier
1 8-inch store-bought vanilla sponge cake
2 cups heavy cream
1/4 cup sugar
1/2 cup shredded sweetened coconut
2 to 3 sprigs fresh mint

In a large bowl, combine the berries, turbinado sugar and orange liqueur. Toss gently to coat and marinate in the refrigerator for at least 1 hour and up to overnight.

When you’re ready to assemble the trifle (don’t assemble it more than 8 hours before you want to eat it), slice the domed top of the cake off and discard (or save it to snack on).

Slice the remaining cake into two equal layers (they should each be about a half-inch thick). If your cake is a little bit too large to fit inside of your trifle dish, cut a small wedge out of each layer and then fold the cut sides together to make it fit.

In a stand mixer with a whip attachment or a large bowl with a hand mixer, combine the heavy cream and sugar, and beat until the cream is smooth and holds a medium peak.

Spread about 1 cup (eyeball it) of whipped cream into the bottom of the trifle dish. Lay one layer of cake on top, cover with half of the berries along with some of the juice from the bottom of the berry bowl and sprinkle with about half of the coconut. Cover this layer with about 1 1/2 cups of the whipped cream (eyeball it) and make another layer with the remaining cake, berries and berry juice. Garnish the top with the remaining whipped cream and finish it off with the remaining coconut and a few sprigs of mint. Refrigerate until ready to serve.

Yields: 6-8 servings

Kate Hudson’s Effortless Trifle

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