No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake recipe is a sweet treat full of brownie batter goodness. Plus it takes less than 30 minutes to make!

1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup butter melted

for the filling:

1 cup heavy whipping cream divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
8 oz Philadelphia Cream Cheese softened
1 1/2 cups box brownie mix the powder
2 tablespoons milk
mini chocolate chips for garnish,

• In a small bowl, mix all ingredients for crusts together until moist. 
• Divide evenly between 4 serving dishes 
• Press into the bottoms and up the sides about half an inch. Set aside.
• In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. 
• Spoon out of mixing bowl and set aside. 
• Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in
• Whip until smooth. 
• Gently fold in half the whipped cream.
• Spoon or pipe over top the crusts. 
• Top with remaining whipped cream 
• Garnish with mini chocolate chips if desired. 
• Refrigerate until ready to serve.

Recipe: Laurens Latest

Coconut Berry Icebox Cake

This red, white, and blue make ahead no bake Coconut Berry Icebox Cake is the perfect summer time dessert for a Memorial Day or Fourth of July potluck. Thank you Self Proclaimed Foodie

14 ounces unsweetened coconut cream
½ cup confectioners sugar
1 tablespoon coconut rum
1 cup heavy whipping cream
9 ounces coconut cookies (or graham crackers)
1 pound blueberries (fresh )
1 pound strawberries (fresh, sliced very thin)

• To make cream filling, start by whipping coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. 
• Add confectioners sugar and mix on low until incorporated. 
• Add coconut rum and mix on low until combined. 
• Scrape sides, add heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. 
• Scrape walls and base of bowl
• Continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
• To make the cake, spread some cream on the base of the plate. 
• Arrange cookies so that their sides are touching but they do not over lap. 
• Cover cookies with a spoonful of cream, using the spatula to spread. 
• Top with a second layer of cookies, rotating their pattern to cover any gaps
• Follow with a layer of cream. 
• Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
• Cover with a single layer of fresh blueberries. 
• Top with cream, then top with two cookie/cream layers.
• Next, cover with a single layer of sliced strawberries. Top with cream, then top with two cookie/cream layers.
• Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
• Garnish with additional berries on top.
• Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.

Amazing Coconut Pie

Sweet- but not too sweet, with the perfect flavors of custard and coconut. A pie that makes it's own crust! Thank you My Retro Kitchen

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix... eg Besquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

• Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
• Blend on LOW speed for 3 minutes.
• Pour into a greased 9-inch pie plate. 
• Sprinkle with coconut.
• Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.
• Serve warm or cool on a wire rack.
• Store leftover pie in refrigerator.

Heavenly S’mores Pie

I could go for a piece of this s'mores pie right now! Thank you Real Mom Kitchen

1/3 cup butter
18 graham cracker squares
1/3 cup sugar
1 (12 oz) jar of hot fudge ice cream topping
2 cups mini marshmallows
1 1/2 cups cold milk
1 (5.9 oz) chocolate fudge instant pudding
1 (8 oz) container frozen non-dairy whipped topping, thawed
1/4 cup mini semi sweet chocolate chips

• Place butter in a microwave safe bowl. 
• Cover bowl with waxed paper 
• Microwave for 30 to 40 seconds until melted. 
• Carefully remove from the microwave using hot pads.
• Place graham crackers in a freezer zipper bag. 
• Zip closed and crush crackers using a rolling pin. 
• You will need 1 1/2 cup of graham cracker crumbs.
• In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. 
• Stir until all the crumbs are wet.
• Take out 1/3 cup of the crumb mixture and set aside to top the pie later.
• Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. 
• You can use the bottom of a measuring cup or glass to help you do this. 
• Place the crust in the freezer for 10 minutes.
• Take the lid off of the fudge topping. 
• Place the jar in the microwave for 30-45 seconds until thin enough to pour.
• After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust 
• Use the back of a spoon to spread it evenly over the crust. 
• Sprinkle 1 cup of the mini marshmallows over the fudge.
• In a large bowl, add the milk and pudding mix. 
• Beat with an electric mixer for 2 minutes. 
• Use a rubber scraper and fold the whipped topping into the pudding.
• Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. 
• Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.
• Cover the 8 x 8 x 2 pan with foil and refrigerate for at least 1 hour. 

Lemon Supreme Cake

Full of lemon flavor, this Lemon Supreme Cake is for the true lemon lover! Thank you Love Bakes Good Cakes

Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)

• Prepare the cake mix according to the package directions using the ingredients listed on the box. 
• Bake in a 9×13-in. baking dish for the time listed. 
• Cool completely.
• Spread the lemon creme pie filling evenly over the top of the cake.
• In a medium bowl, mix the lemon instant pudding with the milk until smooth. 
• Fold in the whipped topping. 
• Spread the mixture over the top of the cake. 
• Refrigerate at least 4 hours before serving.

For even more lemon flavor, you can grind a few Lemon heads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving!

American Flag Cheesecake Bars

 A great make-ahead dessert for summer entertaining. Thank you My Recipes

Crust:
1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Filling:
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
80 fresh ripe blueberries (about 1 cup
1 cup seedless raspberry jelly

• Preheat oven to 325°F. 
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. 
• Mist foil with cooking spray.
• Make crust: Pulse almonds in a food processor until finely chopped. 
• Add flour, brown sugar and salt, and process until well combined. 
• Add butter and pulse just until mixture begins to come together; it should not form a ball. 
• Press mixture evenly over bottom of prepared pan. 
• Bake for 25 minutes, or until set. 
• Let cool on a wire rack.
• Make filling: With an electric mixer on medium-high speed, beat cream cheese and sugar until smooth. 
• Scrape down sides of bowl. 
• Reduce speed to medium-low and add eggs, one at a time, beating until just combined. 
• Beat in lemon juice, vanilla and salt.
• Spread cream cheese mixture evenly over crust. 
• Tap pan on counter top 3 or 4 times to burst air bubbles in filling. 
• Place pan on a large roasting pan and put in oven. 
• Pour hot tap water into roasting pan until it comes up about an inch around baking pan. 
• Bake for 40 minutes, or until filling is just set. 
• Cool completely on a wire rack, then cover with foil 
• Refrigerate for at least 6 hours or overnight.
• Use foil overhang to transfer bars to a serving platter. 
• Decorate each bar with 5 blueberries in upper left corner to resemble stars on the American flag. 
• Place jelly in a ziplock bag, seal bag and snip off about 1/6 inch at one bottom corner. 
• Pipe jelly in thin lines on each bar to resemble stripes on flag.
• Lift cheesecake out of pan and onto cutting board. 
• Heat a large sharp knife under hot water; dry knife. 
• Trim off edges of cheesecake. 
• Carefully cut into 16 bars, rinsing knife under hot water and drying thoroughly between each cut.

Peanut Butter Dessert

How easy is this dessert? Its cold and creamy, and includes peanut butter and chocolate. Delicious!  Thank you Mari over at My Little Corner of the World

Crust:
2 cups graham cracker crumbs
1/2 cup sugar
1 stick melted margarine
Mix together and press into a 9x13 pan.

Filling:
8 ounces cream cheese
1 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
16 ounces Cool Whip

• Beat cream cheese, then add powdered sugar. 
• Add peanut better and mix well. 
• Stir milk in slowly, than fold in Cool Whip.
• Pour over crust and freeze.
• Top with hot fudge sauce just before serving.

Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen

Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

• Preheat oven to 325 degrees. 
• Stir together the crust ingredients and press into 2 pie pans. 
• Beat the cream cheese and sugar together with a mixer until smooth. 
• Add the vanilla and the eggs and beat again.
• Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
• Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
• Divide the pumpkin mixture between the two pies 
• Use a spatula to smooth it across the cheesecake layer.
• Bake for 35-40 minutes, until the center looks almost set. 
• A knife inserted should come out mostly clean. 
• Cool at room temperature and then refrigerate for 2-3 hours or overnight. 
• Top with whipped cream, just before serving.

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

• Add a thin layer of chocolate syrup to bottom of pie crust
• Freeze until firm
• Fill pie crust with ice cream, and return to freezer until firm
• Spread whipped topping over ice cream
• Top with morsels and chocolate and caramel syrup

Apple, Pear and Cranberry Crisp

A perfect Fall dessert. Thank you Spoonful of Flavor

For the fruit filling:
2 pears, peeled, cored and chopped into large chunks
4 apples, peeled, cored and chopped into large chunks
3/4 cup fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest and juice from one lemon

For the topping:
1/4 cup butter, melted
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup light brown sugar
pinch of salt

• Preheat oven to 350 degrees F. 
• Grease an 8-inch square baking dish and set aside
• In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. 
• Stir to coat the fruit. Set aside.
• In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. 
• Stir well until combined.
• Pour the fruit filling into the prepared baking dish and top with the oat topping.
• Baked uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
• Serve warm.

Eggnog Rice Pudding

This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays. Thank you Yummy Healthy Easy

¾ cup long grain rice
1½ cups water
1½ cups International Delight Nog
⅛ tsp. salt
2 Tbsp. sugar substitute, such as Truvia (or 4 Tbsp. sugar)
½ cup milk
1 egg, beaten
⅓ cup raisins
½ tsp. vanilla cinnamon & nutmeg, for serving

• In a saucepan, heat 1½ cups water to boiling. 
• Add in rice. 
• Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
• Measure out 1½ cups of the cooked rice and place it in another clean saucepan. 
• Add in the eggnog, sugar and salt.
• Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
• Add milk, beaten egg and raisins. 
• Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. 
• Take off heat and add in vanilla.
• Serve immediately with a sprinkling of cinnamon and nutmeg. 

Candy Cane Brownie Trifle

This rich trifle is an impressive dessert to serve after Christmas dinner. Thank you The Food Charlaton

1 9x13 inch pan of baked brownies 
6 ounces (1 cup) semi-sweet chocolate chips
3 tablespoons butter
1 and 1/4 cup half and half or cream
3/4 sugar
3 tablespoons light-colored corn syrup
1/4 teaspoon peppermint extract
2 cups whipping cream
1/4 cup powdered sugar
1/4 or 1/2 teaspoon peppermint extract
1 cup crushed candy canes (about 12 candy canes)

• Start by making the brownies. A box mix is fine. 
• Make sure not to over bake them. 
• Remove brownies from the oven and cool completely .  
• Cut brownies into bite-size chunks and set aside.
• Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. 
• Cook and stir over low heat until melted. 
• Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  
• Bring to a gentle boil over medium heat.  
• Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.  
• Remove from heat. 
• Let cool for a minute or two, until it stops bubbling. 
• Stir in 1/4 teaspoon peppermint extract.  
• Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
• For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.  
• Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
• In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.  
• Serve immediately.
• If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish.  Drizzle with 1/4 of the chocolate sauce.  
• Sprinkle with 1/4 of the candy canes.  
• Top with 1/3 of the whipped cream.  
• Repeat layers twice more.  
• Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.  
• Serve immediately.

Cranberry Fluff

The perfect cranberry dish for your holiday menu. Thank you Real Housemoms

12 oz. Fresh Cranberries
3/4 c sugar
8 oz crushed pineapple, drained
1 c sliced red or green grapes
1 c chopped pecans
2 c marshmallows, small
8 oz (3 cups) Cool Whip

• Chop cranberries in food processor
• Add sugar
• Cover and place in refrigerator overnight (or as long as you can)
• Add pineapple, grapes, and pecans to cranberries and mix together
• Add small marshmallows and mix
• Add Cool Whip and fold mixture together until thoroughly mixed
• Serve immediately or cover and store in refrigerator

Strawberry Banana Cheesecake Salad

This is a great dessert & has endless possibilities to make it your own.  Many different fruits can be added or substituted.  Grapes, blueberries, blackberries & apples to name a few.  You can also do a healthier version by omitting the marshmallows, using low-fat cream cheese, lite cool whip  & sugar-free pudding. Thank you Cooking Life to the Fullest

1 package cream cheese, softened
16 oz of vanilla yogurt
1 (8 oz) tub of cool whip, Thawed
1 (3½ ounce) package cheesecake flavor instant pudding or pie filling mix
½ bag of miniature marshmallows
3 pints strawberries, sliced
4 bananas, sliced
1 container raspberries (optional)

• In a bowl, mix cream cheese, yogurt, pudding and cool whip until creamy.
• Stir in marshmallows.
• Fold in fruit.
• Garnish with additional fruit.

Key Lime Pie Sheet Cake

This dessert is fun, easy and everything that is delicious. It’s just the right amount of sweet, tang, cake and cream. Thank you Laurens Latest

1 16.5oz white cake mix eg Duncan Hines
Ingredients to complete cake mix {eggs, water, oil}
2 tablespoons finely grated lime zest

Topping:
8 oz. softened cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lime juice
2 tablespoons finely grated lime zest
1 teaspoon vanilla

Whipped Cream:
2 cups heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla

• Preheat oven to 350 degrees.
• Line jelly roll pan with parchment paper or silicone baking mat and set aside.
• Make white cake mix according to package directions.
• Stir in lime zest.
• Pour into prepared pan and smooth evenly.
• Bake 12-15 minutes or until cake is completely cooked and lightly golden.
• Set aside to cool.
• For the topping: mix cream cheese with hand mixer to loosen.
• Pour in sweetened condensed milk and stir until smooth.
• Add in lime zest, lime juice and vanilla until smooth and filling has thickened.
• Pour over cooled cake and spread evenly.
• Refrigerate 1-2 hours covered in plastic wrap to set.
• For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into peaks.
• Spread whipped cream over lime filling.
• Top with lime zest and serve



The Perfect Peach Pie

The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through. Thank you Bunny's Warm Oven

 

 

 Pie crust recipe yielding two crusts for a 9 inch pie ...or

1 (15 ounce) package pastry for a 9 inch double crust pie

 

1 egg,beaten

5 cups,sliced,peeled fresh peaches

1 Tablespoon lemon juice

1/4 cup all purpose flour

1/4 cup cornstarch

3/4 cup white sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 Tablespoons cold butter

 

• Preheat oven to 450 degree
• Blanche your peaches in boiling water 45-60 seconds and the skin will peel off easily and slice.
• In a large bowl combine the sliced peaches and lemon juice, gently toss together. 
• Place the sliced peaches in a colander to drain.
• Don’t skip this step, this eliminates some of the juice so your pie won’t be soupy after it’s cut. 
• Drain peaches about 10 – 15 minutes. 
• Place drained peaches in a large bowl.
• Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. 
• Brush the pie crust (bottom and sides) with a little of the beaten egg.  
• Keep the rest of the beaten egg to brush on the top crust.
• In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt.
• Stir to combine.   
• Pour the flour mixture over the drained peaches and gently fold them together.
• Pour peaches into the bottom pie crust and dot with butter. 
• Place the top crust over the peaches and flute edges.  
• Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. 
• You can sprinkle sugar on top of the crust for decoration if you like. 
• Place pie on a baking sheet, so there’s no chance of spills in the oven.
• Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. 
• Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. 
• If your pie edges brown to quickly, cover the edges with strips of  aluminum foil  and continue baking.



Neapolitan Cheesecake Cake

Sweet layers of cake and a cheesecake center all wrapped in chocolate buttercream frosting. Because the recipe uses boxed cake mixes...it makes two cakes. Luckily the cake freezes beautifully and can be eaten at a later date. Thank you Shugary Sweets



For the cheesecake layer:

2 package (8 oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

 

For the chocolate cake layer:

1 boxed mix for chocolate cake (with ingredients according to package)

 

For the strawberry cake layer:

1 boxed mix for strawberry cake (with ingredients according to package)

 

For the frosting:

1 cup unsalted butter, softened

4 cup powdered sugar

1/4 cup unsweetened cocoa powder

2 Tbsp chocolate syrup

3 Tbsp milk

 

• Start with the cheesecake layer:
• Preheat oven to 325 degrees.
• Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
• Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan.
• Tighten the ring and set aside.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
• Add in salt and eggs, one at a time, beating well after each addition.
• Beat in sour cream and vanilla extract.
• Pour into prepared 9-inch springform pan.
• Place in preheated oven on middle rack.
• Bake cheesecake for about 50 minutes, until beginning to brown.
• Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes.
• Remove from oven and cool completely on counter.
• When cooled, using a butter knife to run along the edges of the pan and release the cheesecake.
• Cover the cheesecake with plastic wrap and freeze until ready to use.
• Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans.
• You will only need one layer of each cake for this recipe, so store the extra cake in the freezer for a later date.
• For the frosting, beat butter for 2-3 minutes until pale yellow.
• Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
• To assemble place the chocolate layer cake on the cake platter first.
• Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer,
• Remove the springform pan plate and peel off the parchment paper from the cheesecake.
• Top with the layer of strawberry cake.
• Cover in chocolate frosting
• Dip fresh strawberries in melted dipping chocolate to use as a garnish.



Layered Banana Split

Easy and delicious. Thank you Recipe Chatter



2 cups graham cracker crumbs

1/2 cup butter, melted

8 ounces cream cheese, at room temperature

1/2 teaspoon vanilla

1/4 cup granulated sugar

2 Tablespoons + 3 1/2 cups cold milk, divided

16 ounces Cool Whip topping, divided

1 (23-ounce) container of frozen sliced strawberries, thawed and drained well

1 (20-ounce) can crushed pineapple, drained well

2 (3.4 ounce) boxes of banana cream pudding instant pudding

Chocolate syrup

Maraschino cherries (optional, but encouraged!)

Nuts (optional)

• Grease a 9×13-inch baking dish; set aside.
• In a medium bowl, combine the graham cracker crumbs and melted butter.
• Stir the mixture until it’s evenly moist.
• Dump the crumbs into your baking dish and press them into an even layer.
• Place the baking dish into your refrigerator until you’ve prepared your next layer.
• In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed.
• Mix together until fluffy and light.
• Using a rubber spatula, completely mix in 8 ounces of the Cool Whip.
• Once combined, remove your baking dish from your refrigerator
• Evenly spread the cream cheese mixture on top of the graham cracker crust.
• Pour drained strawberries and pineapple on top of the cream cheese mixture and spread evenly.
• It doesn’t matter which fruit you put in first.
• Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk.
• Whisk for a few minutes until the pudding starts to thicken.
• Use a rubber spatula to spread the pudding over the fruit layer.
• Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
• Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible.
• Drizzle the chocolate syrup on top of the Cool Whip layer.
• Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight

 



Strawberry Fudge Poke Cake

Layers of chocolate cake, fudge, and a strawberry pie filling for a delicious dessert. Thank you Inside BruCrew Life 

 

1 dark Chocolate Fudge cake mix plus ingredients the box

1 14oz can sweetened condensed milk 

1 container Classic Chocolate Frosting 

1 can Strawberry Pie Filling 

1 8oz container Cool Whip 

• Prepare the cake according to the box directions.
• Bake at 350* for 25-27 minutes. 
• As soon as the cake comes out of the oven, poke the cake with a fork all over. 
• Make sure you cover the cake with holes. 
• Drizzle the sweetened condensed milk slowly over the top of the hot cake. 
• Make sure to fill all the holes. 
• Let set until cool.
• Remove the foil top of frosting.
• Place in the microwave for 30 seconds. 
• Stir and spoon over cooled cake. 
• Spread over the entire top. 
• Refrigerate.
• Open the can of pie filling. 
• Use a fork to break apart the strawberry chunks. 
• Fold into the Cool Whip. 
• Spread the strawberry Cool Whip over the top of the cake.
• Cut into squares
• Keep refrigerated.

Easy Eggnog Pie

Super rich and super easy. Thank you Love From the Oven

1 3.9 oz package of vanilla instant pudding

1 & 1/4 cups cold eggnog

1/3 cold cup milk

1/2 tsp nutmeg

1 cup COOL WHIP Whipped Topping, thawed

1 graham cracker pie crust

• Beat pudding mix with eggnog, milk and nutmeg for two minutes.
• Fold 1 cup of Cool Whip into mixture until just combined
• Spoon mixture into pie crust
• Refrigerate at least three hours.