I made this for a family get together on Memorial Day. Rich but very Yummy!
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Thursday, June 9, 2011
Sunday, June 5, 2011
Buttermilk Pie
My favorite pie E-V-E-R!! This recipe makes 2 9-inch pies - make one for your family and one for a friend.
2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) light butter, melted
1 cup buttermilk
**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.
Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.
2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) light butter, melted
1 cup buttermilk
**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.
Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.
Saturday, May 21, 2011
Chocolate-Drizzled Strawberries and Cream Pie
1 8-oz. package light cream cheese at room temperature
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c.sugar
1 9 inch graham cracker crust (store-bought)
1 quart fresh strawberries
1-2 ounces chocolate
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and sugar until medium peaks form. Add about 1 cup of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving.
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c.sugar
1 9 inch graham cracker crust (store-bought)
1 quart fresh strawberries
1-2 ounces chocolate
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and sugar until medium peaks form. Add about 1 cup of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving.
Saturday, April 30, 2011
No Bake Cheesecake with Fruit Topping
My mom made this for Easter lunch this year. It is also the first dessert that I remember my mom making as a child. My mom always tops her pies with cherry or blueberry pie filling, my favorite is blueberry. The recipe is below, of course I always make it lower in fat by using light cream cheese and light cool whip. Easy but so so good!
2 8 oz. pkgs Cream Cheese,room temperature
1 can Sweetened Condensed Milk
1 Tsp Lemon Juice
1- 1 1/2 Tsp Vanilla
1 Graham Pie Crust (Largest size)
1 can favorite pie filling (I recommend Blueberry!)
Beat cream cheese, milk, lemon juice, and vanilla together until smooth. Spoon into crust.
Refrigerate at least 3 hours or overnight. After set add pie filling to the top of the cheesecake and cover completely. This can be made a day ahead before you are ready to serve.
2 8 oz. pkgs Cream Cheese,room temperature
1 can Sweetened Condensed Milk
1 Tsp Lemon Juice
1- 1 1/2 Tsp Vanilla
1 Graham Pie Crust (Largest size)
1 can favorite pie filling (I recommend Blueberry!)
Beat cream cheese, milk, lemon juice, and vanilla together until smooth. Spoon into crust.
Refrigerate at least 3 hours or overnight. After set add pie filling to the top of the cheesecake and cover completely. This can be made a day ahead before you are ready to serve.
Friday, September 3, 2010
Ricotta Cheesecake
Another David recipe- I did not make any changes - his recipe is called Carla's Torta Di Ricotta.
2 cups plus 2 tablespoons ricotta cheese
3 tablespoons sugar
1 cup heavy cream
3 tablespoons bittersweet chocolate, finely chopped
1 (8-inch) pie crust, blind baked until cooked through and golden brown.
3 pears, peeled, halved and cored**
3 cups water
3 tablespoons apricot jam
Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed.
In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.
**You could substitue the pears with peaches or plums.
2 cups plus 2 tablespoons ricotta cheese
3 tablespoons sugar
1 cup heavy cream
3 tablespoons bittersweet chocolate, finely chopped
1 (8-inch) pie crust, blind baked until cooked through and golden brown.
3 pears, peeled, halved and cored**
3 cups water
3 tablespoons apricot jam
Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed.
In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.
**You could substitue the pears with peaches or plums.
Thursday, July 29, 2010
Kentucky Derby Pie
My friend Ivey makes this amazing dessert - yum!!
1 Cup Sugar
1/2 Cup Flour
2 Eggs; Beaten
1 Stick Butter; melted then cooled
1/2 Cup Pecans, chopped
1 6 oz chocolate chips ( or half of a 12 oz)
1 tsp vanilla
1 ready made pie crust ( I think Kroger is the best)
Mix sugar & flour then add eggs, butter, pecans, choc. chips and vanilla. Pour into a unbaked pie crust.
Bake @ 325 for 1 hour.
Served warm with vanilla ice cream!
1 Cup Sugar
1/2 Cup Flour
2 Eggs; Beaten
1 Stick Butter; melted then cooled
1/2 Cup Pecans, chopped
1 6 oz chocolate chips ( or half of a 12 oz)
1 tsp vanilla
1 ready made pie crust ( I think Kroger is the best)
Mix sugar & flour then add eggs, butter, pecans, choc. chips and vanilla. Pour into a unbaked pie crust.
Bake @ 325 for 1 hour.
Served warm with vanilla ice cream!
Wednesday, April 23, 2008
Caramel and Banana Pie
My friend Jay made this pie for a church post luck many years ago. The guys at church were in charge of the whole pot luck and they had a food competition for the best dish. He won for best pie. This is definitely not a diet pie but it is very rich and yummy.
1 can Eagle Brand milk (Sweetened Condensed Milk)
1 Graham cracker crust or pastry shell
Bananas
Whipped cream; Dream Whip, or Cool Whip
Take the can of milk and remove label. Place UNOPENED can in saucepan and cover with water. Place lid on saucepan; boil over low heat for 3 hours. Remove can and LET COOL COMPLETELY BEFORE OPENING. (Note: Milk can be boiled the day before and placed in the refrigerator overnight to save time. You will need to place the milk into a bowl and stir to spreading consistency.) Place layer of bananas in bottom of crust; spread with a layer of caramelized milk and then a layer of whipped cream, Dream Whip or CoolWhip. Repeat with a second layer of each. Garnish top with toasted pecans or chocolate shavings. Refrigerate a couple of hours before serving.
1 can Eagle Brand milk (Sweetened Condensed Milk)
1 Graham cracker crust or pastry shell
Bananas
Whipped cream; Dream Whip, or Cool Whip
Take the can of milk and remove label. Place UNOPENED can in saucepan and cover with water. Place lid on saucepan; boil over low heat for 3 hours. Remove can and LET COOL COMPLETELY BEFORE OPENING. (Note: Milk can be boiled the day before and placed in the refrigerator overnight to save time. You will need to place the milk into a bowl and stir to spreading consistency.) Place layer of bananas in bottom of crust; spread with a layer of caramelized milk and then a layer of whipped cream, Dream Whip or CoolWhip. Repeat with a second layer of each. Garnish top with toasted pecans or chocolate shavings. Refrigerate a couple of hours before serving.
Tuesday, December 4, 2007
Ice Box Cream Pie
As kids we always called this Ice Cream Box Pie - we could not keep the title straight - all we knew was that we LOVED it. This is embarrassingly easy - but everyone always loves it and it goes fast.
1 1/2 cups fine graham cracker crumbs, about 12 graham crackers
6 tablespoons melted butter
1/4 cup sugar, packed
2 packages instant vanilla pudding (4-serving size)
milk (see pie filling directions)
Cool Whip or sweetened whipped cream
Baker's German chocolate
Combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom and up sides of 9-inch pie plate. Bake crust in a preheated oven 8 minutes. Remove from oven and set aside to cool. Prepare pudding according to package directions for a pie, with milk and both packages of pudding mix. Pour the prepared pudding into cooled graham cracker crust. Top with whipped topping (may not need whole cotainer), then with a grater shave chocolate on top of the pie (as much or little as you want). Chill pie for at least 30 minutes before serving.
1 1/2 cups fine graham cracker crumbs, about 12 graham crackers
6 tablespoons melted butter
1/4 cup sugar, packed
2 packages instant vanilla pudding (4-serving size)
milk (see pie filling directions)
Cool Whip or sweetened whipped cream
Baker's German chocolate
Combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom and up sides of 9-inch pie plate. Bake crust in a preheated oven 8 minutes. Remove from oven and set aside to cool. Prepare pudding according to package directions for a pie, with milk and both packages of pudding mix. Pour the prepared pudding into cooled graham cracker crust. Top with whipped topping (may not need whole cotainer), then with a grater shave chocolate on top of the pie (as much or little as you want). Chill pie for at least 30 minutes before serving.
Texas Yum Yum Cake
My grandma made this recipe while I was growing up. It is so easy, but I always get rave reviews.
Crust:
1 cup flour
1 stick salted butter
1/2 cup pecans (finely chopped)
1st Layer:
1 - 8 ounce cream chesse
1/2 - 9 ounce carton of Cool Whip
1 cup powdered sugar
2nd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk
3rd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk
4th Layer:
1/2 - 9 ounce carton of Cool Whip
Optional topping:
1/3 cup pecans (finely chopped) - I do not do this step.
Preheat oven 350*
Crust: Blend together and press into 11x14 baking dish. Bake for 20 minutes; remove from oven and allow to cool. Mix first layer together and spread over cooled crust. For the next two layers you can use the same bowl that you mixed the first layer in, just scrap bowl well before making pudding layers. To make pudding layers with your mixer combine the pudding and milk. Add the vanilla pudding layer, followed by the chocolate layer. Spread the remaining cool whip on top and if desired sprinkle with nuts. Chill thoroughly before serving. Can be made ahead (morning but not day before).
Crust:
1 cup flour
1 stick salted butter
1/2 cup pecans (finely chopped)
1st Layer:
1 - 8 ounce cream chesse
1/2 - 9 ounce carton of Cool Whip
1 cup powdered sugar
2nd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk
3rd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk
4th Layer:
1/2 - 9 ounce carton of Cool Whip
Optional topping:
1/3 cup pecans (finely chopped) - I do not do this step.
Preheat oven 350*
Crust: Blend together and press into 11x14 baking dish. Bake for 20 minutes; remove from oven and allow to cool. Mix first layer together and spread over cooled crust. For the next two layers you can use the same bowl that you mixed the first layer in, just scrap bowl well before making pudding layers. To make pudding layers with your mixer combine the pudding and milk. Add the vanilla pudding layer, followed by the chocolate layer. Spread the remaining cool whip on top and if desired sprinkle with nuts. Chill thoroughly before serving. Can be made ahead (morning but not day before).
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