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Lemonade Cream Pie

10 Jan

2 (5 oz) can evaporated milk

2 (3 oz) packages instant lemon pudding

2 (8 oz) packages cream cheese, softened

2 (3 oz) packages cream cheese, softened

1 (12 oz) can frozen lemonade, partially thawed

1 (9 oz) Graham cracker crust

 

Whisk together evaporated milk and pudding mix in a bowl until thickened, about 2 minutes. Using a whisk attachment beat cream cheeses at medium speed until fluffy. add lemonade, beat until blended; Add pudding mixture, beat until blended. Pour into crust. Freeze 4 hours or until firm.

 

Pineapple Cake

2 Jan

This wonderful cake is a perfect summertime dessert. Although low in fat, It’s cool, fluffy and delicious.

1 package yellow cake mix

1-1/2 cups cold fat-free milk

1 package sugar-free instant vanilla pudding mix

1 can (20 oz) unsweetened crushed pineapple, well-drained

1 carton (8 oz) frozen fat-free cool whip, thawed

1/4 cup chopped walnuts, toasted

20 maraschino cherries, well-drained

Preheat oven to 350

Prepare cake mix according to package directions; pour into a greased 13×9 ovenproof baking pan.  Cool completely on wire rack.

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread on top of cake. Sprinkle on pineapple; Spread with cool whip. Sprinkle with walnuts and garnish with cherries. keep refrigerated.

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