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 Forum Index > Relaxation and Chat Area > Cooking Treasures
 Pies & Pastries
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By: BrendaMTaylor (offline) on Thursday, April 04 2013 @ 09:01 PM EDT  
BrendaMTaylor



Chocolate Lasagne

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies to fine crumbs.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.


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By: BrendaMTaylor (offline) on Thursday, April 04 2013 @ 09:03 PM EDT  
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Diabetic Friendly Strawberry Pie

4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-Oฎ Vanilla Sugar-Free Cook & Serve Pudding
1 (4-ounce) package JELL-Oฎ Strawberry Sugar-Free Gelatin
1 ฝ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
ฝ tsp. vanilla extract (optional)

Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix
dry gelatin and water. Cook over medium heat until mixture thickens and starts
to boil. Stir often. Spoon hot sauce over strawberries. Refrigerate at least 2
hours. Mix topping and vanilla and cover pie evenly. Serves 8.


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By: BrendaMTaylor (offline) on Thursday, April 04 2013 @ 09:05 PM EDT  
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Hot Fudge Peanut Butter Pie



PERFECT COUPLE PIE
Hot Fudge Peanut Butter Pie

Ingredients

For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
ฝ cup sugar

For the topping:

2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.


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By: BrendaMTaylor (offline) on Thursday, April 04 2013 @ 09:08 PM EDT  
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Two Minute Hawaiian Pie

Ingredients:

1 can crushed pineapples, undrained (20oz)
1 box instant vanilla pudding mix (6 serving )
8 oz sour cream
1 9" graham cracker crust
1 can (8oz) pineapple slices
8 maraschino cherries
1/2 cup sweetened flaked, coconut
1 small container of cool whip for piping

Directions:In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut. Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.
Serves: 8


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By: BrendaMTaylor (offline) on Thursday, April 04 2013 @ 09:17 PM EDT  
BrendaMTaylor

Pineapple Sheet Cake

2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts

Mix all together until smooth. Pour into greased 9ื13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

Icing

8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.


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By: BrendaMTaylor (offline) on Thursday, April 04 2013 @ 09:19 PM EDT  
BrendaMTaylor



Strawberry Cream Cheese Cobbler

•1 stick (1/2 cup) butter
•1 egg, lightly beaten
•1 cup milk
•1 cup all-purpose flour
•1 cup sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
• 2 quarts whole strawberries, capped and washed
• 4 ounces cream cheese, cut in small pieces
• Plain Greek yogurt or vanilla ice cream for serving, optional

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)


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By: BrendaMTaylor (offline) on Tuesday, April 09 2013 @ 06:53 PM EDT  
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Peachy Keen Bars

Ingredients

1 pkg dry cake mix-white, yellor or french vanilla
1/3 c butter, room temperature
2 lg eggs, divided
29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ฝ c. crumbs for topping.

3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

6. Sprinkle with reserved crumbs; Bake 30 minutes.

7. Chill at least 30 minutes before serving; Serves 12.


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By: TimidEagle (offline) on Sunday, August 06 2017 @ 02:17 AM EDT  
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That Peachy Keen Bars delicacy sounds delicious, Brenda! I may try preparing it as well for my wife. I'm sure she'll love it. Smile
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