I have been posting recipes that might be helpful for any Christmas or New Year's Eve party that you might be on the hook for bringing a dessert. I came across this recipe I found on the Texas Food Network Page on Facebook, I shared this back in 2013 on that page and it looked pretty good for another share. It looked delicious and I will be making this one soon at the restaurant, but we will make our own pudding, and whipped cream and not the instant. Who doesn't love chocolate ?!?
1 package regular Oreo cookies
1 stick of butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 - small packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
- Begin by crushing 1 whole package of Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreo's have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 1 stick of 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.
- 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.
- 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.
- 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.
I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out.
Author: Melissa Sperka
· 1  inch pie deep dish graham cracker crust, pre-made
· 1  oz cream cheese, softened
· 1  oz can sweetened condensed milk
· 2 Tbsp orange juice
· 1 Tbsp orange zest
· 1 lime, juice and zest
· 1  oz crushed pineapple, drained
· 1  oz jar maraschino cherries, sliced plus additional for garnishing
· 1 banana, cubed
· ½ cup sweetened flaked coconut
· ½ cup macadamia nuts, pecans or walnuts, chopped and toasted
· 1  oz whipped topping, thawed or 3 cup fresh sweetened whipped cream
1. Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
2. By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.
3. Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
4. Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
Here is a dessert recipe that will be a little different from the others, and if you want to add a little more bourbon, make sure to add it to the adult table. These sweet treats will be a crowd pleaser and go nicely with some warm cider or brandy after a nice hearty meal.
1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 1/2 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration
Directions: Combine ground vanilla wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in the 1/2 cup of confectioners' sugar. Refrigerate for at least 1 hour.