No-bake pineapple cream dessert

 

This is a great pineapple dessert recipe that you can find anywhere.This pure pineapple dessert is one of the most popular cakes on my blog for its simplicity and taste, and I admit itthat if I had to eat dessert I would eat it all day, lately I'm in a bad mood andcraving for spring this pure pineapple dessert is made up of 3 simple ingredients, in addition to being cleaned and cooked together, they are a delicious punch! 

 Ingredients:

° 1 can (20 oz) crush-piineapple-in -uice, un-drained

° 1 can (34 oz) vanilla-pudding

1 c melt whipped cream

Methods  :

Mix pineapple with driied pudding blend, toss sweetly with light soy-sauce inside, and let cool 1 h before serve .

Enjoy!

Banana-Pudding-Cake-Cup

ingredients:

°1 (46 ounce) banana pudding mix (not instant)

°Milk required on the pudding box

°1 liter heavy whipping cream

°1/4 cup powdered sugar

°3 bananas, barely ripe or slightly underripe, thinly sliced

°1 box of mini wafer nella

instructions:

Preparing banana pudding accorde to pack directions. Placing in refrigerator for 4 h or to firm.

Once the pudding is set, use a hand mixer or hand mixer to whip up heavy cream until stiff peaks form. Add powdered sugar and stir together with a large spoon.

Sweetly fold whip cream to banana pudding.

Use individual clear serving cups, cups, or jars to layer the pudding/whipped cream mixture 1/3 full, then add 5 small chips, then 5 thin banana slices, and fill the top with more pudding/whipped cream mixture. 

Cover ingredients and refrigerate until ready to serve, at least 2 hours or up to 24 hours.

Just before serving, garnish with some wafer crumbs, a few slices of banana, and put a wafer in the pudding.

Enjoy !

 

Apple Pie French Toast Roll Ups

 

Ingredients

Ingredients for the ricotta shortcrust pastry:

250g of flour

250g of ricotta

100g of butter

80g of sugar

1 teaspoon of baking powder

To fill:

jam to taste

nuts cream

Instructions

In a planetary mixer, mix the flour with the cold butter cut into chunks, until a sandy mixture is obtained.

At this point add the sugar and yeast and then the ricotta. Continue to knead until a homogeneous dough is obtained.

Knead again by hand for a few seconds on a work surface and wrap in cling film.

Put in the fridge to rest for about half an hour.

After the time has elapsed, resume the dough and roll it out quite thinly on a floured surface, a couple of millimeters at the most.

With a round cookie cutter, cut the dough into many circles (about 35-40 should come out).

On each one, place a scant teaspoon of jam in the center (be careful not to overdo the filling, otherwise you cannot close the edges well and during cooking the jam comes out of the biscuit), close the crescent biscuit by pressing lightly on the edges in such a way to make the dough adhere well.

Place the biscuits thus obtained on a baking sheet lined with parchment paper and bake in a preheated oven at 180 ° for 15-18 minutes or until they have reached a light golden color.

Allow to cool and sprinkle with powdered sugar.

Custard pie❤

 

Ingredients:

• 3 cups of milk
• 1 cup sugar
• 6 large eggs
• 2 teaspoons vanilla
• dash nutmeg
• 1 frozen unbaked puff pastry dough

Instructions:

Preheaat oven 350 degrees.

Sweetly spraying pan 9 with nonstick spray.

Placing un-baked pie crust on a pie pan, also press dough against sides of the pan.

Whisk the sugar, eggs, nutmeg, and vanilla together. Adding milk also whisk TO smooth.

Pour the mixture into a pie crust.

Gently sprinkle the nutmeg over the custard.

Baking for 45 min

Enjoy !

GRINCH BROWNIES

 

Grinch Brownies are anything but “grinchy.” They’re a mix of rich chocolate and mint that are guaranteed to make any Grinch’s heart grow at least three sizes.

 

Ingredients:

• 1 9 x13 boxes of brownie mix
• 26 Mint Oreo cookies chopped
• 2 C white chocolate chips
• 1/2 C heavy cream
• 1/4 teaspoon peppermint extract
• 4 drops of leaf green food coloring
• red hots candies

Directions:

• Preheat oven to 350 degrees.
• Line a 9×13 baking dish with parchment paper. Set aside.
• Prepare the brownie mix according to the directions on the package.
• Chop 16 Oreo cookies into quarters and mix them into the brownie batter.
• Chop the remaining Oreo cookies into quarters putting them into another bowl. Set aside.
• Spread the batter evenly in the pan.
• Bake at 350 degrees for 30-35 minutes.
• Check the brownies to see if they are completely cooked.
• Once baked, put the baking pan on a wire rack allowing the brownies to cool.
• Bring a saucepan filled with water to simmer.
• Put a heat-safe bowl on top of the pot of simmering water.
• Pour the white chocolate and heavy cream in the bowl. Stir constantly until melted. Take white chocolate chips and heavy cream mixture in the bowl off the heat.
• Stir in the peppermint extract.
• Now add a few drops of green food coloring. Stir well to combine. (You can add more mint extract, up to 1/2 teaspoon.)
• Quickly pour the ganache on top of the brownies.
• Sprinkle the remaining chopped Oreos on top of the ganache. Sprinkle on the red candies.
• Chill the brownies, allowing the ganache to set for at least an hour.
• Cut the brownies into bars.

Pineapple Upside Down Bundt Cake!! 😋

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 1 Cake = 17-18 slices
Serving Size: 1 slice

Ingredients:

1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk

Instructions:

Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.

Orange Dreamsicle Salad

 

Ingredients:

1 box orange Jell-O
1 box instant vanilla pudding
1 cup boiling water
1/2 cup cold water
1 Cool Whip 8 oz.
1 can mandarin oranges 14 oz. , drained
1 cup mini marshmallow

Instructions:

In a large bowl combine orange Jell-O and boiling water.

Whisk until Jell-o is dissolved.

Add cold water and allow to chill for 15 minutes in refrigerator.

Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.

Fold in Cool Whip, mandarin oranges and marshmallows

A SLICE OF HEAVEN CAKE

 

Window into paradise Cake ~Cake blend, caramel garnish, dense milk, eggs, cool whip, 5 confections? I wager you have them all! Need a treat, to fulfill your sweet tooth and not need to go out on the town to shop? These are things I stock pie for my wash room when the purchase 10 for $10 deals are running.

So natural to put together (definitely I state that a great deal), yet it is valid! Add eggs and water to the cake toss it in the stove, and afterward begin including the great stuff top.

 

Don’t you simply cherish those one bowl plans? You can be serving in less than an hour and that is something we as a whole love! Extraordinary for that very late commitment to a gathering or when you get startling visitors.

Cake blend, caramel garnish, consolidated milk, eggs, cool whip, 5 sweet treats?

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

☞ 1 pck devil’s food chocolate cake or german choc
☞ 1 (13oz) box sweetened condensed milk
☞ 1 jar caramel topping
☞ 1 (7oz) tub cool whip
☞ 6 snickers

Directions :

1 – Bake the cake according to directions pan . Cool about 6 min, using a brush poke holes into cake, then let cake cool for about an 1 hour until warm. heavily pour sweetened milk over cake, allow it steep into holes, then spread caramel over the cake .

2 – Let cake cool totally . Top cake with cool whip, garnish with candy and spread with caramel !!

Best Carrot Cake Ever

 

Carrot Cake Recipe

“A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.”

Ingredients

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Directions

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

 

Cute puppy cupcakes

What’s the Project? These little dog cupcakes are anything but difficult to make and ideal for a youngster’s birthday celebration! Enhance each adorable little doggy canine cupcake with candy, charming eyes, and fun icing and you have an ideal treat to make the birthday kid grin!

My spot confronted, soft cheeked child turned 6 a week ago, disregarding me demanding he quit growing up. Time is getting past me and there doesn’t appear to be anything I can do to back it off. Once in a while, it’s difficult to make time to appreciate the little minutes with him since his more seasoned siblings have me so bustling running them to works on, supervising their schoolwork, and getting their stinky socks. I would prefer not to miss the little, sweet snapshots of his youth!

 I would prefer not to miss the little, sweet snapshots of my most youthful’s adolescence, yet with his birthday coming up I understood he had missed an extraordinary snapshot of adolescence! I’ll walk you through how to make every one of these little dog cupcakes and afterward you can take a stab at anything you desire!

 

To Make this Recipe You’Il Need the following ingredients:

INGREDIENTS

• Cupcakes
• The frosting I used white, chocolate, and peanut butter buttercream-recipe below
• Wilton Edible Eyes
• Wilton Frosting Bags
• Wilton Frosting Tips I used a variety of different ones, but here are some to try
• Chocolate cookies like Oreos
• Pink candy to make tongues I used Frootie Tootsie Rolls
• Nutter Butters Minis
• Oreo Minis
• Chocolate Tootsie Rolls
• Black Jelly Beans
• Marshmallows

INSTRUCTIONS

1. Start decorating! Really, there’s not a lot of rhyme or reason to this-just do what you think would look cute!
2. Play around with it a little bit.