Peanut Butter Brownie Trifle

This is SERIOUS deliciousness!

Makes 20 servings (1 cup each)

Ingredients:
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups (I've also used Miniature Snickers Peanut Butter Bars.)
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract (YES, that's 4 teaspoons.)
3 cartons (8 ounces each) frozen whipped topping, thawed

Directions:
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° F. for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; then cut into 3/4-in. pieces. (These don't have to be exact.)
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes(mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. (I'll admit I hesitated to add the peanut butter to the pudding, but WOW that stuff was good.)
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.
Repeat layers twice. (You'll have three layers of each ingredient.)
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.

I layered these in clear plastic cups and used as individual servings.  They were a big hit.  Try them for a  shower or other party.  If you like chocolate and you like peanut butter, you can't go wrong with these.

Berry Trifle

This is such an easy and beautiful dessert. It takes longer to wash and dry the berries and get them ready than anything else. It's elegant and looks like it took a great deal of time. Try it, you'll like it. Use whatever fruit you have. Try to have a variety of colors for a better presentation.

This is a small 2 person trifle

Ingredients:
4 cups cold fat-free milk
2 packages sugar-free, fat-free instant vanilla pudding mix (or cheesecake or white chocolate pudding mix)
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (or sugar free)
1 prepared angel food cake, cut into 1-inch cubes (When I’m near Walmart I buy one of the sugar free angel food cakes.)
1 pint blackberries
1 pint raspberries
1 quart strawberries, sliced or quartered
Other fruit as desired (I like mango, kiwi, and bananas)
Directions:
In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set. Mix in 2 cups of the thawed whipped topping. Set aside.
Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding mixture and a third of the berries. Repeat layers twice. Top with remaining whipped topping. Garnish with quartered strawberries, if desired.
Serve immediately or refrigerate for up to 24 hours.
Yield: 12 servings.

Here's a picture of a full sized trifle.

I’ve used canned mandarin oranges, peaches, pears, or whatever I have.
I put raspberries on one layer, blackberries on a separate layer, and strawberries on another layer. But layer however you wish.
One twelfth of this is 4 Weight Watchers points, less if you use sugar free angel food cake.

Banana Cream Pie

This is a very creamy and delicious pie. Worth the extra effort to make your own filling. Easy and absolutely yummy.

1 9 inch baked pastry shell or 1 graham cracker crust
3 Tbs. cornstarch
1/4 tsp. salt
1 2/3 cups water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice
Cool Whip (optional)

In a heavy saucepan, dissolve cornstarch and salt in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange 1 banana on pie crust. Mix the rest of the bananas with the filling. Pour filling over bananas. Cover and chill for at least 4 hours. Top with cool whip.

Orange, Orange Fruit Salad

This is for Rebecca and Dalene. This is the salad I had at Colton's birthday party. It's very easy and tastes delicious.

4 – 1 cup servings
1 pt per serving

1 box sugar free/fat free instant vanilla pudding
1 can mandarin oranges, drained
8 oz. fat free cool whip
1 box sugar free orange jello

Dissolve jello in 1 cup boiling water. Stir until dissolved. Add 5 ice cubes to water to make 1 cup. Add water to jello and stir until the ice cubes are melted. Let set 5 to 10 minutes in the refrigerator, 'til barely soft set. With electric mixer whip in pudding mix (dry). Beat until well mixed. Let stand for 15 minutes in the refrigerator. Fold in cool whip and oranges. Let set.

Triple Chocolate Dessert

I got this recipe from my mother in law a way long time ago. It is absolutely scrumptious. You can't go wrong serving this for dessert. It's also quick and easy. You can't beat that.

Bottom layer:
1 stick butter
1 cup chopped nuts
1 cup flour
Mix with mixer. Pat into 9 x 13 pan and bake 15-20 minutes at 350 degrees.
Second layer:
1 package cream cheese 8 ounce, softened
1 cup Cool Whip
1 cup powdered sugar
Mix and spread over first layer.
Third layer:
1 package vanilla instant pudding mix, 4 serving size
1 package chocolate instant pudding mix, 6 serving size
4 cups milk
Beat together. Spread onto second layer.
Top with Cool Whip.
Sprinkle chopped nuts over the top for garnish.
Refrigerate for at least 15 minutes.

Gingerbread Pudding Cake

This has an old fashioned flavor. It even tasted good warmed up later. I did not like it cold. I did not have a 3 quart slow cooker. I tried it first in a 4 quart and it worked well. But I made it after that in my 2 quart. I really liked it better in the 2 quart.

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup chopped pecans

Topping:
6 Tbsp brown sugar
3/4 cup hot water
2/3 cup butter, melted

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg white and vanilla.
Combine the molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in the pecans.
Pour batter into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine the hot water and butter; pour over the batter (DO NOT STIR).
Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off the heat. Let stand for 15 minutes. Serve warm with whipped cream.
Makes 6-8 servings.
I was thinking of cooking it longer on low to see if it would work, but haven't yet.

Rich Filling

This was made to fill the Boston Cream Pie but could be used as filling for cream puffs or as a pudding dessert.

1/3 cup sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter or margarine
1 tsp vanilla

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours or until cold.