Creamy Dreamy Four Layer Dessert Food

DREAMY CREAMY PUDDING

Steps:

• In a large bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in cold water and let sit 5 minutes. Beat in dry pudding mix until thoroughly combined. Refrigerate 10 minutes.
• Meanwhile, in a large bowl, beat heavy cream, reserved 1 tablespoon pudding mix, the confectioners' sugar, and vanilla extract until stiff peaks form. Fold 1/2 of whipped cream into gelatin mixture until thoroughly combined.
• Divide 1/2 of pudding mixture into 6 parfait glasses or a serving bowl. Layer evenly with remaining whipped cream, and top with remaining pudding mixture. Refrigerate 1 hour or until ready to serve.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

CREAMY CHOCOLATE DREAM DESSERT

Steps:

• In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

~ CREAMY DREAMY CHEESECAKE ~

Steps:

• 1. Preheat oven to 325 degree F. Line a 9 x 13 baking dish with foil, extending over edge of pan. ( will use these to remove cheesecake once cool ) Mix crumbs, sugar and butter and press evenly into the bottom of pan. Set aside.
• 2. Mix the cream cheese, sugar and vanilla on medium speed until well blended. Scrape sides of bowl a few times. ( I use my kitchen aid mixer with the paddle attachment.) Can use a regular mixer.
• 3. Add the sour cream and beat well. Scraping sides of bowl. Turn mixer to low and beat in eggs one at a time, just until blended. Over beating will possibly cause cracking in cheesecake.
• 4. Pour mixture into prepared pan and bake for 40 minutes or until the center of cake is almost set. ( 50 minutes if not using topping. )
• 5. While baking, if using the sour cream topping, mix all ingredients until smooth and set aside. If you want a thicker layer of this topping I would make one of the recipe and another 1/2 batch.
• 6. After 40 minutes or until center of cake is almost set, remove from oven and carefully spread on the sour cream mixture. Return to oven for 10 more minutes.
• 7. Remove from oven and cool. Cover and refrigerate for at least 4 hours or overnight is best. Remove cheesecake with extended foil, cut and garnish as desire..

CREAMY DREAMY BANANA PUDDING

Steps:

• 1. Separate eggs putting the whites in a mixing bowl and the yolks in a small bowl.
• 2. In a sauce pan add flour, sugar, salt. Stir with a whisk until well combined.
• 3. Whisk the egg yolks until smooth. Pour 2 cups of milk in a measuring cup. Add yolks and mix until smooth.
• 4. Pour 1/3 cup of milk mixture into sauce pan of flour mixture. Stir until smooth. Turn heat on to medium low and add the rest of the milk mixture. With a whisk stir constantly until pudding gets thick about 15 minutes. when you start seeing large bubbles stir 1 more minute.
• 5. Remove from heat and add butter, vanilla, and banana extract. Stir until well combined. Slice your bananas thinly.
• 6. In a oven proof dish arrange cookies in a single layer on the bottom and sides of dish. Layer 1/2 of the banana slices on top of cookies.
• 7. Pour Pudding over bananas.
• 8. Top with bananas and then cookies.
• 9. For meringue: Preheat oven to 375 degrees.
• 10. Beat egg whites until soft peaks form. Add sugar slowly until stiff peaks form.
• 11. This is the texture you are looking for.
• 12. Spread meringue evenly over cookies. Bake for 12 minutes.
• 13. Remove from oven and allow pudding to cool. This is best served warm. You can reheat leftover pudding in the microwave...that is if you have any left.

CHOCOLATE DREAM CREAM DESSERT

Steps:

• In a bowl, cut butter into cake mix until crumbly.
• Add egg and mix well.
• Press cake mixture into a greased 9-in.x13-in.x2-in. baking dish.
• Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
• In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of the stabilized whipped cream.
• Carefully spread mixture over the cake crust and refrigerate.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened.
• Spread over the cream cheese layer.
• Top with the remaining whipped cream and refrigerate for 2 hours before cutting. Garnish with chocolate curls if desired.

DREAMY CREAMY COCONUT BARS

Steps:

• Preheat the oven at 350 F, line 12×8 inch pan with parchment paper and set aside.
• Beat the egg whites on maximum speed, gradually add sugar and continue mixing until the stiff picks form.
• Reduce the speed on low and mix in flour.
• Gently stir in finely shredded coconut, transfer to a prepared pan, smooth with spatula and place in the oven.
• Bake 20-25 minutes, until it's light golden brown.
• Remove from the oven and let it cool for 10 minutes in the pan, than transfer to a plate and let it cool completely.
• Place oil and chopped chocolate in a small sauce pan and melt chocolate on low heat, stirring occasionaly. Let it cool a few minutes, then spread over the crust and leave in a fridge to set.
• Mix egg yolks and sugar until pale yellow, add milk and corn starch and mix on low speed, transfer to a sauce pan and cook on medium heat stirring constantly until it's thicken, stir in vanilla and set aside to cool completely ( cover with plastic wrap to avoid forming a crust on a surface).
• Beat the butter separately until it's light fluffy, then combine with the cooled filling and spread over the chocolate layer. Set in a fridge while mixing heavy whipping cream.
• Mix heavy whipping cream, gradually add powdered sugar and continue mixing until it's thicken, stir in vanilla and spread over the yellow layer.
• Sprinkled with toasted coconut and store in a fridge.

DREAMY CREAMY LAYERED PUDDING DESSERT

Steps:

• heat oven to 350 degrees. coat 9x13 pan with nonstick spray.
• In a medium bowl, mix flour, walnuts and butter. pat into prepared pan. bake for 15 minutes. cool.
• In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
• Prepare the vanilla pudding using 2 cups of the milk. Spread over the cream cheese layer. Prepare chocolate pudding using the other two cups of milk. Spread over the vanilla pudding layer. Spread the remaining whipped topping over the pudding. Refrigerate for at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.

CREAMY JELLO

Steps:

• Put gelatin mix in bowling water. Stir until dissolved.
• Add cold water and enough ice cubes to equal 1 1/4 cup of water.
• Put in blender and blend 30 seconds.
• Add whipped topping.
• Blend until smooth.
• Pour into four dessert dishes. Refrigerate at least 20 minutes or until set.

SKOR CHOCOLATE BAR DESSERT

Steps:

• Mix crumbs, 1/4 cup sugar and butter in a 13 by 9 inch pan.
• Press firmly onto bottom of pan.
• Refrigerate for 10 minutes.
• Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth.
• Gently stir in 1/2 of the Cool Whip.
• Spread evenly over crust.
• Sprinkle chopped Skor bars over cream cheese layer.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat for one minute.
• Pour over Skor layer.
• Let stand for 5 minutes or until thickened.
• Spread remaining Cool Whip over pudding layer.
• Refrigerate for 2 hours.
• Cut into squares.
• Store leftovers in fridge.
• Note: I placed the Skor chocolate bars in the freezer for about 30 minutes to make chopping easier.
• Actually, I used a hammer to break them into pieces.