Cloud on a Cookie

I love dessert, Okay now that I have admitted it hopefully no one will judge me.  Having company over means I get to make a dessert that serves lots of people because if I make that same dessert for just our family I end up eating more than my fair share.  The cloud part is almost like ice cream so it's perfect for a hot summer evening.  I love that I can make it ahead of time and just keep it in the freezer.  

Ingredients:

• 1 tube (16.5 oz) Refrigerated Chocolate Chip Cookie Dough
• 1/2 Cup of Caramel Topping
• 1 (8oz) Container of Cool Whip (thawed)
• 1 package (3.4 oz) Instant Vanilla Pudding
• 1/2 Cup Milk
• 1/2 Cup Toffee Bits
• 3 Tablespoons Hot Fudge

Serves 16

Remove cookie dough from the refrigerator and let stand for about 5 minutes.  This will make the cookie dough easier to work with.  Preheat oven to 350 degrees.  Then spread cookie dough into the bottom of an ungreased 9X13 inch baking dish.  Bake for 14-16 minutes or until golden brown.  When done, cool completely

After cookie dough has cooled, spread the caramel topping evenly over the cookie.

In a medium bowl, whisk together 1/2 cup of milk and pudding mix for about 2 minutes.

Then fold in the cool whip.

Next, stir in the toffee bits.

Spread the Cool Whip mixture over top of caramel layer.  Cover the baking dish and freeze until firm.

Remove from freezer.  Heat hot fudge in microwave and then drizzle over the top of Cool Whip layer.  I actually used a butter knife and just kinda splattered it on and it seemed to work better because it didn't go on so thick.  I let it sit for about 10 minutes to make it a little easier to cut.

Store remaining dessert covered in the freezer.  

Another one of my favorite desserts is Peanut Butter Pie.  Oh.So.Good.

Chocolate Banana Cream Pie

Scott often requests Banana Cream Pie when I ask him what to make for a special dessert.  I have tried multiple recipes and this one is by far the family favorite.   The little bit of extra stirring and time involved in this recipe are well worth the effort.  If you would like to cut out the bulk of the time you can use a store bought pie crust.  I am just happy that we finally have a defined line between Banana Cream Pie and Banana Pudding.  I LOVE both which is exactly why I wanted the distinction.  

Ingredients for Pie Crust:

• 1.5 cups All Purpose Flour
• 1/4 Cup Vegetable Shortening
• 1/4 Cup Butter
• 1/2 teaspoon Salt
• 4-5 Tablespoons Ice Water

First combine flour and salt.  Then cut in the butter and shortening with a pastry knife or two forks until a crumbly mixture forms.

Add in 4-5 tablespoons of ice water until dough forms.  Next roll into large ball.

Place ball of dough in between floured sheets of wax paper and roll out to desired size.  Remember to go from the middle out until the crust is about 1/8" thick.

Place in pie dish and lightly press down.  Pinch edges to form decorative crust.  Preheat oven to 425 and bake for 7-9 minutes

Ingredients for Pie Filling:

• 2-3 Ripe Bananas
• 3 Tablespoons Corn Starch
• 1 14 oz Can of Sweetened Condensed Milk
• 1/4 teaspoon of Salt 
• 2 Tablespoons of Butter
• 3 Egg yolks
• 1 1/2 cups of Water
• 2 teaspoons of Vanilla Extract
• Cool Whip for topping
• Chocolate Syrup (optional)

In a sauce pan combine cornstarch, salt, and water and whisk together.  Next add the egg yolks and sweetened condensed milk.  Cook and stir continuously  over a medium heat  until mixture is thickened and bubbly.  Then remove from heat and add in butter and vanilla- stir.  Allow pie filling to cool slightly.

Pour about 1/3 of the mixture on top of the pie crust.  Evenly place two sliced bananas on top of that layer and top with remaining pie filling.  Cool about 15 minutes at room temperature then cover with plastic wrap and refrigerate for about 3 hours for pie to set.  Top with whipped cream (I used cool whip), a few additional bananas, and drizzle with chocolate sauce.  This pie holds it own without the chocolate but Hey, Why Not?  I put a ring of cool whip around the edges and a little bit in the middle.

Peanut Butter Pie

This is something that my Grandma Miller made EVERY time we came to visit.  We only visited a couple times a year, but I could eat this all the time.  We would normally just stay for the weekend which required my mom, sister, and myself to eat this entire pie very quickly.  Trust me...we didn't mind.  My grandmother would always tell me how easy it was to make and tell me I should make it at home. It wasn't until I was married that I even attempted it.  She was right it is extremely easy! The recipe card that I have is hand written by my grandmother and is dated November 2003 which is just one month after Scott and I got married.  I have made this MANY times since.
Ingredients:

• 2 Cups of Cool Whip plus 1 cup for topping
• 1/2 cup Crunchy Peanut Butter
• Chopped  Peanuts (optional)
• 2 Tablespoons of Milk
• Graham Cracker Crust
• 6 oz of cream cheese, softened
• 3/4 cup powdered sugar

  Beat cream cheese and peanut butter together, add in milk and powdered sugar mix.

Next add in Cool Whip, mix on low.

Place mixture in graham cracker crust

 Top with additional Cool Whip and chopped peanuts. Refrigerate for at least about an hour.  The waiting for dessert time is the hardest for me!

Bailey's Irish Brownie Trifle

Last year Scott and Tracy went over to some friends' house for dinner on St. Patty's Day and  needed to bring a dessert.  There was no time to go to the store.  This dessert can be quickly whipped up with things found in most pantries.  Since it was so good, of course she will be making it again this year.  You can leave out the Bailey's and make it kid friendly too!

Ingredients:

• Box of Brownie Mix (and whatever it requires)
• 1/2 Cup Cool Whip Plus more to top
• About 3 tablespoons of Toffee Bits
• 2 1/2 Cups of Milk
• 5.9 oz Box of Instant Chocolate Pudding
• 2 tablespoons Bailey's Irish Cream Liquor

**Makes about 5 Servings

Bake the Brownies as directed on the box and let them cool completely.  Place a layer of brownies in the bottom of a trifle dish then sprinkle layer of toffee bits.

In bowl combine 2 1/2 cups of milk and box of instant pudding mix and whisk together.  Fold in coolwhip and Bailey's.  Next, pour pudding mixture on top of the layer of brownie and toffee.  Top with a little more coolwhip, a small piece of brownie and a little more toffee.  Refrigerate for about 30 minutes.

This can also be made with out the Bailey's and it is delicious too.