Best Chocolate Cake Ever

Devil's Food Cake Mix
 - prepare as directed

ADD:
3 ounce box of chocolate pudding
1 cup sour cream
1 cup chocolate chips

Bake as directed then turn down to 300° for 10 minutes

Peppermint Cheesecake Rice Krispie Treats

by the Sweet Chick

Prep time: 20 minutes, Cook time: 5 minutes

 

4 Tablespoons butter

1 bag (10 oz) Jet-Puffed Peppermint Mallows

1/2 cup Andes Peppermint Crunch Baking Chips

1 box (3.4 oz) Jell-O Cheesecake Instant Pudding mix

5 cups Rice Krispie cereal

1 cup heavy cream

8 oz mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

1 Tablespoon Peppermint Pigsy Dust

Additional Toppings:

1/2 cup Ghirardelli 60% Cocoa Baking Chips

1/4 cup Andes Peppermint Crunch Baking Chips

Instructions

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add the peppermint baking chips. Stir until the candies are all melted and mixture is smooth.

Next add the dry pudding mix and stir until completely blended.

Then add the Rice Krispies and stir until completely incorporated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

for the frosting:

with a stand mixer on medium to medium/high speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy.)

In another bowl, blend together mascarpone and confectioners’ sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until completely incorporated.

Spread the frosting evenly over the treats with a spatula.

Cut treats into squares with a sharp knife, wiping down knife after every cut.

for the additional toppings

place chocolate baking chips in a microwave safe container and microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth.

With a fork or piping bag, drizzle chocolate over cooled treats and sprinkle with peppermint baking chips.

Salted Caramel Budino

In clear cups -layer chocolate crumbs, pudding, salted caramel, whipping cream and sprinkle with remaining chocolate crumbs.

Chocolate crust and topping

1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)

2 tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

 

Pudding

1 4-serving size box of instant chocolate or vanilla pudding

1 cup cold water

1 14-oz. can sweetened condensed milk

1 pint whipping cream

1/3 cup powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of whipping cream until soft peaks form.  Gently fold the whipped cream into the pudding mixture until well-combined. 

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 cup of powdered sugar and place on top of caramel sauce in cup.

 

Salted Caramel Sauce

Ingredients:

1 cup sugar

1 1/4 cups heavy cream

1/2-3/4 teaspoons sea salt

1 1/2 teaspoon vanilla

Directions:

1. In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

2. Gently stir, making sure un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally   until all the sugar is melted.

3. Meanwhile, heat cream in the microwave or over the stove.

4. When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

5. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and re-melt until smooth.

6. Store in an airtight container in the fridge indefinitely.

Pumpkin Fluff

1 small tub Cool Whip

1 small can pumpkin

1 small box vanilla instant pudding

 

Mix together. :D

 

yummy with Nilla Wafers, apple slices, or I'm sure about anything!

Caramel Apple Salad

1 20 oz. can crushed pineapple
1 small tub of cool whip
1 3.4 oz.box instant butterscotch pudding
4-6 apples cubed

Mix pineapple and pudding together in bowl. Add apples. Fold in whip cream. Chill.

Mandarin Orange Cake

• 1 package (18-1/4 ounces) white cake mix
  
• 2 eggs
  
• 1/3 cup unsweetened applesauce
  
• 1 can (11 ounces) mandarin oranges, undrained
  
• 1 carton (8 ounces) frozen whipped topping, thawed
  
• 1 can (8 ounces) crushed pineapple, undrained
  
• 1 package (3.4 ounces) instant vanilla pudding mix

Directions

• In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
  
• Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  
• In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill. 
• Yield: 12 servings.

Clouds

1 box instant Sugar Free Chocolate Jello Pudding

3 cups Milk

Light Whipped Cream

Beat Jello and milk with a whisk for 2 minutes. Set in fridge for 5 minutes. Place two heaping spoonfuls of pudding in bottom of cups. Place one heaping spoonful of whipped cream on top and add an additional layer of pudding then whipped cream. Place back in fridge for additional 5 minutes. Serve.