I bribed him with desserts.He could not have dessert unless he ate 3 tablespoons of veggies. He was the cookie monster in the family. I tried to disguise the applesauce, carrots, and zucchini I added to family
cookies and muffins.
I refused to heat up my kitchen in the summer baking desserts. I served a lot of puddings and poke cakes Our family went crazy over the Oreo Ice Cream Cake. I got creative and came up with other Ice Cream Cake combos!
COOL FRUIT POKE CAKE
2 layer white cake mix
egg, water, oil as instructed on box
3 oz favorite fruit flavored gelatin
1 C boiling water
1/2 C cold water
Poke Cake Frosting
Preheat oven 350 degrees. Prepare cake according
to package directions. Pour the batter into greased
9x 3 pan. See the directions for baking time. Cool
the cake completely. Poke cake with a large fork.
Mix the gelatin with boiling water until dissolved.Stir
in cold water.Pour gelatin over cake. Chill the cake in the fridge 2 hours before frosting.
POKE CAKE FROSTING
1 pkg.(3.4 oz.) vanilla instant pudding
1 C milk
16 oz container whipped topping
In large bowl whisk pudding and milk until thickened.
Stir in whip topping. Frost the cake with the pudding mixture. Chill cake 1 hour.
Tip:
If making a lemon poke cake, use lemon pudding
instead of the vanilla pudding.
CELEBRATION POKE CAKE
2 layer white cake mix
egg, water, oil as instructed on box
2(3 oz) boxes fruit flavored gelatin( see Tip)
2 C boiling water, divided
16 oz Extra Creamy Whipped topping
Preheat oven 350 degrees. Prepare cake according
to package directions. Pour the batter into greased
9x 3 pan. See the directions for baking time. Cool
the cake completely. Poke holes in the cake with a straw.
Add 1 cup boiling water to each flavor of the gelatin mix, in separate small bowls.Stir until the gelatin is completely dissolved.Pour one flavor of gelatin over right of side cake. Pour the second flavor of gelatin
over the left side of cake. Alternate from left to right
if you want mixed colors in each slice of cake. Chill
the cake at least two hours.
Frost cake with whipped topping. Return cake to
fridge and chill one hour. Garnish with celebration colored sprinkles.
Tip:
Christmas: Use red and green gelatin
July 4th/ Memorial Day: Use red and blue gelatin
Super Bowl: Use favorite team colors
Birthday Party: Use child's favorite colors
Baby Shower: Use yellow and blue
Fall/Candy Corn: Use yellow and orange
Irish Flag/ St Patrick's Day: use green and orange
5 1/4 oz Anna's Thins, Favorite Flavor
16 oz whip topping
Reserve 2 cookies. In glass loaf dish, add layer of cookies (overlap cookies if necessary)and layer of whip topping.Repeat process,ending with the whip topping.Crush the two cookies and garnish the top
of the cake.
Cookie Options:
Nabisco Famous Chocolate Wafers,Keebler Grasshopper Fudge Mint, Nilla Chocolate Wafers, and Family Gourmet Soft baked Chocolate Cookies (available at Family
Dollar Stores)
BLACK & WHITE ICE BOX CAKE
10 creme-filled devil's food cakes
1 pint cherry vanilla
ice cream, softened
8 oz whipped topping
Chocolate syrup for
garnish
Maraschino cherries
for garnish
Line the bottom of 9 1/2 x 4 x 3 inch loaf
pan with a rectangle of waxed paper.Place
five cakes width wise in the bottom of the
pan.Spread the ice cream in an even layer
over the cakes. Place the remaining five
cakes width-wise on top of the ice cream.
Cover cake with plastic wrap and place in
the freezer until the ice cream is very firm.
pan with a rectangle of waxed paper.Place
five cakes width wise in the bottom of the
pan.Spread the ice cream in an even layer
over the cakes. Place the remaining five
cakes width-wise on top of the ice cream.
Cover cake with plastic wrap and place in
the freezer until the ice cream is very firm.
Remove the pan from
the freezer. Run
sharp paring knife around pan to loosen
up the cake. Place a serving platter over
the pan and flip the pan over.Gently tap
pan to release the cake. Peel the waxed
paper from the cake.Spread the top and
sides of the cake with whipped topping.
sharp paring knife around pan to loosen
up the cake. Place a serving platter over
the pan and flip the pan over.Gently tap
pan to release the cake. Peel the waxed
paper from the cake.Spread the top and
sides of the cake with whipped topping.
Lightly cover with plastic wrap.Return cake
to the freezer to allow the whip topping to
get firm ( 3 hours ). Remove cake from the
freezer. Drizzle chocolate syrup over cake
forming a striped pattern.Garnish the sides
of the cake with the maraschino cherries. .
to the freezer to allow the whip topping to
get firm ( 3 hours ). Remove cake from the
freezer. Drizzle chocolate syrup over cake
forming a striped pattern.Garnish the sides
of the cake with the maraschino cherries. .
Tip: Here is image of devil creme cakes
needed for this recipe:
KOOL-AID PIE
8 or 9 inch graham cracker crust
FILLING
8 oz. whipped topping
1 pkg. favorite flavor of unsweetened Kool Aid
1 pkg. favorite flavor of unsweetened Kool Aid
14 oz can condensed milk
in large bowl, blend all of the filling ingredients. Mix well and
pour filling into pie crust. Chill in fridge 30 minutes.
COOL CHOCOLATE PIE
2 small boxes instant chocolate pudding
3 C milk
1 tsp vanilla
8 or 9 inch baked pie crust
Extra creamy whipped topping
In large bowl, add pudding mix, milk and vanilla. Whisk and blend well. Pour filling into crust. Chill
in fridge 3 hours.
in fridge 3 hours.
Tip: Can sub any flavor of pudding for the
chocolate pudding.
EASY MOCHA PIE
2 small boxes instant chocolate pudding
3 C milk
2 tsp strong brewed coffee
8 or 9 inch baked pie crust
Extra creamy whipped topping
In large bowl, add pudding mix, milk and coffee. Whisk and blend well. Pour filling into crust. Chill in fridge 3 hours.
STRAWBERRY GLAZE
Strawberry Punch Bowl Cake
14 oz bag strawberry
glaze (original or sugar-free)
1 pint of
strawberries (reserve two for garnish)
2 layer white cake, cooked, cubed
16 oz extra creamy
whipped topping
Wash, drain, and slice
strawberries. In
a punch bowl or trifle dish, make layer
cubes of cake, glaze, strawberries, and
whipped topping.Repeat process ending
with the whipped topping.The cake must
be chilled 24 hours for it to set
properly.
Garnish the cake with the two reserved
strawberries when ready to serve.
Tip:The glaze was in the grocery store
produce department near strawberries
CHERRY COCONUT PUNCH
BOWL CAKE
2 layer yellow cake, cooked, cubed
2 small boxes instant vanilla
pudding
3 C milk
20 oz can cherry pie
filling
7-8 oz bag sweetened
flaked coconut
16oz whipped topping
chopped nuts for
garnish
Prepare pudding
according to directions on box.
In punch bowl or
trifle dish,make a layer of cake,
pudding, pie filling,coconut,and whipped topping.
Repeat process ending
with the whipped topping.
Must chill the cake in fridge
24 hours for dessert
to set properly.
COOL & EASY PIE
2/3
C boiling water
1
(3 oz.) Strawberry Flavor Gelatin
Ice
cubes
½
C cold water
8
oz. Whipped Topping, thawed
8-9
inch graham cracker crumb crust
In large bowl, add
boiling
water to gelatin
and stir gelatin until completely dissolved.
Add enough ice to cold water to measure
1 cup. Add to the gelatin and stir until it
has thickened.Remove any unmelted ice.
Fold in the whipped topping and mix well.
and stir gelatin until completely dissolved.
Add enough ice to cold water to measure
1 cup. Add to the gelatin and stir until it
has thickened.Remove any unmelted ice.
Fold in the whipped topping and mix well.
Pour filling in to the pie crust. Chill in the
fridge 2 hours or until the filling has set.
fridge 2 hours or until the filling has set.
I use these fruit salads as a replacement for desserts in the summertime during the week.
APPLE SALAD
2 large delicious apples, diced
1/4 C cranberries
1/4 C cranberries
1 celery stalk, diced
1/2 C chopped walnuts
1/2 C chopped walnuts
DRESSING
1/2 C sugar
1/3 C mayonnaise
1/4 C sour cream
1/3 C mayonnaise
1/4 C sour cream
In large bowl, add all ingredients in order listed. Mix well. Chill in fridge 45 minutes.
Apple & Pear Salad
4 apples, chopped
2 pears, chopped
2/3 C walnuts, toasted and coarsely chopped
2 T olive oil
Salt and freshly ground black pepper
DRESSING
2 T red wine vinegar
2 1/2 T orange juice
1 orange, zested
1/2 cup raisins
In large bowl, add fruit and walnuts and drizzle
4 apples, chopped
2 pears, chopped
2/3 C walnuts, toasted and coarsely chopped
2 T olive oil
Salt and freshly ground black pepper
DRESSING
2 T red wine vinegar
2 1/2 T orange juice
1 orange, zested
1/2 cup raisins
In large bowl, add fruit and walnuts and drizzle
with oil. Prepare the dressing. Pour dressing over the fruit.Toss and mix well.Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.
Adapted from Cooking for Real, Sunny Anderson
COOL LIME PIE
14 oz can sweetened condensed milk
8 oz cream cheese, softened
2/3 C lime juice
8 or 9 inch graham cracker pie crust
8 oz whipped topping
lime zest for garnish
In bowl whisk condensed milk, cream cheese,
and lime juice until smooth. Pour into graham cracker crust. Add whipped topping to top of
the pie. Garnish with lime zest. Chill in fridge
4 hours before serving.
COOL LEMON PIE
14 oz can sweetened condensed milk
8 oz cream cheese, softened
2/3 C lemon juice
8 or 9 inch graham cracker pie crust
8 oz whipped topping
In bowl whisk condensed milk, cream cheese,
and lemon juice until smooth.Pour into graham cracker crust. Add whipped topping to top of
the pie. Chill in fridge 4 hours before serving.
MOOSE TRACKS ICE CREAM CAKE
1/2 gallon moose tracks ice cream, softened
1/2 gallon vanilla ice cream
8oz whipped topping
Snickers mini 6 pack, chopped
chocolate syrup, garnish
caramel sundae topping
In 9 x 13 glass dish,add moose tracks ice
cream. Spread and smooth the ice cream
with spatula. Place the dish of ice cream in
freezer for 30 minutes.
Remove the dish of ice cream from freezer.
Place the vanilla ice cream in the microwave
on defrost setting until softened.Add dollops
of the vanilla ice cream over first layer. Use
spatula to smooth out the vanilla ice cream.
Add the whipped topping and the chopped
Snickers. Garnish with swirls of chocolate
syrup and caramel. Place in the freezer for
1 hour.
Let the ice cream cake thaw on counter for
15-20 minutes before serving.
Tip: Dip knife in warm water if necessary
for easier slicing.
Other Ice Cream Cake Combinations:
Chocolate & Chocolate mint; Coffee & Butter
Almond/Pecan; Strawberry & Chocolate,
Vanilla & Rocky Road; Vanilla & Snickers
EASY CHOCOLATE FREEZER POPS
3 oz box chocolate instant pudding
1 C heavy cream
1 C milk
1 tsp vanilla
In bowl, whisk all of the listed ingredients until
smooth. Spoon pudding into 6 Popsicle molds.
Add Popsicle tops and freeze until frozen solid.
EASY MOCHA FREEZER POPS
3 oz box chocolate instant pudding
1 C heavy cream
3/4 C milk
1/4 C strong brewed coffee
1 tsp vanilla
In bowl, whisk all of the listed ingredients until
smooth. Spoon pudding into 6 Popsicle molds.
Add Popsicle tops and freeze until frozen solid.
Frozen Yogurt Pops
1 1/2 C frozen fruit, partially thawed
1 1/2 C plain yogurt
1/4 C honey
1 tsp vanilla extract
Puree frozen fruit in food processor. In bowl
Adapted from Cooking for Real, Sunny Anderson
COOL LIME PIE
14 oz can sweetened condensed milk
8 oz cream cheese, softened
2/3 C lime juice
8 or 9 inch graham cracker pie crust
8 oz whipped topping
lime zest for garnish
In bowl whisk condensed milk, cream cheese,
and lime juice until smooth. Pour into graham cracker crust. Add whipped topping to top of
the pie. Garnish with lime zest. Chill in fridge
4 hours before serving.
COOL LEMON PIE
14 oz can sweetened condensed milk
8 oz cream cheese, softened
2/3 C lemon juice
8 or 9 inch graham cracker pie crust
8 oz whipped topping
In bowl whisk condensed milk, cream cheese,
and lemon juice until smooth.Pour into graham cracker crust. Add whipped topping to top of
the pie. Chill in fridge 4 hours before serving.
MOOSE TRACKS ICE CREAM CAKE
1/2 gallon moose tracks ice cream, softened
1/2 gallon vanilla ice cream
8oz whipped topping
Snickers mini 6 pack, chopped
chocolate syrup, garnish
caramel sundae topping
In 9 x 13 glass dish,add moose tracks ice
cream. Spread and smooth the ice cream
with spatula. Place the dish of ice cream in
freezer for 30 minutes.
Remove the dish of ice cream from freezer.
Place the vanilla ice cream in the microwave
on defrost setting until softened.Add dollops
of the vanilla ice cream over first layer. Use
spatula to smooth out the vanilla ice cream.
Add the whipped topping and the chopped
Snickers. Garnish with swirls of chocolate
syrup and caramel. Place in the freezer for
1 hour.
Let the ice cream cake thaw on counter for
15-20 minutes before serving.
Tip: Dip knife in warm water if necessary
for easier slicing.
Other Ice Cream Cake Combinations:
Chocolate & Chocolate mint; Coffee & Butter
Almond/Pecan; Strawberry & Chocolate,
Vanilla & Rocky Road; Vanilla & Snickers
EASY CHOCOLATE FREEZER POPS
3 oz box chocolate instant pudding
1 C heavy cream
1 C milk
1 tsp vanilla
In bowl, whisk all of the listed ingredients until
smooth. Spoon pudding into 6 Popsicle molds.
Add Popsicle tops and freeze until frozen solid.
EASY MOCHA FREEZER POPS
3 oz box chocolate instant pudding
1 C heavy cream
3/4 C milk
1/4 C strong brewed coffee
1 tsp vanilla
In bowl, whisk all of the listed ingredients until
smooth. Spoon pudding into 6 Popsicle molds.
Add Popsicle tops and freeze until frozen solid.
1 1/2 C frozen fruit, partially thawed
1 1/2 C plain yogurt
1/4 C honey
1 tsp vanilla extract
Puree frozen fruit in food processor. In bowl
add puree and rest of ingredients. Stir until
smooth. Pour into Popsicle molds or into paper
cups,
inserting a plastic spoon for the stick, and freeze.
inserting a plastic spoon for the stick, and freeze.
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