Category: Desserts

Chocolate Pie

This delicious dessert is amazingly easy to make. If you can’t find a chocolate pie crust, use a regular graham cracker crust. 

Ingredients

1-1/2 cups 2% reduced fat milk
3.9 oz. box Instant Chocolate Pudding
6 oz. chocolate pie crust
2 cups thawed frozen whipped topping

Directions

 Pour milk into a large bowl. Add pudding mix. Stir with a wire whisk until blended. Spoon half of the mixture into the pie crust. Take 1 cup of whipping topping and fold into the remaining pudding mixture in the bowl. Spoon this mixture over pudding layer in pie crust. Spread the remaining whipped topping on top. Refrigerate until served. Serves 8 to 10.

Coconut Rum Cake

If you are lacking coconut rum in your liquor cabinet, feel free to use any other type of rum or flavored spirits in this basic cake recipe. You’ll get a delicious, moist cake any way you make it. Don’t worry about the calories. They dissolve in your mouth with each bite.

Ingredients
15.25 oz. box yellow cake mix
3.4 oz. box instant vanilla pudding
4 large eggs
½ cup water
½ cup vegetable oil
½ cup coconut rum
1 cup chopped walnuts

Glaze
1 cup powdered sugar
3 Tbsp. coconut rum

Directions
Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, water, oil and rum in a large bowl. Using an electric mixer, beat on low for 1 minute and on medium for 2 minutes more.

Grease and flour a 12-cup Bundt pan. Sprinkle chopped nuts on the bottom. Pour batter evenly on top. Bake for 50 to 60 minutes on center rack or until toothpick test comes out clean. Remove from oven and cool pan on a wire rack for 20 minutes. Run a knife along edges to loosen cake and then invert onto plate.

Mix glaze in small bowl and drizzle over cake. After cake completely cools, cover and keep at room temperature until ready to serve.

Leftovers may be stored in the refrigerator or frozen for later use.

Coconut Rum Cake

Apple Rum Cake

Ingredients

15.25 oz. spice cake mix
21 oz. can apple pie filling
3 eggs
3/4 cup light sour cream
1/4 cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk

Directions

Preheat oven to 350 degrees. Set aside 1 Tbsp. cake mix and 1½ cups of pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted cake pan. In a separate small bowl, mix together the brown sugar, cinnamon, reserved 1 Tbsp. cake mix and pie filling. Spoon over batter. Top with remaining batter. Bake for 45 minutes.

Cool on rack. Invert cake onto plate. In a small bowl, mix powdered sugar and milk. Dribble over cake as a glaze. Slice and serve.

Lemon Bars

Ingredients

CRUST
1/2 cup butter, softened
1/4 cup sugar
1 cup flour

FILLING
1/2 cup sugar
2 eggs
3 Tbsp. lemon juice
2 Tbsp. flour
1/4 tsp. baking powder
1/4 tsp. freshly grated nutmeg

TOPPING
1 Tbsp. Powdered sugar

Directions

Preheat oven to 350 degrees. In a small bowl, cream butter and sugar, then add flour in small batches until mixture is blended. Press into an ungreased 8-inch square baking dish. Bake for 15 to 20 minutes or until slightly browned. Meanwhile, in a separate bowl, beat the filling ingredients until frothy. Pour over crust.

Bake for 10 to 15 minutes or until set. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve. Makes 16 lemon bars.

Pumpkin Mousse

Ingredients

1-1/2 cups fat free milk
1 oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
½ cup fat free whipped topping
1/4 tsp. freshly grated nutmeg

Directions

Whisk milk and pudding mix in large bowl for two minutes. Set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Add to the pudding mixture. Gently fold in whipped topping until blended. Spoon into individual dessert cups. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4 to 6.