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.

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.

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.