About Me!
I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
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Frozen Pudding Pie!
Friday, November 2, 2007 | Time: 4:41 PM
One of my favorite deserts in the whole world is dirt cake - made with layers of pudding, whip cream, cookies and strawberries/blueberries. Some people make it with ice cream too. Its simply decadent!
I've been eyeing the boxes of chocolate pudding in my pantry for weeks now. I've a few other ingredients I've been wanting to use up too, like ginger snaps and a bottle of whipped topping. So I decided to make something tasty and this is what I came up with..
Ingredients:
2 cups of ginger snaps
1-2 tbsp butter, melted
2 boxes of sugar free, instant chocolate pudding mix
3 cups of fat-free milk
1 bottle of fat-free whipped topping
Topping:
Frozen Blueberries
1/4 cup chocolate chips
1 tbsp butter
If you have a food processor or a blender, grate up the ginger snaps till they nearly resemble bread crumbs. (If you're like me and you dont currently own a food processor or blender, put the ginger snaps in a large bag and smash them to smitherines with a hammer or a rolling pin.) Pour in enough melted butter to form a kind of sticky dough, and press it into the bottom of a spring form pan. Bake at 350degrees (F) for about 5 minutes. Let cool to at least room temperature.
Meanwhile, with an electric mixer (or a whisk if you're brave/desperate) mix the pudding with the milk till it gets thick.
Pour about half the pudding into the pan, spray a nice thick layer of whipped topping, spread on the remaining pudding.
For the topping:
Melt chocolate in double boiler with butter, pour in berries and stir to coat. Let sit for a few minutes on some parchment paper for chocolate to harden. Toss on top of pudding mixture.
Freeze till solid, at least 4 hours.
Note: You could easily substitute the blueberries for strawberries or cherries or any other berry-like fruit. And, if you don't like the spiciness of ginger snaps, just use graham crackers, or some other cookies.
Results - EXTREMELY tasty! And sort of low-fat. I like the idea of the spring form pan, because its so pretty when it comes out. However, it is very difficult to cut and eat when frozen solid - I had to let it sit for about 10-15 minutes before it was edible again. So on reflection, it may be best to freeze this in small containers (like popsicles or those stick-shaped ice cube trays) or, simply layer these goodies in a bowl and scoop it out like proper pudding!
Next time on Paw's - Biscotti Obession!!
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Frozen Pudding Pie!
Friday, November 2, 2007 | Time: 4:41 PM
One of my favorite deserts in the whole world is dirt cake - made with layers of pudding, whip cream, cookies and strawberries/blueberries. Some people make it with ice cream too. Its simply decadent!
I've been eyeing the boxes of chocolate pudding in my pantry for weeks now. I've a few other ingredients I've been wanting to use up too, like ginger snaps and a bottle of whipped topping. So I decided to make something tasty and this is what I came up with..
Ingredients:
2 cups of ginger snaps
1-2 tbsp butter, melted
2 boxes of sugar free, instant chocolate pudding mix
3 cups of fat-free milk
1 bottle of fat-free whipped topping
Topping:
Frozen Blueberries
1/4 cup chocolate chips
1 tbsp butter
If you have a food processor or a blender, grate up the ginger snaps till they nearly resemble bread crumbs. (If you're like me and you dont currently own a food processor or blender, put the ginger snaps in a large bag and smash them to smitherines with a hammer or a rolling pin.) Pour in enough melted butter to form a kind of sticky dough, and press it into the bottom of a spring form pan. Bake at 350degrees (F) for about 5 minutes. Let cool to at least room temperature.
Meanwhile, with an electric mixer (or a whisk if you're brave/desperate) mix the pudding with the milk till it gets thick.
Pour about half the pudding into the pan, spray a nice thick layer of whipped topping, spread on the remaining pudding.
For the topping:
Melt chocolate in double boiler with butter, pour in berries and stir to coat. Let sit for a few minutes on some parchment paper for chocolate to harden. Toss on top of pudding mixture.
Freeze till solid, at least 4 hours.
Note: You could easily substitute the blueberries for strawberries or cherries or any other berry-like fruit. And, if you don't like the spiciness of ginger snaps, just use graham crackers, or some other cookies.
Results - EXTREMELY tasty! And sort of low-fat. I like the idea of the spring form pan, because its so pretty when it comes out. However, it is very difficult to cut and eat when frozen solid - I had to let it sit for about 10-15 minutes before it was edible again. So on reflection, it may be best to freeze this in small containers (like popsicles or those stick-shaped ice cube trays) or, simply layer these goodies in a bowl and scoop it out like proper pudding!
Next time on Paw's - Biscotti Obession!!
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