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| No Bake Triple Layer Lemon Pudding Pie Via Together as Family |
No Bake Triple Layer Lemon Pudding Pie
Ingredients:
1 ready-to-use graham cracker or shortbread crust
2 packages (3.4 oz each) lemon instant pudding
2 cups whole milk
1 tablespoon fresh lemon juice (about 1 lemon)
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
Instructions:
Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes).
Spread 1 1/2 cups onto the prepared crust.
Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust.
Top the pie with the remaining whipped cream.
Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in the fridge overnight.
Notes:
If you don't want to whip your own cream simply use an 8 ounce tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie.
To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 minutes to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2-3 minutes instead of 5 min or more). Adapted from Kraft.
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| No Bake Chocolate Oatmeal Bars Via Sugar Apron |
No Bake Chocolate Oatmeal Bars
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes
Yield: 16-20
Ingredients:
1 cup butter
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
3 cups rolled oats
1 cup semisweet or dark chocolate chips
1/2 cup peanut butter
Instructions:
Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.)
Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.
Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.
To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Notes: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly.
Gluten-Free No-Bake Strawberry Shortcake Icebox Cake
Serves 9
Ingredients:
3 cups heavy whipping cream
1-1/2 teaspoons vanilla extract
1/4 cup + 2 Tablespoons powdered sugar
2, 6oz packages Enjoy Life Sugar Crisp Crunchy Cookies
1-1/2lbs strawberries, trimmed and sliced
Directions:
Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding powdered sugar then gradually increase speed as whipped cream thickens. Whip until cream can hold it's shape but is not lumpy.
Spread a thin layer of whipped cream into the bottom of an 8x8" baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers - cookies, whipped cream, and strawberries - two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.
Notes:
Enjoy Life Sugar Crisp Crunchy Cookies were used for the cookie layer. If unavailable, any crispy sugar cookie should work or even graham crackers.
Since the homemade whipped cream has no stabilizers, I recommend keeping the icebox cake in the refrigerator when not serving.
Serves 9
Ingredients:
3 cups heavy whipping cream
1-1/2 teaspoons vanilla extract
1/4 cup + 2 Tablespoons powdered sugar
2, 6oz packages Enjoy Life Sugar Crisp Crunchy Cookies
1-1/2lbs strawberries, trimmed and sliced
Directions:
Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding powdered sugar then gradually increase speed as whipped cream thickens. Whip until cream can hold it's shape but is not lumpy.
Spread a thin layer of whipped cream into the bottom of an 8x8" baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers - cookies, whipped cream, and strawberries - two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.
Notes:
Enjoy Life Sugar Crisp Crunchy Cookies were used for the cookie layer. If unavailable, any crispy sugar cookie should work or even graham crackers.
Since the homemade whipped cream has no stabilizers, I recommend keeping the icebox cake in the refrigerator when not serving.
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