No Bake Pink Lemonade Pie

You’ll love this Pink Lemonade Pie! The Recipe is No Bake and calls for Graham Crackers (any Digestive Biscuit can be used) and Cool Whip which is heavy whipping cream with gelatine.

Ingredients: 

1 graham cracker crust 
1 ~ 12 ounce can frozen pink lemonade {thawed}
***RECIPE update: Several readers have commented that the pie turned out "soupy" / "mushy" and would not set when chilled. I am suggesting that you only use 3/4 of the 12 ounce can of frozen pink lemonade concentrate. Maybe this will help the pie to set better when chilled."
1 large 16 ounce container Cool Whip
1 can sweetened condensed milk
PINK food coloring
sweetened flakey coconut {optional}

Directions:

Begin with the condensed milk.

Add pink lemonade.

Plop in about 10 ounces of Cool~Whip.
 
DON'T ADD ALL THE COOL~WHIP. 

Take a hand mixer and whip up the pink lemonade concoction.

Pour that luscious PINK mix into the baked graham cracker crust.

Place the pie in the fridge to set.
 
Meanwhile.
 
Get ready to experiment with some toasted PINK COCONUT!   

Toast the coconut on 375 degrees until slightly browned.
 
Did I mention the coconut is optional. It is. 

Cool the coconut.
 
Let GO!
 
Get craZy!
 
Squirt a few PINK dots of food color on the coconut.
 
Just do it!
 
Live WILD! 

When the pie is cool and set add a blob of Cool~Whip to the top.

Swirl it around.
 
Sprinkle on the pink coconut.

Pop it back in the fridge.

Let it chill for several hours if not more.

Serve it chilled.

Click Here to view the tutorial on their website.    

Source: bloomingonbainbridge.com

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 6 ounce container vanilla yogurt
• 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Berry Sauce:

• 2 cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3 tablespoons sugar
• 1 tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:
 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 

 

Source: recipe.com

Best Lemon Squares

These are the perfect light dessert for those hot, sticky summer days!

Ingredients:

• 1/2 cup flour
• 8 tablespoons (1 stick) butter
• 1/4 cup chopped walnuts
• 8 ounces cream cheese
• 1 cup confectioners’ sugar
• 1 8-ounce container Cool Whip
• 2 3.4 oz. packages instant lemon pudding
• 3 cups milk

Directions:

1. Preheat the oven to 350 degrees F.
2. Using a pastry cutter, cut the butter into the flour until it resembles coarse meal.
3. Gently mix in nuts.
4. Press into an ungreased 9 X 13-inch baking dish.
5. Bake for 10 minutes, until lightly golden.
6. Allow crust to cool completely before proceeding.
7. In mixing bowl, beat cream cheese and confectioners’ sugar together.
8. Fold in half of the Cool Whip.
9. Spread cream cheese mixture over the cooled crust.
10. In a medium bowl, mix the two packages of pudding with the milk. Let sit as directed and then spread over the cream cheese layer.
11. Spread remaining Cool Whip over the pudding layer.
12. Refrigerate two hours before serving.

Source: 365daysofbakingandmore.com

Angel Fluff

Ingredients:

1 Angel Food Cake
1 Cup Powdered Sugar
1 8oz Package of Cream Cheese, softened
1 8 oz Container of Cool Whip
1 21oz Can of Cherry Pie Filling (or other flavor)
Pecans (Optional)

Directions:

Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces. Then, in a medium sized bowl mix the sugar and cream cheese, beating until well blended. Next, add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. At this point, go ahead and stir the pecans into the mixture if you choose to use them, I do not use these. Also, stir in the angel food cake pieces.

In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling. Once you have completed this layer, add the remaining mixture and the last bit of cool whip.

Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. I like to put this in the fridge for a few hours and serve chilled.

Butterfinger Pie

Ingredients:

6 (2 1/8 ounce) Butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:

1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.

Candy Bar Pie

Ingredients:

4           oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1           Tbsp.  cold milk

1           tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided

1           (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped

2           pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding

1-1/2    cups  cold milk

1          OREO Pie Crust (6 oz.)

Directions:

MIX cream cheese and 1 Tbsp. milk in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP and candy; set aside.

BEAT pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust. Cover with layers of cream cheese mixture and remaining pudding mixture.

REFRIGERATE 4 hours or until firm. Garnish with remaining COOL WHIP before serving.

Source: Kraft Foods

Mile-High Peanut Butter Pie

Ingredients:

35   NILLA Wafers, finely crushed (about 1 cup)

1/4  cup  butter, melted

1     pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

2     cups  cold milk, divided

4     oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1     pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2  cup  PLANTERS Creamy Peanut Butter, divided

2     cups  thawed COOL WHIP Whipped Topping, divided

1/2  oz.  BAKER'S Semi-Sweet Chocolate

Directions: 

HEAT oven to 375ºF. 

MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. 

  BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
 
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie. 

Source: Kraft 

Fruit Pizza

Ingredients: 

Sugar cookie dough rolled out and baked. Cool completely.
Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit

Directions:

For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.