Oreo Dirt Pudding

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Thank you to all who serve our country! Happy Veterans Day! Today my son and I had a little fun and went to Target (our favorite store) and got some ingredients to make this Oreo dirt pudding. He was so excited! This is incredibly easy to make with no baking or heating involved so older kids can do it themselves and the younger ones can help every step of the way! Seriously, Liam (age 4 ) did everything himself with very little help from me.

I love recipes that are easy, you don’t need a lot of ingredients AND you can get creative. Add whatever you want, make a bigger one, make more smaller ones. Whatever! We used a vase that holds about 4 cups of water, but something that can hold 5 or 6 cups would be best. Or you can do 6-8 individual cups. So, let’s go have some fun and eat some delicious dessert!

What you will need:

Container, either 1 big one or smaller ones
2 cups milk (must be cows milk because almond or soy milk don’t firm pudding…?)
1 package chocolate instant pudding
1 (8) ounce container of Cool Whip
10 ounces crushed Original Oreos
Gummy worms

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In a large bowl, whisk together the milk and pudding until smooth. Stir in the Cool Whip until everything is blended. Set aside for 5 minutes. This is when Liam and I crushed the Oreos.

The first layer is crushed Oreos, so make sure they cover the entire bottom of whatever container(s) you’re using. Then add the pudding mixture, then more Oreos and do as many layers as you want, just make sure you end with Oreos. Cover, and refrigerate for at least 1 hour before serving. Add the gummy worms just before serving.

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Seriously, this is so fun to do with kids! Liam was so proud of himself because he was able to do it all. Stir, mix, pour, decorate! That’s it! So, have fun and enjoy 🙂

Easy Banana Cream Pie

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This is the perfect summer dessert! Who doesn’t love bananas and pudding? And pie crust and cool whip? Just 4 ingredients (plus milk) come together in this simple banana cream pie. So go to the store, buy the goods and get to makin’!

What you will need:

1 (9 inch) pie crust, baked and cooled
2 or 3 bananas
1 (3.4 oz) box of banana cream pudding mix
8 oz. cool whip
1 3/4 cups milk

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After your pie crust is completely cooled (but no judging if you just have a store bought one), slice one of the bananas and evenly place on the bottom of the pie. Slice another banana if needed.

Set that aside. In a bowl, whisk together the banana cream pudding and the milk until there are no lumps. Add in 1/3 of the cool whip. Pour mixture into the pie crust, over the bananas. Refrigerate for at least 2 hours.

Before serving, spread the rest of the cool whip evenly over the pie. Top with sliced bananas. Slice and serve!

Banana Pudding Cake

I asked my husband what kind of cake I should make and he said , “banana pudding cake.” I was intrigued. I never thought to make a cake like this before. Sure, banana pudding is easy. But this takes it to another level! Yum! And you can’t get any easier than Cool Whip as the frosting. I hope my hubby likes it because I could eat this entire thing by myself in one sitting. So, let’s go! Start those ovens…

What you will need:

(2) 9 inch cake pans, greased and floured

For the cake:

1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 eggs + 2 egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
(1) 3.4 ounce packet of banana instant pudding
1 cup milk (I used whole but you can use whatever you like)

For the filling:

(1) 3.4 ounce packet of vanilla (or banana) instant pudding
1 1/4 cups whole milk
About 2 small bananas sliced thin

For the frosting:

Cool Whip (I used about 1 1/2 containers, including the filling)
Nilla Wafer cookies

To make the cake:

Preheat oven to 350 degrees Fahrenheit. In a large bowl (or bowl of your electric mixer), beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla.

In another bowl, whisk together flour, baking powder and banana pudding mix. Slowly add to the wet mixture. Beat in milk until everything is just combined. Do not overmix!

Pour batter into prepared pans and bake for 24-26 minutes or until a toothpick comes out clean. Let cool in pans for 20 minutes before inverting and cooling completely on wire racks.

To make the filling:

Stir together all ingredients and refrigerate for about 10 minutes. Then, once the cake is completely cooled, spread a thin(ish) layer over one of the cake layers. Top that with the sliced bananas.

Top with next cake layer. Push down gently but firmly. Finish with completely covering the cake with cool whip and decorate how you wish with the cookies.
Enjoy!

 

Chocolate Peanut Butter Eclair Cake

It’s my husband’s 33rd birthday today! Happy Birthday, babe! I love you! 🙂 Of course his baker wife had to make him SOMETHING. And he loves peanut butter! I was going to bake him a cake but he suggested I make this eclair cake instead. He’s not a big cake fan, unlike me who can eat an entire cake in one sitting. Disgusting, but delicious all at the same time! Chocolate and peanut butter come together in this no-bake eclair. Oh, and Reece’s peanut butter cups. Yum. So here we go… Off to make a birthday eclair!

What you will need:

9 inch square baking dish
18 chocolate graham crackers
3.5 oz box vanilla instant pudding mix
1 cup milk
1/2 cup creamy peanut butter
8 oz Cool Whip
Reece’s peanut butter cups (the tiny, unwrapped ones)

For the frosting:

4 oz semi-sweet chocolate, chopped
3 tablespoons unsalted butter

Tip: I suggest making this the night before you serve it. It needs to be refrigerated so the graham crackers will become soft and the chocolate frosting to firm up.

In a large bowl, beat pudding mix and milk until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip and set aside.

Layer graham crackers on the bottom of a 9 inch square baking dish. Top with half of the pudding mix. Make sure it is even. Top with more graham crackers and then evenly place Reece’s over them.

Smooth the remaining pudding mixture over that, and then top with more graham crackers. Place in fridge while you make the frosting.

In a heatproof bowl, melt chocolate and butter over a pot of simmering water. Stir constantly. Remove from heat and stir until cooled slightly. Pour evenly over eclair. Refrigerate overnight, slice, and enjoy!