Boston Caramel-Banana Cream Pie

Boston Caramel-Banana Cream Pie (from Kraft Recipes, Servings: 8, Total Time: 1 hour, 20 minutes)

Ingredients

·         1 Graham Cracker Crust Pie Shell

·         ¼ cup margarine

·         ¾ cup  packed brown sugar

·         3 Tbsp. bourbon

·         1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

·         1 cup milk

·         ¾ cup Sour Cream

·         2 small bananas

·         1 cup thawed Whipped Topping

Directions

1.      Melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until sugar is melted. Remove from heat; stir in bourbon. Cool.

2.       Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.

3.       Meanwhile, slice bananas; place in single layer on bottom of crust. Pour bourbon caramel sauce over bananas (reserve 1 Tbsp. for serving). Spoon pudding mixture over sauce; top with whipped topping. Refrigerate 1 hour.

4.       Just before serving, pour 1 Tbsp. bourbon caramel sauce over pie.  Top with some banana slices if desired.

This was not a pie that would normally catch my eye, but I thought that my husband would enjoy it.  Again, not a healthy recipe, but one that can be made slightly more so by using fat-free sour cream and whipped topping as well as sugar-free, fat-free pudding mix and skim milk.

I made it for Easter lunch for my family, thinking they would enjoy it as well – and they did! I thought the taste of bourbon/caramel was overwhelming, but the rest of my family seemed to really enjoy it and even went back for seconds!  The pie did not set properly, most likely because I used fat-free sour cream and skim milk.  Just be careful if you make it – it needs to be on a flat surface.  If you use the adjustments I did, you may want to try freezing it for 1 hour prior to serving.  I also used fat-free whipped topping, and my family didn’t seem to mind at all!

Cookies & Crème Pudding Pops

Cookies & Crème Pudding Pops (adapted from Kraft Foods; Servings: 9-10, Total Time: 4-5 Hours)

Ingredients

·         1 pkg. (3.9 oz.) instant sugar-free chocolate pudding mix

·         2 cups skim milk

·         6 Oreo cookies

·         ½ cup thawed low-fat or sugar-free Cool Whip whipped topping

Directions

1.      Whisk together the pudding mix and milk in a large bowl until smooth (about 2 minutes).

2.      Crush cookies and add to the pudding.

3.      Add Cool Whip to pudding.  Stir until blended.

4.      Spoon into 9-10 (3 oz.) paper or plastic cups.  Insert wooden popsicle stick into each for a handle.  Freeze 4-5 hours or until firm.

Husband and wife approved!  This is a tasty, cold treat for a hot day.  Be careful, though, when it starts to melt the chocolate gets all over your hands (not necessarily a terrible thing!).  I love that this can be made fairly healthy while keeping the chocolaty taste.  A nice way to get in that chocolate craving that comes each day!  I think that this would also be tasty with other flavors of pudding – vanilla, white chocolate, cheesecake…there’s a lot of possibilities here.  You could also add your favorite cookie.  I like when recipes are so versatile!

Amazing Chocolate Trifle

This trifle looked delicious in the online pictures and sounded very yummy.  Well, let me just say, Mmm, mmm, mmm!  I have made this dish twice in a month and it has gone over very well both times.  Absolutely delicious and so easy to make – especially if you are short on time. 

Amazing Chocolate Trifle (expected time 1 hour)

Ingredients

·         1 (20 oz.) package brownie mix – I have used both Milk Chocolate and Dark Chocolate with great results!

·         1/2 cup vegetable oil

·         1/4 cup water

·         3 eggs or equivalent Eggbeaters

·         1 (5.9 oz.) package instant sugar-free, fat-free chocolate pudding mix

·         3 cups skim milk

·         1 (16 oz.) container lite frozen whipped topping, thawed

·         8-10 Oreos, crushed

Directions

1.      Prepare the brownies according to package directions, using the oil, water and eggs. Bake in a 9x13 inch pan (if you use a smaller pan, you will not have enough to fully cover the trifle dish). Allow to cool.

2.      When brownies are cool, prepare the pudding; in a large bowl, combine pudding mix and milk. Mix until smooth and set aside to thicken.

3.      Cut the brownies into 3 inch squares. Line the bottom of a trifle dish unevenly with 1/2 of the brownie squares. Pour half of the pudding over the brownies, then cover with half of the whipped topping. Repeat layers. Refrigerate as needed.  Sprinkle top with crumbled cookies prior to serving.

Not exactly healthy, but can be made healthier by using applesauce or mashed black beans instead of vegetable oil.  All of the ingredients meld together into one deliciously gooey mess.  It is a very smooth dessert with just a little crunch added from the Oreos.  The good thing is that a little of this dessert goes a long way on satisfaction.  Enjoy!