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| Eggnog Eclair Dessert recipe |
Easy Peanut Butter & Chocolate Eclair Dessert
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Easy Peanut Butter & Chocolate Eclair Dessert |
INGREDIENTS:
1 pkg. (3.4 oz.) vanilla instant pudding mix
1-3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 HONEY MAID Honey Grahams
1-1/2 pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
3 Tbsp. butter
INSTRUCTIONS:
BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in whipped topping. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
REFRIGERATE 8 hours.
Chocolate-Peanut Butter Candy Dessert
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| Chocolate-Peanut Butter Candy Dessert |
INGREDIENTS:
12 OREO Cookies, crushed
2 Tbsp. butter, melted
2 cups cold milk
1/2 cup creamy peanut butter
2 pkg. (3. 9 oz. each) chocolate instant pudding mix
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces
INSTRUCTIONS:
MIX cookie crumbs and butter; press onto bottom of 8-inch square pan.
ADD milk gradually to peanut butter in large bowl, stirring with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in 1 cup COOL WHIP. Spread onto crust; cover with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Top with peanut butter pieces.
Striped Delight Dessert Recipe
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| Striped Delight Dessert Recipe |
INGREDIENTS:
35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
3-1/4 cups cold milk
DIRECTIONS:
1.PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9-inch dish. Refrigerate until ready to use.
2.WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
3.BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
4.Place dessert in freezer about 1 hour before cutting into squares to serve.
Kiwi fruit Cheesecake
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| Kiwi fruit Cheesecake |
INGREDIENTS:
200 g crushed plain biscuit crumbs
½ tsp cinnamon
100 g melted butter
500 g cream cheese, softened
¾ cup icing sugar
3 tsp gelatine, plus 3 tablespoons water
1 cup cream, softly whipped
½ cup kiwifruit, mashed into a purée (approx 2 ripe kiwifruit)
2-3 kiwifruit, peeled and sliced
3 tblsp lime jelly crystals, plus 1 cup hot water
METHOD:
Combine the biscuit crumbs, cinnamon & melted butter
Press into the base of a 22cm spring-form tin & chill
Beat together the cream cheese & icing sugar in a bowl until smooth
Sprinkle the gelatine over the water in a bowl & leave it to swell for 5 minutes
Warm over hot water, or on medium power in the microwave for 15 seconds
Stir until the gelatine has dissolved
Beat the gelatine into the cream cheese mixture
Quickly fold in the whipped cream & kiwifruit pureé
Pour the cream cheese mixture over the chilled base & return the tin to the fridge
Leave to chill for 2-3 hours, or until the mixture has set
To serve, dissolve the lime jelly crystals in hot water & let the jelly cool but not set
Arrange the sliced kiwifruit decoratively on top of the chilled cheesecake & spoon over the lime jelly
Allow to chill for at least 30 minutes until the topping has set before cutting the cheesecake & serving.
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