Kids are big fans of dessert. Coming up with ideas for dessert doesn't have to be difficult. The most popular dessert recipe in the house can be the simplest. Surprise them with an after-school snack or top off dinner with a sweet concoction everyone is sure to enjoy that doesn't take hours to prepare.
Peanut Butter Brownie Trifle
Peanut butter brownie trifle uses two packages 369gr size miniature peanut butter cups; one package fudge brownie mix (about 595gr); one package 284gr peanut butter chips; 1 cup creamy peanut butter; 4 cups cold milk; two packages 145gr size vanilla instant pudding mix, 4 tsp vanilla; and three containers 227gr size frozen whipped topping, thawed. Follow package directions to prepare brownie mix and add peanut butter chips. Grease a 13-inch by 9-inch pan and bake brownie mix at 177 degrees Cor 20 to 25 minutes. Do not overbake. A tooth pick inserted in the middle should come out with moist crumbs. Cool completely and cut into 3/4-inch cubes. Mix milk and pudding mixes in a large bowl for 2 minutes, then let stand for 2 minutes. Mix in peanut butter and vanilla. Mix in 1 1/2 containers of whipped topping. Cut peanut butter cups in half and set aside. Arrange a third of the brownie cubes in a 5-quart glass bowl. Top brownies with a third of the peanut butter cups. Top peanut butter cups with a third of the pudding mixture. Repeat layers twice more. Refrigerate until chilled through. This recipe courtesy of Taste of Home Magazine April/May 2010 issue, page 17 for tasteofhome.com.
Make doughnut snowmen with one icing sugar doughnut hole; three graduated-sized icing sugar doughnuts from 2 to 3 inches; one orange-mint mini breath mint; five miniature chocolate chips; three gum drop candies; one piece of Fruit-By-The-Foot fruit roll, 12 inches long; one starlite mint; and two pretzel sticks. Stack the three graduated sized doughnuts to form the body. Use doughnut hole for head. Poke the point of three miniature chocolate chips into the doughnuts for buttons and two more in the doughnut hole for eyes. Poke one end of orange-mint in doughnut hole for nose. Make cuts on both ends of fruit roll for fringe and wrap around neck of snowman for scarf. Poke a gum drop onto each pretzel as mittens, then poke pretzels into the doughnut as arms. Moisten the bottom of the remaining gum drop and stick to starlite mint to form hat. These ingredients make one snowman. This recipe courtesy of Country Woman Magazine January/February 1996 issue, page 15 for tasteofhome.com.
Sweet-shop pizza uses 1 package 468gr size refrigerated chocolate chip cookie bar dough, 1/4 cup chunky or creamy peanut butter, 1 cup assorted coarsely chopped chocolate candy bars of choice and 1/2 cup semi-sweet chocolate chips. Let refrigerated cookie dough soften on greased pizza pan about 10 minutes, then press into an 8 inch circle. Bake at 163 degrees C. for 18 to 20 minutes. Sprinkle chocolate chips over hot crust and drop dots of peanut butter on chocolate chips. Let peanut butter and chocolate chips melt for 5 minutes, then spread evenly over cookie crust. Sprinkle assorted chopped candy bars over top and let melt about 10 minutes. Cut pizza into wedges and serve. Recipe courtesy of Nestle Toll House for verybestbaking.com. (See reference 3)
Fruit Crisp "Dump"
Fruit crisp dump uses one 595gr can of cherry pie filling; one 227gr can undrained crushed pineapple; 1/2 cup melted butter; and 1 box yellow cake mix. Mix cake mix and butter in a large bowl until crumbly. Spread crushed pineapple and cherry pie filling in an ungreased 13-inch by 9-inch non-stick baking dish. Sprinkle cake crumbles evenly over top of fruit. Bake at 163 degrees Cor 40 to 45 minutes until brown. Cool 30 minutes and serve with vanilla ice cream or whipped cream. Recipe courtesy of Betty Crocker's "4-Ingredient Dinners" cookbook for bettycrocker.com.
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