Dessert Recipes

Dessert Recipes - Chocolate Eclair Dessert

Chocolate Eclair Dessert 

     36      graham cracker squares (2 1/5 inch)
     2   pkg sugar-free instant vanilla pudding - (4 serv size) 
     2     c nonfat dry milk powder - divided 
     4 1/4 c water - divided 
     1 1/2 c light whipped topping - divided 
     2     t vanilla extract - divided 
     1   pkg sugar-free instant chocolate pudding - (4 serv size) 
     1     T chocolate syrup 

Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan.  

In a large bowl, combine dry vanilla pudding mixes, 
1 1/3 cups dry milk powder, and 3 cups water.  

Mix well using a wire whisk.  Blend in 1/2 cup whipped 
topping and 1 teaspoon vanilla extract.  

Mix gently to combine.  
Spread half of pudding mixture evenly over graham crackers.  

Layer another 12 graham crackers over top.  

Evenly spread remaining pudding mixture over graham crackers.  

Top with remaining 12 graham crackers.  

In a medium bowl, combine dry chocolate pudding mix, 
remaining 2/3 cup dry milk powder, remaining 1 teaspoon 
vanilla extract and remaining 1 1/4 cups water.  
Mix well using a wire whisk. Spread chocolate mixture 
evenly over top of graham crackers.  
Cover and refrigerate at least 1 hour.  
Just before serving, spread remaining 1 cup 
whipped topping evenly over top.  

Drizzle chocolate syrup evenly over whipped topping.  

Refrigerate at least 1 hour.  Makes 12 servings.

Nutritional information:  179 calories, 3 g fat, 6 g protein, 
32 g carbohydrates, 519 mg sodium, 1 g fiber.

Dessert Recipes - Jewel Dessert

Jewel Dessert
 
4 packages (3 ounces each) gelatin dessert, 
one of which must be lemon
3 cups boiling water
1 ½ cups cold water
2 cups whipping cream
¼ cup sugar
1 cup pineapple juice
 
Soak each package of gelatin separately in a little bit of 
cold water for 3 to 5 minutes.  Reserving lemon gelatin, 
dissolve each of the other 3 in separate bowls each 
containing 1 cup boiling water.  Then add ½ cup cold water 
to each bowl and stir.  Our into separate shallow pans 
(cake pans are fine)  and refrigerate to set.  
Meanwhile, whip cream.  Combine sugar with pineapple juice 
in saucepan and bring to boil.  
Then add lemon gelatin and cool to syrup state.  
Cut 3 cake pans of gelatin into cubes.  
Fold lemon pineapple mixture into whipped cream, 
then gelatin cubes.  
Pour over Graham Cracker Crust (see below)
 and refrigerate at least 4 hours.

Serves 15 to 18
 
Graham Cracker Crust
 
20 double graham cracker 
¼ pound butter, softened
¼ cup sugar
 
Roll crackers to fine crumbs.  Mix with butter and 
sugar and press firmly into 9"x13" pan to form crust.

Dessert Recipes - Fluffy Rice Dessert

Fluffy Rice Dessert 

1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 can (20 ounces) unsweetened crushed pineapple
1-1/2 cups hot cooked rice
1 cup light whipped topping 

In a bowl, dissolve gelatin in boiling water. 
Drain pineapple, reserving juice; set pineapple aside. 

Add juice to gelatin; sitr in rice. 
Chill until mixture begins to thicken. 

Fold in whipped topping & pineapple. Chill for 1 hour.

Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving 
equals 79 calories, 19 mg sodium, 0 cholesterol, 
16 gm carohydrate, 1 gm protein, 1 gm fat. 
Diabetic Exchanges: 1/2 starch, 1/2 fruit.

Dessert Recipes - Baked Indian Pudding Dessert

Baked Indian Pudding Dessert

4 c milk
1/2 c cornmeal
1 tsp salt
1/4 c corn syrup
1/2 c sugar
1/2 tsp cinnamon
2 Tbsp butter

Place milk in a sauce pan and add cornmeal and salt.

Cook for 15 minutes and remove from heat.

Add syrup and sugar.

Stir in cinnamon and butter.

Place in a greased baking dish and bake in 
350º oven for 1 1/2 to 2 hours.

Serve warm or cold

Dessert Recipes - Saltine Chocolate Crunch

Saltine Chocolate Crunch
 

 

1 sleeve (about 24) Saltines 

¾ cup brown sugar 

1-cup butter 

12 oz. (2 cups) semi-sweet chocolate chips 

¾ cup chopped nuts 

 

 

Preheat oven to 400º F. Line a 10 X 15-inch 
cookie sheet with foil. Spray very lightly with cooking spray. 

 

Cover cookie sheet with saltines, one layer. 
Boil sugar and butter for 3 minutes. Pour over saltines 
and spread evenly. Bake at 400º F. for 5 minutes. 
Remove from oven. 

 

Sprinkle with chocolate chips. Let set 1 minute, 
then spread melted chips with spatula. 
Sprinkle nuts over and press down lightly. 
Cut on diagonal immediately or cool until firm, then break up.  
Pieces can be frozen. 

 

Dessert Recipes - LEMON PUDDING DESSERT

LEMON PUDDING DESSERT

1 can  sweetened condensed milk
Juice of 2 lemons
3 egg yolks
1/2 pkg. vanilla wafers, crushed
1/2 to 1 (8 oz.) container whipped topping

Beat together with egg beater or electric hand mixer 
sweetened condensed milk, lemon juice, and egg yolks. 
Crush cookies. Line an 8 x 8 buttered pan with 
half of cookie crumbs.

Spread on lemon mixture. Spread on whipped cream. 
Top with remaining crumbs. 
Chill at least 6 hours in refrigerator.

Dessert Recipes - Layered Chocolate Dessert

Layered Chocolate Dessert 

First Layer:
1 stick butter, melted
1 cup flour
dash salt
1 cup chopped nuts 

Second Layer:
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
1 cup Cool Whip from a 9 ounce countainer 

Third Layer: 
2 (3 3/4 oz.) boxes instant chocolate pudding
3 1/2 cups milk 

Fourth Layer: 
Remaining Cool Whip 

First Layer: Mix all ingredients. 
Press thinly into a 9x13"pan. 
Bake for 20 minutes at 350 until lightly browned. 
Cool Completely. 

Second Layer: Cream ingredients in second layer 
together and spread on top of first layer. 

Third Layer: Mix chocolate pudding with milk. 
Beat for 3 minutes and pour over second layer. 
(Let set up in fridge for a bit). 

Fourth Layer: Spread Cool Whip over top.