Chocolate Molten Cakes for Secret Recipe Club

Good Morning! You may have noticed that I skipped the Secret Recipe Club last month. With our house closing 2 weeks early, it was just impossible to get in the kitchen. So, this is my first official post as a GROUP B member! I say goodbye and thanks to Group D. They were a great group, but I wanted to try some new blogs. So, when the option came up to change, I switched to B. Now, my reveal dates are earlier in the month.

This month I had the pleasure of baking from Searching for Spice.   Corina hails London, far away from my little Utah, USA.  Her measurements are in grams. So, I wasn't quite sure my conversions would work! It's hard when baking not to have exact measurements, but I forged ahead. And... ta da!  Fabulous little chocolate cakes! I cooked them a bit too long, so they didn't have the "lava" in the middle, but they were great with a little scoop of ice cream on top. Who can say no to chocolate cakes? Right?

The recipe makes 2 cakes in larger ramekins, but mine were small, so I got 4 out of it. But, you can see I could have filled them a little more. So, plan on 2-3 mini cakes.

Chocolate Molten Cakes
found on Searching for Spice; adapted from Gordon Ramsey's Gordon Ramsey Makes it Easy.

2 teas cocoa powder
3.5 Tb (50g) unsalted butter
3.5 Tb (50g) dark chocolate chips
1 whole egg
1 egg yolk
4.3 Tb (60g) sugar
3.5 Tb (50g) flour

Preheat oven to 350 F. (180C)

Grease your ramekins. Put the cocoa powder in one. Put the other ramekin upside down on top of the first, hold firmly, and shake. This will coat both ramekins in cocoa powder.

Put the chocolate and butter in a small dish and microwave at 30 second intervals, stirring in between, until melted.  Leave to cool slightly.

Put the whole egg, and the egg yolk, in another larger bowl with the sugar. Whisk until the mixture becomes pale and thick.  Pour a small amount of the egg/sugar mixture into the chocolate and stir. Then, pour all of the chocolate into the rest of the egg/sugar mixture; stirring constantly.  We don't want to cook the eggs!

Sift the flour on top of the chocolate and fold into the chocolate. 

Pour into ramekins; about halfway; and bake for 12 minutes. The top will appear done, but it should still be liquid in the middle. The toothpick test will not work! :)

Eat directly from the ramekins, or very, very carefully, unmold them and serve.

Enjoy!

Happy 3rd Blogversary to me! Cake and Ice Cream from SRC

Good Morning!  Today marks my 3 year "blog" anniversary!  I really can't believe it's been 3 years! Thank you to all of my loyal readers. It's been quite the adventure.

I think my photos have improved...

Honey Whole Wheat Bread 8-5-09    

Meaty Spaghetti Sauce  8-16-2011

And I think my recipes, my writing, and my networking has improved as well.  Mostly though, I have stayed true to my goal of this blog being a place to celebrate food. At my own pace, and my own tastes.

Now, on to the celebration's dessert!  Everyone needs Cake and Ice Cream for a anniversary. Right? Especially Chocolate Chocolate Chip Bundt Cake!


This month for the Secret Recipe Club, I was assigned to Ambition Kitchen. I love this blog, and have been a fan for awhile now.  Kelly is from Utah; same as me!  We seem to have similar tastes in food, and her blog is just terrific. 

Right when you open her blog, your mouth starts watering. Just look at that amazing cake in her header. I wanted that cake. Now, I've never learned how to ice cakes and make them look good. I don't have the fancy equipment. I actually ended up using the ziplock bag trick, but still couldn't get pretty drizzles. Oh, well. It's the taste that counts!

Add in another of Kelly's recipes for Homemade Vanilla Ice Cream, and you're ready to party!

Chocolate Chocolate Chip Bundt Cake 
Ambition Kitchen
Copycat recipe for "Nothing Bundt Cakes"

1 box Devil's Food Cake Mix
1 small box chocolate fudge instant pudding
1 C sour cream (full fat)
4 eggs
1/2 C water
1/2 C canola oil
1 1/2 C mini semi-sweet chocolate chips

Mix all ingredients together until well incorporated. Add chocolate chips and stir to distribute. 
Pour into a bundt cake pan that has been sprayed with cooking spray. (I forgot this step- another reason why I had to hide the top of my cake with frosting!)  
Bake in preheated oven at 350 degrees for 45-55 minutes, or until toothpick inserted comes out with just a few moist crumbs attached. 
Let cool for 20 minutes. Remove from pan. 

*Now, Kelly mentions covering the cake with plastic wrap and refrigerating overnight before frosting.  She liked it this way.  I just let the cake cool, and then frosted it and it was wonderful that way as well! So, do whichever method you have time for.

Cream Cheese Frosting

2 pkgs. 8 oz. each cream cheese, softened
1/2 C butter, softened
3-5 C powdered sugar (depending on desired consistency- I only used 2 cups)
2 teas vanilla extract


In a medium bowl, beat together cream cheese and butter until smooth. Add vanilla and mix well. Slowly add powdered sugar, 1 cup at a time, until desired consistency has been reached. You want it to stay pretty thick.

Pipe the frosting onto cooled cake. Slice and serve. Cover well and refrigerate any leftovers.





Simple 3 Ingredient Vanilla Ice Cream
Ambition Kitchen

We have some picky ice cream fans in my house.  They only like vanilla.  I really wanted to fancy this ice cream up with some brownies like Kelly does, or some chocolate chips or fruit.  But, since I was planning on serving it with a cake that has the word Chocolate twice in it's title I just did vanilla.  Feel free to add your favorite mix ins!

2 Cups Whipping Cream
1 (14oz) can Sweetened Condensed Milk
1 teas Vanilla Extract
Desired add-ins

INSTRUCTIONS FOR ICE CREAM MAKER: Mix all ingredients together in a bowl, being sure to thoroughly incorporate the condensed milk. Pour into ice cream maker and churn as per instructions. Mix your add ins into the ice cream, transfer to a sealed container and place in freezer for a few hours to firm up more, or enjoy as soft serve consistency!


INSTRUCTIONS WITHOUT ICE CREAM MAKER: Whip heavy whipping cream until stiff peaks form. Add sweet & condensed milk and vanilla. Stir until well combined. Add mix ins and freeze in freezer for 6 hours then serve!

Happy Blogversary!

Chocolate Pudding - October Secret Recipe Club

This is my first time participating in the Secret Recipe Club and I am so excited to present my dish! The idea behind the club is that each month you are assigned a blog to cook something from. You may adapt the recipe if you wish, but the owner of your assigned blog cannot know that you are cooking from their site.

My first assignment is from Dena's blog, Oh! You Cook!  It took me some time to narrow down which recipe to pick from.  About a week ago, I was craving pudding, and Dena had pudding, so that was the winner!  Her homemade Chocolate Pudding is so good!  I made the recipe without any adaptations.

Chocolate Pudding
adapted from Oh! You Cook!
makes 4 1/2-cup servings

1/4 cup sugar
1/4 cup unsweetened cocoa powder (I used dark chocolate, so my pudding was a tad more bitter)
2 Tb cornstarch
1/8 tsp. salt
2 cups whole milk
1/2 tsp. vanilla extract
1 egg
1/2 cup semi-sweet chocolate chips
whipped cream, garnish (optional)

Beat egg lightly in a medium-sized bowl.  Set aside.
Whisk together sugar, cocoa powder, cornstarch, and salt in a 2-quart saucepan. Slowly whisk in  milk. Bring to a boil over medium heat, whisking constantly, until pudding is thick, about 8 to 10 minutes.

Remove from heat and add vanilla extract.

Add about a 1/4 cup of the chocolate mixture to the egg, whisking constantly to prevent egg from curdling.  Then whisk in remaining hot mixture.

Whisk in chocolate chips until they are melted and completely blended in (adding chocolate chips at this step aids in cooling off pudding a little faster).

Pour the pudding into small serving cups or shooter glasses.  Serve warm, or cover the surface of each of serving with plastic to prevent a skin from forming on the top of the pudding, then refrigerate, covered, until cold, at least 2 hours.  Either way, just before serving, top with a dollop of whipped cream, if desired.

Enjoy!

P.S. Number 21 below is my recipe! Go check out Eat, Knit, Grow!

 

Malted Chocolate Cupcakes

 

Happy Monday! I hope you all had a fantastic weekend. I thought I'd start this week out with something sweet.  This cupcake recipe has been sitting in my "to try" file forever! I finally made them, and they were amazing! I modified the recipe a bit to include malt flavor in both the cupcake and the frosting. I sprinkled crushed malt balls on top as well. 

Malted Chocolate Cupcakes

adapted from Martha Stewart Cupcakes

Makes about 28

2 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder or reg. unsweetened cocoa powder
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teas baking soda
1/2 teas salt
1 cup milk
1 1/4 cups malted milk powder
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teas vanilla extract

Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.

With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined.

Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months in airtight containers.


Fluffy Vanilla Frosting
adapted from Martha Stewart Cupcakes

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/4 cup malted milk powder
1/2 teas vanilla extract
Malt balls (Whoppers), crushed

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed; after every 2 additions, raise the speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth.

Top cooled cupcakes with frosting; sprinkle with crushed malt balls.

Enjoy!

Spiced Oatmeal Chocolate Chip Cookies

In my house, when I mention "making cookies" I always get multiple responses. I'm usually thinking warm, soft chocolate chip cookies. My sons are thinking snickerdoodles. My daughter doesn't care, as long as she gets to help. She usually wants to make "something special for daddy" though! And then there is Dad. His request? It is Oatmeal Chocolate Chip cookies every time. With coconut, if you please.

Over the last few years, I've tried a few different recipes, but we think we've found perfection in this combination.  The addition of cinnamon and nutmeg adds a gentle flavor without overpowering the chocolate or oats. You can add raisins, chocolate chips, coconut, even cinnamon or butterscotch chips would be good.

The batter is a little crumbly, but don't worry, they bake just fine!  Another plus is that the dough doesn't spread very much, so you can fits a lot on the baking sheet, and even form them in fun shapes! I use a cookie scoop, and then press them down a little bit.Cook them until they are golden, and look a little gooey. They'll cool down into perfectly baked, soft, yummy cookies!

Spiced Oatmeal Chocolate Chip Cookies 
The Double Dipped Life

1/2 cup butter, softened

2/3 cup light brown sugar

1 egg

1 teas vanilla extract

3/4 cup all-purpose flour

1/2 teas baking soda

1 teas cinnamon

Freshly grated nutmeg-just a bit

1/2 teas salt

1 1/2 cups old fashioned oats

1 cup Chocolate Chips

1/2 cup shredded coconut (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy.

In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats, chocolate and any other add-ins.

Preheat oven to 350°F.

Chill the dough for at least 30 minutes in the refrigerator.  You can bake them right away, but I prefer to chill the dough.Chilling dough helps the cookies rise, and not be flat.

When you are ready to bake, spoon about a Tb of dough into a round ball, leaving space between each cookie. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for two minutes before transferring them to cooling rack.

Enjoy with a tall glass of cold milk!

Chocolate Torte with Nutella Mousse

Chocolate. Nutella. Creamy goodness. How can you resist:? This recipe makes a fancy dessert good for any company. The secret? It's not that hard to make!

Chocolate Torte with Nutella Mousse and Raspberries
Adapted from bell'alimento

What you’ll need:

1 brick of cream cheese - softened
1 pint (2 cups) of heavy whipping cream
2-3 TB honey
1/2 cup sugar
1/2 cup Nutella
1 box of Chocolate Cake Mix (& necessary ingredients to make it)

Put your mixer bowl in the freezer. A cold bowl helps the whipped cream set up faster. Get the cream cheese out of the fridge to soften. Measure out your Nutella into a microwavable bowl.

In your stand mixer with your whisk attachment attached, add your whipping cream and 1/4 cup sugar. Mix until it becomes whipping cream- this will take a few minutes. Move whipping cream to a separate bowl.

Into the now empty mixing bowl (don't worry about cleaning it out), add the cream cheese and 1/4 cup sugar. Mix together  until creamy. WHILE it’s mixing add in a few TB of honey. Taste and check for sweetness; if you like it sweeter add more. Heat your Nutella for about 30 seconds until it’s warmed through. Add the Nutella to your cream cheese mixture and mix until combined well. Remove bowl from mixer and with a spatula FOLD the whipped cream into the cream cheese mixture. The mixture won't mix completely-  you'll get a striped effect. Cover the bowl with plastic wrap; refrigerate for at least 30 minutes or until mixture is set up.

While it’s setting up prepare your cake mix to box directions. Spray a rimmed baking sheet (for thinner cakes) with cooking spray; pour your batter in. Smooth, and bake it for approx 10-15 minutes or UNTIL it passes the toothpick test. Keep an eye on it! After it has cooled completely, cut it into circles with a large cookie cutter.

To assemble torte, place one cake layer on bottom, slather the mousse on, continue until you have three layers. On the top layer add a dollop of mousse; garnish with raspberries and powdered sugar if desired.

Enjoy!

Christmas Chocolate Bark Candy

Peppermint bark with Dark Chocolate. Eggnog Bark.

Chocolate Candy Bark is perfect for Christmas! There are so many variations to make, that you could probably make a new one every day!

What is bark? Chocolate Bark is a little like candy bars. Chocolatiers take melted chocolate, lay it out flat, and add toppings either mixed in, or on top. When the chocolate sets, you are left with a delightful treat!

Now, the pictures here are some of the variations that I used to make in my Candy Shop. I thought I would share with you how to make your own!

Apple Pie Bark

Mint Crunch on top; Dark chocolate Cherry on bottom!

Nutty Bark- White chocolate dyed orange for Halloween- and peanuts

Coconut

Before we get to the recipe, take a look at some of these other mouthwatering flavors!

*Pina Colada
White Chocolate, Pineapple, Coconut, and Macadamia Nuts

*Lemon Cream
White Chocolate, Lemon Zest, Lemon Flavor

*Caramel Apple
Chocolate, Caramel, Dried Apples, more chocolate!

*Chocolate Banana -Think Chunky Monkey!

*Pumpkin Pie Spiced Bark
White Chocolate with our Pumpkin Pie Spices mixed in

*Cookies and Cream
White Chocolate and Oreos

*S'mores Bark
Milk Chocolate, Marshmallow, Graham Crackers

*Toffee Crunch
Milk Chocolate, Toffee Pieces

*Fruit of any flavor, with or without nuts

*Spiced Pecan turtle
White Chocolate, Caramel, and Spiced Pecans

Chocolate Bark
*I used quality Guittard A'Peel chocolate in my shop. You can hunt some of this down, or just use chocolate chips!

1 cup chocolate chips- choose your flavor
Toppings of your choice!
Wax or parchment paper

Place the chips in a microwave safe bowl. melt at 50% power for 1 minute.
Stir.
Microwave again, at 30 second intervals, stirring each time, until the chips are melted.

Lay wax or parchment paper on a cookie sheet.

** If you want to mix in your toppings, do so now!

Spread melted chips (and mix ins) onto the wax paper; spreading evenly.

Add toppings while the chocolate is melted.

**If making a two chocolate layer bark, pour 1st chocolate and let harden before pouring the 2nd layer!

Let the chocolate sit until hardened, or place in refrigerator.

Break or cut into pieces and eat!


Now you've got yourself a fast and delicious holiday gift!

Dark Chocolate Brownies with Hazelnuts

I am a "brownie-from-a-box" kind of gal. I've never really found a scratch recipe that I loved. So, when I found this one, I thought I'd give it a try. It was a recipe for a basic brownie, but I jazzed it up by using 60% Dark Chocolate chips and Dark Chocolate cocoa powder. Then, check out the toppings! Toasted hazelnuts and more chocolate chips. This brownie is a chocolate heaven! Warmed and paired with ice cream made this brownie a dream come true.

Dark Chocolate Brownies with Hazelnuts

Ingredients:
2/3 cup all-purpose flour
1/2 teas salt
1/2 teas baking powder
vegetable cooking spray
1 TB Dark chocolate unsweetened chocolate (cocoa powder)
4 ounces bittersweet or semisweet chocolate (I used 60% cacao bits)
10 TB (1 stick plus 2 TB) unsalted butter
1 1/4 cups sugar
2 teas vanilla extract
3 large eggs
1 cup hazelnuts for topping, can add additional into batter if desired.
1/2 cup additional chocolate chips

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside.

Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil or parchment paper in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.

Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Meanwhile, toast hazelnuts: Place hazelnuts in a frying pan on medium heat, and cook, stirring frequently until toasted, about 10 minutes.

Cool brownies in pan on a wire rack for five minutes. Sprinkle the top with the toasted hazelnuts, and extra chocolate chips.

After 5 minutes, use handles to pull brownies from pan.

Completely cool brownies on rack, at least three hours. Cut into squares and serve.

If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days. Makes 16 brownies.

You have to serve this with ice cream!

Chocolate Pudding Chocolate Chip Cookies

These cookies have been a family favorite for a few years now. I found the original recipe on Allrecipes, but have since changed them so much, that they don't match the original!

You can use any flavor pudding for these cookies. The original recipe called for vanilla- making regular chocolate chip cookies- but I was not impressed. The chocolate is MUCH better!

The cookies are thick and soft. One oddity; they are better the day after they are baked. So, plan ahead! It is fun to experiment with these, adding peppermint, coconut, nuts, etc.

Cookie dough with Peppermint pieces.

Chocolate Pudding Chocolate Chip Cookies
makes roughly 8 dozen cookies!

4 1/2 cups all purpose flour
2 teas baking soda
1/2 teas. salt
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 small packages of INSTANT chocolate pudding
4 eggs
1 teas vanilla
3-4 cups of your favorite chocolate chips
**Optional toppings or mix-in's: Peppermint chips, Mint, Coconut, Nuts! Press into the top of dough, right before baking.

Preheat oven to 350, or a convection oven to 325.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a very large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended.

Stir in the eggs and vanilla.
Blend in the flour mixture. (Dough will be very thick! I mix by hand... or my husband's hand...)

Finally, stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. (I use a flexible scoop from Bed, Bath, and Beyond. Makes great thick cookies!)

Bake for 10-12 minutes. If you are using a convection oven, bake for 10 minutes.

Leave cookies on the cookie sheet for a few minutes, and then transfer to cool on wire rack.

EAT! (Make sure you have milk!)

Chocolate Butterscotch Bars

These bars are easy to make, and easy to impress! I believe it was originally from a Pillsbury recipe, but it's been so long, that I've lost the source.

Chocolate Butterscotch Bars

1 pkg Yellow Cake Mix
1 pkg (3.4oz) Instant butterscotch pudding mix
1/2 cup oil
2 eggs
1 cup (6oz) semi-sweet chocolate chips
1 cup flake coconut
1 cup chopped nuts (reserve 1/2 cup for Glaze)

Glaze:
1 cup (6oz) butterscotch chips
3 TB milk
2 TB butter or margarine
Reserved nuts from dough

Heat oven to 350**. Lightly grease 13x9" baking pan.
In a large mixing bowl, combine dry cake mix, dry pudding mix, oil, and eggs. By hand, stir until well blended.
Stir in chocolate chips, coconut, and 1/2 cup nuts.
Press mixture in prepared pan.


Bake at 350 for 25-30 min until golden brown.
**Higher altitude (Utah): bake at 375 for 20-30 minutes.
Let cool in pan.

In a small saucepan, combine glaze ingredients; melt over low heat, stirring until smooth.
Drizzle over warm bars. Sprinkle with reserved nuts.

Makes 36 bars...or so...

Dinner Party!

I co-hosted a wonderful dinner last week. We were supposed to have 3 women and their kids come, but only ended up with 1. It was a great night, and I have tons of yummy leftovers!

Here is my menu, plus links to the recipes! Enjoy!

The main course was a Minestrone soup made by the co-host. Sorry, I don't have her recipe! She also provided a yummy green salad.

For sides, I made:

Fruit Salsa with Cinnamon Chips - Also from OurBestBites.com. (Can you tell my new obsession?) This dish was absolutely fabulous. I did Strawberries, Mango, Kiwi, Pineapple, and Blueberries. Squirted some Lime juice, and added Sugar. The fruit was amazing on it's own, but eaten with the Cinnamon Chips brought it to a whole new level. Everyone took home leftovers, and I finished up the rest in about a day. A healthy and super yummy treat!

Pesto Alfredo with Roasted Vegetables- The original recipe was found on OurBestBites.com, but I will make it a different way next time! It was good, but needed a few more things.

Croissant Rolls- again, a little bit of a disappointment here. I wanted to make my Challah Bread, but for some reason, my bread maker didn't want to cooperate. It ended the cycle, and instead of a nicely risen bread, I had a pile of goop. :( So, I used the Croissant rolls in a can as a substitute.

Lemon Bars - The perfect "light" ending to a fall meal! I don't have a picture, but the recipe comes from my good friend, Bonnie.

White Chip Lemon Bars

Bonnie

1 1/4 cups flour

1 cup sugar

1/3 cup butter, softened

3/4 cup white chips

2 eggs slightly beaten

The zest and juice from one lemon

Powdered sugar

1. Heat oven to 350 degrees

2. Stir together 1 cup flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture onto the bottom of 9-inch baking pan.

3. Bake 7 minutes or until lightly browned. Remove from oven; sprinkle with chips.

4. Stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar in medium bowl; carefully pour over chips and crust.

5. Bake 10 minutes or until set (you can touch center and it's springy). Cool in pan on wire rack; sift with powdered sugar when completely cool. Cut.

Cheesecake Chocolate Pudding. Okay, this desert was so easy, it was ridiculous. However, when I told the ladies it was "just" pudding, they laughed at me. It's all in the presentation folks!

How to make:
Pour 2 3/4 cup of COLD milk in a large bowl.
Mix in one dry box of Instant Chocolate pudding mix and 1 box of instant cheesecake pudding mix. Stir for 2 minutes, and pour into serving dish.
I used a large, shallow serving dish. When set, I sprinkled candied pecans on top! You can also do fruit, coconut, graham crackers, etc!
The cheesecake flavor was hard to distinguish, but you can do any flavor puddings together!

Lastly, we topped it off with cold Lemonade.

It was a terrific night of food and friendship.

What is your favorite party food?