Thursday, March 3, 2011

It's Just past Valentines Day and I have a new dessert for you!!

Hello followers!!

I just created a new and delicious dessert that requires NO cooking and only takes about 15 minutes.  I have to say that I just took it to a meeting I went to and believe me when I say that they all LOVED it.  I just had to share it with you.  Not only is it beautiful to look at, but it tastes delicious.

Cherry Cheesecake Parfait
  You can serve it in individual dishes like I have in the photo above or your can make a great big bowl and serve it that way.  I also think it would be great in a 9 x 13 dish with the topping spread out over the entire dish.  However you choose to serve it, it's quick, easy, and so good that you'll want to lick the bowl.

This recipe will serve 16-20 people depending on the serving size you choose.  It's so colorful and pretty to look at.

Keep a tub of cool whip handy for those who want to top their serving with some extra creamy goodness.

  Why not try this the next time you want a great dessert to serve to a group?  Or cut recipe in half and serve anytime to your family. Although, you might want to make the whole thing because it says good for days.


8 oz. cream cheese, softened
1 can sweetened condensed milk
1 large box jello instant cheesecake pudding (you can use vanilla if you can't find the cheesecake)
1 small box jello instant cheesecake pudding (you can use vanilla if you can't find the cheesecake)
1 21 oz. can crushed pineapple
1 21 oz. can chunk pineapple (drained)

2 21 oz. cans Lucky Leaf Cherry Pie Filling
16 ounces Cool Whip topping
1 1/2 cups chopped pecans or walnuts (I prefer pecans)
1 jar maraschino cherries

1.  Blend together the softened cream cheese and the sweetened condensed milk.  Add both boxes of instant pudding and the can of crushed pineapple (with juice) and continue to blend until well incorporated.
2.  Stir in the entire can of chunk pineapple.  Fold in one can of the cherry pie filling followed by folding in 8 oz. of the Cool Whip.
3.  Stir in 1 cup of the chopped nuts.
4.  Pour into individual serving dishes or one large dish.  Top with the remaining can of pie filling, nuts and maraschino cherries.

I hope you will enjoy this delicious dessert as much as we have.  

I used the Lucky Leaf Pie Filling and it is so delicious.  They have a wide variety of different pie fillings and I think this recipe would be great using another flavor also. 


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Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.

Strawberry Heaven

Strawberry Heaven
This pie is for the true Strawbery ADDICT and lover.

Mounds of Joy Whipped Pie

Using My Blog

This blog is intended to show you some wonderful recipes and highlight what is happening in the food world. In order to see the recipe demonstrated that is pictured. Click on the photo and you will get to see just how you can make this in your own kitchen.

Cinco de Mayo Layered Black Bean Dip