pudding Archives - Spindles Designs by Mary and Mags

My original plan was to make Root Beer float cupcakes… but my cupcakes fell below the bar… Literally. They fell, it was awful! I could not fill them, just putting frosting on made it so there was way too much frosting, I could do nothing, but eat them as they were. I was a bout to give up and get rid of them when it hit me… Trifle. No one knows what the cake looked like, it doesn’t matter as long as it tastes good (which the cupcakes did). The one problem was I could not use my traditional trifle dish, we were taking these with us to watch fireworks for the 4th of July. I thought and thought and I have been watching everyone use mason jars for things and I have a bunch of them, so into jars the trifle went. I have an odd assortment of jars, so they were not all the same, design or size.

Although not my original plan, they were a hit! The family thought they were so much fun and enjoyed eating them.

Mary Catherine

Ingredients:

12 Root Beer Cupcakes

12 servings vanilla pudding

root beer extract

whipped topping

12 half pint canning jars

Directions:

1. Mix vanilla pudding according to package directions add 2 – 3 tsp root beer extract (make sure to taste it so there is enough in there).

2. cut up the 12 cupcakes put about 1/2 cup cake in the bottom of each jar then layer with pudding and whipped topping, repeat. I only got two sets of layers in each jar.

3. If traveling with trifle, leave the top layer of whipped topping off and cap with a lid. Once at final destination just before serving top with whipped topping.

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You might also enjoy these other items:

Lemon Curd Cream Puffs

Chocolate Supreme

This decadent tasting dessert is the perfect Valentine’s Day Treat that won’t totally ruin your diet.

It is perfect. It is sweet, light, fluffy and

“CHOCOLATE”.

1 cup flour

1/2 cup butter

1 cup pecans, chopped

1 8 oz package Neufchatel cheese

1 cup powdered sugar

1 medium container of frozen whipped topping, thawed

1 large package sugar free instant chocolate pudding

1 large package sugar free instant vanilla pudding

4 1/2 cups skim milk

Blend butter, flour and pecans together. Press into the bottom of a 9″ X 13″ baking dish. Bake at 350 degrees for 15 – 20 minutes or until just starting to brown. Don’t over bake. Let cool.

Blend Neufchatel cheese, powdered sugar and 1 cup whipped topping. Spread evenly over cooled crust. Refrigerate 1 hour.

Mix instant puddings together with milk until thick and pour over the cheese layer. Cover with remaining whipped topping and garnish with grated chocolate, chocolate curls or just chocolate shot.

Refrigerate until served.

HINT: I use an old fashion hand beater to mix my puddings the electric ones seem to splatter the pudding all over the place.

Enjoy!

Mary Ellen

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