Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended.
Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to
sugar-free fat-free whipped topping if desired.
P.S. This recipe isn
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk butter and sugar in a bowl until creamy. Add flour, water, and oil; mix until well combined. Fold in white chocolate chips and coconut flakes.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
Bake in the the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
lt the 3 ounces chopped white chocolate with 1/4 cup of
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
aspberries, 1 tablespoon water, and white sugar in a blender and pulse
radually add 1/4 cup sugar; beat until mixture is thick
Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
When mixture begins to boil, add pecans and coconut, mixing well.
Continue stirring while filling returns to a boil.
Remove from heat and stir in vanilla.
Transfer filling to pie crust.
Refrigerate at least 3 hours before serving.
To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture.
Assemble trifle by layering Lucky Leaf Premium Strawberry Fruit Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
Variations:
Chocolate chip:
Chop 1 1/2 cup milk chocolate chips in food processor.
Add to mix.
Also 1/2 package sugar-free instant chocolate pudding can replace the vanilla for a better flavor.
Melt chocolate over hot, not boiling water.<
owl beat butter and granulated sugar on medium-high speed until
In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.
he sugar.
When the butter is completely done, add the white chocolate
lectric mixer, cream butter and sugar till light and fluffy. Add
baking powder, soda, salt, sugar, oatmeal, white chocolate chips, cherries and then walnuts