Strawberry delight is a refreshing-layered dessert that is as perfect on a winter evening as it is for a hot summer day. Made by layering fresh strawberries and a cheesecake filling over a flavorful homemade graham crust, you won’t believe how easy it is to make. It’s sure to impress your friends and family.

Strawberry Delight Ingredients

You’ll need:

For the Crust Layer:

• 1½ cups of graham cracker crumbs
• 3 tablespoons of sugar
• 1 teaspoon of almond extract
• 5 tablespoons of butter, melted

For the Cheesecake Layer:

• 1 cup of heavy whipping cream, chilled
• 16 ounces of cream cheese, softened
• ¾ cup of powdered sugar
• 1 teaspoon of vanilla extract
• 2 teaspoons of lemon juice

For the Strawberry Layer:

• 10 strawberries, sliced (or enough to make a single layer over the graham crackers)

For the Strawberry Cheesecake Layer:

• ½ of the cheesecake mix from layer three
• 3 tablespoons of strawberry gelatin

For the Whipped Topping

• 8 ounces of Cool Whip

Substitutions and Additions 

GRAHAM CRACKER CRUMBS: You can use store-bought crumbs or crush your own with a rolling pin or food processor. Nilla wafers or digestive cookies are great substitutions.

STRAWBERRIES: Use raspberries or other favorite berries and substitute the same gelatin flavor to suit everyone’s taste. It’s like a new dessert every time!

How to Make The Best Strawberry Delight Recipe

Crust Layer:

STEP ONE: In a medium bowl, mix together the graham cracker crumbs, sugar, almond extract, and melted butter.

STEP TWO: Press the mixture into an 8×8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

Strawberry Layer: 

STEP ONE: Layer the sliced strawberries evenly on top of the frozen crust. Place the dish into the refrigerator while preparing the rest of the dish.

Cream Cheese Layer:

STEP ONE: In a large mixing bowl, place the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using a hand mixer, combine until light and fluffy with no lumps. Set aside.

PRO TIP: Be sure that your cream cheese is at room temperature to prevent any lumps in the filling.

STEP TWO: In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high, beat the cream until stiff peaks form, about 5 minutes.

PRO TIP: Chilling your mixing bowl will help the whipped cream thicken to form stiff peaks in less time.

STEP THREE: Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the dish.

STEP FOUR: Set the other half of the mixture aside.

STEP FIVE: Place the dish in the refrigerator while preparing the next step.

PRO TIP: Place your baking dish in the fridge between steps to keep the layers firm and separated before adding the next layer.

Strawberry Cheesecake Layer:

STEP ONE: In the bowl with the remaining cream cheese/whipping cream mixture, add the 3 tablespoons of dry strawberry gelatin. Using a rubber spatula, gently fold in the dry strawberry gelatin until combined and solid.

STEP TWO: Spoon the mixture on the top of the dish.

Whipped Topping Layer: 

STEP ONE: Spread the Cool Whip on top of the dish as the last layer.

STEP TWO: Chill at least one hour before serving.

STEP THREE: Garnish with sliced strawberries and graham cracker crumbs if desired.

NOTE: We highly recommended making this delicious dessert a day ahead of time and refrigerating it overnight. This will allow it to thicken and makes it easier to cut into slices.

How To Serve

This fresh and tasty dessert is perfect to bring along to a potluck, a party, or for no occasion at all. Serve it on its own, or get really decadent and add a scoop of vanilla ice cream on the side.

If you love easy-to-make desserts that look like you fussed, but you didn’t, why not try our https://usinthekitchen.com/butterscotch-delight/ or our https://usinthekitchen.com/lemon-lasagna/?

Storage 

IN THE FRIDGE: Store strawberry delight in the refrigerator for up to three days. Keep it in an airtight container or cover it tightly with aluminum foil.

IN THE FREEZER: Strawberry delight freezes well. You should place your dessert uncovered in the freezer until solid. Then, you can cover it with plastic wrap and return it to the freezer for up to a month. Defrost in the refrigerator before serving.

While strawberry delight is traditionally served at parties and potlucks, this no-bake recipe is so easy you’ll want to make it for your family any day of the week.

FAQ:

Q? Can I use frozen strawberries in place of fresh ones?

A: We don’t recommend using frozen fruit because it tends to be too runny and may change the consistency of this dessert.

Q? Can I make this strawberry delight in a spring form pan?

A: Yes, but you should make it a day ahead so that it is well chilled before removing the spring form pan to help prevent the sides from crumbling.

Q? Can I double this recipe?

A: Yes, simply double the ingredients and use a 9×13” baking pan for the same incredible results.

Print

Strawberry Delight

This strawberry delight recipe will create the best strawberry delight cake around. The homemade crust, sweet strawberry flavor, creamy filling, and whipped topping all complement each other to create the perfect dessert.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 9

Ingredients

• 5 tablespoons butter melted
• 1½ cups graham cracker crumbs some extra crumbs for garnish if desired
• 3 tablespoons sugar
• 1 teaspoon almond extract
• 10 strawberries sliced (or enough to make a single layer over the graham crackers)
• 16 ounces cream cheese softened (two 8-ounce blocks)
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice freshly squeezed
• 1 cup cold whipping cream chilled
• 3 tablespoons strawberry gelatin used from a 3.4-ounce box
• 8 ounces Cool Whip

Instructions

Crust Layer

• In a medium bowl, mix together the graham cracker crumbs, sugar, almond extract, and melted butter.
• Press the mixture into an 8×8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

Strawberry Layer

• Layer the sliced strawberries evenly on top of the frozen crust. Place the dish into the refrigerator while preparing the rest of the dish.

Cream Cheese Layer

• In a large mixing bowl, place the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using a hand mixer, combine until light and fluffy with no lumps. Set aside.
• In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
• Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the dish.
• Set the other half of the mixture aside.
• Place the dish in the refrigerator while preparing the next step.

Strawberry Cheesecake Layer

• In the bowl with the remaining cream cheese/whipping cream mixture, add the 3 tablespoons of dry strawberry gelatin. Using a rubber spatula, gently fold in the dry strawberry gelatin until combined and solid in color.
• Spoon the mixture on the top of the dish.

Whipped Topping Layer

• Spread the Cool Whip on top of the dish as the last layer.
• Chill at least one hour before serving.
• Garnish with sliced strawberries and graham cracker crumbs if desired.

Notes

It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.

To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.

Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.

The post Strawberry Delight appeared first on Us in the Kitchen.

Make your mornings sweeter with this simple crescent roll cheese danish recipe. Crescent roll dough provides a flaky, buttery base in this recipe, before being topped with a tangy cream cheese filling. The pastry is then finished with a second layer of crescent roll dough and a deliciously sweet glaze. The result is a light and buttery patsy complete with a rich filling. There’s no need to spend hours in the kitchen to achieve perfectly airy cheese danishes with this delightful crescent roll danish recipe. 

Crescent Roll Cheese Danish Ingredients 

You’ll need:

• 2 (8-ounce) cans of crescent rolls
• 2 (8-ounce) packages cream cheese, softened
• 1½ teaspoons vanilla extract, divided
• 1 teaspoon lemon juice
• ¾ cup granulated sugar
• 2 eggs 
• 1 tablespoon of water
• ½ cup powdered sugar
• 2 tablespoons milk

Substitutions and Additions 

CREAM CHEESE: Full-fat cream cheese has the best texture and creaminess for the filling in this recipe, but you can also use reduced-fat (or Neufchâtel) instead.

CRESCENT ROLLS: If you can find crescent roll baking sheets without perforations, this recipe comes together even easier as you won’t have to press the seams together. You can also use puff pastry sheets.

FILLING: There are plenty of filling options to mix up the flavors in this recipe. Try adding fresh blueberries, strawberries, orange zest, apricot jam, or raspberry jam!

How to Make This Crescent Roll Cream Cheese Danish Recipe 

STEP ONE: Preheat the oven to 350°F and spray a glass 9×13-inch pan with nonstick cooking spray. Unroll one package of crescent rolls and press the sheet into the bottom and up the sides of the prepared pan. Press the seams together to seal. 

STEP TWO: Using a hand mixer, beat together the cream cheese, 1 teaspoon of vanilla extract, lemon juice, granulated sugar, and one egg in a medium bowl.

STEP THREE: Spread the cream cheese mixture evenly over the crescent dough.

STEP FOUR: Unroll the second package of dough, pinch the seams together, and lay the sheet over the top of the cream cheese mixture.

STEP FIVE: In a small bowl, mix together the second egg with a tablespoon of water to create an egg wash, then brush it lightly over the dough.

STEP SIX: Bake in a preheated oven for 30 to 40 minutes or until the top and bottom pastry is golden brown.

PRO TIP: Ovens can vary and sometimes need to be recalibrated. I recommend checking on your danishes earlier in the cooking period and adjust your cooking time as needed. 

STEP SEVEN: When done baking, remove the pan from the oven and allow the Danish to cool for 20 to 30 minutes before topping with the glaze.

STEP EIGHT: To make the glaze, whisk the powdered sugar, remaining vanilla extract, and milk in a small bowl until smooth.

STEP NINE: Drizzle the glaze over the cooled Danish.

STEP TEN: Using a sharp knife, cut it into twelve bars and serve with coffee or hot tea.

How To Serve 

These crescent roll cheese Danishes make for a deliciously sweet breakfast, or as a treat with your afternoon coffee or tea. Serve it with fresh fruit, eggs, and bacon for a delightful meal. 

Storage 

IN THE FRIDGE: Once the dish has cooled and the glaze is set, cover the pan with plastic wrap or place the Danishes in an airtight container. Store them in the fridge for up to 5 days.

IN THE FREEZER: You can freeze these danishes baked or unbaked. If you are freezing the danishes once baked, wrap them in plastic once cooled and place them in an airtight container. They will stay fresh in the freezer for up to a month. You can also freeze unbaked danishes by wrapping the pan tightly with plastic or foil for up to 4 months. Defrost at room temperature for 2 to 3 hours before baking. 

Make breakfast extra sweet with these simple and scrumptious crescent roll cheese danishes. Made with light and airy crescent rolls and a tangy cream cheese frosting, they’re full of flavor and incredibly delicious!

FAQ:

Q? Can I use puff pastry instead of crescent roll dough?

A: Puff pastry would work great in this recipe and give you a deliciously airy cheese Danish.  

Q? What is a cheese Danish?

A: Cheese Danishes are a delicious pastry that feature a flaky, buttery pastry filled with a cheese filling. The filling is sweetened, resulting in an almost cheesecake-like flavor. They’re rich, airy, and buttery! 

Q? Can I add fruit to this recipe?

A: Berries would be a delicious addition to this recipe. Wash and dry berries of your choice, and place them in a single layer on top of the cheese mixture before baking.  

Print

Cheese Danish

Enjoy light and airy pastries with this easy crescent roll cheese Danish recipe, featuring crescent roll pastry and a rich and tangy cream cheese filling.

Course Breakfast

Cuisine American

Keyword Cheese Danish Recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Ingredients

• 16 ounces (2 8-ounce) cans crescent dough rolls
• 16 ounces (2 8-ounce) packages full fat cream cheese softened
• 1½ teaspoons vanilla extract divided
• 1 teaspoon lemon juice
• ¾ cup granulated sugar
• 2 eggs
• 1 tablespoon water
• ½ cup powdered sugar
• 2 tablespoons milk

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with nonstick cooking spray.
• Unroll a full sheet of crescent dough and press into the bottom and up the sides of the prepared baking dish, pressing the seam lines together.
• In a medium mixing bowl, beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg. Spread mixture evenly over the crescent dough.
• Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.
• Mix remaining egg with a tablespoon of water and brush over the top of the crescent dough top.
• Bake for 30 to 40 minutes or until crescent dough is golden brown on the top and on the bottom of the baking dish.
• Allow the cheese danish to cool for 20 to 30 minutes before topping with glaze.
• To make the glaze, whisk together ½ cup powdered sugar, remaining ½ teaspoon vanilla extract, and milk until smooth.
• Drizzle glaze over cooled danish.
• Cut into 12 bars and serve.

Notes

If you use regular crescent roll dough, you don’t have to seal the edges perfectly, because they will puff up and come together while baking.

Lemon juice adds a hint of flavor to the cream cheese filling, but can be omitted if you prefer. For a sweeter Danish filling, increase the sugar to a full cup.

For an extra special touch, sprinkle the glazed Danish with coarse sugar or add lemon to the glaze.

The post Cheese Danish appeared first on Us in the Kitchen.

Rich, creamy, and tangy, this no-bake key lime pie with condensed milk is drool-worthy! With just four ingredients, this recipe is simple but oh-so-satisfying. It’s the perfect treat at the end of any meal, and is an impressive dessert for family and guests alike! 

Key Lime Pie Ingredients

You’ll need:

• 14 ounces of sweetened condensed milk (1 small can)
• ½ cup lime juice
• 1 (16-ounce) container of Cool Whip whipped topping
• 1 premade graham cracker crust (store-bought or use our graham cracker crust recipe)

Substitutions and Additions 

CREAM CHEESE: You can try mixing in 8 ounces of softened cream cheese or sour cream for an even creamier key lime filling.

GRAHAM CRUST: You can easily swap out a store-bought crust for homemade. Feel free to use your own recipe, or try ours!

LIMES: Both key lime juice and regular lime juice are great in this recipe. They can be substituted at a 1:1 ratio, so ½ cup of juice from either kind is perfect.

How to Make This No-Bake Key Lime Pie Recipe 

STEP ONE: Combine the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.

STEP TWO: Pour the mixture into the graham cracker crust and spread evenly.

PRO TIP: I like to pour the filling into the centre of the crust, allowing it to spread out towards the edges of the crust. 

STEP THREE: Refrigerate for four hours or overnight before serving.

PRO TIP: Once filled, pie tins can become quite flimsy. I recommend keeping the pie crust on a baking sheet so it’s easier to transport from the counter to the fridge. 

How To Serve 

There’s never a bad time to serve this impressive key lime pie! Whether at the end of a meal or a sweet treat in the afternoon, it’s a refreshing pie that’s rich, smooth, and creamy. For extra decadence, add a dollop of whipped cream and a scoop of vanilla ice cream.

No bake recipes are our favorite! Give this no-bake blueberry cheesecake a try for a quick and fresh dessert. For a rich and creamy treat, this no-bake chocolate eclair cake can’t be beat!

Storage

IN THE FRIDGE: If you have leftover key lime pie (we can’t promise you will!), cover it with plastic wrap and store it in the fridge for up to 3 days. 

IN THE FREEZER: This key lime pie freezes so well! Wrap it tightly in foil before placing it in the freezer, then remove it 30 minutes before serving to allow it to thaw. 

This tangy key lime pie is the ultimate no-bake dessert that requires little effort and few ingredients. With a velvety smooth filling and a buttery graham crust, this pie is the perfect end to any meal. 

FAQ:

Q? Why is my key lime pie runny?

A: If the pie hasn’t set, continue to refrigerate it. The pie needs to be chilled for at least 4 hours to properly set before it can be enjoyed. 

Q? Can I make this recipe ahead of time?

A: We recommend making it ahead of time as the key lime pie requires at least 4 hours in the fridge before it is properly set and ready to be served. 

Q? Is key lime pie sour?

A: Key limes are smaller, sweeter limes, making them perfect for this pie. They provide a distinct, citrus tang without being sour, giving you a deliciously sweet pie!

Print

Key Lime Pie

Entice your taste buds with this rich and creamy no-bake key lime pie with condensed milk, featuring a velvety smooth filling nestled in a buttery graham cracker crust.

Course Dessert

Cuisine American

Keyword Key Lime Pie Recipe

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Ingredients

• 16 ounces Cool Whip
• 14 ounces sweetened condensed milk 1 small can
• ½ cup lime juice
• 1 graham cracker crust store-bought or homemade

Instructions

• Mix the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.
• Pour the mixture into the graham cracker crust and spread evenly.
• Refrigerate for 4 hours or overnight before serving.

Notes

I like to put my premade pie crust into a glass pie pan for added stability when taking it in and out of the fridge.

Add a little whipped cream and fresh lime zest on top before eating.

The post Key Lime Pie appeared first on Us in the Kitchen.

There’s nothing ordinary about these moist and delicious vanilla cupcakes. Instant vanilla pudding and sour cream in the mix gives them their gourmet richness. They’re the perfect cupcake for any occasion and so easy to make from scratch. Frost them, taste them, and you’ll agree. This will be your new go-to cupcake.

Vanilla Cupcake Recipe Ingredients

You’ll need:

For the Cupcakes:

• 1 box white cake mix
• 3.5 ounces instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk

For the Frosting:

• ½ cups butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Substitutions and Additions 

VEGETABLE OIL: Substitute ¾ cup of melted butter in place of vegetable oil.

FROSTING: You will give up some of the homemade goodness, but you could use store bought frosting to save some time.

SOUR CREAM: Substitute the sour cream with one cup of plain Greek yogurt if desired.

WHITE BOXED CAKE: For variety, substitute white cake mix with vanilla cake mix for even more vanilla flavor, or try chocolate cake mix and chocolate pudding for a chocolate version of this homemade treat.

How to Make This Vanilla Cupcake Recipe 

STEP ONE: In a mixing bowl, whisk together cake mix and vanilla pudding.

STEP TWO: In a separate bowl, mix together eggs, oil, milk, and sour cream.

STEP THREE: Add wet ingredients to dry ingredients.

STEP FOUR: Divide batter among 24 cupcake liners. Fill each cupcake liner halfway with batter.

STEP FIVE: Bake at 350 °F for 20 minutes. Remove from oven and let cool.

STEP SIX: While the cupcakes are cooling, make the frosting.

STEP SEVEN: In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.

PRO TIP: If you don’t have a stand mixer, follow step seven using a hand mixer for the same light and fluffy results.

STEP EIGHT: Frost cupcakes, and top with sprinkles.

PRO TIP: Make your cupcakes extra special by swirling on the frosting using a piping bag or a ziplock bag with a hole cut in the corner.

How To Serve

These are the best vanilla cupcakes for any occasion. Use a piping bag to fancy them up and add festive sprinkles to match the occasion, or let the kids frost them and enjoy them anytime. Cake is always great with a scoop of ice cream on the side.

If you want to try more easy-to-bake classic treats at home, you might like our Double Tree Cookies or classic Lunch Lady Brownies.

Storage 

IN THE FRIDGE: These easy vanilla cupcakes are best served the day they are made, but can be kept in an airtight container at room temperature or in the fridge for up to 3 days.

IN THE FREEZER: Freezing cupcakes is best done before adding the frosting, and they can be kept in the freezer for up to 2 months. If freezing them after you frost them, freeze them individually first so that you don’t mess up the frosting.

This vanilla cupcake recipe is really the best of both worlds. It starts with a boxed white cake mix, but tastes like their made from scratch by adding vanilla pudding and sour cream.  This will be your new any occasion favorite recipe.

FAQ:

Question? What makes cupcakes turn out dense and crumbly?

Answer: Be sure that all your ingredients are at room temperature before mixing. This helps everything incorporate completely into the batter, which helps them bake as desired. Don’t be tempted to open your oven to have a peek. These temperature changes don’t allow for proper baking.

Question? Can I use this vanilla cupcake batter to bake a cake?

Answer: Yes, line your cake pan with parchment paper or spray with cooking spray before pouring in the batter. Increase baking time until a toothpick comes out clean when inserted.

Question? Do you have any tips for portioning batter into the cups of the baking pan?

Answer: Use a large portion scooper to evenly distribute your batter into the baking cups with a lot less mess!

Print

Vanilla Cupcakes

Starting with a white cake mix, these vanilla cupcakes are quick and easy to make. Adding instant vanilla pudding and a homemade frosting gives them the perfect moist and decadent texture.

Course Dessert

Cuisine American

Keyword Vanilla Cupcakes Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Ingredients

Cupcakes

• 1 box white cake mix
• 3.5 ounces instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk

Frosting

• ½ cups butter room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Instructions

• In a mixing bowl, whisk together cake mix and vanilla pudding.
• In a separate bowl mix together eggs, oil, milk and sour cream.
• Add wet ingredients into dry ingredients.
• Divide batter among 24 cupcake liners. Fill each cupcake liner half way with batter.
• Bake at 350°F for 20 minutes. Remove from oven and let cool.
• While the cupcakes are cooling, make the frosting.
• In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
• Frost cupcakes, and top with sprinkles.

Notes

To change the color of the frosting, simply add a drop or two of food coloring to a bowl of frosting and stir to combine.

Make sure your ingredients are at room temperature to keep your batter an even consistency.

Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.

If you want a bakery perfect swirl of frosting on top, use a pastry bag or fill a

Ziploc bag with frosting, snip the corner off, and use it as a piping bag, going in little circles to create a swirled design.

The post Vanilla Cupcakes appeared first on Us in the Kitchen.

Magic custard cake is the simple and delectably elegant cake you’ve been looking for. With 3 distinct layers, this cake is light, airy, and creamy with a velvety custard center. Tasting of rich yet delicate vanilla and topped with a simple dusting of powdered sugar, this cake is absolutely drool-worthy. Impress your guests and their taste buds with this irresistible dessert!   

Magic Custard Cake Ingredients 

You’ll need:

• 4 large eggs, separated, at room temperature
• 1 cup of baker’s sugar (superfine sugar)
• ½ cup of salted butter, melted and cooled
• 2 teaspoons of vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups of whole milk, lukewarm 
• ½ cup of heavy cream, lukewarm

Substitutions and Additions 

Toppings: To make this cake extra special, sprinkle the top with powdered sugar and berries. 

Sugar: If you can’t find baker’s sugar, check out our pro tip below! You can also use powdered sugar or granulated sugar instead. 

Milk: You can swap out the milk/cream combination for two cups of regular milk and this cake will be just as delicious. 

How to Make This Magic Custard Cake Recipe 

PRO TIP: Granulated sugar and powdered sugar are not exact substitutes for baker’s sugar. Baker’s sugar is a particularly fine sugar that’s sometimes labeled as caster sugar or superfine sugar at the store. If you can’t find it at your local shop, you can easily make your own. In a food processor, combine 1 cup plus 2 tsp of granulated sugar and process for 30 seconds. 

PRO TIP: You’ll need an 8×8 baking pan for this recipe. Prep it now by greasing it with butter, then set it aside until Step Six. 

STEP ONE: In a large bowl, beat the sugar and egg yolks for about 1 to 2 minutes, or until pale yellow and creamy. 

STEP TWO: Then add the cooled melted butter vanilla extract to the egg mixture, and continue to beat. Once combined, mix in the flour. 

STEP THREE: In a separate bowl or liquid measuring cup, combine the milk and cream. Slowly pour it into the batter and mix to combine. 

STEP FOUR: Using an electric mixer, whisk the egg whites until stiff peaks form. 

STEP FIVE: Use a large whisk to gently mix the whipped egg whites into the batter. Add the egg whites in 2 to 3 additions and only whisk slightly. The batter will have two distinct textures – a very thin, runny batter with lightly incorporated egg whites floating on top of the batter. 

PRO TIP: It’s important not to overmix the batter to ensure the cake has a delicious custard texture. 

STEP SIX: Pour batter into an 8×8 square baking pan that has been greased with butter.

STEP SEVEN: Bake for approximately 40 to 45 minutes at 325°F. The cake is done when the center is still jiggly, but the batter does not slosh in the pan and the top is lightly golden brown.

STEP EIGHT: Remove the pan from the oven and allow the cake to cool completely.

STEP NINE: Allow the cake to rest for 2 to 3 hours before dusting it with powdered sugar and slicing it into even pieces. Serve the cake directly from the pan one piece at a time.

How To Serve 

There’s never a wrong time to serve this incredible magic custard cake. Serve it alongside a vanilla latte as an afternoon treat, or after a delicious meal. To make it extra decadent, serve it with a dollop of whipped cream and a scoop of vanilla ice cream. It’s the perfect sweet treat to end any meal. 

Storage 

IN THE FRIDGE: We recommend eating this scrumptious cake right away, but it will last in the fridge covered with plastic or foil for 1 to 2 days in the fridge if it’s not finished in one sitting.

IN THE FREEZER: This cake is not a good contender for the freezer, so we recommend making a fresh cake each time you’re craving it. 

This scrumptious magic custard cake is always a good idea! With 3 delicious layers and 3 distinct textures, this creamy custard cake has a wonderful vanilla flavor that will impress everyone at the table.   

FAQ:

Q? Are there other flavors of magic custard cake?

A: Magic custard cake can be made in a variety of flavors! We have a pumpkin magic custard cake on our site that we highly recommend!

Q? What are the different layers in magic custard cake?

A: There are 3 distinct layers in magic custard cake that have different looks and textures. The top layer is a traditional cake, the middle layer is cream, and the bottom layer is a creamy custard. 

Q? Why is my batter super runny?

A: Magic custard cake traditionally has a runnier batter than most cakes, but don’t worry! It’s supposed to be thin. The runny batter separates when baking to create the 3 delicious layers of the cake. 

Print

Magic Custard Cake

Enjoy this scrumptious magic custard cake with 3 delicious layers of vanilla that will have people coming back for seconds and thirds.

Course Dessert

Cuisine American

Keyword Magic Custard Cake Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours

Servings 9

Ingredients

• 4 large eggs separated at room temperature
• 1 cup baker’s sugar superfine sugar
• ½ cup salted butter melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups whole milk lukewarm
• ½ cup heavy cream lukewarm

Instructions

• Preheat oven to 325°F. Butter an 8”x8” square baking pan.
• In a mixing bowl, beat the egg yolks and sugar until pale yellow and creamy, about 1 to 2 minutes.
• Add the melted and cooled butter and vanilla extract and beat to combine fully.
• Beat in the flour.
• Combine the milk and cream together and slowly pour into the batter, mixing to combine.
• Beat egg whites in a standing mixer with the whisk attachment until stiff peaks form.
• Use a large whisk to lightly incorporate egg whites into the batter. Add in 2 to 3 additions and only whisk slightly. The batter will have two distinct textures – a very thin, runny batter with the lightly incorporated egg whites floating on the top of the batter.
• Pour batter into the prepared baking pan.
• Bake for approximately 40 to 45 minutes. The cake is done when the center is still jiggly, but the batter does not slosh in the pan. The top will be lightly browned.
• Remove from the oven and allow to cool completely.
• Allow the cake to sit for 2 to 3 hours before dusting with powdered sugar and cutting into 9 pieces. It is best to remove the pieces from the pan one at a time rather than trying to remove the entire cake at once.

Notes

While we would suggest only removing one piece at a time from the pan, if for some reason you do want to remove the entire cake at once, lining the pan with parchment paper may help to lift the cake out of the pan. We can’t guarantee that you won’t get a bit of custard that will try to ooze out the side of the cake.

The post Magic Custard Cake appeared first on Us in the Kitchen.

Remember the unforgettable taste of the gooey lunch lady brownies you would choose every day when going through the school cafeteria line? This lunch lady brownies recipe will take you back to that old-fashioned, rich and chocolaty goodness you looked forward to way back when. Using pantry staples to create a classic brownie that everyone will enjoy makes this recipe a hit. So easy to make, you won’t believe how good they taste!

Lunch Lady Brownies Ingredients 

You’ll need:

For The Brownies:

• 1 cup melted butter
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• ½ teaspoon salt
• 4 eggs
• 3 tablespoons vanilla extract

For The Frosting:

• ¼ cup melted butter
• ¼ cup milk
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• ¼ cup unsweetened cocoa powder

Substitutions and Additions

BUTTER: Use salted or non-salted butter for the same great results.

FROSTING: For an even easier version of this recipe, use your favorite store-bought frosting. For variety, try peanut butter or vanilla-flavored frosting.

NUTS: Chopped walnuts or pecans can be added during baking if preferred. 

CHOCOLATE CHIPS: For an extreme chocolate taste, add chocolate chips to the brownie batter before baking.

How to Make This Lunch Lady Brownies Recipe

STEP ONE: Preheat oven to 350 °F.

STEP TWO: In a medium bowl, mix together the melted butter and cocoa powder until smooth.

STEP THREE: Add the flour, salt, and sugar, then mix them together. The mixture will be dry and crumbly.

STEP FOUR: Add in the eggs and vanilla extract and mix until smooth.

STEP FIVE: Line a 9×13 pan with parchment paper and pour batter into the pan.

PRO TIP: Taking the time to line your baking pans with parchment paper allows you to lift the brownies out of the baking pan to cut them.

STEP SIX: Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

STEP SEVEN: While the brownies are baking, make the frosting by whisking together the butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable. It should be similar to the consistency of canned frosting, but way better.

PRO TIP: If the frosting is too thick, add a little milk, a tablespoon at a time, until it becomes the right consistency.

STEP EIGHT: Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.

STEP NINE: Let cool completely before slicing.

How To Serve 

Treat your kids to a cold glass of milk and a rich and chocolaty lunch lady brownie after school, or pack one in their school lunch for a dessert they’ll look forward to. Brownies are perfect alongside a scoop of ice cream while enjoying an evening TV show. The truth is, you’ll have a hard time keeping out of them any time of day!

If you want to try more easy and delicious desserts at home, you might like our https://usinthekitchen.com/no-bake-eclair-cake/ or our https://usinthekitchen.com/lemon-lasagna/. Both are so easy to make and so incredibly delicious that dessert will become your new favorite part of meal preparation.

Storage 

IN THE FRIDGE: These chocolaty brownies will keep for up to four days, covered on the counter, not that they’ll last that long.

IN THE FREEZER: These brownies will last for up to 3 months in the freezer when tightly wrapped. Pull the out and thaw completely on the counter before serving.

So fudgy and rich, these homemade brownies are a classic treat that everyone knows and loves. Topped with homemade frosting, they are an irresistible dessert!

FAQ:

Q? Can I use this recipe to make mini cupcake brownies?

A: Yes, you sure can. Simply divide the batter equally into the cups of your mini muffin pans and bake until a toothpick comes out clean.

Q? Can I leave the brownies unfrosted?

A: The traditional lunch lady brownies have frosting, but these brownies are delicious with our without the frosting. 

Q? Can I bake these brownies in a glass bake pan?

A: You can follow the steps in the recipe and use a glass baking pan, however, you may need to increase the bake time.

Print

Lunch Lady Brownies

These dense and chocolaty lunch lady brownies are a throwback to the childhood treat you used to look forward to at lunchtime every day. Nothing has changed. Bake up a batch and see for yourself.

Course Dessert

Cuisine American

Keyword Lunch Lady Brownies Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 12

Ingredients

Brownies

• 1 cup melted butter
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• ½ teaspoon salt
• 4 eggs
• 3 tablespoons vanilla extract

Frosting

• ¼ cup melted butter
• ¼ cup milk
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• ¼ cup unsweetened cocoa powder

Instructions

• Preheat oven to 350°F.
• In a medium bowl, mix together the melted butter and cocoa powder until smooth.
• Add the flour, salt, and sugar then mix together. The mixture will be dry and crumbly.
• Add in the eggs and vanilla extract and mix until smooth.
• Line a 9×13 pan with parchment paper and pour batter into pan.
• Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
• While the brownies are baking, make the frosting by whisking together the butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable. It should be similar to the consistency of canned frosting but way better. If it’s too thick add a little milk, a tablespoon at a time.
• Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.
• Let cool completely before slicing.

Notes

Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.

If the frosting is too thick add one tablespoon of milk at a time to thin it out a bit.
These brownies are so decadent, you can serve smaller portions if you would like to get more than 12 servings out of the batch!

The post Lunch Lady Brownies appeared first on Us in the Kitchen.

A show stopping dessert, this chocolate peanut butter lasagna tastes even better than it looks! With deliciously creamy layers of pudding and Cool Whip nestled in a crunchy peanut crust, it’s absolutely drool-worthy. It’s the perfect combination of sweet and salty, and with 3 rich layers of flavor, it’s hard to resist!  

Chocolate Peanut Butter Lasagna Ingredients 

You’ll need:

• 1 cup of crushed dry roasted peanuts
• 1 cup of flour
• ½ cup of margarine, melted
• ½ cup of creamy peanut butter
• 8 ounces cream cheese
• 16 ounces Cool Whip
• 1 cup of powdered sugar
• 1 (3.4-ounce) packet of instant vanilla pudding mix
• 1 (3.4-ounce) packet of instant chocolate pudding mix
• 3 cups of milk

Substitutions and Additions 

WHIPPED TOPPING: You can swap out Cool Whip for homemade whipped topping. Use your favorite recipe, or try our recipe for homemade whipped cream.

PUDDING: Sugar-free pudding works just as well in this dessert as regular pudding.

PEANUT BUTTER: While we recommend smooth peanut butter in this recipe, crunchy works well too.

CRUST: There are lots of delicious substitutions you can make for the crust. You can try using graham crackers, Nilla wafersYou could also use graham crackers or Nilla wafers for the crust. Or what about crushed Nutter Butters? They’d give you a tasty peanut butter cookie base.

TOPPING: There are lots of fun toppings you can add to the top of this sweet treat. Try mini chocolate chips, peanut butter chips, Reese’s mini pieces, or even Reese’s peanut butter cups chopped into small pieces.

How to Make This Chocolate Peanut Butter Lasagna Recipe 

STEP ONE: Preheat the oven to 350°F. Begin by making the crust, and combine crushed dry roasted peanuts, flour, and melted margarine in a bowl.

PRO TIP: If you can’t find crushed peanuts, pulse them in a food processor or place them in a resealable plastic bag and roll over them with a rolling pin until crushed. 

STEP TWO: Press the mixture into the bottom of a 9×13-inch baking dish, then bake for 15 to 20 minutes in a preheated oven. Then remove it from the oven and leave it to cool.

STEP THREE: In a large bowl, combine peanut butter, cream cheese, 8 ounces of Cool Whip, and powdered sugar and mix with an electric mixer. This is the second layer of the lasagna. 

PRO TIP: It’s really important to use softened butter and cream cheese in this recipe to ensure this layer is smooth and velvety. 

STEP FOUR: Once combined, spread the filling over the cooled crust in the pan.

STEP FIVE: For the third layer, combine the vanilla and chocolate instant pudding mixes with milk, then follow the package directions to mix. 

STEP SIX: Spread the pudding over the cream cheese layer.

STEP SEVEN: For the final layer, spread the remaining 8 ounces of Cool Whip over the pudding. Generously sprinkle the Cool Whip with grated chocolate and crushed roasted peanuts.

STEP EIGHT: Refrigerate the chocolate peanut butter lasagna for 4 to 6 hours or overnight to set. 

How To Serve 

This chocolate peanut butter lasagna is a delectable dessert for any occasion. For extra decadence, serve it with a scoop of vanilla ice cream and a sprinkling of crushed peanut butter cups.

Storage 

IN THE FRIDGE: This scrumptious dessert will last in the fridge for up to 3 days covered in plastic or foil. 

IN THE FREEZER: This chocolate peanut butter lasagna can be frozen for up to 3 months when stored in an airtight container. Keep in mind that the layers may change in texture when thawed. 

A chocolate peanut butter lover’s dream, this dessert is an easy and delectable crowd-pleaser! With a rich crust and creamy layers, it looks almost as good as it tastes.

FAQ:

Q? Is this a no-bake recipe?

A: Almost! The crust requires baking at the beginning of the recipe but once it’s done, the rest of the recipe is no-bake. 

Q? Can I make this dessert ahead of time?

A: Chocolate peanut butter lasagna is a great make-ahead dessert as it requires time to set. Make it up to a day ahead and store it in the refrigerator until you’re ready to serve.  

Q? Does this dessert freeze well? 

A: Chocolate peanut butter lasagna can be stored in an airtight container and frozen for up to 3 months. The texture of the lasagna may change however upon defrosting.

Print

Chocolate Peanut Butter Lasagna

This velvety smooth chocolate peanut butter lasagna is a delicious combination of sweet and salty, nestled in a crunchy, peanuty crust.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Lasagna Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 12

Ingredients

• 1 cup crushed dry roasted peanuts
• 1 cup flour
• ½ cup margarine melted
• ½ cup peanut butter
• 8 ounces cream cheese
• 16 ounces Cool Whip
• 1 cup powdered sugar
• 3.4 ounces instant vanilla pudding 1 packet
• 3.4 ounces packet of instant chocolate pudding 1 packet
• 3 cups milk

Instructions

• Preheat oven to 350°F.
• With a fork, mix crushed dry roasted peanuts with flour and margarine.
• Press into the bottom of a 9×13 pan. Bake for 15 to 20 minutes and then let cool.
• Mix peanut butter, cream cheese, 8 ounces Cool Whip and powdered sugar together. Spread over cooled crust.
• Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.
• Spread remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
• Refrigerate at least 4 to 6 hours or overnight.

Notes

Note: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.

Note: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese-peanut butter layer.

Note: Be sure to allow layers to cool where indicated.

The post Chocolate Peanut Butter Lasagna appeared first on Us in the Kitchen.

No-Bake Blueberry Cheesecake is a creamy, decadent dessert that is super easy to make and looks like you spent way more time than you did. It takes only 5 steps to prepare, with no baking time needed. Whether for a special occasion or fresh and fruity any-day-of-the-week treat, this will be your new favorite.

No Bake Blueberry Cheesecake Ingredients 

You’ll need:

• 9 graham cracker sheets (one sleeve)
• ½ cup melted butter
• 1 tablespoon sugar
• 16 ounces cream cheese, softened
• 8 ounces Cool Whip
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 21 ounces blueberry pie filling

Substitutions and Additions 

Graham Cracker Sheets – To make this blueberry cheesecake even easier, substitute the graham cracker sheets with pre-crushed graham cracker crumbs. 9 crackers equal 1 ½ cups.

Cool Whip – Substitute homemade whipped topping in place of Cool Whip if you prefer.

Blueberry Pie Filling – Use any favorite pie filling instead of blueberry for a fresh new taste every time you make it.

How to Make This No Bake Blueberry Cheesecake Recipe 

STEP ONE: Place graham crackers in the food processor and pulse into fine crumbs.

PRO TIP: Place graham crackers in a ziplock bag and crush them using a rolling pin if you don’t have a food processor.

STEP TWO: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.

STEP THREE: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.

STEP FOUR: In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.

PRO TIP: Make sure that you get the cream cheese up to room temperature and softened. If the cheese is still cold, the creamy, fluffy texture that is classic cheesecake will end up lumpy.

STEP FIVE: Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.

STEP SIX: Chill for at least 4 hours. Slice and enjoy!

How To Serve 

Serve No Bake Blueberry Cheesecake on its own or alongside a scoop of vanilla ice cream. For an even fruitier dessert, top with a spoonful of fresh sliced berries.

If you love this No Bake Blueberry Cheesecake recipe, why not try our easy to make https://usinthekitchen.com/no-bake-eclair-cake/. 

Storage 

IN THE FRIDGE: Keep leftovers well covered in the refrigerator to maintain freshness and enjoy all over again.

IN THE FREEZER: You can freeze this cheesecake for up to 3 months. Freeze it in big sections or cut it up into individual bars. Place it on a plate and freeze it without any covering on it. Once frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost before eating.

Treat your family and friends to this irresistible dessert that comes together in minutes and won’t heat up the kitchen. It’s the perfect any-occasion dessert that is cool, fresh, and fruity; all my favorite things!

FAQ:

Q? Can I make this No Bake Blueberry Cheesecake with a store-bought graham cracker crust?

A: Yes, you can, but the proportion of filling may not be the exact amount. Skip directly to step four, and you’ll have a delicious dessert ready for the refrigerator, in 2 easy steps.

Q? Can I make this No Bake Blueberry Cheesecake a day ahead?

A: No-bake cheesecake will be even easier to slice and serve if it sits overnight in the refrigerator.

Q? Can I make an Oreo crust instead of a graham cracker crust?

A: One of the best things about this recipe is its versatility. Experiment with various flavors of topping and crust with our incredible cream cheese filling for a new dessert every time.

Print

No Bake Blueberry Cheesecake

This No Bake Blueberry Cheesecake is easy to make and requires no oven. The combination of sweet and tangy flavors is so irresistible that you’ll want to make one today.

Course Dessert

Cuisine American

Keyword No Bake Blueberry Cheesecake Recipe

Prep Time 25 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 9

Ingredients

• 9 graham cracker sheets one sleeve
• ½ cup melted butter
• 1 tablespoon sugar
• 16 ounces cream cheese softened
• 8 ounces Cool Whip
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 21 ounces blueberry pie filling

Instructions

• Place graham crackers in the food processor and pulse into fine crumbs.
• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
• In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
• Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
• Chill for at least 4 hours. Slice and enjoy!

Notes

To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.

Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is classic cheesecake.

Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.

The post No Bake Blueberry Cheesecake appeared first on Us in the Kitchen.

Oreo delight layers delicious Oreo chocolate cookies with flavorful chocolate pudding, velvety smooth cream cheese, and sweet whipped cream for a no-bake dessert that everyone will love. It’s so simple to make that you’ll make it whenever you need a quick fix for some chocolaty goodness.

Oreo Pudding with Chocolate Pudding Ingredients

You’ll need:

• 50 Oreo cookies
• ½ cup unsalted butter, melted
• 8 ounces cream cheese, softened to room temperature
• 1 cup confectioners’ sugar
• 16 ounces Cool Whip (two 8-ounce tubs)
• 6.8 ounces instant chocolate pudding (two 3.4-ounce packages)
• 2½ cups 2% milk

Substitutions and Additions 

UNSALTED BUTTER: Don’t rush out to the store for unsalted butter if you don’t have any on hand. Salted butter will work in this recipe as well.

CONFECTIONERS SUGAR: Granular sugar can be substituted; however, your cream cheese layer may be a bit grainy.

2% MILK: 2% milk is recommended, but using whatever you have on hand will work in a pinch.

How to Make This Oreo Delight Recipe 

STEP ONE: Spray a 9×13-inch baking dish with nonstick spray.

STEP TWO: Use a food processor to crush the Oreos until they are fine crumbs. Remove ¾ cup of crushed Oreos and set these aside for toppings.

PRO TIP:  Use pre-crushed Oreo crumbs to make preparing this recipe even easier.

STEP THREE: Combine the remaining crushed Oreos with melted butter.

STEP FOUR: Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.

STEP FIVE: Beat together the cream cheese and confectioners’ sugar until smooth.

Pro Tip: Always bring cream cheese to room temperature before beating to get the smoothest results.

STEP SIX: Beat in 1 tub of Cool Whip (about 30 seconds – don’t over beat) into the cream cheese mixture.

PRO TIP: Fold in the Cool Whip carefully, so that the air is not beat out of it.

STEP SEVEN: Carefully layer the cream cheese mixture over the Oreo crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much, or you’ll start to pull up the Oreo base.

STEP EIGHT: In a separate bowl, beat together milk and dry pudding packets. Beat for about 2 minutes.

STEP NINE: Spread the pudding evenly over the cream cheese layer.

STEP TEN: Spread the remaining tub of Cool Whip over the top, then sprinkle with the remaining Oreo crumbs.

STEP ELEVEN: Chill at least 6 hours before cutting and serving.

PRO TIP: Chilling overnight will allow this layered delight to thicken and make cutting and serving a breeze.

How To Serve 

Any time is a good time to enjoy this fresh and cool treat. Whether for dessert, for a potluck, or an afternoon snack, Oreo delight is the perfect dessert.

Storage

IN THE FRIDGE: Store Oreo delight in the refrigerator for up to five days in an airtight container.

IN THE FREEZER: You can store Oreo delight in the freezer for up to three months. Freeze portions in small airtight containers, then thaw in the refrigerator before serving.

Our Oreo Delight with Chocolate Pudding is easy to make and easy to serve for any occasion. Oreo cookies make the perfect crumble crust for layers of cream cheese, chocolate pudding, and sweet whipped topping.

FAQ:

Q? What is the easiest way to crush Oreo cookies?

A: Use the pulse setting on a food processor or place them in a ziplock bag and use a rolling pin to crush them.

Q? Can I double this recipe?

A: To double the recipe, separate the ingredients into 2 – 9×13” baking pans as you prepare each step.

Q? Can I use sugar-free pudding?

A: Yes. Sugar-free pudding is a great lower calorie version of Oreo delight.

Print

Oreo Delight

Oreo Delight is an all-time favorite chocolaty dessert with layers of cream cheese, pudding, whipped cream, and, of course, Oreos cookies.

Course Dessert

Cuisine American

Keyword Oreo Delight Recipe

Prep Time 15 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 24

Ingredients

• 50 Oreo cookies
• ½ cup unsalted butter melted
• 8 ounces cream cheese softened to room temperature
• 1 cup confectioners’ sugar
• 16 ounces Cool Whip two 8-ounce tubs
• 6.8 ounces instant chocolate pudding two 3.4-ounce packages
• 2½ cups 2% milk

Instructions

• Spray a 9×13-inch baking dish with nonstick spray.
• Use a food processor to crush the Oreos until they are fine crumbs. Remove ¾ cup crushed Oreos and set these aside for toppings.
• Combine the remaining crushed Oreos with melted butter.
• Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.
• Beat together the cream cheese and confectioners’ sugar until smooth.
• Beat in 1 tub of Cool Whip (about 30 seconds – don’t overbeat) into the cream cheese mixture.
• Carefully layer the cream cheese mixture over the Oreo crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much, or you’ll start to pull up the Oreo base.
• In a separate bowl, beat together milk and dry pudding packets. Beat for about 2 minutes.
• Spread the pudding evenly over the cream cheese layer.
• Spread the remaining tub of Cool Whip over the top, then sprinkle with the remaining Oreo crumbs.
• Chill at least 6 hours before cutting and serving.

Notes

It’s highly recommended to make this fabulous treat a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.

Dollop the cream cheese mixture in a few places so that you can spread it out without disturbing the Oreo base.

The post Oreo Delight appeared first on Us in the Kitchen.

This oh-so-delicious blackberry cobbler couldn’t be easier! With just a handful of ingredients, this perfectly sweet dessert filled with flavorful blackberries and moist yellow cake mix comes together to make a delightful dessert. Serve it with a dollop of whipped cream for some extra decadence, and enjoy! 

Blackberry Cobbler Ingredients 

You’ll need:

• 1 box of yellow cake mix
• 6 cups of blackberries (4-5 cups if they are large berries, washed)
• 1-2 tablespoons sugar
• ½ cup butter
• 1 cup of water

Substitutions and Additions 

CRUST: Instead of cake mix, you can place strips of pie crust over the top of the berries. It will change the taste and texture, but it will be just as delicious!

CANNED BERRIES: Fresh fruit isn’t always easy to come by, so feel free to use canned blackberries in this recipe.

How to Make This Blackberry Cobbler Recipe 

STEP ONE: Preheat the oven to 350°F. Add the box of a dry yellow cake mix to a 9 x 13-inch baking pan or casserole dish. 

PRO TIP: Don’t add the water, eggs, or oil that’s listed on the back of the cake mix box; just the dry mix. 

STEP TWO: Spread the blackberries evenly over the cake mix.

STEP THREE: Depending on how sweet the berries are, sprinkle one or two tablespoons of sugar over the top of the blackberries.

PRO TIP: This recipe is great for adjusting the sugar content depending on personal preference. If the berries are sweet and you like a sweet dessert, feel free to add two tablespoons of sugar. 

STEP FOUR: Evenly pour one cup of water over everything. Jiggle the baking dish a little so the water soaks in and settles to the bottom of the dish. If the berries aren’t very juicy, you’ll want to add a little more water.

PRO TIP: If you’re using canned berries, you can use the liquid from the can in place of water. It will turn the cake purple, however. 

STEP FIVE: Cut the butter into eight pieces and space them evenly over the top of the blackberry filling.

STEP SIX: Bake in the preheated oven for 35 to 40 minutes until the top is golden brown.

STEP SEVEN: Slice and serve warm.

How To Serve 

This delightful blackberry cobbler is the perfect end to a meal or a great snack to serve with your afternoon coffee or tea. Top it with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence. 

Storage 

IN THE FRIDGE: The cobbler can be stored covered in plastic wrap in the fridge for 3 to 4 days.

IN THE FREEZER: If you are planning to freeze the cobbler, it is best to do so before baking. Make the recipe right up to the step before you add the pieces of butter, cover with foil, and freeze. Thaw in the refrigerator overnight, top with butter, and bake.

Perfectly sweet and buttery, this blackberry cobbler is a simple yet impressive dessert that comes together in no time and bursts with fruit flavor.  

FAQ:

Q? Can I freeze this recipe?

A: If you want to freeze the whole pan, do so before adding the butter on top. When you’re ready to bake it, remove from the freezer, top it with butter, then bake. 

Q? Can I use frozen blackberries in this recipe?

A: You can certainly use frozen blackberries in this recipe. Allow them to thaw before adding them to the pan to drain the excess moisture. 

Q? Can I use a different kind of cake mix?

A: Using a different kind of cake mix will slightly change the flavor, but you can also use white or vanilla cake mix if you can’t find yellow.

Print

Blackberry Cobbler

Whip up this simple blackberry cobbler for a delightfully sweet buttery dessert with lots of fruity flavor.

Course Dessert

Cuisine American

Keyword Blackberry Cobbler Recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10

Ingredients

• 1 box yellow cake mix
• 6 cups blackberries 4 to 5 cups if they are large berries
• 1 to 2 tablespoons sugar
• ½ cup butter
• 1 cup water

Instructions

• Preheat the oven to 350°F.
• In the bottom of a 9×13-inch baking dish, pour the box of dry yellow cake mix.
• Spread the blackberries over the top of the cake mix.
• Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
• Pour 1 cup of water over the top of the berries and cake mix then shake the pan so water settles into the bottom. If berries aren’t very juicy, add a little more water. If they are plump, a little less.
• Cut the butter into 8 pieces and spread out over the top.
• Bake for 35 to 40 minutes.
• Slice and serve warm.

Notes

The amount of sugar and water needed in this recipe can vary, depending on the berries. Before you start, taste the berries for juicy sweetness. Adjust sugar and water accordingly. Also, it is important to pour the water over the top and shake the pan. You want the berries and water to really settle into the pan!

Cleaning fresh blackberries is easy. Much easier than cleaning some other fresh fruits. Pour the fresh juicy berries into a colander. Discard any errant leaves or stems. Set the colander in the sink and run water over the berries. Leave it there to drain while you begin the recipe.

If you’re using canned berries, reserve the water they’re packed in and use a cup of it instead of the plain water. Unless you don’t want the crust to be purple, of course.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

The post Blackberry Cobbler appeared first on Us in the Kitchen.