LAYERED HOME RECIPES
LAYERED CHOCOLATE PUDDING DESSERT - TASTE OF HOME
This layered dessert is cool, creamy, chocolaty and a winner with everyone who tries it. What's not to like? —Carma Blosser, Livermore, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, pecans and butter; press into 2 ungreased 8-ounce ramekins. Bake at 350° until crust is lightly browned, 10-12 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving.
Nutrition Facts : Calories 584 calories, FatContent 33g fat (19g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 66g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
LAYERED LIME CHEESECAKE RECIPE - BBC GOOD FOOD
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, FatContent 33 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 4 grams fiber, SodiumContent 0.4 milligram of sodium
More about "layered home recipes"
LAYERED CHOCOLATE PUDDING DESSERT - THE PIONEER WOMAN
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.
From thepioneerwoman.com
Total Time 45 minutes
Category dessert
From thepioneerwoman.com
Total Time 45 minutes
Category dessert
- For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.
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LAYERED LIME CHEESECAKE RECIPE - BBC GOOD FOOD
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
From bbcgoodfood.com
Total Time 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 428 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 428 calories per serving
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
See details
LAYERED LEMON PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 526 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 526 calories per serving
- In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
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LAYERED CHOCOLATE PUDDING DESSERT - THE PIONEER WOMAN
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.
From thepioneerwoman.com
Total Time 45 minutes
Category dessert
From thepioneerwoman.com
Total Time 45 minutes
Category dessert
- For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.
See details
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