NO BAKE PUDDING PIE RECIPES

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NO BAKE TRIPLE LAYER PUMPKIN PIE - ART AND THE KITCHEN



No Bake Triple Layer Pumpkin Pie - Art and the Kitchen image

A no bake version with a delicious cheese cake layer, topped with a pudding pumpkin layer, then a final layer of whipped cream.

Provided by Laureen King

Categories     Dessert

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

1 pkg (8oz) Philadelphia Cream Cheese softened
1 cup (plus 2 tbsp) half and half cream (cold)
2 tbsp sugar
5 cups Cool Whip topping (thawed)
1 Graham Cracker Pie Crust (shortbread or gingersnap is also great)
2 pkgs Jell-O Vanilla Flavor Instant Pudding (4-serving size)
1 can (16oz) pure pumpkin (I use E.D. Smith Brand (some brands are too runny))
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Steps:

  • Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
  • Gently fold in 3 cups Cool Whip Topping. (make sure fully combined)
  • Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
  • Pour 1 cup half and half cream into large mixing bowl, add both pkgs of vanilla pudding mix.
  • Beat with wire whisk until blended 1 minute. (do not use mixer or it will get too thick and lumpy)
  • Let stand 3 minutes.
  • Stir in pumpkin and spices into pudding and mix well.
  • Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers don't mix together).
  • Top with 2 cups Cool Whip topping.
  • Refrigerate at least 3-4 hours prior to serving.

Nutrition Facts : Calories 319 kcal, CarbohydrateContent 52 g, ProteinContent 3 g, FatContent 11 g, SaturatedFatContent 5 g, CholesterolContent 19 mg, SodiumContent 299 mg, FiberContent 1 g, SugarContent 33 g, ServingSize 1 serving

BUTTERSCOTCH NO-BAKE COOKIES RECIPE: HOW TO MAKE IT



Butterscotch No-Bake Cookies Recipe: How to Make It image

More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. —Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield about 3 dozen.

Number Of Ingredients 7

2 cups sugar
3/4 cup butter, cubed
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant butterscotch pudding mix
3-1/2 cups old-fashioned oats
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Nutrition Facts : Calories 150 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 77mg sodium, CarbohydrateContent 21g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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