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If you have 1 of these….
Then you need 2 of these…
And maybe a few of these….
To make sure that everyone gets a piece of Marie Callender’s® Dessert Pies topped with Extra Creamy Reddi-Wip® after dinner.
Our youngest son was home from college during the Thanksgiving break and you would have thought that a full meal plan wasn’t included in his tuition (it is), or that he hadn’t eaten since leaving in August (he doesn’t look like he’s skipped any meals!)
Almost every night hours after dinner was done and the kitchen was cleaned, I would hear him downstairs rummaging through the frig. Opening up the freezer door and looking through the pantry trying to find something else to eat…oh and it would be taken into his room and not eaten at the table…you know that “dorm life“.
Anywho, I know how much he loves desserts, so I wanted to make sure that he could have all that he wanted. However, I didn’t want to find an empty pie tin in his room, on the dresser or under the bed, leaving us with no dessert the next day so I came up with a creative way to serve it.
I went shopping at Walmart before the holiday to stock up on a few Marie Callender’s® Dessert Pies and a can of Extra Creamy Reddi-Wip®. Since both of my sons love Marie Callender’s® Dessert Pies, I purchased two, a Dutch Apple and a Cherry Crunch to satisfy them both.
I usually bake these dessert pies hours before cooking dinner because it allows them time to sit and cool and to be at the right temperature to keep the Reddi-Wip® from melting too quickly.
Oh and by the way, before baking the pies, wrap a little piece of Aluminum Foil around the edges of the crust to keep it from burning because it cooks faster than the pie’s filling.
I thought this would be a creative way in which to serve the Marie Callender’s® Dessert Pies to ensure that everyone could have a piece of each flavor.
Allow the pies to cool then scoop out a little from each alternating between the Dutch Apple and Cherry Crunch, and place it into a Mason Jar and top with a generous amount of Reddi-Wip®.
So when “My Refrigerator Raider” made a midnight run to the kitchen, he wasn’t tempted to take the entire pie to his room and we all had a piece for dessert for the next few days.
Do you have a “refrigerator raider” in your home?
are you gearing up for this long Labor Day Weekend? What are your plans, will you be heading to the parks, a pool party, or just chillaxin at home? I will be doing a little grilling using the Yoshi Grill Mats, cleaning out a few closets and watching movies.
This holiday is going to be bittersweet because it’s the first one without Malik and also because it’s the last official one of the summer. I keep telling myself, “this too shall pass!”
A few weeks ago, I decided to make a Poke Cake after seeing a recipe for one online.
Hubby was a little skeptical because he had never heard of pouring jello over a cake, thinking it would be too soggy so in his mind he didn’t like it even before tasting it.
Using Duncan Hines cake mix and following the box directions I allowed the cake to cool before poking in the holes.
While the cake cooled, I made the gelatin, using Jolly Rancher Blue Raspberry for a holiday “red white and blue” theme.
Using a wooden skewer I poked random holes into the cake, stopping half way through then poured the liquid gelatin across the top.
The pan was then placed in the refrigerator for approximately three hours to set. After removing the cake from the pan it was frosted and topped with canned strawberries.
I loved it, hubby, again not so much but of course my mini men ate several slices.
Have you ever made a Poke Cake? If so, what jello and toppings did you use?
Don’t forget to come back at 6:00 for the #WWDParty.
Stay Blessed ~ No Stress in 2014!
By now, most of you know that I am a self-proclaimed “Crock Pot Queen” and very seldom do I do any baking. I don’t have much of a sweet tooth and most of my cakes have been flops. However, this week I decided to try a no-bake Cheesecake and I must admit that it was easy breezy good!
- 1 package of mini Ready Crust Graham Cracker Crusts
- 1 – 8 oz package of cream cheese – softened
- 1 – 14 oz can of sweetened condensed milk
- 1/3 cup lemon juice
- 1 can cherry pie filling
I had hubby take the cream cheese out of the refrigerator several hours before I got home to ensure it was room temperature soft. Put the cream cheese in a bowl along with the sweetened condensed milk and beat with a hand mixer until fluffy.
Stir in 1/3 cup of lemon juice
Spoon Cream Cheese mixture into Graham Cracker Crusts
Chill at least 3 hours in the refrigerator, then enjoy! Didn’t I tell you it was easy breezy!
What is your favorite no-bake dessert, and no, Oreo cookies don’t count!