Serving Up {Dessert}: Candy bar Pudding Dessert

When I was a teenager I was the "in demand" babysitter in the neighborhood.  Seriously!  I babysat generally five (if not six) days a week, and largely for the same family.  I only wish that I could find someone to watch my kids that would vacuum  before I got home (oh yes I did - why do you think I was in high demand?)  Why do I mention that.  I'm not really sure why I mentioned the vacuuming, but I mention the babysitting because I have to make a confession.  One night I was babysitting and in the fridge was a variation of this dessert and the mom told me to "help myself".  Oh My Word!  I totally ate probably a quarter of the entire pan!  I couldn't help it. I just kept going back for another small slice and before I knew it....  I probably had chocolate on my chin when the parents got home.  Ugh!  I totally embarrassed myself!
(and just for the record, I think of that EVERY time I tell a babysitter to help themself to something in my fridge at my house)

Just as I have never forgotten that evening, I have never forgotten this recipe.  And while this is not the exact recipe from that family (I was too embarrassed to ask for the recipe), it is a recipe from my aunt and it tastes pretty darn close to what I remember that dessert tasting like on that fateful, embarrassing night.

CANDY BAR PUDDING DESSERT     Pin It
(recipe from aunt Diane)
printable version

2 cups OREO crumbs
1/2 cup sugar, divided
1/2 cup butter, melted
8-ounce cream cheese, softened
16-ounce cool whip
1 1/2 cup chopped candy (twix is my favorite)
3 cups cold milk
2 small packages instant chocolate pudding

Mix the cookie crumbs, 1/4 cup of the sugar and the melted butter.  Press into a 13x9 glass baking dish.  Refrigerate for 10 minutes or until set.
Meanwhile, beat the cream cheese and the remaining 1/4 cup of sugar until smooth.  Fold in 1/2 of the cool whip.  Spread this mixture over the crust and then sprinkle 1 cup of the crushed candy over that.
Pour the milk into a bowl and add both packages of chocolate pudding.  Beat with a whisk for 1-2 minutes.  Pour the pudding over the candy bar layer.  Return to the refrigerator for 10 minutes while the pudding sets.
Spread the remaining cool whip over the top of the pudding layer and garnish with the remaining 1/2 cup of crushed candy.
Refrigerate for at least 2 hours prior to serving.

Serving Up {Ice Cream}: Oreo Ice Cream Cake

 

I have been asked by more than one of my children for an ice cream cake for their birthday.  You would think I would have learned long ago to just go and buy one.  But I'm a slow learner and as a result, we have celebrated with some weird ice cream cakes over the years.

But in my defense - if I had taken the easy way out, I never would have stumbled upon this recipe - which just so happens to be the easiest answer to an ice cream cake EVER (and significantly less expensive than Cold Stone!)  We celebrated my stepson's birthday over the weekend, and while he didn't make the specific request for an ice cream cake (probably a direct result of previous requests gone terribly wrong) I know of his love for ice cream cake and surprised him.  The surprise lost some of the "bang" when three of my four children pointed to the freezer over the course of the day and told him that "your cake is in the freezer".  What we lost in "surprise" we more than made up for in presentation!

One variation that I highly recommend, although I didn't do it this time.  Use the mint Oreo's and mint ice-cream sandwiches.  The last time I made this cake I switched it up with the mint and it really takes the cake over the top.  I wish I had done it again this time.

 

OREO ICE CREAM CAKE     
(recipe from Kraft Food & Family)
printable version

1/2 cup hot fudge ice cream topping, warmed
8-ounce COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
8-12 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
Freeze 4 hours or until firm.

*** A delicious variation is to use MINT Oreos and MINT ice cream sandwiches ***