Chocolate Coffee


1 -16oz. Pkg First Quality Whip topping mix
3 QTS Ice cold coffee (as the mixing agent for WT)
1-24oz. Pkg First Quality Instant Chocolate Pudding, prepared per pkg directions
1 t First Quality Cocoa- for garnish


1. Prepare Whip topping using the ice cold coffee (rather than water) and the Chocolate pudding according to package directions.

2. Layer starting with the chocolate pudding, ending with the Whip topping.

3. For Garnish: Sprinkle small chunks of coffee beans or cocoa on top.


Chocolate Brownie Mousse (Fast & Fancy)


3 T First Quality Chocolate Mousse Mix, prepared per pkg directions
2 T First Quality Fast & Fancy
1 Brownie, Prepared, 1” square
1 T Fudge topping
Chocolate shavings


1. Prepare Chocolate Mousse & Fast & Fancy according to package directions.

2. Place brownie in bottom of shot glass

3. Add Mousse on top of brownie

4. Top with FQ Fast & Fancy, drizzle fudge and chocolate shavings on top

Nanaimo Bars

Prep Time: 20 minutes
Total Time: 1 hour, 5 minutes
Yield: 16 Servings



Bottom Layer:

  • 1/2 cup salted butter, diced into pieces
  • 1/3 cup packed light-brown sugar
  • 3 Tbsp First Quality cocoa powder
  • 1 large egg, lightly beaten
  • 1 1/2 tsp First Quality vanilla extract
  • 1 3/4 cup graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)


  • 1/3 cup salted butter, softened
  • 1/4 cup heavy cream
  • 2 Tbsp First Quality vanilla or chocolate instant pudding mix
  • 2 cups powdered sugar

Top Layer


  • Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combined. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 – 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
  • In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and vanilla pudding powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
  • Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

Banana Pudding (Whip Topping)

¼ cup – First Quality Instant Banana Pudding, prepared
2 T First Quality Whip Topping
2-3 Vanilla wafers, broken into pieces


1. Prepare pudding and Whip Topping   according to package directions.

2. Add banana’s to pudding

3. Place vanilla wafers in bottom of shot glass

4. Layer pudding, alternating with wafers

5. Top with FQ Whip Topping

Mini Chocolate Éclairs


½ C margarine or butter (1 stick)
1 C sifted all-purpose flour
4 eggs

1 Pkg of First Quality Strawberry  or Chocolate Mousse Mix (You can also use Fast & Fancy Mousse Mix or Cheesecake)

2 squares (2 oz) unsweetened chocolate
2 C Sugar
1 C whipping cream


1.  Preheat oven to 400◦F. Grease a cookie sheet or line with parchment paper.

Bring 1 cup water and the margarine or butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball (I would use a whisk @ first to mix the butter, flour & water). Remove from heat and let cool. Beat in the eggs, one at a time with mixer. Drop the dough by the teaspoons onto the prepared cookie sheet. Bake for approximately 30 minutes, or until light brown. Set aside on a rack to cool.

                Follow directions according to pkg, refrigerate until ready to use.

4. With a serrated knife, slice the pastry puff lengthwise but not all the way through. Pipe the filling into the corner.

Place in a medium saucepan and stir, then add the sugar and cream. Cook over medium heat until soft ball stage, 240◦F on candy thermometer. Let cool and beat until smooth. Set aside in a tub of ice cold water so that it thickens up real good. Ice the tops of the éclairs.

Makes 24 medium or 60 mini éclairs. 

This recipe offers a less fattening eclair as it is baked rather than fried.

Cheesecake Cupcakes


 1 Pkg First Quality Sugar Free No Bake Cheesecake Mix


1 C Sour cream
¼ C sugar
1 t vanilla extract

Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries, for garnish


1. Preheat the oven to 325◦F. Line 24 regular muffin cups with paper cupcake liners.

2. In a large mixing bowl, follow directions for SF NB Cheesecake and  mix well.

3. Fill the cups about half full with batter.

4. Make the topping:  Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and put in the oven for 5 minutes to glaze.

5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with the slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.

Makes 2 dozen 

3rd times a charm Berry Cheesecake

2 pt each of Strawberries, blueberries, and raspberries or 2 1/2 oz. packages of frozen mixed berries, thawed 

First Quality No Bake Cheesecake (you can use our Sugar Free or regular No bake cheesecake)
**(even though we are using our No Bake Cheesecake- with a little tweaking you can bake it for a limited amount of time without it affecting the NO Bake) **

1 Pkg. Cream cheese, room temp. **(this would be the “tweaking” in order to go in oven)

2/3 C quick oats
2/3 c brown sugar
2/3 C flour
1 t cinnamon
1/2 t nutmeg
3/4 C butter, room temp.

2 C cake flour
2 t baking powder
1/2 t salt
1/2 C butter, softened
1 c Sugar
3 Lg Eggs, room temp.
2 t First Quality vanilla extract
3/4 C milk

1. Preheat oven to 350◦F.
2. Mix 1/2 fresh strawberries (drained) with 1/2 cup sugar. Set aside.
3. In a separate bowl, mix the Cheesecake mix as per directions on pkg, after you have mixed the cheesecake, slowly add the cream cheese pkg. Set aside.
4. In a medium bowl, mix together, 2/3 cup of quick outs, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside.
5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt with a wire whisk.Set aside
In a separate large bowl, cream 1/3 cup butter and 1 cup sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons First Quality Vanilla extract and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until the mixture is smooth. Pour half of batter into greased 9 X 13 bake pan.
You will probably have some left over batter, you can make cupcakes or another cake with.

Bake in the oven for approx. 35 minutes.

Serves: 15

Banana Pudding

¼ cup – First Quality Instant Banana Pudding, prepared
2 T First Quality Fast & Fancy
2-3 Vanilla wafers, broken into pieces


1. Prepare pudding and Fast & Fancy according to package directions.

2. Add banana’s to pudding

3. Place vanilla wafers in bottom of shot glass

4. Layer pudding, alternating with wafers

5. Top with FQ Fast & Fancy

Strawberry Cheesecake

¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Whip Topping
1 T Graham Crumbs
Strawberry Syrup
Maraschino Cherry

1. Prepare Cheesecake and whip topping according to package directions.

2. Place graham crumbs in bottom of shot glass

3. Layer cheesecake and syrup on graham crumbs

4. Top with FQ whip topping and maraschino cherry

Strawberry Mousse ( Using Fast & Fancy)

¼ cup – First Quality Strawberry Mousse, prepared per pkg directions
2 T First Quality Fast & Fancy, prepared per pkg directions
Angel food cake, prepared and cut into squares after cooling
½  C  Assrt. Berries


1. Prepare mousse and fast & fancy according to package directions.
2. Add berries to mousse, stirring VERY gentle (saving one berry per serving for garnish).
3. Place Angel food cake squares in the bottom of a shot or parfait glass
4. Add Mousse mixture on top of cake
5. Top with fast & fancy and a berry