Chocolate Coffee

Ingredients:

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

Directions:

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.

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Chocolate Coffee (Fast & Fancy)

Ingredients:

1 -17oz. Pkg First Quality Fast & Fancy Mousse Mix
3 QTS Ice cold coffee (as the mixing agent for F&F)
1-24oz. Pkg First Quality Instant Chocolate Pudding, prepared per pkg directions
1 t First Quality Cocoa- for garnish

Directions:

1. Prepare Fast & Fancy 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 Fast & Fancy.

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

 

Triple Chocolate Decadence

Ingredients:
1 – 18.2 oz. Pkg. Devil’s food cake mix
1-8 oz. Pkg. First Quality Instant Chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

 Directions: 

1. Preheat oven to 350 degrees F (175 degrees C).

 

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Sweet Chocolate No Bake Lasagna

Ingredients:
1 Pkg Regular Oreo cookies ( not double stuffed) – about 36 cookies
6 T butter, melted
1 – 8 oz. pkg Cream Cheese, softened
1 – 10 oz. pkg. First Quality Sugar Free Cheesecake Mix
2 – 5 oz. pkg First Quality  Sugar Free Whipped Topping
1 – 8 oz. pkg First Quality Sugar Free Instant Chocolate Pudding
1 1/2 Cups mini chocolate chips

Directions: 
1. Place the Oreo’s in a food processor or gal. size zip lock, crush. Set Aside.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 T melted butter. Use a fork to mix butter and crumbs well. When the batter is distributed evenly, transfer the mixture to a
9 X 13 in. baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator.
3. Mix the Sugar Free Cheesecake per pkg. directions, including the 1 – 8oz. pkg of cream cheese. Mix until smooth and fluffy. Set aside.
4. Prepare FQ Sugar Free instant chocolate pudding per directions. Set Aside.
5. Layers: on top of the cookie crumb pie crust:
1. Cheesecake mix
2. Pudding Mix (allowing to sit for 5 minutes to firm on top of cheesecake layer)
3. FQ Sugar Free Whip Topping (prepared per pkg directions)
6. Sprinkle the mini chocolate chips evenly over the top. Place in the refrigerator for 4 hours before serving.
**If you do not have 4 hrs to wait- you may place in the freezer for approx. 1 hr. then serve)

Chocolate Delight

Serves: about 20   

Ingredients:
One 18 ½ oz. pkg Devil’s Food chocolate cake mix
Two – 8oz. Pkg’s First Quality SF Instant Chocolate Pudding Mix-prepared per pkg directions-
1 Pkg First Quality Chocolate Mousse Mix
1 C chopped pecans, lightly toasted (in oven @ 350◦F for approx. 3 to 5 Min.)
Chocolate sauce or syrup, any variety, for garnish

 Directions:
1. Prepare the cake mix and bake in a 13×9 in. pan according to pkg directions. Let cool thoroughly, and then cut into cubes about the size of a walnut.

2. Prepare the Strawberry Mousse mix as directed on package. Set aside until ready to use.

3. Prepare FQ Chocolate pudding according to pkg directions.

4. To assemble: In a trifle bowl (or glass bowl), layer half the chocolate cake cubes, chocolate mousse mix, and nuts. Repeat, layering the remaining ingredients, ending with chocolate mousse and nuts.

5. Drizzle decoratively with chocolate sauce or syrup.

Mom’s Banana Dessert

Ingredients:
2 C whipping cream
2 T sugar, or a little more if you like it sweeter
15 Oreo Cookies, crushed in a food processor or by hand in a plastic bag using a rolling pin
4 Bananas, sliced
2 T chocolate syrup
2 T chopped pecans, toasted (in oven @ 350◦F for approx. 3-5 minutes)

 PUDDING:
1 Pkg First Quality Instant Banana Pudding- prepared per directions on pkg.

Directions:

1.  Whip the cream with the sugar until peaks form.

2. Fill a large glass bowl with half of the cookie crumbles. Cover with half of the banana slices, half of the Banana pudding,  and half of the whipped cream. Repeat layers with remaining ingredients. Drizzle chocolate syrup over the top layer of the whipped cream. Scatter the toasted pecans over all and serve.

Serves 6 to 8

 

Chocolate Lasagna Decadence

Ingredients:
1 Pkg Oreo Cookies (not double stuffed) (about 36 cookies)
6 Tblspn. Butter, melted
1- 8 oz. Pkg Cream Cheese, softened
1/4 cup Granulated Sugar
2 Tblspns cold milk
1 Pkg. First Quality Whip Topping
1 8oz. Pkg First Quality Chocolate Pudding Mix
1 1/2 Cups mini chocolate chips

Directions:
1. Crush oreo cookies into fine crumbs.
2. Put crushed oreo’s in a large bowl. Stir in 6 T of melted butter and use a fork to blend well. Put mixture into a 9×13 baking dish. press the crumb mixture to the bottom of the pan. Place the pan in the refrigerator while working on the rest of the recipe.
3. Mix cream cheese unitl fluffy. Add 2 T of milk, and sugar. Mix well.  Stir in 1 1/4 cups prepared FQ whip topping. Spread mixture over the crust.
4. In a bowl, mix FQ chocolate pudding (prepared). Use a spatula to spread pudding over the previous cream cheese layer. Allow the dessert to rest for 5 minutes.so that the pudding can firm up a little more.
5. Spread the remaining Whip Topping over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hr., or refrigerate for at least 4 hours before serving.

Piggy Back Pudding Cake

Ingredients:
1/2 Cup Butter, softened
1 1/2 Cup All purpose flour
1 Cup chopped walnuts
16 oz. First Quality Whipped Topping
8 oz. Cream Cheese
1 Cup Confectioners’ sugar
3 9/10 oz. First Quality Instant Chocolate pudding
3 Cups Milk
1/2 Cup Chopped Walnuts

Directions:
1. Preheat oven to 375◦
2. In a medium bowl, combine butter, flour and chopped walnuts. Mix and pat into the bottom of a 9×13 baking dish. Bake for 20 minutes, take out and let cool.
3. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping(prepared / prepared per pkg directions). Spread over cooled crust.
4. In a medium bowl, combine chocolate pudding mix with 3 cups of milk. Blend well and spread over cream cheese mixture.
5. Spread remaining 1/2 whip topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Pudding Shots

Ingredients:
1 Cup Milk
1/2 Cup Irish Cream Liqueur (Bailey)
1/2 Cup Vodka
3 oz. of First Quality Sugar Free Chocolate Pudding

Directions:
1. Whisk together milk, Irish cream liquer, vodka, and instant pudding mix in a bowl until blended well.
2. Spoon the pudding mixture into shot glasses or disposable “party shot” cups. Chill until set, about 30 minutes, The shots will have the consistency of mousse.