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.

 

Nanaimo Bars

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

 

Ingredients

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)

Filling

• 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

• 4 oz. semi-sweet chocolate, chopped
• 2 Tbsp salted butter

Directions

• 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)

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

Directions:

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

Banana Pudding

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

Directions:

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

Heavenly Parfait (Fast & Fancy)

Ingredients:
¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
1 T Vanilla Wafers
1 t sweet chocolate squares, finely chopped
2 t caramel ice cream topping
1 t roasted unsalted peanuts, chopped
2 T First Quality Fast & Fancy, Prepared per pkg directions

Directions:

1. Place chopped wafers in parfait glass.

2. Layer:  pudding, chocolate, caramel and nuts.

3. Repeat layers ending with Fast & Fancy.

Heavenly Parfait

Ingredients:
¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
1 T Vanilla Wafers
1 t sweet chocolate squares, finely chopped
2 t caramel ice cream topping
1 t roasted unsalted peanuts, chopped
2 T First Quality Whip Topping, Prepared per pkg directions

Directions:

1. Place chopped wafers in parfait glass.

2. Layer:  pudding, chocolate, caramel and nuts.

3. Repeat layers ending with Whip topping.

 

Strawberry Pound Cake Parfait

Ingredients:
¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
2 T First Quality Whipped Topping, prepared per pkg directions
Pound Cake, prepared and cut into ½ squares after cooling
Strawberries cut
Chocolate shavings

Directions:

1. Prepare pudding and whip topping according to package directions.
2. Place Pound cake squares in the bottom of a shot or parfait glass
3. Repeat in another layer
4. Top with whipped topping, a strawberry and chocolate shavings

Lemon Crisp Pie

Ingredients:

1 1/2 tablespoons butter
1/4 cup First Quality Lemon Gelatin
4 cups Miniature Marshmallows
3 cups crisp rice cereal
1 – 3oz. Pkg Lemon Instant Pudding
5 fresh strawberries cut in half

 Directions:

 1. Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.

2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.

3. Prepare pudding mix per Pkg directions. Pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

 

Banana Cake Balls

Ingredients:

1- 3 oz. pkg First Quality  Vanilla Instant Pudding (SF)
1 small fully ripe banana, mashed
1-10.5 oz pkg frozen pound cake, thawed, crumbled into fine crumbs
3 – 4.4 oz pkg of milk chocolate bars, chopped
2 tablespoons multi-colored sprinkles

Directions:

1. Prepare pudding mix in medium bowl according to pkg directions  with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.

 2. Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.

3. Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand in refrigerator until coating is firm (usually about 20 minutes).

 

*SF= Sugar Free