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.

 

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.

 

Carrot Cake Whoopie Pie

Ingredients:

 1– 18.25 oz.Pkg  (2 layer size) spice cake mix
1- 8 oz. Pkg. First Quality Vanilla Instant Pudding, divided (into 2 separate bowls)
3 large carrots, shredded
1/2 cup chopped Pecans
1- 8oz. package Cream Cheese, softened
1 1/4 cups milk

Directions:

1. Heat oven to 350 degrees F.

 2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in ½ of the pkg  of dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts

3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.

5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

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