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.

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 

Triple Chocolate Decadence

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


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.

Lemon Crisp Pie


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


 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


 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


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


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


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

Banana Cream Pie Push-up Pop


1 – 24oz. Pkg First Quality instant Banana Pudding
4 oz.  Cream Cheese, Room temp.
3 Ripe Bananas
Mini Vanilla wafers
1 pkg 5oz. Sugar Free Whip Topping

1. Mix Pudding per pkg directions. After making the pudding, mix in cream cheese. Refrigerate for 1 hr. 

2. Place chilled pudding mix in a large zip lock bag, snipping off the corner.
3. Slice Banana’s thin

4. Layer: Vanilla wafer, banana cream mix, slice of banana, ending with FQ SF Whip Topping op top.

5. Garnish with vanilla wafer crumbs.

Refrigerate until ready to serve

SERVES: 15 Push-Up Pops


3 C Oreo cookie crumbs
4 T butter, melted
1 Pkg 10oz. First Quality Cheesecake


1. Combine 2 C of the Oreo cookie crumbs with the melted butter and stir until mixed well. 

2. Put 1 to 2 T of Oreo crumb mix in the bottom of the push pop mold.

3. Place the prepared (as per PKG directions) cheesecake in a large zip lock bag,           snipping off the corner just a tad.

4. Pipe a swirl of cheesecake on top of the Oreo crumb layer. Repeat layers until full.

5. Garnish each push-up pop with the remaining 1 C Oreo crumbles.


Refrigerate until ready to serve


SERVES: 14 Push-Up Pops

Easy Peasy Cheesecake Danish


2 – 10oz. cans refrigerated crescent roll dough
1 pkg 10oz. First Quality Sugar Free Cheesecake
1 – 8oz. Pkg Cream cheese, room temp.
1 Cup confectioners’ sugar
1 T milk
1 T butter, softened


1. Preheat oven to 350◦F. lightly grease a 9×13 in. baking pan.
2. Line the bottom pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. Prepare SF Cheesecake as per pkg directions, including 1 – 8oz. pkg cream cheese. Spread evenly over bottom layer of crescent roll. Place the 2nd can of crescent rolls on top of filling.

4. Bake in oven for 20 to 30 minutes.

5. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled. Drizzle with icing.

Sweet Chocolate No Bake Lasagna

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

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)