Valentine’s Day is about a week away and if you are looking for the perfect treat to take into the office or you need a simple dessert to send to school with your kids, the following recipes are just for you.
Both desserts feature the Valentine’s Day ingredient we can’t live without—CHOCOLATE. But, the rich delicious flavors that these recipes impart are not the only reason they are some of my favorites. Making the Oreo Cookie Pudding and the Brownie Extravaganza is a cinch-—perfect for busy moms who only find out their child needs to bring a treat to school minutes before the bus arrives.
OREO COOKIE PUDDING
Ingredients:
1 20 ounce package Oreo cookies, crushed
1 stick butter, melted
8 ounces cream cheese, softened
12 ounces cool whip
1/4 cup powdered sugar
1 large box instant chocolate pudding, prepare according to directions
Directions:
Mix together crushed Oreo cookies and melted butter. Save a few crushed cookies to garnish top of dessert. Press mixture into bottom of 9×13-inch pan.
Mix softened cream cheese, 1/2 the cool whip and powdered sugar, and spoon on top of cookie crust.
Place in a freeze for 5 to 10 minutes to firm up a bit.
Remove from freezer.
Spread prepared pudding on top. Top with remaining cool whip. Sprinkle with reserved Oreo cookies.
Refrigerate for an hour before serving.
BROWNIE EXTRAVAGANZA
Ingredients:
1 package brownie mix
1 8 oz. package cream cheese
1 3 oz. package cream cheese
2 cups powdered sugar
1 carton (16 oz. frozen whipped topping, thawed)
2 cups cold milk
1 package instant chocolate pudding (4 serving size)
1/2 cup chopped pecans
Directions:
Prepare and bake brownies according to package directions, using a greased 9×13-inch pan. Cool completely.
In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups of the whipped topping. Spread mixture over cooled brownies.
In another bowl, combine the milk and pudding mix: beat until smooth. Refrigerate for 5 minutes, and then spread over the cream cheese layer. Spread the remaining whipped topping over the pudding layer and sprinkle with nuts.
Refrigerate for at least 30 minutes before serving.
Makes 12-15 servings.
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