Mother’s Day is traditionally the busiest day of the year for restaurants. It makes sense since most moms request that someone else do the cooking that day. And in most cases, that someone else turns out to be restaurant chefs.
Still, you can add a homemade touch to the holiday meal by whipping up one of the following simple yet decadent desserts for the special woman in your life. After all, nothing says L-O-V-E more than chocolate.
MINT CHOCOLATE PIE
Ingredients:
1 1/2 cups cold milk
1 package (3.9-ounce) instant chocolate pudding mix
2 3/4 cups Cool Whip, divided
1 package (4.67-ounce) Andes mint candies, chopped, divided
1 chocolate crumbs crust
1/4 teaspoon mint extract
2 drops green food coloring
Directions:
In a small bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes.
Fold in 3/4 cup of Cool Whip and 3/4 cup candies.
Spoon into crust.
In another bowl, combine mint extract, food coloring and remaining Cool Whip. Spread over pudding layer. Sprinkle with remaining candies.
Cover and refrigerate for 4 hours or overnight.
OREO PEANUT BUTTER PIE
Ingredients:
15 Oreo cookies, crumbled
1/4 cup butter, melted
1 1/4 cup creamy peanut butter
1 (8-ounce) package cream cheese at room temperature
1 cup powdered sugar
1 1/4 cups cold heavy cream
1 tablespoon vanilla
Melted chocolate or chocolate syrup
Mini Reese’s peanut butter cups
Directions:
Preheat oven to 350 degrees.
Mix Oreo cookies and butter together and press into sides and bottom of pie pan.
Bake in oven for 7 minutes, cool.
Using electric mixer, beat peanut butter, cream cheese and 1/2 cup powdered sugar in a large bowl.
Using clean dry beaters, beat heavy cream with remaining 1/2 cup powdered sugar and vanilla in medium bowl until peak forms. Fold cream into peanut butter mixture.
Spoon mixture into prepared crust. Refrigerate overnight.
Decorate with chocolate and peanut butter cups before serving.
BUTTERFINGER CAKE
Ingredients:
2 cups crushed Nilla wafer cookies
2/3 cup crushed Spanish peanuts
1/2 cup melted butter
1 cup powdered sugar
8 ounces package of cream cheese
6 cups Cool Whip, divided
1/2 cup peanut butter
2 small boxes instant chocolate pudding
3 cups cold milk
3 regular sized Butterfinger candy bars
Directions:
Preheat oven to 350 degrees.
Mix 2 cups crushed Nilla wafer cookies, crushed Spanish peanuts and 1/2 cup melted butter. Pat into 9 x 13-inch pan.
Bake in oven for 10 minutes, let cool.
In a bowl, mix 1 cup powdered sugar, 8 ounces of cream cheese, 2 cups whipped topping and peanut butter until creamy. Fold in 3 cups Cool Whip. Spread mixture on cooled crust.
In another bowl, mix pudding and milk until mixture stiffens. Spread on top of second layer. Spread remaining Cool Whip over entire cake until well covered.
Top with crushed Butterfinger candy bars. Refrigerate overnight.
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