Tuesday, May 24, 2011

Four Stack Pie

From the moment I saw this recipe, I knew that we had to try it.  What could be better than layers of cream cheese, chocolate pudding, and whipped cream?  I was anxious to give it a go and dug right in.  Yeah . . . ever try a recipe and it becomes an EPIC FAIL?  Sadly, this recipe does not work as written so I’ve altered it to work so you can enjoy it and let me know how it is.  They had the pudding preparations wrong and it never fully solidified.  So good luck, my bloggy friends!  Let me know how it turns out.  :)  Recipe from Family Circle Magazine.


-1 large box (5.9 oz) instant chocolate pudding

-3 cups milk

-1.5 cups flour

-1/2 cup butter, softened

-1/2 cup chopped pecans (We can’t eat nuts so I substituted a graham cracker crust – see step #2)

-3 Tbsp granulated sugar

-1 package (8 oz) cream cheese, softened

-1 cup confectioners’ sugar

-1.5 cups frozen whipped topping, thawed (i.e. Cool Whip)


1.  Heat oven to 350 degrees.  Prepare pudding as directed on package.  Let cool and refrigerate to set up.

2.  (If using a graham cracker crust, prepare as directed)  Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly.  Press into bottom and side of a 9” deep pie plate.  Bake crust at 350 degrees for 18 minutes, until very lightly browned.  Remove to a wire rack and cool completely.

3.  Beat together cream cheese and confectioners’ sugar on medium-high speed until completely smooth.  Spread cream cheese mixture evenly over cooled crust.  Top with chocolate pudding, then spread whipped topping over pudding.  Chill for at least 1 hour or until set.

I did take a picture of my epic fail for your amusement . . .


Gross.  As you can see, we actually took a piece out and it wasn’t too bad.  It just looked like something threw up in the fridge.  Riiiiiight.

Monday, May 16, 2011

Meal Planning Monday

Well, after 5 glorious weeks it’s time to get back in the kitchen.  Feeling good and looking forward to trying out some new recipes and enjoying some of our “golden oldies!”  For those that are new in the past few months, recipes that are already posted on the blog are linked, just click on the name of the recipe.

Monday/TuesdayCrunchy Chicken Nuggets, Balsamic Green Beans

Wednesday/Thursday – Brats and Corn on the Cob on the grill

Friday/SaturdayMeatball Minestrone (new), Blueberry Zucchini Bread (new)

Monday/Tuesday - Creamy Chicken Taquitos (new), rice, Congealed Orange Salad (new)

Wednesday/Thursday – Hot Dogs, Macaroni Salad (my Dad’s recipe – I’ll post)

Desserts – Four Stack Pie (new), Upside Down Cinnamon Apple Caramel Cake (new)

Only cooking through next Thursday because my in-laws are coming into town that Friday and we’re probably going to eat out more than we are going to eat in.  Enjoy!

And because posts are boring without pictures, here’s what we’ve been up to . . .

DSC_0269 DSC_0005

Playing with our new princess castle and sleeping on Daddy.  Lots of fun around here!  :)

Friday, May 13, 2011

Dump Cake

Okay, I’ll admit that the name of this cake is a little unfortunate. . . but it’s the easiest and yummiest dessert there is!  When we want something quick and I don’t want to bother with baking, this is the answer.  It’s almost like a cobbler with the cake mix as the topping.  So good!


-1 box of yellow cake mix

-1 stick of butter

-2 cans of cherry pie filling

-1 can of crushed pineapple, drained (you can get the big or small can, it’s up to you)


Mix the cherry pie filling and the crushed pineapple together in a 9x13 baking dish.  Pour the dry cake mix on top of the cherry/pineapple mixture.  Cut the stick of butter into small chunks (about 1/2” each) and cover the top of the cake.  Place into a preheated 350 degree oven for 45 minutes or until bubbly and a little brown on top.  Serve with ice cream!



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