Saturday, August 01, 2009
If you've been coming to visit with me on Pink Saturdays for very long you know that pink is a part of my DNA! I'm only featuring on thing today but what a cutie pie!
Today when out shopping, out of the corner of my eye (they rotate for the color pink) I spotted this kitty cookie canister. My gosh, it was pinkie l♥ve at first sight. My ♥ skipped a beat and I nearly swooned right there in the pet isle. My hands grew clammy, my brow perspired and my bottom lip quivered. I grabbed this little stinker and cradled it in my hands ever so gently; not wanting a scratch or dent to mar its lovely surface from store cart to my kitchen at home.It sits on my counter now, next to the pink cookie jar I have for my dogs (previous pink Saturday feature) filled to the brim with Temptations of every variety to tantalize my feline babies. Because I am so smitten, there was no way I was going to make my newest pink aquisition share the spot-light. This deserves a Pink Saturday all to itself!
Be sure to check out all of the other wonderful blogs Beverly has featured for PINK SATURDAY at HOW SWEET THE SOUND. It's a pink fix that you'll never forget and one where you will come back for more...and more.
Thursday, July 30, 2009
- 1 (5.9-ounce) package chocolate instant pudding mix, reduced calorie or regular
- 1 cup milk
- 1 cup half and half
- 1 (3-ounce) package cream cheese, softened
- 1 (8-ounce) container Cool Whip, thawed, regular or chocolate
- 16 double-stuffed Oreo cookies, crushed (about 2 cups)
- 3/4 cup chopped pecans, toasted
- 1/2 cup mini chocolate chips
Whisk together chocolate instant pudding mix and milk + half and half for 2 minutes. Cover pudding, and chill 5 minutes.
Stir together cream cheese and Cool Whip, blending well.
Place 1 cup crushed cookies evenly on bottom of an 8-cup bowl. Spread half of cream cheese mixture over crushed cookies; sprinkle with half of pecans and 1/4 cup mini chocolate chips. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans and mini chocolate chips. Chill until ready to serve.
I spoon the dessert into parfait glasses for serving to guests. If you really want to be fussy, layer the ingredients into the glasses before chilling.
Mocha-Chocolate Cookie Pudding: Crush 16 coffee-flavored cream-filled chocolate sandwich cookies. Stir 2 tablespoons strong brewed coffee into cream cheese mixture. Proceed as directed.
Chocolate-Peanut Butter Cookie Pudding: Crush 16 peanut butter cream-filled chocolate sandwich cookies. Substitute 1/4 cup creamy peanut butter for cream cheese and 1 cup chopped dry roasted peanuts for pecans. (I used used Double Delight Oreo Peanut Butter & Chocolate for sandwich cookies.)
Coconut Dream Pudding: Crush 16 vanilla filled sandwich cookies. Mix 1/2 cup toasted coconut into cream cheese, use white chocolate mini chips and top with toasted slivered almonds.