It's been a long day, and this is how you feel.
Dinner is done, but you haven't so much as bothered to think about dessert.
And why should you?
You can open a sleeve of cookies, right?
Come on, let's get a little creative.
Do you have:
Milk (2%)
Chocolate cake mix
4 Boxes of Pistachio instant pudding
12 oz tub Non-dairy whipped topping
Good!
Then you have THIS!
This is easy.
Bake the cake mix according to the box and allow it to cool. Make it a sheet cake.
Why fuss?
Mix the pudding with about half of the milk it calls for.
4 boxes usually takes 8 cups; I use 5 cups.
When the pudding is all mixed, fold in half of the whipped topping until it's completely blended.
Using a clear serving dish or one of these fantastic trifle bowls, tear the cake into squares and make a layer in the bottom.
Cover that with 1/3 of the pudding mixture.
Repeat, reserving a little of the pudding for garnish.
Spread the remaining unsullied whipped topping over the whole affair and dollop on a little pudding just to make it interesting.
Dig in, and prepare to never have anyone settle for pecan sandies again.
If you don't have this exact flavor combination on hand, put together anything your family loves.
To save time, I bake layer cakes and freeze them for just such an emergency.
That way, dazzling my crew is a few minutes worth of commitment, and I look like
a super hero.
3 comments:
Freezing cake to have on hand? If I dared do that, they wouldn't last a week. And Ryan and I would be well on our way to not fit into our wedding outfits. (His dress, my suit, of course)
:)
All that aside, this looks tasty and most definitely is a good idea for our next impromptu dinner with friends!
I love the idea of freezing cake but I love frozen cake=danger! Trifles are so pretty!!! Love this combo.
I always have a fresh dessert made, so no one raids my cheater's stash. Honestly, I make cake from scratch, so if I'm going to bake, I'm making PLENTY.
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