Tag Archives: whip cream

Peanut Butter Trifles

Peanut Butter Triffles

I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!

Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.


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They started with a brownie crust.  Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum

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Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse fillingweekend cooking 017

Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups

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The perfect dessert for whatever reason you come up with!


Peanut Butter Trifles

Brownie mix and ingredients to make brownies

1 large box or 2 small boxes of vanilla pudding mix

3 cups of milk

1/2 cup of peanut butter

8 oz. Cool Whip

1/2 of Heavy whipping cream*

3 TBSP sugar*

1 tsp. vanilla*

Mini Reese Cup and Small Reese Cups

Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick.  Add peanut butter and mix until just combined.  Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.

In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.

This recipe was shared at The Country Cooks Potluck Party

Mason Jar Lid Lemon Tarts

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I love these little tarts! I think they came out sooooooo cute!  I love individual desserts, it’s kinda like it’s diet, cause it’s already portioned out for you.

They come together pretty quick, and take no time to bake since they’re small.  If you make this into a whole pie, bake another 10 to 15 minutes until set.


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Start with the crust, I took one package/sleeve of graham crackers, popped them into the blender and got them into nice crumbs, the pour 4 TBSP of melted butter in the blender and pulsed it to get everything combined.  I took around 2 TBSP of the crumb mixture and pressed into the mason jar lids(put the metal side up and the band side down so when you bake it you don’t have to worry about rubber in your tarts!) Pop them in the frig, I made my crust at lunch time and when I came home from work I made the filling and baked it off.  They just need to be in there long enough for the butter to firm back up, a couple hours.


Start with 4 egg yolks, and start whipping them up, then add a can of sweetened condensed milk and mix very well, finally drizzle in 3/4 cup of lemon juice.


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I added a scant 1/4 cup of filling to each crust and baked at 350 for about 10 – 15 minutes, just until set, let them cool on the counter and piped on some homemade whip cream


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After the baked they popped right out of the lids and seals slid right off, so you could total wrap them up and take them somewhere, if you want to share! Using just the egg yolks make them very custardy and thick!


Mason Jar Lid Lemon Tarts


1 package/sleeve of graham crackers

4 TBSP. melted butter

4 egg yolks

1 14 oz can of sweetened condensed milk

3/4 cup of lemon juice

1 cup of heavy whipping cream

2 TBSP sugar

1 tsp vanilla

Pulse the graham cracker in a blender or food processor until the are very smooth, then add butter and pulse to combine.  Take crumbs and press into 15 small mouth jar lids or into a pie tin, if using a pie tin you may need to make more crust, but this was perfect for the jar lids, then refrigerate at least a couple hours to set up.  Place 4 egg yolks in a large bowl and whip until lighten up, then add sweetened condensed milk and mix very well, finally drizzle in lemon juice.  Place in a preheat 350 degree oven and bake 10 to 15 minutes until just set.  If doing a larger pie, bake an additional 10 to 15 minutes.  When set remove from the oven and let them cool on the counter.  To make whip cream, start bu whipping your cream and when very thick add the sugar and vanilla, then pipe onto pies.

Shared on Southern Plate – Meal Plan Monday

Shared on The Country Cook, Weekend Potluck Party #209

Creamy Tapioca Pudding with Whip Cream

 tapica pudding

I’ve  always used a different brand of tapioca, but recently we were traveling and I saw Bob’s Red Mill tapioca and I picked it up, and I’ll be using it from now on!  It’s a little more work than an instant brand I’ve used, but it’s sooooo worth it.  Try it, you won’t regret it and I didn’t find it to be more pricey than the brand I usually use. ( Not being compensated, just really liked the brand).


Tapioca Pudding with Whip Cream

  • Servings: 5 1/2 pint jars
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1/3 cup Small Pearl Tapioca

3/4 cup of water

2 1/4 cups Milk (I used whole milk)

1/4 tsp salt

1/2 cup of sugar, divided

2 eggs, separated

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/2 cup of heavy whipping cream

2 TBSP. sugar

1 tsp. vanilla

cinnamon for dusting

In a stock pan, combine tapioca and water and let stand for 30 minutes.  Then add milk, salt, 1/4 cup sugar and beaten egg yolks.  Stir together and turn heat on to medium, stirring constantly until boiling.  Simmer uncovered over low heat for 10 to 12 minutes, stirring frequently.  Meanwhile beat egg whites, in a very clean bowl and clean beaters on high until very, very foamy(longer than you think) then add 1/4 cup of sugar.  Gently fold 1/2 of the heated tapioca mixture in egg whites, then add the entire egg white mixture into stock pan tapioca.  Stir over very low heat for 3 minutes.  Cool 15 minutes and add vanilla and cinnamon.

In a cold bowl add whipping cream and beat until very thick add additional sugar and vanilla and beat until very thick and well combined.

Put pudding in jars and top with whip cream then dust with cinnamon.