DoterraforubyTami

12/28/2024

12/28/2024

Baileys Chocolate Mint Pudding Parfaits 😍

👇 RECIPE

12/28/2024

No-Bake Chocolate Eclair Cake 🍫🍰😋

Ingredients:

2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed
1 box graham crackers (about 14–16 sheets)
1 cup chocolate frosting

Directions:

Prepare the filling: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes). Fold in the whipped topping until smooth and creamy.

Assemble the layers: In a 9x13-inch baking dish, arrange a single layer of graham crackers at the bottom, breaking them as needed to fit. Spread half of the pudding mixture evenly over the graham crackers.

Add another layer of graham crackers followed by the remaining pudding mixture. Finish with a final layer of graham crackers on top.

Add the frosting: Warm the chocolate frosting slightly in the microwave (about 10–15 seconds) to make it spreadable. Gently spread the frosting over the top layer of graham crackers.

Chill: Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (including chilling)
Kcal: 280 kcal | Servings: 12 servings

Tips:
For richer flavor, use chocolate graham crackers instead of plain.
Chill overnight for the best texture and flavor.

12/28/2024

Old Fashioned Egg Custard Pie 🍮❤️

Ingredients:

1 unbaked 9-inch pie crust (homemade or store-bought)
3 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups whole milk, warmed
1/4 teaspoon ground nutmeg (for topping)

Directions:

Preheat oven to 400°F (200°C). Roll out the pie crust into a 9-inch pie pan and crimp the edges. Prick the bottom with a fork and pre-bake for 5 minutes. Remove and set aside.

Prepare the custard filling: In a medium bowl, whisk together eggs, sugar, salt, and vanilla extract until smooth. Gradually whisk in the warm milk until fully incorporated.

Pour the custard mixture into the pre-baked pie crust.

Sprinkle the top evenly with ground nutmeg for added flavor and decoration.

Bake at 400°F (200°C) for 10 minutes. Reduce the temperature to 350°F (175°C) and bake for another 30–35 minutes, or until the custard is set but slightly jiggly in the center.

Remove from the oven and let it cool completely before slicing. Chill in the refrigerator for at least 2 hours for the best texture.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes + chilling
Kcal: 240 kcal | Servings: 8 servings

Tips:
Warm the milk slightly to help the custard set evenly.
Use a pie shield or foil around the crust edges to prevent over-browning.