Mochi Ice Cream
Mint-Chocolate Cookie Pudding Pops
1 small box instant chocolate pudding
1 3/4 C half and half
10 Oreo cookies, crushed (about 1 heaping cup)
1/4 t peppermint extract
Blend pudding mix, extract, and half and half in a blender until smooth. Stir in crushed cookies by hand. Place in molds and freeze
Blueberry Lemon Cheesecake Pudding Pops
1 small box cheesecake instant pudding
1 3/4 C half and half
1 C blueberries
1 t lemon zest (or more if you like your lemon!)
In a blender mix cheesecake pudding mix and half and half until smooth. Add in lemon zest and blueberries and pulse a couple of times to break up the blueberries. Place in molds and freeze.
Strawberries and Cream Pudding Pops
1 small box instant vanilla pudding
1 C milk
6oz vanilla yogurt (strawberry is great too)
12 medium strawberries (about 1 3/4-2 C roughly chopped)
2-3 T sugar
remove stems from berries and pulse with 2 T sugar in a food processor until completely smooth. Taste and add more sugar if needed. You should have just over a cup of puree. Set aside.
In a blender combine pudding, yogurt, and milk and blend until combined. Layer or swirl the pudding mixture with the strawberry mixture in popsicle molds and freeze until solid.
- Pie Crust Recipe
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 8 Granny Smith apples - peeled, cored and sliced
- Preheat oven to 350 degrees F. Line pie pan with bottom crust and brush with egg whites to avoid a soggy crust
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar,cinnamon, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour 2/3 of mixture on apples.
- Cover with top pie crust. Gently pour the rest of the mixture over the crust. Pour slowly so that it does not run off.
- Bake 45 minutes in the preheated oven, until apples are soft.
(via foodfuck)
