Quick and Easy No Bake S’mores Pie

20140814-173536-63336022.jpg

 

Quick and Easy No Bake S’mores Pie

Ingredients

1 prepared 9 inch graham cracker crust
1  package of instant chocolate pudding
1  tub of Cool Whip
1½ C milk
½ bag mini marshmallows
hot fudge sauce and crushed graham crackers for drizzling

Instructions

Whisk together the pudding and the milk and mix in half of the Cool Whip .

Scrape into the pie crust and then smooth evenly. Refrigerate for 20 minutes or until firm.

Top with mini marshmallows in a circular pattern, starting from the outer edge of the pie. Repeat the process until the entire top of the pie is covered in marshmallows.

If you like toast the marshmallows with a torch. A creme brûlée torch will work perfect.

Drizzle the marshmallows with the hot fudge sauce and crushed graham crackers.

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Red Velvet Cool Whip Cookies

20141223-155800-57480581.jpg

 

Total Time: 10 minutes

Ingredients

1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar

Instructions

1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.

2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.

4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.

5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.

20141223-155809-57489008.jpg

Quick and Easy No Bake S’mores Pie

20140814-173536-63336022.jpg

 

Quick and Easy No Bake S’mores Pie

Ingredients

1 prepared 9 inch graham cracker crust
1  package of instant chocolate pudding
1  tub of Cool Whip
1½ C milk
½ bag mini marshmallows
hot fudge sauce and crushed graham crackers for drizzling

Instructions

Whisk together the pudding and the milk and mix in half of the Cool Whip .

Scrape into the pie crust and then smooth evenly. Refrigerate for 20 minutes or until firm.

Top with mini marshmallows in a circular pattern, starting from the outer edge of the pie. Repeat the process until the entire top of the pie is covered in marshmallows.

If you like toast the marshmallows with a torch. A creme brûlée torch will work perfect.

Drizzle the marshmallows with the hot fudge sauce and crushed graham crackers.

This slideshow requires JavaScript.

Red Velvet Cool Whip Cookies

20141223-155800-57480581.jpg

 

Total Time: 10 minutes

Ingredients
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar

Instructions
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.

2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.

4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.

5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.

20141223-155809-57489008.jpg