If you are a regular reader, you know I love S’mores. I have recipes for S’mores Cookies, S’mores Brownies, S‘mores Crockpot Cake, Sheet Pan S’mores, S’mores Ice Box Cake, Candy Cane S’mores Bars, S’mores Dip, S’mores Cones, S’mores Cups, and S’mores Bars so I think you get the picture lol!

S’mores Trifle Recipe

Ingredients

• 1 box brownie mix 9 x 13″ size eggs and oil as directed on box
• 2 boxes instant chocolate pudding 4 cup size
• 4 cups cold milk
• 1 pkg graham crackers
• 7.5 oz Marshmallow Fluff
• 8 oz Cool Whip defrosted
• 1 cup mini marshmallows
• 1 cup Hershey’s Milk Chocolate Chips

Instructions

Prepare the Individual Parts

1. Bake the brownies in a 9 x 13″ pan as directed on box. Cool, then cut into approximately 2″ chunks.
2. While the brownies are baking prepare the pudding as directed on the box, cover and put in the fridge to chill.
3. Place 1 sleeve of graham crackers in a zippy bag and break them into pieces. You want bite-sized chunks not crumbs.
4. In a medium bowl, stir together the Cool Whip and the Marshmallow Fluff.

Assemble the Trifle

1. When all the parts are ready start by placing about 1/2 of your brownie pieces in a layer in the bottom of your trifle dish.
2. Next, Spoon 1/2 the chocolate pudding on top of the brownie layer, being careful to keep the sides of your trifle dish clean.
3. On top of the pudding layer, carefully place a layer of graham cracker pies so that the pudding is well covered.
4. Spoon about 1/3 of the marshmallow mixture on top of the graham cracker layer, again being careful of the sides.
5. Repeat the layers again: brownies, pudding, graham crackers, and marshmallow mixture.

Prepare the Topping

1. Turn oven to broil. Line a 13 x 9″ pan with aluminum foil.
2. Place a layer of whole graham crackers on top of the foil. Then sprinkle the mini marshmallows and chocolate chips on top.

1. Place the pan in the broiler for 10-15 seconds, until marshmallows are golden and the chocolate chips start to melt.
2. Remove from the oven and let cool, then place them on top of the trifle.
3. Place trifle in the fridge for at least 3 hours to allow the flavors to meld together before serving.

Print

S’mores Trifle

This fancy looking S'mores Trifle dessert is easy to make in under an hour but is best when it gets to sit in the fridge for a few hours before serving.

Course Dessert

Cuisine American

Keyword s’mores, trifle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chilling Time 3 hours hours

Servings 12 servings

Author cindy

Ingredients

• 1 box brownie mix 9 x 13" size eggs and oil as directed on box
• 2 boxes instant chocolate pudding 4 cup size
• 4 cups cold milk
• 1 pkg graham crackers
• 7.5 oz Marshmallow Fluff
• 8 oz Cool Whip defrosted
• 1 cup mini marshmallows
• 1 cup Hershey's Milk Chocolate Chips

Instructions

Prepare the Individual Parts

• Bake the brownies in a 9 x 13" pan as directed on box. Cool, then cut into approximately 2" chunks.
• While the brownies are baking prepare the pudding as directed on the box, cover and put in the fridge to chill.
• Place 1 sleeve of graham crackers in a zippy bag and break them into pieces. You want bite-sized chunks not crumbs.
• In a medium bowl, stir together the Cool Whip and the Marshmallow Fluff.

Assemble the Trifle

• When all the parts are ready start by placing about 1/2 of your brownie pieces in a layer in the bottom of your trifle dish.
• Next, Spoon 1/2 the chocolate pudding on top of the brownie layer, being careful to keep the sides of your trifle dish clean.
• On top of the pudding layer, carefully place a layer of graham cracker pies so that the pudding is well covered.
• Spoon about 1/3 of the marshmallow mixture on top of the graham cracker layer, again being careful of the sides.
• Repeat the layers again: brownies, pudding, graham crackers, and marshmallow mixture.

Prepare the Topping

• Turn oven to broil. Line a 13 x 9" pan with aluminum foil.
• Place a layer of whole graham crackers on top of the foil. Then sprinkle the mini marshmallows and chocolate chips on top.
• Place the pan in the broiler for 10-15 seconds, until marshmallows are golden and the chocolate chips start to melt.
• Remove from the oven and let cool, then place them on top of the trifle.
• Place trifle in the fridge for at least 3 hours to allow the flavors to meld together before serving.

Other Trifle Recipes You Might Like:

• Oreo Cheesecake Trifle
• Peppermint Trifle
• Chocolate Toffee Trifle
• Strawberry Trifle
• Peanut Butter Cup Trifle

I hope you enjoy this S’mores Trifle recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post S’mores Trifle Recipe appeared first on The Mom Maven.

A few years later I started making trifles for family gatherings and he really liked them. He helped me make the Strawberry Trifle for my husband’s birthday in 2015. That year for Christmas I gave him this trifle dish and all of my trifle recipes. That gift was a huge hit!

It’s been a while since I’ve made a trifle but when I was asked to make some sort of Oreo trifle for his birthday, I got excited. The result was this easy, delicious, Oreo Cheesecake Trifle. Trifles are easy to make and are best when made a day in advance so that the flavors can meld together and the brownies can get a little soggy, but the choice is yours.

Cheesecake Trifle Ingredients

Brownies

• 1 box brownie mix,13 x 9″ pan size
• water, eggs, and oil as directed on the box

Cheesecake Layer

• 2-8 oz cream cheese softened
• 2/3 cup confectioner’s sugar
• 3 TBS milk
• 1 tsp vanilla extract
• 2 cups Cool Whip
• 24 Oreos crushed

Chocolate Ganache

• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup milk

Whipped Cream Layer

• 4 cups Cool Whip

Oreo Layer

• 12 Oreos Crumbled

Decorating

• 2 cups Cool Whip
• 9 Oreos

Oreo Cheesecake Trifle Instructions

Brownies

• Bake brownies according to package directions in a 9 x 13″ pan.

Cheesecake Layer

• In a large mixing bowl, cream together the cream cheese and powdered sugar until smooth.
• Add in the milk and vanilla extract and mix until well combined.
• Fold the Cool Whip into the cream cheese mixture until combined.
• Fold the cookie crumbs into the mixture until well distributed.
• Set aside,

Chocolate Ganache

• In a double boiler, gently melt the chocolate chips. Stirring regularly.
• Remove from heat as soon as they are melted.
• Add milk and stir until smooth.
• Set aside.

Assembling the Trifle

• Cut the brownies into small 1″ cubes.
• Place half the brownie pieces in a layer in the bottom of the trifle dish.
• Add half the cheesecake mixture on top of the brownie layer. Place it in the middle and spread it to the sides with an offset spatula so that your edges are clean.
• Place half of the crumbled Oreos around the outside of the bowl.
• Spoon half of the ganache into the center of the circle made by the Oreos.
• Add a layer of 2 cups of Cool Whip, again from the center working outwards.
• Repeat the layers again, brownies, cheesecake, Oreos, ganache, Cool Whip

Refrigerate

• Cover the trifle with plastic wrap and refrigerate 4-24 hours.

Serving

• Just before serving, add more Cool Whip on top and decorate with whole cookies.
• Cover and refrigerate leftovers. They are good for about 4 days.

Recipe Notes

• I used most of 2 16oz tubs of Cool Whip
• I used all but 3 cookies from the family size pack of Oreos
• You can melt your chocolate chips in the microwave but I don’t recommend it. I have broken a lot of chocolate that way and no one wants to waste chocolate.

Print

Oreo Cheesecake Trifle

This easy and delicious Oreo Cheesecake Trifle is an impressive looking dessert for any party.

Course Dessert

Cuisine American

Keyword cheesecake, oreo, trifle

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling 4 hours hours 30 minutes minutes

Total Time 5 hours hours 15 minutes minutes

Servings 12

Author cindy

Ingredients

Brownies

• 1 box brownie mix,13 x 9" pan size water, eggs, and oil as directed on the box

Cheesecake Layer

• 2-8 oz cream cheese softened
• 2/3 cup confectioner's sugar
• 3 TBS milk
• 1 tsp vanilla extract
• 2 cups Cool Whip
• 24 Oreos crushed

Chocolate Ganache

• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup milk

Whipped Cream Layer

• 4 cups Cool Whip

Oreo Layer

• 12 Oreos Crumbled

Decorating

• 2 cups Cool Whip
• 9 Oreos

Instructions

Brownies

• Bake brownies according to package directions in a 9 x 13" pan.

Cheesecake Layer

• In a large mixing bowl, cream together the cream cheese and powdered sugar until smooth.
• Add in the milk and vanilla extract and mix until well combined.
• Fold the Cool Whip into the cream cheese mixture until combined.
• Fold the cookie crumbs into the mixture until well distributed.
• Set aside,

Chocolate Ganache

• In a double boiler, gently melt the chocolate chips. Stirring regularly.
• Remove from heat as soon as they are melted.
• Add milk and stir until smooth. Set aside.

Assembling the Trifle

• Cut the brownies into small 1" cubes.
• Place half the brownie pieces in a layer in the bottom of the trifle dish.
• Add half the cheesecake mixture on top of the brownie layer. Place it in the middle and spread it to the sides with an offset spatula so that your edges are clean.
• Place half of the crumbled Oreos around the outside of the bowl.
• Spoon half of the ganache into the center of the circle made by the Oreos.
• Add a layer of 2 cups of Cool Whip, again from the center working outwards.
• Repeat the layers again, brownies, cheesecake, Oreos, ganache, Cool Whip

Refrigerate

• Cover the trifle with plastic wrap and refrigerate 4-24 hours.

Serving

• Just before serving, add more Cool Whip on top and decorate with whole cookies.
• Cover and refrigerate leftovers. They are good for about 4 days.

Notes

1. I used most of 2 16oz tubs of Cool Whip
2. I used all but 3 cookies from the family size pack of Oreos
3. You can melt your chocolate chips in the microwave but I don’t recommend it. I have broken a lot of chocolate that way and no one wants to waste chocolate.

The trifle was a huge hit! Even Savannah, who isn’t an Oreo fan, really liked it! I hope you enjoy this easy Oreo Cheesecake Trifle recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Oreo Cheesecake Trifle Recipe appeared first on The Mom Maven.

We didn’t order dessert on that first visit, since I had ordered the Fried chicken and doughnuts, I didn’t think I needed cake too. In June of 2017 my best friend, Kim, came to town for a visit for her birthday and we spent a day at Disney Springs. I took her to Chef Art Smith’s Homecomin’ Kitchen for her birthday lunch and we shared a slice of Hummingbird Cake for dessert. YUM! We were hooked! The combination of banana and pineapple along with the cream cheese frosting make this cake pop with fresh flavors.

When my mother-in-law asked me to bring dessert to our Easter dinner this year, I knew it was time to finally bake Chef Art Smith’s Hummingbird Cake. This recipe is readily available all over the internet but you, my readers, may not be familiar with it so I decided to share it with you. I hope you like it as much as we do!

I highly recommend a large sieve for sifting the dry ingredients together. I use the large one in this set. Most of the ingredients in this cake are pantry staples like:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp vanilla extract

The not-so-common ingredients are 2 cups chopped ripe bananas, about 4 bananas, and 1 cup drained, crushed pineapple. The frosting is a delicious Cream Cheese frosting, which has become my favorite cream cheese frosting recipe.

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 pound confectioner’s sugar
• 1 tsp vanilla extract

Print

Chef Art Smith’s Hummingbird Cake

Course Dessert

Cuisine American

Keyword cake, chef art smith, hummingbird cake

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author cindy

Ingredients

Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups ripe bananas, chopped about 4 bananas
• 1 cup crushed pineapple drained
• 1 cup vegetable oil
• 2 large eggs beaten
• 1 1/2 tsp vanilla extract

Frosting

• 8 oz cream cheese softened
• 1/2 cup butter softened
• 1 pound confectioner's sugar
• 1 tsp vanilla extract

Instructions

Cake

• Preheat oven to 350° F.
• Line two 9" cake pans with rounds of parchment paper, then butter and flour the pans. Make sure you tap out the excess flour.
• Using a large sieve, sift together the flour, sugar, baking soda, cinnamon, and salt into a large bowl.
• In a smaller bowl, mix together the bananas, pineapple, oils, eggs, and vanilla, using a wooden spoon, until just combined.
• Do NOT use an electric or stand mixer for this recipe.
• Pour the wet ingredients into the dry ingredients and fold together just until smooth.
• Spread the batter evenly into the pans.
• Bake on the middle oven racks for 30-35 minutes, until the center of the cakes spring back when pressed.
• Remove cakes from oven and transfer them to wire racks and cool for 10 minutes.
• Invert the cakes onto the cooling racks, remove the parchment paper if it is still on the cake. Turn the cakes right side up and allow to cool completely.

Frosting

• Using a stand mixer on high speed, beat the cream cheese and butter in a large bowl until combined.
• Reduce speed to low and gradually mix in the confectioner's sugar and finally the vanilla extract.

Assembling the Cake

• Place 1 cake layer upside down on a serving platter.
• Spread about 2/3 of a cup of frosting on the cake.
• Place the second cake, right side up, on top of the first.
• Finish frosting the top and sides of the cake.

Notes

1. This cake can be prepared up to 1 day in advance and stored uncovered in the refrigerator. Let stand at room temperature for 1 hour before serving.
2. Typically, Hummingbird Cakes have no decoration. Since I was serving it for Easter Dinner, I added some spring confetti sprinkle to the top.

I hope you enjoy Art Smith’s Hummingbird Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Chef Art Smith’s Hummingbird Cake Recipe appeared first on The Mom Maven.

If you’ve never had an Ooey Gooey cake before, they come in lots of flavors, but Ooey Gooey Butter Cakes are the most famous. These cakes have two layers, a firm bottom layer and a gooey top layer. The classic cake is usually sprinkled with powdered sugar. My Chocolate Peanut Butter Ooey Gooey Cake recipe has a chocolate cake layer, a peanut butter layer, and it’s all covered in a chocolate ganache.

Ooey Gooey Butter Cakes have been around since the 1930s and originated in St Louis, Missouri. (the friend who sent me this recipe lives near St Louis). My first taste of this sweet, rich dessert was at a church potluck, and I was hooked!

This recipe looks more complicated than it is. Just make sure you have all your ingredients on hand and mise en place for each section and you will be fine. What’s mise en place? It means put in place. In cooking it means to prepare: gather, measure, cut, etc before you begin cooking or baking. It saves time and stress.

Chocolate Peanut Butter Ooey Gooey Cake Ingredients

• 1 box (18.25 oz) Devil’s Food Cake
• 3 eggs
• 2 sticks butter, melted (divided)
• 8 oz cream cheese, softened
• 1 1/2 cups smooth peanut butter, divided
• 2 cups confectioner’s sugar
• 1 tsp vanilla extract
• 3/4 cup semi sweet chocolate chips
• 1/3 cup peanut butter chips
• 1/2 cup heavy cream

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Chocolate Peanut Butter Ooey Gooey Cake

The perfect combination of chocolate cake, gooey peanut butter cream, and chocolate ganache, this Chocolate Peanut butter Ooey Gooey Cake will be a hit at your next gathering.

Course Dessert

Cuisine American

Keyword cake, chocolate, peanut butter

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Author cindy

Ingredients

Chocolate Cake

• 1 box Devil's Food Cake 18.25 oz
• 1 Egg
• 1 stick Butter melted

Peanut Butter Layer

• 8 oz Cream Cheese softened
• 2 Eggs
• 1 cup Smooth Peanut Butter
• 2 cups Confectioners Sugar
• 1 stick Butter melted
• 1 tsp Vanilla Extract

Chocolate Peanut Butter Ganache

• 3/4 cup Semi Sweet Chocolate Chips
• 1/3 cup Peanut Butter Chips
• 1/2 cup Creamy Peanut Butter
• 1/2 cup Heavy cream

Instructions

• Preheat oven to 350° F.
• Grease and flour a 9 x 13" cake pan and set aside.

Chocolate Cake

• In a medium bowl, combine the cake mix, egg, and melted butter. Stir well with a wooden spoon.
• Batter will be thick.

  Pat the cake mixture into the bottom of the prepared pan and set aside.

Peanut Butter Layer

• In a large mixing bowl (I use my stand mixer but a hand mixer is fine too), beat the cream cheese on medium until smooth.
• Add the eggs and the peanut butter and continue to beat on medium until combined.
• Decrease mixer speed to low and carefully add in the confectioner's sugar.
• Slowly add in the butter and then the vanilla.
• Continue to beat until smooth.
• Pour the peanut butter mixture over the devil's food cake layer.
• Bake for 40-50 minutes, start checking at 40 minutes. You want the center to be a bit gooey. Do not over bake this cake, you want it slightly under baked.
• Cool cake in pan on wire rack for 10-15 minutes.

Chocolate Peanut Butter Ganache

• While the cake is cooling, place the semi sweet chocolate chips, peanut butter chips, and peanut butter in a heat resistant bowl and set aside.
• Heat the heavy cream in a sauce pan over medium heat. Let simmer for 1-2 minutes.
• Carefully pour the hot cream over the chips and peanut butter.
• Stir gently until the chips have melted.
• Pour the ganache over the cake. Place the cake in the refrigerator for an hour to help the ganache set up, then remove from fridge.
• Serve the cake at room temperature. Enjoy!

The post Chocolate Peanut Butter Ooey Gooey Cake Recipe appeared first on The Mom Maven.

Ok, that statement above isn’t 100% true. Until the other day, I didn’t know what an ice box cake was. My original thought was, “I need to make a strawberry lasagna.” I planned to riff off of the S’mores Lasagna I made last year. When friends and family asked what I was going to make with the strawberries and I said a “strawberry lasagna” they all thought that sounded nasty. When I described it to a friend she said, “Oh, you mean an ice box cake.” So I had to do some research on what an ice box cake actually was.

Ice Box Cake-noun

a confection made from such prepared ingredients as cookies or whipped cream that requires no additional baking but is chilled in a refrigerator before serving.

So, yes, I made an ice box cake, and had been making them for years without ever knowing it. It’s a term that has been around since the 1930s and I had never heard it until the other day! You can also call this dish a strawberry lasagna or a no bake strawberry shortcake.

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Strawberry Ice Box Cake

An easy and delicious no bake dessert consisting of cookies, pudding, fruit, and whipped cream.

Course Dessert

Cuisine American

Keyword ice box cake, no bake, strawberry

Prep Time 20 minutes minutes

Chilling Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12

Author cindy

Ingredients

• 3 pints fresh strawberries
• 2/3 cup granulated sugar
• 2 small vanilla instant pudding 3.4 oz size
• 3 cups milk
• 1 pint heavy whipping cream
• 1/2 cup confectioner's sugar
• 1 tsp vanilla extract
• 2 packages Golden Oreos at least 54 cookies

Instructions

• Wash the strawberries, hull them, and cut into quarters, reserve 2-3 for garnish.
• Place the strawberries in a large bowl with the granulated sugar. Mix well. Refrigerate for 3 hours. This process is called maserating. This draws out the liquid in the strawberries and gives us a nice syrup.
• In a medium bowl whisk together the 2 packets of pudding with the milk. Refrigerate until needed.
• After the strawberries have mascerated, make your whipped cream. Place the heavy cream in a bowl of your stand mixer, using the whisk attachment, whisk until soft peaks form. Add in confectioner's sugar and vanilla. Continue whisking until stiff peaks form.
• Assemble the ice box cake in a 9 x 13" cake pan. First place a layer of Golden Oreos, make sure they fit tightly together, mine took 27 cookies. Then spread half the pudding over the cookies. Top the pudding with 1/2 the mascerated strawberries and some of the syrup. Repeat the layers again-cookies, pudding, strawberries then cover with the whipped cream and garnish with reserved strawberries.
• Refrigerate for at least 3 hours before serving.
• Refrigerate leftovers. Cake is good in refrigerator for only 2-3 days because the cookie layer gets too mushy beyond that time frame.

Notes

Don’t let the time frame scare you off. The 6 hours are all times things are being refrigerated. You can easily start this recipe in the morning, assemble it midday, and serve it at night. OR you could mascerate the strawberries the evening before you want to serve the cake, assemble in the morning and serve at lunch.

This Strawberry Ice Box Cake was a huge hit. We had Jordan and Savvy over for dinner, dessert, and game night and we all loved the dessert. It is sweet and smooth and pairs well with the Oreo crust. Savvy isn’t an Oreo fan but even she loved this cake.

Other Strawberry Recipes You Might Enjoy

• Strawberry Swirl Cheesecake
• Homemade Strawberry Curd
• Strawberry Banana Muffins
• Strawberry Trifle
• Strawberry Sauce
• Strawberry & Nutella Breakfast Braid

The post Strawberry Ice Box Cake Recipe appeared first on The Mom Maven.

Spring or not, I actually whipped up these Orange Creamsicle Bars for our Stars class Valentine’s Day party at church on Wednesday night. I figured they were a spring/summer flavor that could be eaten year round here in Florida.

The Orange Creamsicle Bars were a huge hit, not only with my class of 11 3rd-5th grade girls but with several of my church friends who always check-in to see if I brought any home baked goodies as they leave the church. My husband, Ron, is the person I had in mind when I created this recipe. He isn’t a big sweets person but he loves the Orange Freeze at Steak ‘n Shake, so I was thinking of that flavor when I created these.

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Orange Creamsicle Bars

These Orange Creamsicle Bars are a refreshing spring or summertime treat.

Course Dessert

Cuisine American

Keyword bar cookie, creamsicle, orange

Prep Time 12 minutes minutes

Cook Time 25 minutes minutes

Total Time 37 minutes minutes

Servings 24 servings

Author cindy

Ingredients

• 1 box white cake mix
• 3 eggs large
• 12 oz frozen orange juice concentrate thawed
• 16 oz cream cheese softened

Instructions

• Line a 15x10x1″ jelly roll pan with aluminum foil.
• Preheat oven to 350° F.
• In a large mixing bowl combine the cake mix, eggs, and 6oz of the orange juice concentrate. Mix on low for 2 minutes.
• Reserve 1/2 cup of batter and set aside.
• Pour remaining batter into prepared jelly roll pan, refrigerate..
• Place the reserved batter back into the mixing bowl. add the cream cheese, and the remaining 6 oz of orange juice concentrate. Mix on low for 2 minutes.
• Remove jelly roll pan from refrigerator. Pour the cream cheese mixture on top of the other batter and spread to the edges.
• Bake for about 25 minutes, until edge start to brown and center has set up.
• Cool completely on wire rack.
• Cut into squares but do not remove from pan yet! Refrigerate for at least 4 hours before removing from pan. Keep refrigerated until serving in an air tight container.

Notes

You may want to add 1-2 drops of orange food coloring to the cream cheese portion of the batter for a more vibrant color.

It was a bit difficult to find frozen orange juice concentrate, we finally located it at Walmart. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Orange Creamsicle Bars Recipe appeared first on The Mom Maven.

This S’mores Lasagna Overnight Refrigerated Treat recipe has been floating around in my mind for a while now. It finally came out last month when my son’s in-laws were visiting from Michigan. We had a nice Sunday lunch after church and then we went out to the back porch to enjoy the beautiful, warm January afternoon. We enjoyed our dessert out there.

Everyone loved the S’mores Lasagna Overnight Refrigerated Treat and most everyone asked for seconds! This dessert is light and fluffy and not nearly a gooey as I thought it would be. I was heading out of town the next day so I sent the leftovers home with Savannah because her dad and brother promised to finish it off.

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S’mores Lasagna Overnight Refrigerated Treat

My S’mores Lasagna Overnight Refrigerated Treat is an easy-to-make dessert recipe for kids and adults alike!

Course Dessert

Cuisine American

Keyword s’mores

Prep Time 15 minutes minutes

Cook Time 8 hours hours

refrigerate 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 18 servings

Author cindy

Ingredients

• 3.56 oz pkg instant chocolate pudding
• 2 cups cold milk
• 3 8 oz cream cheese softened
• 2 13 oz Marshamallow Fluff
• 2 boxes graham crackers
• 16 oz Cool Whip
• 1 cup hot fudge sauce
• 1/4 cup graham crackers crushed
• 1/4 cup milk chocolate chips

Instructions

• In a medium bowl mix together the milk and instant chocolate pudding and place it in the refrigerator to set up.
• In the bowl of a stand mixer, using the paddle attachment,  combine the cream cheese and Marshmallow Fluff until smooth.
• Line the bottom of a 9×13″ baking pan with graham crackers. Spread 1/3 of the marshmallow mixture on top.
• Cover with a second layer of graham crackers.
  
• Spread 1/2 of the remaining marshmallow mixture on top of the graham crackers.

  Add another row of graham crackers.
• Gently fold the chocolate pudding, 2 cups of Cool Whip, and 1/2 cup hot fudge sauce into the remaining marshmallow mixture.
• Spread the chocolate marshmallow mixture over the graham crackers. Add the final layer of graham crackers.
• Spread the remaining Cool Whip over the dessert.
• Cover and refrigerate overnight, at least 8 hours.
• Before serving, garnish with hot fudge drizzle, a sprinkle of crushed graham crackers, and chocolate chips.
• Serve cold.

Notes

Warm up the hot fudge just a bit, so that it is easier to pour.

The post S’mores Lasagna Overnight Refrigerated Treat appeared first on The Mom Maven.

I made these Oreo truffles to take to my Stars class of 3rd-5th grade girls at church on Wednesday night. I haven’t had a chance to bring them a homemade snack in a while and I knew most of them would love these as a special treat.

I said I tried to go fancy and it wasn’t worth the extra effort so here is my cautionary tale. I thought, maybe I should make heart shaped truffles since it’s Valentine’s Day. I got out my silicone molds and carefully filled both heart molds that I had. Of course these molds only make 15 truffles each so I had to repeat the process of filling, freezing, and popping them out until I had 65 truffles, this took an extra 90 minutes!

Then after I rolled them in the candy melts and set them to dry, they really didn’t look like hearts anymore anyway! What a waste of time and energy. Don’t be fancy, just make balls like the recipe says.

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Easy Oreo Truffles

My Easy Oreo Truffles Recipe is perfect for any celebration, just change the color of the candy melts you use to color them. Kids love to make these because there is no baking and only 3 ingredients.

Course Dessert

Cuisine American

Keyword candy, oreo, truffle

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

freeze time 30 minutes minutes

Total Time 50 minutes minutes

Servings 22 3 truffles per serving

Author cindy

Ingredients

• 36 Oreos original
• 8 oz cream cheese softened
• 2 pkg candy melts
• sprinkles if desired

Instructions

• Place the Oreos in a food processor until they become fine crumbs.
• Pour the Oreo crumbs into a mixing bowl.
• Cut the cream cheese into 6 pieces, add them to the mixing bowl.
• Using a paddle attachment, mix the cookie crumbs with the cream cheese until fully incorporated.
• Roll the mixture into 1″ balls by hand, or use a small cookie scoop.
• Lay the balls on a parchment lined cookie sheet. Don’t let them touch each other.
• Place the cookie sheet in the freezer for 30 minutes.
  
• Melt 1 package of the candy melts following the directions on the package.
• One at a time roll the chocolate balls in the melted candy and then set on a parchment lined cookie sheet.
• If you are adding sprinkles, do it immediately because the candy hardens quickly.
• Let the candy dry completely and then store in an air tight container for a few days.

Even though these aren’t the prettiest Oreo truffles I have ever made, they are delicious. The girls at church loved them! I even got Savannah to try one because I told her they were chocolate truffles…she doesn’t like Oreos <gasp>!

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Oreo Truffles Recipe appeared first on The Mom Maven.

This recipe is based off an old recipe off an eggnog container. I switched it up a bit, notice, no raisins, and added the vanilla sauce instead of whipped cream. I hope you enjoy it.

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Eggnog Bread Pudding with Vanilla Sauce

Bread pudding is a traditional holiday dessert in our family. My Eggnog Bread Pudding with Vanilla Sauce just freshens the tradition up a bit.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Author cindy

Ingredients

Bread Pudding

• 6 yeast rolls large
• 2 cups eggnog
• 1 cup granulated sugar
• 2 eggs
• 1 tsp nutmeg
• 1 tsp vanilla extract

Vanilla Sauce

• 3/4 cup water
• 1/2 cup granulated sugar
• 2 TBS corn starch
• 2 TBS butter
• 2 tsp vanilla extract
• 1/4 cup heavy cream
• 1/8 tsp salt

Instructions

Bread Pudding

• Preheat oven to 350°F. Spray a 2 quart baking dish with non-stick spray.
• Cut the rolls into 1" cubes.
• In a large bowl combine the eggnog, sugar, eggs, nutmeg, and vanilla. Stir until smooth.
• Fold the bread cubes into the eggnog mixture.
• Pour into the prepared baking pan. Bake for 40-45 minutes.

Vanilla Sauce

• Put the water into a saucepan and bring to a boil.
• In a small bowl combine the sugar and cornstarch, mix well.
• Add the dry mixture to the boiling water and whisk to combine. Reduce heat and cook, stirring constantly, until the sauce thickens.
• Whisk the cream into the thickened sauce.
• Remove from heat and whisk in the butter, nutmeg, vanilla, and salt. Keep whisking until the butter is melted and fully incorporated.
• Drizzle warm vanilla sauce over each serving of bread pudding.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Eggnog Bread Pudding with Vanilla Sauce appeared first on The Mom Maven.

I found this banana cake recipe on Facebook. I kept seeing a recipe video of this delicious looking banana cake in my feed. It comes from Spend with Pennies. I just had to make it and share my thoughts on this delicious cake with you. Over at Spend with Pennies Holly has her recipe for this cake with a homemade cream cheese frosting. I took the shortcut and used canned frosting so if you want her frosting recipe, hop on over there to get that.

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My Favorite Banana Cake Recipe

I love almost all things banana. This banana cake recipe from Spend with Pennies is soft, moist, and deliciously filled with banana flavor.

Course Dessert

Cuisine American

Keyword banana, cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling Time 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Author Holly-Spend with Pennies

Ingredients

• 2 1/2 TBS lemon juice divided
• 1 1/2 cups milk
• 1 1/3 cups mashed bananas
• 2/3 cup butter
• 1/2 cup brown sugar
• 1 cup granulated white sugar
• 3 large eggs
• 1 tsp vanilla
• 3 cups flour
• 1/2 TBS baking soda
• 1/4 tsp salt

Instructions

• Preheat oven to 350°.
• Grease and flour a 9x13" pan.
  
• Place 1 1/2 tablespoons of lemon juice in a 2 cup measuring cup. Fill to 1 1/2 cups with milk. Set aside.
  
• Mix together mashed banana with 1 tablespoon lemon juice and set aside.
  
• In a large bowl, beat together butter, brown sugar, granulated sugar until combined.
  
• Add in eggs one at a time.
  
• Add in vanilla.
  
• Mix on high until light and fluffy (almost the texture of frosting).
  
• In a medium bowl combine the flour, baking soda, and salt.
  
• Alternate adding the flour mixture and the milk to the egg mixture stirring just until combines, don't over mix.
  
• Fold in bananas.
  
• Pour into prepared pan.
  
• Put in oven. Reduce heat to 300°. Bake 60-70 minutes, until toothpick inserted in center comes out clean.
  
• Remove from oven and place directly into freezer for 45 minutes to make the cake extra moist.
  
• Cool completely before frosting.
  

Notes

Because ovens vary start checking your cake for doneness at 55 minutes.

I thoroughly enjoyed this cake and I can’t wait to make it again. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post My Favorite Banana Cake Recipe appeared first on The Mom Maven.