no-bake

Double Layer Pumpkin Pie

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I got this recipe at a Weight Watcher meeting years ago.  When I say “years ago,” I mean back when you were given a point range (mine was 18-23 points per day) and when you ran out of points, you were stuck eating green beans for supper.  Thank goodness it’s not that way anymore!

I have made this pie with both sugar free pudding and regular, and it works well either way.  I’m not a fan of sugar substitutes so I figured the WW points both ways. I will say, however, I really can’t taste the sugar free aftertaste in this pie at all (you know what I’m talking about I’m sure, if you aren’t accustomed to using sugar substitutes).  My 11-year-old daughter didn’t even notice a difference!

I make this pie for Thanksgiving often and it’s always a popular dessert choice.  You can’t go wrong with cheesecake and pumpkin! ~Erin

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Ingredients:
  • 4 oz. fat free cream cheese, softened
  • 1 c. plus 1 T. 2% milk
  • 1 T. sugar
  • 1 ½ c. Fat Free Cool Whip
  • 1 9-inch graham cracker crust (regular or reduced fat – doesn’t change points per serving)
  • 2 small packages vanilla instant pudding mix, dry (regular or sugar-free, fat-free)*
  • 1 (16 oz.) can pumpkin puree
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cloves

Instructions: 

  1. Mix cream cheese, 1 T. milk, and sugar in a medium bowl until smooth.
  2. Gently stir in whipped topping.
  3. Spread all but about ½ cup of the mixture on the bottom of the crust.
  4. Pour 1 cup of milk into a medium bowl; add both packages instant pudding mix and beat with a wire whisk or mixer until smooth. The mixture will be thick.
  5. Stir in pumpkin puree and spices; mix well.
  6. Spread the pumpkin mixture over the cream cheese layer; top with dollops of the remaining cream cheese mixture.
  7. Refrigerate at least 4 hours or, preferably, overnight.

WW Freestyle Info.: This recipe makes 8 servings. If using sugar-free, fat free instant pudding mix, each serving is 7 points. If using regular instant pudding mix, each serving is 12 points.

No Bake Chocolate Peanut Butter Bars (A.K.A. Homemade Reese’s)

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Who loves Reese’s cups?!  (All the people raise their hands.)  We do too.  Even better than the regular cups are the holiday editions.  Reese’s pumpkins?  Yes, please.  Do they seem fresher to anyone else?!  And the chocolate to peanut butter ratio is so much more on-point than with the regular cups, we can all agree.  Well, guess what?  This recipe for No Bake Chocolate Peanut Butter Bars is a close comparison to those Reese’s pumpkins we all love so much.  The chocolate to peanut butter ratio is perfection.  Trust us.  And the best part:  They are NO BAKE!  You can make the whole thing in less than 10 minutes in the microwave, and only dirty one bowl.  Doesn’t get any easier than that, folks.  These are great when you need something for a pot-luck or a school bake sale in a hurry… or just any time you get a craving for something sweet and satisfyingly rich.  Kathy gave me this recipe years ago and it’s been a hit everywhere I take them.  I like to make them for myself at Halloween, because my kids have learned to hide all their good candy.  Pretty sure that kangaroo might be hiding some in her pouch. 🙂  ~Erin

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Ingredients:

  • ½ c. (1 stick) butter
  • ½ c. packed brown sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 cups peanut butter
  • 2 ½ cups powdered sugar
  • 2 c. semi-sweet chocolate chips

Instructions:

Place all ingredients except chocolate chips in a microwave safe bowl.

Microwave on high a minute or two, until butter is melted; stir until well-combined.

Pat into a 9×13 inch cake pan.

In the same microwave safe bowl, heat the chocolate chips in 30 second increments (stirring after each 30-second round) until fully melted.

Spread over the peanut butter mixture.

Chill just until firm; then remove from the refrigerator and store at room temperature.

Turtle Bark

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On Valentine’s Day, my boys were asking for dessert, but after a busy day at work, there was no time to bake.  Turtle bark was born, and all the boys (the grown one included, who’s a hard sell for desserts) loved it. ~Kathy

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Ingredients:

1  12 oz. bag of milk chocolate chips, divided

1  11 oz. bag of Kraft Caramel Bits

2 T. milk

6 oz. of pretzel twists (about 1/3 of 16 oz bag or so)

1 c. pecans, roughly chopped

Instructions: 

Line a cookie sheet with parchment paper. Melt two-thirds of the bag of chocolate chips in the microwave at 30 second intervals, stirring after each. Continue as needed until chocolate will stir smooth.

Spread the melted chocolate evenly over parchment paper.

Immediately sprinkle pecans and pretzels over chocolate and press them gently into the chocolate.

Add caramel bits to microwave safe bowl with milk. Melt according to package directions.  Stir until smooth and drizzle over pecans and pretzels. If desired, sprinkle lightly with salt.

Melt remaining chocolate chips and drizzle over the caramel. (Once melted, I poured it into a zip top bag and cut the corner off to make a quick pastry bag to make this step easier.)

Place in the refrigerator to harden.

Once set, break or cut into pieces.

This recipe adapted from http://tastesbetterfromscratch.com/

No Bake Lemon Cream Pie

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This lemon pie is perfect for spring, or it will brighten up any day of the year. We had to share this one right away, with Easter just around the corner.  It’s so perfectly light and tart that you could eat the whole pie, but your family will appreciate it if you share!

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Ingredients: 

4 oz. cream cheese, softened

1  14 oz. can sweetened condensed milk

1 Tablespoon lemon zest

½ c. fresh squeezed lemons (from about 4 or 5 large lemons)

Pinch salt

1 cup Cool Whip, thawed

1 9” graham cracker crust

Instructions: 

Begin by zesting lemons.   Squeeze lemons into small bowl or measuring cup to reach ½ cup.

In a large bowl, with mixer, beat cream cheese until smooth.

With the mixer on low, add in sweetened condensed milk and mix until cream cheese is completely incorporated, scraping bowl as necessary.

Add lemon juice, zest and salt.   Mix until combined.

With a spatula, gently fold in cool whip.

Spoon into crust, smoothing the top.  Cover and chill until firm, about 3 hours or overnight.