Diva Tasting: This Weeks Desserts…

More Weekly Desserts

Ketoish Parfaits


2 cups Greek yogurt

8 tablespoon peanut butter

8 chocolate protein bars, cut into small pieces or 2 cups granola

1 Pint fresh strawberries, sliced

Directions Step 1 Combine Greek yogurt and peanut butter in a bowl and whip together until smooth. Place in individual dessert cups. Top with protein bar pieces or granola and strawberries. Serves 8

Chocolate No Bake


1 Package Chocolate Sandwich Cookies, Crushed

1 (8 Ounce) Package Cream Cheese, Softened

2 Cups Confectioners’ Sugar

2 Packages Chocolate Instant Pudding To Package Directions

1 (12 Ounce) Container Frozen Whipped Topping, Thawed


Step 1 Press crushed cookies into the bottom of a 9×13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners’ sugar. Stir in the prepared pudding until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving. 24 Servings

Ice Cream Sandwich Dessert


22 Ice Cream Sandwiches

1 (16 Ounce) Container Frozen Whipped Topping, Thawed

1 (12 Ounce) Jar Caramel Ice Cream Topping

2 Cups Walnuts Or Pecans Chopped


Step 1 Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9×13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the nuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and nuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

Pineapple Dessert II


1 Fresh Pineapple

1 Cup Brown Sugar

½ Cup Flaked Coconut


Step 1 Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source.

Step 2 Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with ¼ Cup each of brown sugar and coconut. Serve with butter grilled pound cake slices. Serves 4

Not Just another Tiramisu


3 Large Eggs, Separated

1 Cup Brewed Espresso Or Strong Coffee, Cooled, Divided

½ Cup Sugar

2 Tablespoons Cognac Or Brandy

8 Ounces Mascarpone Cheese

2 Tablespoons Unsweetened Cocoa Powder

10 Ladyfingers


Step 1 Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac into large bowl. Beat 2-3 minutes. Add Mascarpone and beat 3 to 5 minutes until smooth.

Step 2 In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.

Step 3 Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.

Buttery Cookies N’ Cream Dessert


1 (8 Ounce) Package Cream Cheese, Softened

1 Cup Powdered Sugar

6 Tablespoons Butter, Room Temperature

3 Cups Half-And-Half

2 (3.5 Ounce) Packages Instant Vanilla Pudding Mix

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 (16 Ounce) Package Good Shortbread Cookies, Crushed Into Chunks

1 Cup Pecans Chopped


Step 1 Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping then fold in nuts, reserving some for garnish.

Step 2 Distribute 1/2 of the chopped cookies on the bottom of a 9×13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.


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