Donut & Pudding Mousse Parfaits

Donut and Pudding Mousse Parfaits | Crumbs and Chaos

Always on the look out for an easy flavorful dessert?  Look no further, today I’m sharing a quick dessert made with one of International Delight’s new Coldstone Creamery Creamer flavors.  The new flavors were inspired by ice cream sundaes…seriously, ice cream flavored goodness for your morning coffee (and so much more!).  Flavors include Hot For Cookie (Cookie Sundae), Founder’s Favorite (Brownie Sundae) and Churro Caramel (Caramel Cinnamon Sundae).  Can you guess which one I wanted to try first?  Yep, caramel and cinnamon all the way.

I was amazed at how much the Churro Caramel flavor tasted like a churro – so good!  I was tasked to make an easy summer dessert and after much deliberation I decided on a pudding mousse, to which I added cinnamon sugar donut holes to and called it a parfait.  Genius?!  I think so.  These are the perfect make-ahead or make-real-quickly-and-serve-right-away personal sized desserts.  The thing I love about making them ahead is that they’re all ready to go, you just hand them out with a spoon and a cup of coffee and dessert is served ;)

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Read below and visit the ID + Ice Cream Pinterest board for your chance to win $400 to throw the Ultimate Ice Cream Social!

Donut and Pudding Mousse Parfaits | Crumbs and Chaos

Donut & Pudding Mousse Parfaits

Yield: 6 parfaits

An easy summer dessert that comes together in minutes and is full of flavor thanks to ID flavored creamer.

Ingredients

  • 1 small box INSTANT VANILLA PUDDING
  • 1/2 cup INTERNATIONAL DELIGHT FLAVOR CREAMER - CHURRO CARAMEL
  • 1/2 cup MILK
  • 8 oz. WHIPPED TOPPING, thawed
  • 24 CINNAMON SUGAR DONUT HOLES (you could also use 6 regular size donuts, quartered if you can't find the donut holes)

Instructions

  1. Whisk together the pudding mix, creamer and milk.  Quickly stir in half of the whipped topping.  When that mixture is thoroughly combined, fold in the remaining whipped topping.
  2. Crumble one donut hole in the bottom of a single serving dish, top with 3 Tablespoons of pudding mousse, repeat layers two more times, ending with pudding mousse.  Top with a sprinkle of cinnamon and cover until serving.  Serve with an extra donut hole on the side.

Notes

You could make this with any of the flavored creamers - Brownie Sundae with chocolate pudding mix and chocolate donut holes or Cookie Sundae with vanilla pudding mix and chocolate chip donuts.

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Recipe Source for Pudding Mousse: Something Swanky
becca

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Oreo Dirt Cups

Okay, so I know that most of you have had these or at least heard of them.  Growing up I loved the chocolatey oreo combo and the novelty of the “dirt” and the worms.  We didn’t have them often but when we did, they were an extra special treat.  They are SO easy to make and only take a few ingredients.  I made mine in individual clear plastic cups, so that you can see the “dirt and mud”.  But this would be just as easy and very cool layered in a trifle dish!

Oreo Dirt Cups | crumbsandchaos.net | #oreo #dessert #kids

Oreo Dirt Cups

Ingredients

  • 1 pkg. (3.9 oz.) CHOCOLATE INSTANT PUDDING
  • 2 cups cold MILK
  • 8 oz. COOL WHIP, thawed
  • 15 OREO COOKIES, finely crushed, divided
  • GUMMY WORMS

Instructions

  1. Beat pudding mix and milk in large bowl with wire whisk 2 min. Let stand 5 min. Stir in cool whip and 1/2 cup of the cookie crumbs. Spoon into clear plastic cups; top with remaining cookie crumbs. Refrigerate for at least 1 hour. Place a few gummy worms sticking out of each cup of dirt just before serving. Makes 6 - 10 cups, depending on size. ENJOY!
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Original Source: Kraft Recipes

 

megan

 

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Chocolate Peanut Butter ‘Pudding’

chocolate pb pudding feat

 

Last week I told you a little bit about my new cookbook, Weelicious.  And today I have yet another recipe from it to share.  It was one of the first ones that we tried because we had everything on hand.  The boys had been asking for a snack and I was trying to find something new that wasn’t full of sugar.  So I decided to make them this ‘pudding’.  Using only 4 ingredients and a food processor it was ready in no time.  I didn’t want them to see that I was using yogurt so I actually made them stay out of the kitchen til it was ready (even my husband!!).  They all sat at the table patiently waiting with eyes closed, since it was a surprise!  When they uncovered their eyes, what they saw was a thick creamy chocolate pudding.  I sprinkled a few mini chocolate chips on each bowl for the fun factor and they enjoyed it!  Even my husband!!

It isn’t as sweet as store bought pudding and with the addition of the peanut butter it doesn’t taste just like chocolate pudding.  But I am coming to realize that because we are accustomed to the highly processed, highly sugar filled food, it will take some time for us to adjust.  The first time the boys ate about half of their bowl, the second time they ate a little more.  As we continue to try these changes they will become accustomed to this new level of sweetness.

Overall, this was an excellent treat.  It may not quite be the decedent Valentine’s Day chocolate that you are looking for.  But if you want something sweet without compromising the health factor, this is the choice for you.  Using quality plain Greek Yogurt make it thick, creamy, and delicious!

chocolate pb pudding

Chocolate Peanut Butter “Pudding”

Ingredients

  • 1 cup PLAIN GREEK YOGURT
  • 2 Tablespoons COCOA POWDER
  • 2 Tablespoons SMOOTH PEANUT BUTTER
  • 3 Tablespoons HONEY or AGAVE NECTAR
  • MINI CHOCOLATE CHIPS, optional

Instructions

  1. Place all ingredients in a food processor or blender, pulse to combine. Once in bowl, sprinkle with mini chocolate chips, if desired. Will keep in fridge for up to 3 days. ENJOY!!
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megan

Meyer Lemon Pudding + A Virtual Baby Shower

Meyer Lemon Pudding Recipe | Crumbs and Chaos

Who loves a little party?!  Well, you’re in the right place today.  We are joining in the fun and ‘attending’ a surprise virtual baby shower for Mandy of Mandy’s Recipe Box.  This party is thrown by Holly over at Life as a Lofthouse.

If you’ve never been over to ‘meet’ Mandy…you really should, she is a darling mother and wife.  I love her story…city girl turned country girl, she’s a cookbook collector with a serious love for food!  She hosts a weekly link party – Totally Tasty Tuesday and shares incredible recipes each week like Lunch Lady Peanut Butter Bars, Enchirritos, Lemon Delight Cake.  Mandy didn’t find out the gender of this baby (her 4th) so I’m sure she’s waiting impatiently to meet her new little addition in just a few short weeks.  We’re praying blessings and a smooth transition during this exciting time for your sweet family.

Let’s talk about meyer lemons for just a minute.  They are a cross between an orange and a lemon making them sweeter and less acidic than regular lemons.  Their fragrance is incredible and the taste they bring to this simple pudding is delicate, unique and absolutely refreshing.  Such a bright spot in the cold winter days we have been enduring and the perfect baby shower dessert!

Meyer Lemon Pudding Recipe | Crumbs and Chaos

Meyer Lemon Pudding

Ingredients

  • 3/4 cup GRANULATED SUGAR
  • 1/4 cup CORN STARCH
  • 2 1/2 cups WHOLE MILK
  • 4 LARGE EGG YOLKS, lightly beaten
  • 2 Tablespoons finely grated MEYER LEMON ZEST
  • 1/4 teaspoon KOSHER SALT
  • 1/2 cup freshly squeezed MEYER LEMON JUICE
  • 2 Tablespoons UNSALTED BUTTER, at room temperature

Instructions

  1. Whisk together sugar and cornstarch in a medium saucepan. Stir in milk, egg yolks, zest and salt until smooth. Turn the heat to medium and cook until thickened, stirring often and first and all the time at the end.
  2. Take the pan off the heat and whisk in lemon juice and butter. Divide mixture into serving dishes and allow to come to room temperature. Chill, loosely covered, at least 3 hours and up to 3 days. Serve with whipped cream, if desired.

Notes

*This makes about 9 4-oz. servings.

*The original recipe said to strain the pudding after cooking, but it wasn't necessary for me.

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Recipe Source: The Galley Gourmet

Mandy Baby Shower

Stop on over and visit see what everyone else is bringing to the party!

Holly – Life As A Lofthouse – Red Velvet White Chocolate Chip Cookies
Brandie – The Country Cook – Warm Lemon Pudding Cake
Aimee – Shugary Sweets – Mint Chocolate Chip Cupcakes
Jocelyn – Inside BruCrew Life – Strawberry Shortcake Fudge
Dorothy – Crazy for Crust – Peanut Butter Cookie Cheesecake Bars
Nikki – Chef In Training – Chocolate Covered Strawberry Muddy Buddies
Stephanie – Back for Seconds – Frosted Cakey Sugar Cookies
Ashton – Something Swanky – Homemade Instant Pancake Mix
Hayley – The Domestic Rebel – Cake Batter Oreo-Stuffed Funfetti Cookies
Stephanie – Macaroni and Cheesecake – Luscious Slush Punch