With Summer peeking around the corner, I’ve been working on creating refreshing recipes that will be perfect to soothe the hot weather. For this recipe, I thought of my mom and my favorite childhood summer treat: creamsicles. I used to love those colorful popsicles with a creamy center. Creamsicles are refreshing fruit juice popsicles stuffed with a creamy, vanilla filling. Yes, they came in different flavors but the orange was the most delicious, in my opinion!
So for this recipe, I combined one of our childhood favorites- creamsicles and creamy cheesecake. It’s a perfect pairing. Bonus- this is a no-bake treat which means there’s no need to heat up the house by turning on the oven.
This will be your new go to summer dessert for a picnic, pool party or BBQ!
Trust me…. everyone will LOVE it!
FOR THE CRUST
24 whole Golden Oreo cookies, crushed
6 tbsp. melted butter
Pinch of kosher salt
FOR THE FILING
3 (8 oz. each) packages cream cheese, softened to room temperature
1 can sweetened condensed milk
1/2 tsp. vanilla extract
2 tablespoon sugar
Zest of one orange
Juice of one orange
1 box (3 oz.) orange jello
1 cup boiling water
1 c. whipped topping
1 clementine, peeled and separated into segments
Make crust: In a medium bowl, mix together cookie crumbs, butter, and salt. Press into the bottom of an 8″ springform pan or a loaf pan and up the sides.
Chill in the freezer for at least 30 minutes.
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the Jell-O mixture, orange zest, orange juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 4 hours or overnight before serving.
To serve: When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.
These truffles have all my favorite flavors in one…Chocolate, Espresso & Red Wine!
Get ready to add this easy recipe to your holiday dessert list! Because is there anything better than red wine and chocolate?!
It’s the red wine that makes these dark chocolate truffles stand out from all the rest. Scout & Cellar Gallivant Cabernet Sauvignon adds flavors of black raspberry and currant to the richness of the chocolate and espresso!
Don’t be afraid of the fancy sound that truffles bring.
All you do is mix the ingredients, refrigerate, scoop into balls, roll in cocoa powder and refrigerate again before serving.
So pour yourself a glass of Scout & Cellar Gallivant Cabernet Sauvignon, and let’s make some truffles!
8 ounces bittersweet or semi-sweet chocolate, roughly chopped
1/2 cup heavy cream
5 tablespoons dry red wine, such as Scout & Cellar Gallivant Cabernet Sauvignon
2 teaspoons Confectioners Powdered Sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon espresso powder
4+ tablespoons Cocoa powder, for dusting
Place chopped chocolate in a large mixing bowl.
Heat cream in a small saucepan over medium high, just until it boils.
Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.)
Cover bowl, then place it in refrigerator to set, 1 to 2 hours.
Line a baking sheet with parchment or wax paper Pour about 4 tablespoons of cocoa powder into a wide plate or pie dish.
With a small scoop or spoon, scoop chocolate, place into the bowl with the cocoa powder and roll it into a ball.
Place on the prepared baking sheet, then repeat with remaining chocolate.
This homemade No Bake Chocolate Pudding Pie with a Oreo cookie crust is the perfect simple, rich, and easy dessert recipe for any occasion!
I especially love the crunchy and Oreo cookie crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. It comes together with a few ingredients (or a few more, if making your own crust)!
You can start with a store-bought Oreo crust, or for a real treat, make your own Oreo cookie crust. Trust me — it’s worth the extra step!
You only need 2 ingredients for a homemade crust: Oreo cookies and butter. If you want to mix up your flavors, use the Mint Oreo cookies and have yourself a Mint Chocolate Pie! Oreo cookies come in all kinds of different flavors, get creative!
Start by processing or crushing the Oreo cookies into fine crumbs.Combine the cookie crumbs with melted butter. Press the cookie mixture into a pie plate. I like to use the flat bottom of a small measuring cup to help press down the crust and to push the crumbs up the side of the dish. This does not need to be perfect, either! Place the crust in the refrigerator while you make the filling.
In a mixing bowl, add the can of evaporated milk and both packages of instant chocolate pudding. Using a whisk, mix for 2 minutes until all mix is dissolved.
In another bowl, whisk the cream cheese until smooth. Slowly add the cool whip to the cream cheese mixture and whisk until combined. Pour the chocolate pudding mixture into the cream cheese mixture bowl. Whisk it together or use a spatula to form a uniform mixture. Spread Chocolate Pudding/Cool Whip layer with a spatula to even it out.
Want to get fancy? Using a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the pie to decorate it. I used a vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.
This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 1 hour before attempting to cut it!
2 small 3.9 oz boxes chocolate instant pudding
1 12 oz can evaporated milk
12 oz cream cheese room temperature
1 8 oz cool whip more for topping, optional
26 Oreo® cookies including the filling
6 tablespoons butter, melted
For the Pie Crust
Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs.
Pour cookie crumbs in a medium bowl.
Melt butter in the microwave and add to crumbs.
Mix with a fork until combined and press into a 9 inch deep dish pie plate.
Refrigerate for about 45 minutes to an hour, or so until set.
For the Chocolate Pie Filling
In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick.
In a medium mixing bowl, whisk cream cheese on medium speed for 2 minutes.
Add cream cheese to pudding mixture and whisk on low speed until combined.
Spoon cool whip into pudding mixture and beat on low speed until mixed well.
Spoon pudding into prepared pie crust and stick in the fridge until set.
Before serving, top each piece with a scoop of cool whip and chocolate shavings.