It's Parfait-tay Time!

Things are busy for us during the summer over here at That’s What She Crafted and projects take a back seat to vacations and back to school shenanigans.  With all of this busy-ness, one needs a sweet escape every once in a while.  I like my desserts to be super delicious and super fast to make.  Today, I’m going to share a snack recipe with you because it’s my Parfait-ty and I’ll bake if I want to.  Whomp whooooooomp.

This raspberry cheesecake pudding parfait is made up of things you prepare one time and assemble and enjoy throughout the week.  You can change it up in true parfait fashion switching pudding flavors and pie fillings, but this is the combination that I ADORE.   We’ll start with the simple stuff: Raspberry Pie filling and Cheesecake flavored pudding.

Open a can of Raspberry pie filling and place in the refrigerator in an airtight container.  I leave it in overnight to get it nice and chilled. 

Prepare one package of Jello brand cheesecake flavored pudding- stovetop or instant- per the directions on the box.  Cover and place in the refrigerator in an air tight container until well chilled.

Now to make the graham cracker crust dust.

Ingredients:

1.5 cups of Graham Cracker Crumbs

5 Tbs of Sugar

1 stick of butter

Preheat oven to 350 degrees

Mix together the sugar and graham crackers  until well blended

Melt the stick of butter and add to the dry ingredients.  The mix will look crumbly.

Press into the bottom of a 10” round pan

 

Bake for 8-10 minutes and let cool completely

Once the crust is cool, break into pieces and place in a clear bag.  LIGHTLY crumble the pieces with your hands.  You want clumps and crumbs, so don’t Hulk smash it.

Store in your plastic bag until ready to use!  

To assemble the goodness, start with the graham cracker crust dust on bottom, then pudding, then pie filling.  Keep this going until you reach your desired number of layers.  Then sprinkle some more graham cracker crust dust on top and enjoy.  

The best part about this dessert is that you keep all parts separate and just assemble when you need a sugar rush.  It feels like a special occasion even if you just cleaned sharpie off of a wall while in sweats and no bra 5 minutes earlier.  That’s what I’m talkin’ about.  

 

Enjoy!

-Crystal-

Recipe: Campfire Cone Crunchy Munchies

I don't go on many road trips.  In fact, I hate road trips.  I get car sick, my kids scream the whole time, my butt hurts and all I end up doing is stuffing my face with food I don't really like just to pass the time.  With that said, we're headed on a nice 12 hour road trip soon.  Yay!  Woo Hoo! and FART!  I am not looking forward to it.  I will get sick, my butt will hurt and there's NOTHING I can do about the kids.  They just hate the car THAT much.  It seems the only thing I am able to change is what I stuff into my face as we drive with the music of the tantrums filling our ears.  I was looking through my cupboard at all of the junk food we don't have in there and started dreaming.  This is what I came up with:

Vegan Dumpling Dessert

Hey all! This is Jenn here and today I want to share with you my easy go to fall dessert! and it is vegan so - win! (especially if you are an allergy family or if you ran out of milk and eggs but need something sweet in a hurry). If you don't want to eat it vegan go ahead and use regular milk and margarine.



I am going to put the recipe at the start, since I hate scrolling to the end for the recipe and then back up to get hints for steps.  Hopefully this order is ok for all you readers. So without further dawdling here is the recipe for Vegan Caramel Pear Dumplings!