Tag Archives: cool whip

No-Bake Cannoli Pie

cannolie pie

Everyone who knows me knows I don’t bake. Or I should say, I don’t bake very well. So when I saw this recipe one day for a NO BAKE pie I was determined. I had bought a few containers of Marscapone cheese that I had been making a cannoli dip with and their “best by” dates were coming up soon so I was very happy when I found this recipe. Plus I had all of the ingredients! Well sort of anyway. The crust calls for ground-up cannoli shells. I had a box of sugar cones that we used as dippers when I made the dip so I thought, why not use them instead! And I added some almonds to the mix as well.

I brought the pie to a friend for dessert and it was a hit. Tasted like cannoli!  So how can that be a bad thing! I would definitely make this again. The original recipe, No Bake Cannoli Cheesecake had the ingredients being put into 4 mini tart pans (4″). I don’t have mini tart pans because I don’t bake! But I do have many pie dishes so that is what I used. 

INGREDIENTS:

  • 8 cannoli shells ground fine (or 8 sugar cones ground fine)
  • handful whole almonds ground fine with the cannoli shells/cones
  • 4 tablespoons butter, melted
  • 15 oz. whole milk ricotta
  • 8 oz. Marscapone cheese
  • 1 teaspoon vanilla extract
  • 2/3 cup powdered sugar
  • ½ cup mini chocolate chips
  • 1/8 cup chopped pistachios
  • Fresh whipped cream, Cool Whip or Reddi-Wip

INSTRUCTIONS:

  1. In a small bowl combine the shells/cones/almonds and the melted butter until mixed. Press firmly into bottom and on sides of pie plate. Freeze about 30 minutes.
  2. In a medium bowl cream the Marscapone and ricotta cheese. Add in the vanilla and powdered sugar, mix well.
  3. Add the chocolate chips and stir in by hand.
  4. Get the pie plate out of the freezer and carefully fill with the mixture.
  5. If using whipped cream you can decorate the edges, otherwise, add the cool whip etc. when serving.
  6. Sprinkle the pistachio nuts over the top.
  7. Refrigerate at least 3 hours or overnight. 

 

cannoli pie

 

 

 

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Tropical Pudding Shots

Yes pudding shots! I know you’ve all heard of jello shots. I also think it’s time for me to serve them at my next party. But pudding shots are almost the same but with pudding! This recipe calls for sugar-free fat-free pudding but if you’re not watching calories just use the regular pudding. I actually have not made them yet but I plan to soon! They sound delicious! This recipe also only makes 8 servings so if you have a huge crowd  adjust the amounts accordingly. And since I am allergic to the aspartame in the sugar-free jello puddings (and jello) I will have to find one with Splenda or just use the regular kind. Have fun and enjoy the weekend!

INGREDIENTS:

4 ounces fat-free milk (I will probably use fat-free half-and-half)

1 small (4 serving) package Jell-O Sugar Free Fat Free Instant Vanilla Pudding Mix (or any other kind you want)

3 ounces coconut rum

1 ounce lime juice

½ cup canned crushed pineapple in juice, not drained

1 cup Cool Whip Free, thawed (or regular if you wish)

DIRECTIONS:

1. Combine milk and pudding in a bowl and whisk or mix until smooth. Add the rum, lime juice and pineapple. Stir well.

2. Fold in the Cool Whip. Once mixture is smooth throughout, divide it among 8 small cups.

3. Place in fridge until ready to serve, at least 30 minutes. Use a spoon to eat!

Makes 8 servings

Mini Upside-Down Key Lime Pies

Key Lime Pie is one of my all time favorite pies. If I splurge and get dessert when we’re out for dinner and Key Lime Pie is on the menu I can’t resist. (Unless there’s crème brûlée or tiramisu also!) But with the crust and sugar and rest of the high calorie ingredients I am always hesitant to order it. This recipe makes 5 little “pies” so it’s portion controlled and using lighter ingredients helps me stay in control. The recipe calls for sugar-free Jell-O, this can be an issue for me. Jell-O uses aspartame in their sugar-free product and I am allergic to it. I get intense migraines from even a little bit. So unless I find a sugar-free gelatin with sucralose in it I will probably use the full sugar version on the Jell-O.

For illustrative purposes only!

INGREDIENTS:

1 4-serving package (or half an 8-serving package) Jell-O Sugar-Free Lime Gelatin dessert mix

1 no-calorie sweetener packet (Splenda)

1½ tablespoons lemon juice

¼ teaspoon vanilla extract

2 cups Cool Whip Free, thawed

2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed

DIRECTIONS:

1. In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes, until completely dissolved.

2. Mix in lemon juice, vanilla extract, and ½ cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

3. Stir in the Cool Whip. Whisk until completely blended. Divide mixture among 5 small bowls. Refrigerate until firm, at least 3 hours.

4. Once ready to serve, evenly distribute crushed graham crackers over the pies.

Makes 5 servings

Per pie: 83 calories, 1g fat, 15g carbs, 5g sugar, 1g protein, <.5g fiber

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