Pudding Pops

I loved pudding pops growing up.  Seriously great memories of devouring the things growing up.   Now, it is such a sad thing, they seem no where to be found.  I looked online and found a recipe.  Now here is the disclaimer. . .  these are NOT the pudding pops of old.  And I did not like them as well.  However, they were a delightful little treat and my kids all loved them.  They were finished, each and every one, which is kind of a miracle, because there is almost always one kid who doesn't like something and doesn't finish it.  Anyway, this is hardly a recipe because it is so simple.  It will take about 5 minutes to make it, and makes about 10 of these little pops.  Not a replacement for the pudding pops of old, but will suffice.

PUDDING POPS

INGREDIENTS:

• 3 oz. package of chocolate or vanilla pudding
• 1 1/2 cups milk (I used skim)
• 2 cups cool whip (I used lite)

DIRECTIONS:
Whisk together milk and pudding until slightly thickens.  Fold in cool whip, until all the same color.  (Cool whip helps it not to crystallize).  Divide between popsicle holders (or use old individual yogurt containers, cover with saran wrap and stick a popsicle stick in the center).  Freeze.  To release, squeeze the outside of popsicle container and tug gently at stick to break suction and release.

Watermelon Sorbet

I love sorbet.  I love how it is light and refreshing.  When we lived in Los Angeles, we would frequent the zoo.  They had fresh watermelon juice which had chunks of watermelon and I would always mix it with lemonade.  I get so I crave it now.  It is so refreshing and just make me happy.  This is great, without being too sweet.  I added about 5 strawberries because I just couldn't resist and it was wonderful.  A great refreshing summer treat.  I apologize for the pictures... was losing daylight and it was melting quick!


WATERMELON SORBET




INGREDIENTS:

• 2 cups water
• 1 cup sugar
• 5 cups diced watermelon
• about 5-6 strawberries
• 1/4 lime juice (about 2 limes)

DIRECTIONS:

Bring water to a boil and add sugar.  Boil for a minute until sugar is dissolves.  Let cool.
   Blend all ingredients in blender in batches, until mixed.  Can put through strainer if you want it really smooth, but I like the strawberry seeds.   Chill  for 2 hours.  Put in ice cream maker for 30 minutes.  Transfer to container and freeze for at least 3 hours before serving. 

Oreo Ice Cream Cake

This cake was made all the time when I was growing up.  It remains one of my all time favorite desserts.  I am not normally a huge ice cream cake fan, but there is something about this combination that is so good!  It is like a snickers bars bottom...  so satisfying, right?  Go get the stuff and make this as soon as the temperature rises.  A great treat to cool you down on a hot day!

OREO ICE CREAM CAKE

INGREDIENTS:

• 1 container of vanilla or cookies and cream ice cream
• 1 package of reduced fat or reg. Oreo's, crushed
• 1/2 stick butter, melted
• 1 container of prepared chocolate icing
• 1 jar caramel sauce
• 8 oz salted peanuts
• 1 container ice cream
• 8-10 oz cool whip

DIRECTIONS:

Crush Oreo's to pea size.  I put them in zip lock bag and hit them with rolling pin for this.  Good to get your aggression out, right?  You can do in food processor, but don't get too fine.   Reserve about 1/2 cup for topping the cake and place the rest in 9x13.  Pour melted butter over crushed cookie crumbs.  Mix very well, making sure all of it is coated and shiny (normal recipe uses 1 stick butter, I found that half is sufficient if mixed really well).  Press down with fork or fingers and pack down tightly.
Remove all bits of foil from icing container or transfer to microwave safe dish.  Microwave about 30 seconds to soften icing.  Mix and pour over cookies and carefully/gently spread evenly.
Pour caramel evenly over icing.  Sprinkle peanuts evenly over caramel.
Remove ice cream from freezer and let sit at room temperature for about 5-10 minutes.  Cut off sides and using a large knife slice it about 1" thick and place over peanuts evenly.  Take whatever is left spread to cover cake evenly.  Top with cool whip and cookie crumbs.  Freeze at least 4 hours, overnight is best.  Let sit at room temp for 10-15 minutes before cutting.  Enjoy!