What is your favorite SIMPLE but WORTHWHILE desert tip???

I love deserts. I love making GREAT ones, and I love discovering little hints to make them BETTER.

If you make COOK and SERVE Jello Pudding...here are TWO tips. 1. Stir the pudding mix in a little at a time to the cold milk, mixing, mixing, mixing, mixing with a spoon till there is not the slightest hint of powder visible.

Must be a pure liquid.

THEN I happen to do the 8 minutes in the Microwave technique (Pyrex bowl...wooden spoon), mixing every two minutes. After about 6 minutes it will boil, so I stop the microwave, stir the pudding for about 15 seconds and let it "settle back down" and then put it in the micro again...I end up doing this four or five times (not letting it boil over). Then I pour into little desert cups. It is the SMOOTHEST pudding ever.

Love to eat it warm, or even next day after a night in the fridge...great with slivered or sliced almonds on top!!!

Second tip? Put some white or dark chocolate chips...just a few..in the bottom of the desert cups before the pudding gets cooked. When the pudding gets poured on top, of course, they melt, but stay "in place" enough to add a "different" texture of chocolate in the bottom. Luscious.

So what are YOUR desert tips????? less

I love deserts. I love making GREAT ones, and I love discovering little hints to make them BETTER.

If you make COOK and SERVE Jello Pudding...here are TWO tips. 1. Stir the pudding mix in a little at a time to the cold milk, mixing, mixing, mixing, mixing with a spoon till there is not the slightest hint of powder visible.

Must be a pure liquid.

THEN I happen to do the 8 minutes in the Microwave technique (Pyrex bowl...wooden spoon), mixing every two minutes. After about 6 minutes it will boil, so I stop the microwave, stir the pudding for about 15 seconds and let it "settle back down" and then put it in the micro again...I end up doing this four or five times (not letting it boil over). Then I pour into little desert cups. It is the SMOOTHEST pudding ever.

Love to eat it warm, or even next day after a night in the fridge...great with slivered or sliced almonds on top!!!

Second tip? Put some white or dark chocolate chips...just a few..in the bottom of the desert cups before the pudding gets cooked. When the pudding gets poured on top, of course, they melt, but stay "in place" enough to add a "different" texture of chocolate in the bottom. Luscious.

So what are YOUR desert tips????? less

It's not really a tip so much as something I threw together for my husband's birthday because we were short on cash and I didn't have the time, nor patience, to make an ice cream cake like he wanted.


Praline or Butter Pecan Ice Cream
A package of shortcake cakes
Caramel Sauce

Place one of the cakes on the bottom of a bowl, add a hefty scoop of softened ice cream, place another cake on top, drizzle with caramel. Voila---white trash ice cream cake! less