Gluten Free Peanut Butter Trifle

If you have a little bit of this, and a little bit of that....

it's time for 

Trifle!

Now, as you can see from the picture, this isn't one of those nice layered desserts.

The peanut butter pudding just slides down into all the cracks left by the brownies and the peanut butter cups, which all mesh together as well.  

Every bite has surprise texture, you'll get a brownie, pudding, or a delightful bite of peanut butter cup.  

But I promise you, every bite has the blend of chocolate and peanut butter that will make you sing! 

It's that good.

And if you don't need it to be gluten free, just use your favorite brownie mix.

Gluten Free Chocolate Peanut Butter Trifle

1 Gluten-Free Brownie Mix

1 pkg. peanut butter chips (found by the chocolate chips)

2 pkg. mini peanut butter cups 

3 1/2 cups cold milk

2 small pkg. instant vanilla pudding

3/4 cup creamy peanut butter

2 cartons Cool Whip

Prepare brownie batter according to package directions.  Before spreading into a 9x13 pan, stir in peanut butter chips.  Bake at 350 for 20-25 minutes or until toothpick comes out clean.  Cool on a wire rack; cut into 1 inch pieces.

Cup peanut butter cups in half; set aside 1/4 for garnish.  (That's the really annoying part of making this trifle, but it's so worth it).  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 5 minutes or until soft-set.  Add peanut butter and mix well.  Fold in 1 carton of Cool Whip.

Place 1/3 of the brownies in the bottom of the trifle bowl; top with 1/4 of the cut peanut butter cups.  Spoon 1/3 of pudding mixture of the top.  Repeat layers twice.  Cover with Cool Whip and reserved peanut butter cups.  Refrigerate until ready to serve.

Gluten Free Raspberry Cream

Yum, raspberries.

I love 'em.  

So beautiful, so delicious, so good for you.

Here is a recipe for Gluten Free Raspberry Cream you can use for a cake filling, a parfait, or just eat on a spoon.  It's not quite as healthy as eating just straight raspberries, but you got to do what you got to do, right!

Yum!  

Another perk is frozen raspberries taste great so you can make this year round.

Gluten Free Raspberry Cream
or Creme if you want it a little fancier...

8oz brick cream cheese, softened to room temperature
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1/2 t. vanilla or almond extract
2 drops red food coloring, optional (depends on how pink/red you want it)
8 oz Cool Whip
1 cup raspberries, fresh or frozen, thawed

Beat cream cheese until fluffy.  Gradually beat in milk, lemon juice, vanilla, and food coloring.  Fold in Cool Whip, one cup at a time depending on how fluffy you want it.  (I used about 2 cups).  Fold in berries.
Chill until ready to use or use immediately.

Also try:
Gluten Free Strawberry Mousse Parfaits
or
Gluten Free Layered Pudding Dessert

Gluten Free Rice Pudding

Need an easy dessert for GF friends?

Try Rice Pudding!

This is a really easy dessert to make for any occasion.

There are tons of ways to make Rice Pudding, and most of the them are gluten free.  I like this particular recipe because it is
 1) simple,
2) the ingredients are always close at hand
3) it reminds me of when my Grandma-in-law (husband's grandma) would make her special "creamy rice".

There's just something comforting about a big bowl of rice pudding.

Enjoy!

Gluten Free Rice Pudding

or creamy rice

3/4 cup long-grain white rice

6 cups milk, room temperature 

1/2 cup sugar

1 t. vanilla or almond extract

1/8 t. cinnamon

1/8 t. nutmeg

1/4 cup raisins, craisins, dried berries...whatever you like, or omit completely

Combine rice and milk in a large saucepan.

Bring rice and milk to a boil, stirring constantly to prevent scorching.  This will take about 10-15 minutes, or longer if your milk is not room temperature.  (I suggest watching an episode of The Office on Hulu.com while you stand there stirring).  

Reduce to a simmer, stirring occasionally and cook until the rice is soft and pudding is thickened.  This will take about 30 minutes.

Remove from heat and add sugar, vanilla, cinnamon, nutmeg, and raisins.

Serve warm or cold.

Also try:

Gluten Free Honey-Orange Rice Pudding

Honey-Orange Rice Pudding

I love pudding, any flavor, any type. I just love it.

Making pudding is a great way to use up milk that is close to it's expiration date, haha!

This is the creamiest rice pudding I have ever had! I love the orange flavor in it. The arborio rice gives it the nice texture. A quick, easy dessert!

Honey-Orange Rice Pudding

3 1/2 cups 2% milk

2/3 cup uncooked arborio rice

1/4 cup sugar

1/4 cup + 2 T. honey, divided

2 t. grated orange peel

1/4 t. salt

1 t. vanilla

1/4 t. cinnamon

In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding in thickened, stirring occasionally.

Stir in vanilla, cinnamon and remaining honey. Serve warm or cold.

Strawberry Mousse Parfaits

These parfaits turned out so pretty, I got so excited and forgot to take a picture!

Here's a picture of the mousse part, it's so fresh and easy.

It's an impressive dessert you can serve it all summer!

Strawberry Mousse Parfaits

1 pkg. (10 oz) frozen strawberries, thawed, undrained

1/2 T. + 1 t. cornstarch

7 oz. sweetened condensed milk

1 T. orange juice

1/8 t. red food coloring, if desired

1 cup heavy whipping cream, whipped

Place strawberries in a food processor; cover and process until pureed.

In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.

Set aside 1/4 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream. Spoon 1/4 cup cream mixture into 6 parfait dishes or cocktail glasses. Layer each with 4 t. reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving.

Layered Pudding Dessert

Hands down this is my favorite dessert, indulgence, comfort food, whatever....it's delicious!

It's so easy to make and looks impressive!

It's nutty crust, creamy cheesecake-like filling, and smooth pudding adds up to a winner. Ahhh, it's a joy-ride for the taste buds!

(I have never met anyone who doesn't love this!)

Layered Pudding Dessert

Crust:

1 cup rice flour

1 cup chopped pecans

1 stick (1/2 cup) butter

Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.

Cheesecake Layer:

1 8oz cream cheese

1 cup powdered sugar

1 tub Cool-Whip

Beat the cream cheese and sugar until creamy. Fold in the Cool-Whip until well blended. Spread over crust.

Pudding Layer:

1 large pkg. chocolate pudding

1 large pkg. vanilla pudding

6 cups milk

Combine pudding mixes and whisk in the milk. Whisk for 2 mins or until thickened. Pour over cheesecake layer.

Refrigerate until firm. (I like to let it sit overnight.) Top with more Cool-Whip and chocolate-covered toffee bits (found by the chocolate chips) when ready to serve.

Get ready to get rave reviews!

*Note: The chocolate-vanilla pudding combo is my favorite, but I have also tried coconut-butterscotch, with toasted coconut on top, and vanilla-pistachio. All very good, just would be personal preference on what you like.