Robert Redford Dessert

1 (8oz) pkg cream cheese
1 cup powdered sugar
1 carton Cool Whip, divided
1 box each of chocolate and vanilla instant pudding
3 cups cold milk
Crust: 1 c. flour, ½ c. butter, ½ cup pecans. Mix well and spread in 9x13 inch pan. Bake at
350 for 15-20 minutes and then cool. Mix cream cheese and powdered sugar well. Fold in
½ of cool whip. Spread on crust. Mix vanilla and chocolate pudding with 3 cups cold milk.
Whip until thick. Spread. Lastly, spread the rest of the cool whip on top. Sprinkle with
shaved Hershey bar. Chill
This was a favorite dessert at the tri-delta house at IU.
Kari 1998

Fruit Whip Delight:

1 10 oz carton whipped topping
1 6oz package cherry gelatin
1 pint small curd cottage cheese, drained
1 can fruit cocktail, drained
¾ cup mini marshmallows
Combine all ingredients and chill
Kari 1997

Pistachio Pudding “Green Fluffy Stuff”

1 box of instant pistachio pudding
1 large cool whip
¾ large bag of miniature marshmallows
1 can drained crushed pineapple
Mix all together, sprinkle with nuts, and refrigerate.
Kari 1998

DEATH BY CHOCOLATE

Ingredients:
1 box brownie mix (family size 9x13)
2 boxes chocolate mousse
2 shots Kahlua Liquor (approx. 3 oz)
1 large tub cool whip
1 bag Peanut Brickle (Heath Bar Crunch, found by choc. chips in grocery)

Servings: Many!

Directions:
**Make this all the night before you want to serve it if possible or early so it can refrigerate.)**
Prepare brownies following box instructions.  After cooled, use a toothpick or fork to make holes all over brownies.  Pour the Kahlua over brownies.

Prepare mousse following box instructions.  (No need to cool separately overnight as box suggests.)

Layer in thrifle dish or any large, deep glass dish:
1/2 brownies
1/2 mousse
1/2 cool whip
1/2 heath bar crunch

Repeat, then chill overnight.

Sara-2007

Tiramisu Brownie Trifle (Pampered Chef)

1 pkg fudge b rownie mix

16 oz Cool Whip

2 1.45 oz dark chocolate bars

1/2 - 1 c. Kalhua

1/2 c. water

3 Tbs. instant coffee granules

2 8oz pkgs cream cheese, softened

1 pkg (3.3oz) vanilla instant pudding and pie mix

Preheat oven to 375. Line sheet pan with a sheet of parchment paper, set aside. Prepare brownie mix according to pkg directions. Bake 20-22 minutes until done. Remove brownie from pan to cooling rack. 

Chop 1 1/2 of the chocolate bars, set aside.  For filling, combine 1/2 cup Kalhua, water, and instant coffee granules, stir to dissolve. In a separate bowl, whisk cream cheese until smooth. Gradually add coffee mixture, whisk until smooth. Add pudding mix to cream cheese mixture, whisk until mixture begins to thicken. Fold in whipped topping and chopped chocolate. 

Cut brownie into 1 inch cutes, brush with remaining Kalhua. 

Layer into trifle bowl: 1/3 brownie cutes, 1/3 filling, repeat 2 more times. Grate remaining chocolate on top.

Pumpkin Dip

12 ox. Cool Whip

1 small box vanilla pudding, prepared

15 oz pumpkin filling

1/2 sugar

1 1/2 tsp cinnamon

Honey Maid Graham Sticks, or Vanilla Wafers

Mix cool whip and pudding together. Mix pumpkin filling, sugar  and cinnamon together. Combine both mixes and refregerate. 

Serve with graham sticks or vanilla wafers.

Death by Chocolate

1 box brownie mix, family size

2 boxes chocolate mousse

2 shots Kahlua liquor

1 lg. tub cool whip

1 bag Peanut Brickle (Heath Crunch, round by chocolate chips in grocery)

Make the night before for best flavor

Prepare brownies following box instructions. After cooled, use a fork to make holes all over brownies. Pour the Kahlua over brownies. 

Prepare mousse following bow instructions. (No need to cool separately overnight as box suggest)> 

Layer in trifle dish or any large, deep glass dish: 

1/2 brownies

1/2 mousse

1/2 cool whip

1/2 Heath Bar Crunch

Repeat, then chill overnight.