Ingredient Notes

• Cream cheese: Bring to room temperature so it blends easily.
• Vanilla greek yogurt: You can use regular yogurt or plain yogurt with a little vanilla extract if needed.
• Honey: You can swap with maple syrup or even a bit of brown sugar.
• Lemon juice: Freshly squeezed is best for flavor.
• Ground cinnamon

Healthy Fruit Dip

1. In a small bowl, cream together the cream cheese and greek yogurt.
2. Stir in the honey, lemon juice, and ground cinnamon.
3. Serve immediately or store in an air-tight container in the refrigerator until ready to serve.

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Healthy Fruit Dip

If you’re looking for a quick healthy snack or a light healthy dessert, this Healthy Fruit Dip is about to be your new go-to.

Course Dessert, dip

Cuisine healthy

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 9

Calories 86kcal

Equipment

• mixer

Ingredients

• 8 ounces cream cheese softened
• 1 cup vanilla greek yogurt
• 2 Tablespoons honey
• 1 Tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon

Instructions

• In a small bowl, cream together the cream cheese and vanilla greek yogurt until smooth.
  
• Stir in the honey, lemon juice, and ground cinnamon.
  
• Serve immediately or store in an airtight container in the refrigerator until ready to serve.
  

Nutrition

Calories: 86kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.1mg

The post Healthy Fruit Dip appeared first on The Rockstar Mommy.

Ingredient Notes

• Instant white chocolate pudding mix: This creamy, white base is the star of this dessert and gives each layer a rich, smooth flavor.
• Whipped topping: A light and fluffy addition that makes the pudding extra airy and smooth.
• Pink food coloring: Adds a soft pastel pink hue to one layer of the colorful swirl.
• Blue or teal food coloring: Creates a cool, dreamy blue shade that pops against the pink and purple.
• Purple food coloring: Completes the trio of unicorn colors for a gorgeous layered look.
• Mini marshmallows: Soft, pillowy bites that add sweetness and fun texture on top of each cup.
• Unicorn sprinkles: Festive, colorful sprinkles that make every cup look party ready.
• Small Dessert Serving Cups

Unicorn Dessert Cups

1. Prepare the instant white chocolate pudding according to package directions and allow it to set as instructed on the package.
2. Fold the pudding in with the whipped cream in a large mixing bowl until combined.
3. Evenly separate the pudding mixture into three small bowls.
4. Add pink food coloring to one bowl, blue food coloring to another bowl, and purple to the last bowl. Stir in as much food coloring as needed to reach your desired hue of pink, blue and purple.
5. Assemble the dessert cups into 2-4 cups (I used two 15 ounce glasses). Add in spoonfuls of each color, alternating all the way to the top of the glass.
6. Top each cup with ¼ cup mini marshmallows, ½ Tablespoon unicorn sprinkles, and a dollop of set aside whipped topping, optional.

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Unicorn Dessert Cups

These Unicorn Dessert Cups recipe are a colorful, no bake sweet treat that comes together in just 15 minutes.

Course Dessert

Keyword kid approved, kid friendly

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 473kcal

Equipment

• glass cups

Ingredients

• 3.4 ounce box instant white chocolate pudding mix
• 8 ounce tub whipped topping leave ½ cup aside for the topping (optional)
• Pink food coloring
• Blue or teal food coloring
• Purple food coloring
• 1 cup mini marshmallows
• 2 Tablespoons unicorn sprinkles

Instructions

• Prepare the instant white chocolate pudding according to package directions and allow it to set as instructed on the package.
  
• Fold the pudding in with the whipped cream in a large mixing bowl until combined.
  
• Evenly separate the pudding mixture into three small bowls.
  
• Add pink food coloring to one bowl, blue food coloring to another bowl, and purple to the last bowl. Stir in as much food coloring as needed to reach your desired hue of pink, blue and purple.
  
• Assemble the dessert cups into 2-4 cups (I used two 15 ounce glasses). Add in spoonfuls of each color, alternating all the way to the top of the glass.
  
• Top each cup with ¼ cup mini marshmallows, ½ Tablespoon unicorn sprinkles, and a dollop of set aside whipped topping, optional.
  

Notes

NOTE: This make 2 large servings. You can always divide into 4 servings for smaller kiddos

Nutrition

Calories: 473kcal | Carbohydrates: 103g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 408mg | Potassium: 133mg | Fiber: 1g | Sugar: 80g | Vitamin A: 198IU | Calcium: 126mg | Iron: 0.1mg

The post Unicorn Dessert Cups appeared first on The Rockstar Mommy.

Ingredient Notes

• cream cheese: Full fat cream cheese gives the dip a rich, creamy base.
• Cool Whip, thawed : hawed Cool Whip keeps the dip light and fluffy.
  vanilla yogurt: Vanilla Greek yogurt works beautifully here and adds a sweet, tangy flavor.
• box of confetti cake mix (such as Funfetti or Betty Crocker): Dry cake mix straight from the box gives this dip its signature cake batter taste. NOTE: You will want to microwave the raw cake mix and make it safe for consumption. Heat it on high in a microwave-safe bowl for roughly 1 minute, stirring every 20–30 seconds to prevent burning.
• Extra sprinkles for topping: Colorful sprinkles and rainbow sprinkles make this dip extra festive and fun.

Homemade Copycat Dunkaroo Dip

1. In a large mixing bowl, beat together the softened cream cheese, vanilla yogurt, and Cool Whip until smooth and combined.
2. To be safe, you will want to microwave cake mix to make it safe for consumption. Heat it on high in a microwave-safe bowl for roughly 1 to 1.5 minutes, stirring every 20–30 seconds to prevent burning. Wait until it has cooled and then add the dry cake mix and mix with a hand mixer on low speed or a wooden spoon until fully blended. Cover the bowl with plastic wrap or cling wrap and place in the refrigerator to chill for 1 hour.
3. Once chilled, scoop the dip into your serving bowl and top with your favorite sprinkles.Get out your favorite dippers and enjoy! Dunk away!

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Copycat Dunkaroo Dip

This homemade Dunkaroo dip recipe brings all that nostalgia of that popular snack and turns it into the perfect party dip the whole family will love.

Course Dessert

Cuisine dip, Family Favorite

Keyword kid approved, kid friendly

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 185kcal

Equipment

• electric hand mixer
• mixing bowls

Ingredients

• 4 oz cream cheese at room temperature
• 8 oz Cool Whip thawed
• 3/4 cup vanilla yogurt
• 13.25 oz box confetti cake mix such as Funfetti or Betty Crockerdip its signature cake batter taste.
• Extra sprinkles for topping

Instructions

• In a large mixing bowl, beat together the softened cream cheese, vanilla yogurt, and Cool Whip until smooth and combined.
  
• To be safe, you will want to microwave cake mix to make it safe for consumption. Heat it on high in a microwave-safe bowl for roughly 1 to 1.5 minutes, stirring every 20–30 seconds to prevent burning. Wait until it has cooled and then add the dry cake mix and mix with a hand mixer on low speed or a wooden spoon until fully blended. Cover the bowl with plastic wrap or cling wrap and place in the refrigerator to chill for 1 hour.
  
• Once chilled, scoop the dip into your serving bowl and top with your favorite sprinkles.
  
• Set out your favorite dippers and enjoy! Dunk away!
  

Nutrition

Calories: 185kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 259mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg

The post Copycat Dunkaroo Dip appeared first on The Rockstar Mommy.

Ingredient Notes

• White Chocolate Chips: The smooth, sweet base for your bark.
• Oreo Cookies: Adds chocolatey crunch throughout.
• Pastel M&Ms: Festive color and candy-coated crunch.
• Seasonal Sprinkles: A playful finishing touch.
• Sanding Sugar: Gives the bark a sparkly shimmer.

White Chocolate Cookie Bark

1. Line an 8×8 baking dish or pan with parchment paper or waxed paper. Set aside.
2. Crush the cookies into chunky pieces.
3. In a double boiler over medium heat, melt the white chocolate, stirring often until no lumps remain. (Alternatively, use a microwave-safe bowl and heat in 20-second intervals.)
4. Pour the white chocolate into prepared pan, smoothing the chocolate out across the whole pan into an even layer.
5. Sprinkle the cookies and M&Ms on top of the chocolate, lightly pushing them in place to secure them if needed.
6. Finish the bark with sprinkles and sanding sugar.
7. To harden, place the pan into the freezer for about 10 minutes until completely solidified.
   Break bark into pieces and serve. Store in an airtight container at room temperature or refrigerate.
   

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Easter White Chocolate Cookie Bark

Ten minutes. No baking required. This Easter White Chocolate Cookie bark uses Oreos and pastel candy that looks impressive without the fuss.

Course Dessert

Cuisine Easter, Family Favorite

Keyword kid approved, kid friendly

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 223kcal

Ingredients

• 11 ounce package white chocolate chips or chocolate melts
• 10 Oreo cookies or your favorite cookie
• ¼ cup pastel M&Ms
• 2 tablespoons seasonal sprinkles
• 2 tablespoons sanding sugar

Instructions

• Line an 8×8 baking dish or pan with parchment paper or waxed paper. Set aside.
• Crush the cookies into chunky pieces.
  
• In a double boiler over medium heat, melt the white chocolate, stirring often until no lumps remain. (Alternatively, use a microwave-safe bowl and heat in 20-second intervals.)
  
• Pour the white chocolate into prepared pan, smoothing the chocolate out across the whole pan into an even layer.
  
• Sprinkle the cookies and M&Ms on top of the chocolate, lightly pushing them in place to secure them if needed.
  
• Finish the bark with sprinkles and sanding sugar. To harden, place the pan into the freezer for about 10 minutes until completely solidified.
  
• Break bark into pieces and serve. Store in an airtight container at room temperature or refrigerate.
  

Nutrition

Calories: 223kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 65mg | Potassium: 98mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg

The post Easter White Chocolate Cookie Bark appeared first on The Rockstar Mommy.

Ingredient Notes

• White almond bark: Melts smoothly to create the creamy base and best flavor for these Easter cookies.
• Pretzel twists: Add a salty crunch that balances the sweetness and gives structure to the cookies.
• Pastel M&Ms: Bring bright color and a festive Easter dessert look with chocolate candy eggs in every bite.

How to Make No Bake Easter Drop Cookies

1. Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
2. In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
3. Add crushed pretzels to melted chocolate and stir until fully coated.
4. Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
5. Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
6. Place the pan in the freezer for about 10 minutes until the cookies are completely set.

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No Bake Easter Drop Cookies

These No Bake Easter Drop Cookies are a perfect easy Easter themed treat that comes together in minutes and adds a fun pop of color to any holiday table.

Course Dessert

Cuisine Easter

Keyword no bake

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

chilling time 10 minutes minutes

Total Time 15 minutes minutes

Servings 25 cookies

Calories 189kcal

Ingredients

• 24 ounce white almond bark
• 2 cups pretzel twists
• ½ cup pastel M&Ms

Instructions

• Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
  
• In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
  
• Add crushed pretzels to melted chocolate and stir until fully coated.
  
• Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
  
• Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
  
• Place the pan in the freezer for about 10 minutes until the cookies are completely set.
  

Nutrition

Calories: 189kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post No Bake Easter Drop Cookies appeared first on The Rockstar Mommy.

Banana Pudding Pie

1. In a food processor, pulse vanilla wafer cookies until finely crushed.
2. Add sugar and melted butter, and pulse until the mixture sticks together.
3. Press the mixture into the bottom and sides of a 9-inch pie plate. Chill for 1 hour.
4. In a large bowl, whisk together the banana pudding mix and milk until smooth. Pour the pudding mixture into the chilled crust and let it sit for 5 minutes to thicken.
5. Layer sliced bananas on top of the pudding.
6. Spread whipped topping over the entire surface of the pie.
7. Refrigerate the pie for at least 1 hour, then decorate with extra vanilla wafers before serving.

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Banana Pudding Pie

If you love easy recipes with big nostalgic flavor, this no bake Banana Pudding Pie recipe is a must-try family favorite.

Course Dessert

Cuisine Family Favorite

Keyword summer

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 10

Calories 259kcal

Equipment

• Food Processor
• Pie Pan

Ingredients

• 60 vanilla wafer cookies
• ¼ cup sugar
• 6 tablespoons butter melted
• 5 ounce box instant banana pudding
• 2 cups milk
• 2 bananas sliced
• 8 ounce container whipped topping
• Additional vanilla wafers for decorating optional

Instructions

• In a food processor, pulse vanilla wafer cookies until finely crushed.
  
• Add sugar and melted butter, and pulse until the mixture sticks together.
  
• Press the mixture into the bottom and sides of a 9-inch pie plate. Chill for 1 hour.
  
• In a large bowl, whisk together the banana pudding mix and milk until smooth. Pour the pudding mixture into the chilled crust and let it sit for 5 minutes to thicken.
  
• Layer sliced bananas on top of the pudding.
  
• Spread whipped topping over the entire surface of the pie.
  
• Refrigerate the pie for at least 1 hour, then decorate with extra vanilla wafers before serving.
  

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 721mg | Potassium: 188mg | Fiber: 1g | Sugar: 17g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 0.1mg

The post Banana Pudding Pie appeared first on The Rockstar Mommy.

The best part? Making a buster bar cake is actually quite simple, and with just a few basic. ingredients and a bit of prep time, you can create a stunning dessert that will have your guests raving.

Ingredient Notes

• Thin Oreo cookies – Forms the classic oreo crust base; no need to remove the filling.
• butter – Helps the cookie crumbs stick together in the bottom of the prepared baking dish.
• vanilla ice cream – The creamy vanilla ice cream creates two thick, dreamy layers.
• jar hot fudge sauce – For that rich fudge sauce layer and drizzle between the ice cream and peanuts.
• honey roasted peanuts – Adds salty crunch to balance the sweet buster bar dessert.
• semi-sweet chocolate – Part of the homemade chocolate coating on top.
• milk chocolate – Blends with the semi-sweet chocolate for a perfectly smooth chocolate layer.

Buster Bar Ice Cream Cake

1. Crush Oreo’s in a food processor and dump them into a 9×13 casserole dish.
2. Add in melted butter and stir. Press Oreo’s down to create a crust layer.
3. Drizzle ¼ cup hot fudge sauce over the crust.
4. Add a thin layer of ice cream covering the crust completely.
5. Add 1 cup of honey roasted peanuts on top of the ice cream.
6. Drizzle the remaining hot fudge sauce over the peanuts.
7. With a spatula add remaining ice cream on top of the hot fudge sauce.
8. In a small microwaveable safe bowl melt semi-sweet chocolate and milk chocolate bars until smooth and creamy. Slowly, pour melted chocolate over the ice cream. Spread out with spatula quickly as the chocolate will harden fast.
9. Place dish in freezer for 4 hours before serving.

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Buster Bar Ice Cream Cake

Looking for a delicious and impressive dessert to serve at your next gathering, this Buster Bar Ice Cream Cake is the perfect choice.

Course Dessert

Cuisine Family Favorite

Keyword Chocolate, ice cream

Prep Time 40 minutes minutes

Cook Time 0 minutes minutes

cooling 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 16

Calories 630kcal

Ingredients

• 10 oz Pack Thin Oreo’s crushed
• 2 tablespoons Butter melted
• 1 gallon Vanilla Ice Cream softened
• 12.8 oz jar Hot Fudge Sauce
• 1 cup Honey Roasted Peanuts
• 4 oz bar Semi-Sweet chocolate
• 4 oz bar Milk Chocolate

Instructions

• Crush Oreo’s in a food processor and dump them into a 9×13 casserole dish.
  
• Add in melted butter and stir. Press Oreo’s down to create a crust layer.
  
• Drizzle ¼ cup hot fudge sauce over the crust.
  
• Add a thin layer of ice cream covering the crust completely.
  
• Add 1 cup of honey roasted peanuts on top of the ice cream.
  
• Drizzle the remaining hot fudge sauce over the peanuts.
  
• With a spatula add remaining ice cream on top of the hot fudge sauce.
  
• In a small microwaveable safe bowl melt semi-sweet chocolate and milk chocolate bars until smooth and creamy. Slowly, pour melted chocolate over the ice cream. Spread out with spatula quickly as the chocolate will harden fast.
  
• Place dish in freezer for 4 hours before serving.
  

Nutrition

Calories: 630kcal | Carbohydrates: 106g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 375mg | Potassium: 730mg | Fiber: 4g | Sugar: 74g | Vitamin A: 1108IU | Vitamin C: 3mg | Calcium: 411mg | Iron: 4mg

The post Buster Bar Ice Cream Cake appeared first on The Rockstar Mommy.

Made with simple ingredients and ready in just minutes, it’s an easy dump recipe that looks as good as it tastes. Whether you’re prepping for an Easter brunch, family potluck, or festive Easter egg hunt, this creamy, colorful fruit fluff is a perfect addition.

Ingredients Notes

• Cheesecake Instant Pudding Mix: The secret ingredient that gives this dessert a rich, cheesecake-inspired flavor and helps set the base.
• Milk: Combines with the pudding mix to form a smooth and creamy consistency.
• Crushed Pineapple (with juice): Adds a tropical twist and a burst of fresh fruit flavor that balances the sweetness.
• Cool Whip: This whipped topping gives the fluff its signature light dessert feel and makes everything irresistibly creamy.
• Colored Mini Marshmallows: Brings in a pop of color and fun fruity flavors—plus, they soften beautifully in the mix!
• Sweetened Coconut Flakes: Adds chewiness and a hint of coconut for a tropical twist.
• Marshmallow Peeps + Extra Coconut Flakes: For garnish—a festive touch that turns this into an eye-catching centerpiece for your easter celebration.

How to Make Easter Fluff Dessert Recipe

1. In a large mixing bowl, combine the cheesecake pudding mix and milk. Whisk or mix with a hand mixer until thickened and set.
2. Stir in the crushed pineapple (juice and all) and coconut flakes.
3. Gently fold in the Cool Whip, mini marshmallows until fully combined and fluffy.
4. Spoon into a large bowl for serving.
5. Garnish with bunny peeps, peeps bunnies, and a sprinkle of extra coconut for that next level Easter flair!

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Easter Fluff Dessert Recipe

If you're looking for the perfect make-ahead dish to wow your guests this spring, this Easy Easter Fluff recipe is it!

Course Dessert

Cuisine dip, Easter

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 295kcal

Ingredients

• 3.4 oz cheesecake instant pudding mix
• 2 cups milk
• 1 cup crushed pineapple with juice
• 8 oz Cool whip
• 10 oz bag colored mini marshmallows
• 1 cup sweetened coconut flakes
• Marshmallow peeps and extra coconut flakes for garnish

Instructions

• In a large mixing bowl, combine the cheesecake pudding mix and milk. Whisk or mix with a hand mixer until thickened and set.
  
• Stir in the crushed pineapple (juice and all) and coconut flakes.
  
• Gently fold in the Cool Whip, mini marshmallows until fully combined and fluffy.
  
• Spoon into a large bowl for serving.
  
• Garnish with bunny peeps, peeps bunnies, and a sprinkle of extra coconut for that next level Easter flair!
  

Nutrition

Calories: 295kcal | Carbohydrates: 58g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 584mg | Potassium: 199mg | Fiber: 2g | Sugar: 36g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 0.3mg

The post Easter Fluff Desset Recipe appeared first on The Rockstar Mommy.

Each bite combines the smooth texture of homemade pudding with the comforting crunch of vanilla wafers, topped with a layer of fresh banana slices for that extra special touch. Whether you’re a novice baker or a seasoned dessert maker, this banana pudding will become a quick favorite, promising best results every time you make it!

Easy Banana Pudding

1. In a large bowl add your instant banana pudding along with the milk. Whisk until smooth.
2. Once the pudding has thickened, fold in the cool whip. You want to fold the cool whip in to keep your mixture thick.
3. Next add in your bananas and crushed vanilla wafers by folding them in.
4. Store in an airtight container if not immediately serving. To serve, place extra sliced bananas and crushed vanilla wafers on top!

Print

Easy Banana Pudding

Get ready to delight in the creamy sweetness of our Easy Banana Pudding recipe, a treat that brings together fresh bananas, fluffy Cool Whip and vanilla pudding.

Course Dessert

Cuisine American, Family Favorite

Keyword cookies, easy recipe, fruit, southern

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 349kcal

Ingredients

• 3.5 oz banana instant pudding
• 1 1/2 c cold milk
• 8 oz cool whip thawed
• 2 c vanilla wafers crushed
• 2 medium bananas sliced

Instructions

• In a large bowl add your instant banana pudding along with the milk. Whisk until smooth.
• Once the pudding has thickened, fold in the cool whip. You want to fold the cool whip in to keep your mixture thick.
• Next add in your bananas and crushed vanilla wafers by folding them in.
• Store in an airtight container if not immediately serving.
• To serve, place extra sliced bananas and crushed vanilla wafers on top!

Nutrition

Calories: 349kcal | Carbohydrates: 64g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 303mg | Potassium: 310mg | Fiber: 2g | Sugar: 38g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 0.1mg

The post Easy Banana Pudding appeared first on The Rockstar Mommy.

Whip up your wedge salad in a matter of 10 minutes to enjoy with your favorite cut of juicy meat! 

Classic Wedge Salad

1. To make dressing, place all ingredients in a bowl or jar and whisk (or shake) to combine.
2. Place the wedges of lettuce onto a platter or individual serving plates.
3. Pour dressing over the lettuce wedges and sprinkle with bacon, tomatoes, blue cheese, pecans, and green onions. Serve.

Print

Classic Wedge Salad

Whip up this Classic Wedge Salad in a matter of 10 minutes to enjoy with your favorite dinner recipe! 

Course Appetizer, Salad, Side Dish

Cuisine healthy

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 444kcal

Ingredients

• 1 large head iceberg lettuce cut into 4 wedges and rinsed well
• 1 cup cooked and crumbled bacon
• 1 pint cherry tomatoes quartered
• ¼ cup crumbled blue cheese
• 3 tablespoons coarsely chopped pecans
• 1 tablespoon sliced green onions

For dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon Worcestershire sauce
• ¼ cup buttermilk
• ⅓ cup crumbled blue cheese
• Salt and pepper to taste

Instructions

• To make dressing, place all ingredients in a bowl or jar and whisk (or shake) to combine.
• Place the wedges of lettuce onto a platter or individual serving plates.
• Pour dressing over the lettuce wedges and sprinkle with bacon, tomatoes, blue cheese, pecans, and green onions. Serve.

Nutrition

Calories: 444kcal | Carbohydrates: 20g | Protein: 21g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1437mg | Potassium: 672mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1804IU | Vitamin C: 33mg | Calcium: 182mg | Iron: 2mg

The post Classic Wedge Salad appeared first on The Rockstar Mommy.