Oreo Nutella Cream Pie

This pie is ridiculous good (much better than the lame photo makes it look) and it is the simplest pie to make. Chunks of oreos, nutella and a frozen ice cream like pie make this one of my new favorite go to recipes. It does require a little preplanning because it requires freeze time but other that that it is so simple to make.

The new Oreo cookies n' cream pudding is delicious (I swear they did not pay me to say this) I frequently stock up on pudding for my pantry and I was really excited when I saw the oreo pudding calling to me from the grocery shelf. I made some slight changes to their ice cream shoppe pie recipe.OK so I just added some Nutella but
I thought it was genius.

Ingredients
1 Oreo premade pie shell (or make your own)
2 4.2 oz cartons of Oreo instant pudding
1/4 cup of Nutella
1- 8 oz tub of whipped topping
1 1/4 Cup cold milk

Carefully spread half the Nutella on the bottom of the Oreo pie crust.
Top with 1/2 the cool whip.
Freeze 10 minutes.
Meanwhile, beat milk and pudding mixes for 2 minutes. Stir in remaining whipped topping.
Spread filling over pie that has been freezing.
Return pie to freezer for 4 hours or until firm.
Remove pie from freezer 15 minutes before serving. Randomly spread remaining Nutella on top.

Quick Rice Pudding

Featured Food Storage: rice, pudding, raisins
Every once in a while I get a hankering for rice pudding. But with a busy hectic dinner time I want to be able to make a quick healthy version. So yes, I cheat. This version from Kraft only takes 20 minutes opposed to the 40 minute or 1 hour recipes. I also did not have instant white rice so I used instant brown rice. I also used a no sugar added cook and serve pudding. You can certainly use white rice and the regular cook and serve pudding. But I was happy with my healthy low sugar pudding and it satisfied my craving whether it was warm or chilled.

1 egg
4 Cups milk (I used lowfat)
1 pkg (4 serving size) vanilla flavored Cook and Serve pudding
1 Cup instant white or brown rice, uncooked
1/2 Cup raisins
1/4 tsp. ground cinnamon
1/8 tsp nutmeg

Beat egg with wisk in a large saucepan. Gradually add milk, beating until well blended. Add pudding mix; stir 2 minutes. Stir in rice and raisins.

Bring to a full rolling boil on medium heat, stirring constantly. This takes 5-10 minutes. Remove from heat and cool 5 to 10 minutes, stirring occasionally. The longer it rests the thicker the consistency.
Sprinkle with spices and serve. Makes 5 1/2 Cup servings.

Pineapple Lime Pie

I may live in Utah, but I never make lime jello salad. At potlucks my fruit salad is always the plain Jane chopped fruit with a dash of cinnamon offering sitting next to all the tapioca jello "fruit salads." I just personally believe fruit salad should be mostly fruit. That said I somehow fell into making this pie reminiscent of said fluffy, lime salads. I love pie, all pies. And I always have an array of sugar-free jello and pudding flavors in my pantry and food storage for low sugar, simple expensive desserts. The original recipe from Taste of Home called for lemon jello, which I was out of because I love lemon pie.I substituted the lime, which frankly I am shocked was even in my pantry. It turned out delicious and I ate at least 4 pieces, which qualifies it for this post because I definitely went back for seconds. While you can certainly make your own graham cracker crust, I used a store bought crust. I always have at least one premade graham crust on my baking shelf. So indulge your lime craving with this easy pantry dessert.

1 graham cracker crust
1 package (.8 oz) sugar-free cook and serve vanilla pudding mix
2 Cups Water Divided
1 pkg (.3 oz)sugar-free lime jello
1 Can (8 oz) unsweetened crushed pineapple, well drained
1 carton frozen whipped topping (make it reduced fat to really make this recipe guilt free)

Directions:
In a large saucepan combine dry pudding mix with 1 1/2 Cups of water and bring to boil. Cook and stir for 2 minutes or until thickened. Cool.

In a large saucepan bring remaining water to a boil and add gelatin. Stir to dissolve. Stir into cooled pudding. Add pineapple and cool completely.

Fold in whipped topping; pour into crust and refrigerate for two hours before serving.