Italian Food: November 2016

Tiramisu Ice Cream Cake + VIDEO

Tiramisu Ice Cream Cake is an unforgettable transformation of the classic Italian dessert into a simple recipe for a glorious ice cream cake unlike anything you have had before. It is rich, creamy, and absolutely special occasion worthy!

When I am brainstorming new recipes my mind often wanders off to my favorite Italian dessert. Of all the desserts out there I have to say I absolutely love love love tiramisu.

I am sure you have noticed with all of the tiramisu recipes I have shared with you. Although, I have never shared my classic tiramisu, which I promise is coming this fall.

But, it's summer and it's National Ice Cream Day. Horray!!! To celebrate this delicious occasion I pulled my love for tiramisu and ice cream together to create one glorious Italian inspired dessert: Tiramisu Ice Cream Cake! It is so easy you will be making it all year long. But, the flavor that is imparted into this cake is spectacular. It is absolutely divine!

It makes me think of my childhood and the amazing Italian desserts that we enjoyed! The adults always had espresso or coffee with dessert and that is one of my favorite things about this tiramisu.

Ladyfingers are dipped in an unusually rich, aromatic, and delicious espresso.

And it is absolutely the star ingredient in this tiramisu ice cream cake. The dipped ladyfingers are layered with rich vanilla ice cream.

The flavors kind of remind me of my favorite affogatto (espresso over ice cream). It is drizzled with a scrumptious rich chocolate espresso ganache and sprinkled with hazelnuts to really take it over the top.

This dessert is amazing and you are going to love it. We couldn't stop devouring it and you will be eating it all year long!

Enjoy!

With love from our simple kitchen to yours.

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Want to see how to make this Tiramisu Ice Cream Cake? Watch the video!

Serves:16

Author: Donna Elick

Tiramisu Ice Cream Cake

prep time: 5 Mactive time: 15 Mtotal time: 3 Hours 15 M

ingredients:

6 ounces water
1 teaspoon Medaglia D’Oro Espresso Instant Coffee
lady finger cookies (about 24-28 cookies)
1 1/2 quarts good vanilla bean ice cream
2 tablespoons heavy cream
1 teaspoon light corn syrup
1/4 cup semisweet chocolate chips
2 tablespoons chopped hazelnuts or sliced almonds

instructions:

How to make Tiramisu Ice Cream Cake

Add the ice cream to the bowls of a stand mixer and beat it until it is soft and spreadable about 3 minutes. Or you can allow your ice cream to sit at room temperature for 15-20 minutes until softened.
Double line a 9"x5" baking pan with plastic wrap, leaving enough hanging out the sides to wrap over the top.
Combine espresso powder and water in a microwave-safe measuring cup. Heat for 1-2 minutes until it is warmed. Reserve 1/2 tablespoon espresso to use in the ganache. Pour the remaining espresso into a shallow bowl.
Scoop about 1/3 of the soft ice cream into the bottom of the pan. Use a spatula to smooth it into an even layer. Be careful the plastic wrap will move around a little.
Dip the lady fingers into the espresso mixture one at a time and then quickly flip to soak both sides. Only keep it in the liquid for a second or so. Line the bottom of the baking pan with a row dipped lady fingers, about 8.
Top with about 1/3 of the remaining softened ice cream, smooth into an even layer. Repeat the lady finger layer of cookies and ice cream again and then top with 1 final layer of lady fingers. Gently wiggle the top layer of cookies into the ice cream and cover with the excess plastic wrap. Place the cake in the freezer for 3 hours-overnight.
Meanwhile; prepare the ganache topping by heating the cream, remaining 1/2 tablespoons espresso and corn syrup in a small microwave safe bowl or measuring cup until steaming. Be careful, as the cream may bubble over if it boils. Add the chocolate chips and whisk until the chocolate is smooth. Place in the refrigerator for 15 minutes to allow it to cool.
Remove the cake from the freezer and invert it onto a serving tray. Use the excess plastic wrap to help lift it out of the pan. If it will not come out easily. Allow it to rest on the counter for a minute until it comes out easily. Remove the plastic wrap. Transfer the ganache to a quart size bag or piping bag. Drizzle the ganache over the cake making sure to leave space between the drizzle lines so the ganache will firm up. Quickly top with nuts before the ganache sets. Freeze until ganache is set or you are ready to eat. Enjoy!

DONNA'S NOTES: If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.

To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.

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Best Ever Tropical Fruit Salad + VIDEO

Best Ever Tropical Fruit Salad is the only recipe you'll ever need. My entire picky family devoured this fruit salad. The dressing is truly magical. The combination of citrus juices with honey are phenomenal in the fruit salad dressing. Then we added a few special ingredients that give it a little nuttiness and a touch of zestiness to kick it up a notch. Perfect any-occasion dish.

How to Make Fruit Salad

Fruit salads are a pretty reliable sign of spring and warmer weather around here. We love fruit in our house, we eat it year round, but come spring our counters and refrigerator are packed with fresh fruit.

I love how bright it is and love creating new dishes with it. Throughout the warmer months you will see fruit filled cakes, fruit ice pops, fruit ice cream and even fruit cocktails (the adult kind) in our house.

This past week we had a group party at the park with Munchkin's ATA (Taekwondo) friends and I wanted to bring something light and healthy, as temps here in Arizona hit 96 this past weekend.

I could only think of bringing ice pops or fruit and I figured fruit would travel much better in 96-degree temps. I have to say it was a brilliant decision and I am pretty sure every drop was devoured, although I can't know for sure.

We did leave a little early. Chad mentioned ice cream and the next thing you know we were in the car driving to Dairy Queen. You know, priorities. LOL

As I was saying, the fruit salad.... The very next day I decided to test the fruit salad recipe and I have to say the second recipe test resulted in my 'happy dance' AND a few pats on the back as I shouted out "I AM A GENIUS! OH MY GOSH, THIS IS DIVINE!"

Ok, so I guess you figured out that I love the fruit salad and you are probably wondering what is so special about it.

Tropical Fruit Salads are pretty fantastic on their own. I mean look at the players: pineapple, mango, kiwi, mandarin oranges and strawberry (for a pop of color).

They can certainly pull off a fantastic dish all on their own. But, you know how well lime compliments those tropical flavors, right? What about lime, honey, and ginger?

They are a true flavor affinity! Then to kick it up a notch we added in lemon and more orange. Last, for a little nuttiness, I added poppyseed.

My masterpiece! The Best Ever Tropical Fruit Salad. This is the only one you need to try.

My entire picky family devoured this fruit salad. The dressing is truly magical. The combination of citrus juices with honey and poppy seeds.

The ginger gives this fruit salad a little zestiness that really kicks it up a notch, but it is subtle enough that no one will really be able to put their finger on the flavor.

Enjoy, oh and bring the recipe. People will be asking for it!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

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Helpful Tips to make Best Ever Tropical Fruit Salad:

This fruit salad is fabulous with whatever you have on hand. I love carambola (star fruit) and papaya in this salad as well.
Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.
If you want to make the salad ahead, prepare the dressing and store it in the refrigerator in a mason jar until 30 minutes or so before you are ready to serve. Shake the dressing, pour over the salad and toss to combine.

What you will need to make Best Ever Tropical Fruit Salad:

Citrus Juicer - This makes juicing the lime much easier. Plus you’ll get every last drop out.
Microplane/Zester - This is great for zesting citrus. I also use mine to grate garlic.
Colander - Washing fresh fruit is much easier with a colander. Plus it’s great for draining pasta too.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite fruit salad recipes:

Best Ever Tropical Fruit Salad
Orange Honey Rainbow Fruit Salad
Hawaiian Cheesecake Salad
Summer Berry Cheesecake Salad
Strawberry Banana Cheesecake Salad

See how easy this Best Ever Tropical Fruit Salad is to make. Watch the video!!!

Yield: 12 CupsAuthor: Donna Elick

Best Ever Tropical Fruit Salad

The Best Ever Tropical Fruit Salad is the only recipe you'll ever need. My entire picky family devoured this fruit salad. The dressing is truly magical. The combination of citrus juices with honey are phenomenal. Then we added a few special ingredients that give it a little nuttiness and a touch of zestiness to kick it up a notch. Perfect any-occasion dish.

prep time: 25 MINScook time: total time: 25 mins

Ingredients

12 mandarin oranges, divided (for dressing and salad)
2 cup strawberries, sliced
1 pineapple, cut into bite-size chunks
5 kiwi, sliced
3 mangoes, cut into bite-size chunks

Citrus Poppy Seed Dressing

1 medium lemon
1 lime
1/4 cup honey
1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
1/2 teaspoon poppy seeds

Instructions

Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice). Add honey, ginger and poppy seeds to juice mixture and whisk until combined. Set aside or place in the refrigerator if serving later.
Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat.
Serve and enjoy!

DONNA'S NOTE

This fruit salad is fabulous with whatever you have on hand. I love carambola (star fruit) and papaya in this salad as well. Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.

Pistachio Fluff Watergate Salad + VIDEO

This Pistachio Fluff recipe is one of my favorite summer desserts. You may also have seen this pistachio salad recipe called Watergate salad. It goes by several different names but the end result is an easy dessert that starts with a box of pistachio flavored instant pudding mix.

Pistachio Fluff

This fluff salad is a delicious summer dessert that has fruit, marshmallows, pecans, and a tub of Cool Whip topping.

It's so easy to make that I make sure I always have the ingredients on hand. It's one of my most requested recipes for summer barbecues and potlucks.

What do you need to make Pistachio Fluff?

It couldn't be easier to make this summer fruit salad recipe. All you need is:

crushed pineapple in juice
pistachio flavor instant pudding mix
marshmallows
chopped pecans
thawed Cool Whip whipped topping
optional green food coloring

How do you make Watergate salad?

You simply combine the pistachio instant pudding mix with the can of crushed pineapple. Then, you add the mini marshmallows and the chopped pecans. You can leave out the pecans if you want to.

But, we love the added crunch they give to this recipe. Then, stir in the thawed Cool Whip topping. To thaw the Cool Whip, keep it in the refrigerator for four hours.

Finally, add the food coloring if desired.

It does need to be refrigerated for at least an hour before you serve it. So, keep that in mind when you are planning dinner.

Pistachio salad recipe with cottage cheese

I've seen several different variations of this Pistachio Fluff recipe. One of them calls for adding a 16-ounce tub of cottage cheese to the recipe.

If you want to do that, you certainly can. It helps add protein to the dish and makes it more like a salad and less like a dessert.

What about Pistachio Fluff with cream cheese?

Yes, there is a version of this Pistachio salad recipe that contains cream cheese. It has a slightly different texture but is every bit as good.

You will just want to add one block (8 ounces) of softened cream cheese.

You will add it to the instant pistachio pudding mix and the crushed pineapple before you add the thawed container of Cool Whip.

What about WW Pistachio Fluff?

If you're following Weight Watchers and want something that is a little bit more in line with their plan, you can simply add a tub of sugar-free Cool Whip and a box of sugar-free instant pistachio pudding.

That will help cut the sugar content. This will make for a slightly more healthy pistachio salad recipe.

Other variations

There really are a lot of other variations of this recipe. I have seen somewhere they leave out the mini marshmallows and instead add a can of mandarin oranges.

Some recipes use the colored mini marshmallows instead of the white ones. And, I have seen a cherry pistachio fluff that adds in sliced Maraschino cherries.

A Pistachio Fluff with cherries would have a festive look that would be great for the holidays with the green and red.

I've also seen variations on the type of nuts you use.

I've used pecans in this recipe. But, you could use chopped walnuts. Or, you can use pistachio nuts to match it with the pudding flavor.

Can I make this ahead of time?

Yes, Pistachio fluff is best when it's refrigerated for at least an hour. But, it really is best when it's refrigerated overnight.

So, if you want to make this recipe up the day before, you can. Just cover the bowl with plastic wrap and leave it in the refrigerator overnight. Give it a quick stir before you serve it.

How can I store leftovers?

We never have any leftovers to store. It's just that popular whenever we bring this dish.

But, if you do have leftovers, you can return them to the refrigerator and keep them covered for three to five days. Just stir it before serving.

More dessert salad recipes

If you love desserts like this Pistachio Fluff, you might want to try a few of these other recipes.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

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See How Easy it is to Make Pistachio Fluff (Watergate Salad). Watch the video!

Yield: 8

Author: Donna Elick

Pistachio Fluff (Watergate Salad)

Prep time: 5 MCook time: Total time: 5 M

Ingredients

1 (20-ounce) can crushed pineapple in juice, do not drain
1 (3.4-ounce) box pistachio flavor instant pudding mix
1 cup mini marshmallows
1/2 cup chopped pecans
1 (8-ounce) tub thawed Cool Whip whipped topping
optional green food coloring

Instructions

Reserve 1/2 cup of pineapple juice from the crushed pineapple can.
In a large bowl combine the pineapple in its remaining juice with the pudding. Mix until well combined and all of the pudding has dissolved.
Stir in marshmallows and pecans.
Fold in the whipped topping.
If it needs more liquid add the reserved juice a tablespoon at a time until you reach your desired consistency. Add a couple drops of green food coloring if desired to get a darker green color
Refrigerate at least 1 hour, but it is best overnight (6-8 hours).
Serve with a dollop of cool whip and a maraschino cherry.

DONNA'S NOTES

For a lighter dish, you can substitute sugar-free instant pudding and Cool Whip Free.
To thaw the Cool whip, place the container in the refrigerator for about 4 hours.
Fun add-ins: 1/2 cup shredded coconut, 1/2 chopped maraschino cherries, try your favorite nuts instead of pecans (walnuts, pistachio nuts, sliced almonds, etc). Try adding drained fruit cocktail or mandarin oranges. The possibilities are endless.

https://zeromediasystem.blogspot.com//search?q=pistachio-fluff-watergate-salad

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Disneyland Corn Dogs Copycat + VIDEO

Made famous by the Little Red Wagon food truck, these hand-dipped Disneyland corn dogs are iconic for a reason. With a light, puffy breading flavored with a hint of sweetness and fried to a perfect golden brown, you'll be surprised how easy they are to make at home!

Being the foodie that I am, it probably comes as no surprise that my fondest memories are built entirely around food.

I could easily build whole vacations around finding iconic eats to try. In fact, even when I went to Disneyland, I only had eyes for one goal:

To hit every booth, stall, and food cart I could find.

And on one of these trips to the magic kingdom, I found myself standing in front of a little red food cart, ordering what was fabled to be "the best hand dipped corn dogs ever. "

Which, of course, they totally were the best corn dogs I had ever had. Nothing beats that golden brown breading fresh out of the fryer.

So, naturally, once I had returned from the happiest place on earth, I knew I had to find a way to recreate a similar experience at home.

What are Disneyland corn dogs?

Made famous by the Little Red Wagon food cart on Main Street USA in Disneyland, this carnival classic is a must-try for newcomers and a can't-miss for regulars.

The hand dipped breading has a slightly sweet taste and is typically served with mustard, apple slices, and a bag of chips.

Can you freeze homemade corn dogs?

Yes, you totally can!

Once the corn dogs are fried, let them cool to room temperature, then transfer them to a freezer container or bag.

For best quality, corn dogs can be frozen for one to two months. When ready to eat, preheat oven to 350 degrees F and arrange corn dogs on a baking sheet.

If corn dogs are still frozen, bake for 15-18 minutes. If corn dogs have been thawed, bake for 10 minutes.

How long will corn dogs last in the refrigerator?

Once made, corn dogs can be kept in a sealed container in the refrigerator for up to four to six days.

How do you make corn dogs?

Step 1 - Make a creamy batter by mixing cornmeal, flour, baking powder, salt, buttermilk, an egg, honey, and vegetable oil.

Step 2 - Thread hot dogs on sturdy wooden sticks, leaving enough room for a handle at the bottom.

Step 3 - Dip the corn dogs in the batter, coating them all the way to the stick. I've found it's easier (and way less messy) to pour the batter in a drinking glass and then dip the hot dog inside. This way you get a nice even coating of batter without getting any on your fingers.

Step 4 - Drop the hot dog into a large, wide skillet full of hot oil. Let the hot dogs cook until golden brown and puffy. Once ready, use some tongs to transfer the corn dogs to a paper towel-lined plate to drain and cool slightly.

Step 5 - Serve and enjoy!

Helpful Tips to make Disneyland Corn Dogs Copycat:

As mentioned above, this recipe requires about two quarts of vegetable oil to get the depth you need for frying corn dogs. But with that much oil, that also begs the question: Once you're done frying, what do you do with it? You can either safely dispose of it or store it for future fried goods.

What you will need to make Disneyland Corn Dogs Copycat:

A wide skillet- at least four inches deep.
Sturdy wooden sticks- I used these
A tall drinking glass- This will make coating the hot dogs in the batter a whole lot easier.
Two quarts of vegetable oil -(or another oil of your choice) and a method to properly dispose of it (or reuse it) once you're done.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite copycat recipes:

Chipotle Copycat Cilantro Lime Rice
Sweet Potato Casserole Boston Market Copycat
Wendy's Chili Copycat
Olive Garden Copycat Chicken Vino Bianco
Copycat Texas Roadhouse Rolls
Olive Garden Copycat Alfredo Sauce

See how easy Disneyland Corn Dogs Copycat are to make. Watch the video!!!

Disneyland corn dogs, homemade corn dogs, hand dipped corn dogs, corn dog recipe

copycat

American

Yield: 10Author: Chrisy Elliott

Disneyland Corn Dogs Copycat

Made famous by the Little Red Wagon food truck, these hand dipped Disneyland corn dogs are iconic for a reason. With a light, puffy breading flavored with a hint of sweetness and fried to a perfect golden brown, you'll be surprised how easy they are to make at home!

prep time: 10 minscook time: 30 minstotal time: 40 mins

Ingredients

1 cup cornmeal
1 cup all-purpose flour
2 tablespoon granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk, plus up to 1-3 tbsp more for consistency
1 egg
2 tablespoon honey
2 quart vegetable oil, divided
10 hot dogs
10 wooden sticks

Instructions

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Add buttermilk, egg, honey, and 2 tablespoons of vegetable oil to bowl and whisk until thoroughly combined with the dry ingredients. Set bowl aside and let batter rest 10 minutes.
While batter rests, heat the remaining vegetable oil in a wide, deep skillet up to 350 degrees F (using a candy thermometer helps!)
Thread hot dogs on to wooden popsicle sticks, leaving enough room to hold the bottom of the sticks while also securely keeping the hot dog in place. If needed, use a paper towel to pat the hot dogs dry.
Give the corn dog batter a stir. The batter should be able to thickly coat a spoon while also be fluid enough to slowly drip off. If batter is too thick, add 1 tablespoon of buttermilk and stir, then do another drip test. You can add up to 3 tablespoons of buttermilk to help even out the consistency.
Pour corn dog batter into a tall drinking glass, filling to about 3/4 full. Dip a threaded hot dog into the batter, gently twisting to coat the hot dog up to the stick. Slowly pull hot dog out of the batter, shaking off any excess.
Holding the coated hot dog by the stick, gently drop it into the oil, letting go before the oil touches your fingers. Cook corn dog for 3-5 minutes, using tongs to turn the corn dog as needed. Use tongs to transfer corn dogs to a paper towel-lined plate. Repeat this step until all corn dogs are cooked. To speed things along, fry corn dogs in batches.
Serve corn dogs immediately with condiments of your choice.

https://zeromediasystem.blogspot.com//search?q=disneyland-corn-dogs-copycat-recipe

Peach Cobbler Cheesecake Salad (With Video)

Peach Cobbler Cheesecake Salad comes together so simply with fresh peaches, a rich and creamy cheesecake filling and glorious bits of crisp sweet 'cobbler' to create the most spectacular fruit salad ever! Every bite is absolutely bursting with flavor and you are going to go nuts over this recipe!

I am a peach cobbler fiend (must be those southern Florida roots) with many peach cobbler recipe twists on our site.

As I was huddled over the sink devouring a fresh peach last week wondering what incredible creation I would come up with this peach season, it hit me! Peach Cobbler Cheesecake Salad.

Our cheesecake salads have a huge following and for good reason. {{swoon}} They are some of the most downloaded recipes on our site.

The combination of a rich and creamy cheesecake filling and flavorful fresh fruit creates an over the top decadent fruit salad unlike anything you have ever tried!

And this one really went all out with divine bits of candied cinnamon graham crackers as the 'cobbler' topping.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Helpful Tips to make Peach Cobbler Cheesecake Salad:

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Prep the peaches and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

What you will need to make Peach Cobbler Cheesecake Salad:

Electric Hand Mixer - I have had this one in my kitchen forever (it seems like) at least 8 years.
Instant Cheesecake Pudding - this is my favorite to use in my cheesecake salads.
Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite cheesecake salad recipes:

Hawaiian Cheesecake Salad
Summer Berry Cheesecake Salad
Strawberry Banana Cheesecake Salad
Snickers Caramel Apple Cheesecake Salad
Red, White, and Blue Cheesecake Salad
Pina Colada Cheesecake Salad

See how easy this Peach Cobbler Cheesecake Salad is to make. Watch the video!!!

Yield: 16Author: Donna Elick

Peach Cobbler Cheesecake Salad

Peach Cobbler Cheesecake Salad comes together so simply with fresh peaches, a rich and creamy cheesecake filling and glorious bits of crisp sweet 'cobbler' to create the most spectacular fruit salad ever! Every bite is absolutely bursting with flavor and you are going to go nuts over this recipe!

prep time: 15 minscook time: 15 minstotal time: 30 mins

Ingredients

Topping

1/2 cup packed light brown sugar
4 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon nutmeg
1 package graham crackers, crumbled into little pieces (9 sheets)
2 teaspoons granulated sugar

Cheesecake Salad

1 (8-ounce) package cream cheese, softened
1 (3.4-ounce) package instant cheesecake flavored pudding, unprepared
1 cup International Delight French Vanilla Creamer (liquid)
4 pounds peaches (about 8), cut into bite-size pieces

Instructions

Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone liner.
In a medium size microwave safe bowl combine brown sugar, butter, vanilla extract, cinnamon, salt and nutmeg. Stir to combine. Microwave 30 seconds at a time until the mixture is bubbly and the sugar is melted. Add the crumbled graham crackers and stir until the graham cracker pieces are coated well.
Pour mixture onto the prepared baking sheet and sprinkle with granulated sugar, this will give it a real crisp coating. Bake until golden brown, about 10-12 minutes. Allow to cool.
Meanwhile: In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
Add the dry pudding mix. Beat until well combined.
With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
Fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately. Finish your dessert by stirring in and sprinkling with the topping before serving. The topping will soften in the cheesecake filling, the longer it is in the filling the softer it becomes. Use your best judgement. I liked the pieces crunchy and my daughter liked them soft.

DONNA'S NOTES

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Prep the peaches and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!