Eclair Dessert

I tasted this dessert for the first time at a funeral. I debated whether it was in bad taste to ask for the recipe, but ... I just had to have it. No regrets.

2 (3 oz.) boxes French vanilla instant pudding
3 cups milk
1 (8 oz.) tub Cool Whip, thawed
2 sleeves graham crackers
1 tub milk chocolate frosting

Combine pudding mix and milk; beat until thickened. Fold in Cool Whip. Layer half of pudding mixture into bottom of a 9x13 pan. Top with a single layer of graham crackers. Repeat.

Remove foil lid from frosting tub and microwave 30 seconds. Stir, and then pour over top layer of graham crackers; spread evenly with a spatula. Refrigerate overnight before serving.

Raspberry-Almond Cheesecake Squares

These elegant bites taste just as good as an actual cheesecake—maybe better! The crust can be made the night before, as it needs to be completely cooled before adding the filling.

Crust
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 packed light brown sugar
1/4 cup sliced almonds
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, cut into 12 pieces

Filling
2 (8-oz.) packages cream cheese, softened
3/4 granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup seedless raspberry preserves

For the crust: Adjust oven rack to middle position and heat oven to 350. Spray a 9x13 dish with cooking spray, line it with foil (allowing excess to hang over sides), and spray foil with cooking spray. Combine flour, sugars, almonds, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared pan. Bake until light golden brown, about 15 minutes. Cool completely.

For the filling: With electric mixer on medium speed, beat cream cheese and sugar in a large bowl until smooth, about 2 minutes. Beat in egg and extracts until incorporated, about 1 minute.

Spread preserves over cooled crust, leaving 1/2-inch border around edge. Dollop tablespoonfuls of cream cheese mixture over jam and spread into even layer.

Bake at 350 until slightly puffed, 30 to 35 minutes. Cool to room temperature, then refrigerate until chilled, at least 4 hours. Cut into 2-inch squares. (May be refrigerated for up to 3 days.)

Makes 2 dozen.

From Cook's Country

Tiffany's Dirt Pudding

I got this one from my cousin. It's much tastier than other Oreo pudding versions I've tried, and people always ask me for the recipe. I love it because you can make it ahead of time!
1 large package Oreo cookies
3 cups milk
2 small boxes French vanilla instant pudding
1/4 cup butter
1 cup sugar
8 oz. cream cheese, room temperature
8 oz. Cool Whip, thawed

Crush Oreos in a food processor. Spread half of the crushed Oreos on the bottom of an ungreased 9x13 baking dish.

In a medium bowl, beat together milk and instant pudding until mixture thickens. Set aside.

In a large bowl, beat together butter, sugar, and cream cheese until creamy. Add Cool Whip and pudding mixture to cream cheese mixture and stir well to combine. Pour over crushed Oreos in baking dish. Sprinkle remaining crushed Oreos evenly on top.

Cover with plastic wrap and chill 4 hours, or overnight. (May be frozen; thaw 1 hour before serving.)

Erin's Candied Smokies

I got this recipe from a coworker. It never fails to be a hit at parties, and the best part is that you can assemble it the night before. To get a crunchy topping, the wrapped smokies and brown sugar must be cold before going into the oven.

1 lb. smokies
1 lb. bacon
1 lb. brown sugar

Cut bacon into thirds; wrap each smokie in a piece of bacon and secure with a toothpick. Place in a single layer on the bottom of a 9x13 pan (I like to line mine with foil for easy cleanup later). Sprinkle brown sugar in an even layer over prepared smokies; cover pan with foil and refrigerate overnight (or freeze for a couple of hours if you are preparing the smokies the same day).

Preheat oven to 350. Bake, covered, for 30 minutes. Remove foil and bake another 30 minutes. Remove smokies with a slotted spoon to drain the grease, and place into a small crockpot set on low. Discard grease left in pan.