web analytics

Pumpkin Chocolate Chip Cookie Dough Tiramisu

Pumpkin Chocolate Chip Cookie Dough "Tiramisu"

So, I think that I’m going to put a little disclaimer at the beginning of this recipe to let you know that this. is. not. healthy. and my motto has and always will be everything in moderation. You’ll find recipes on my blog like homemade spaghetti sauce seasoning, whole wheat mixed berry shortcakes and healthy lunchbox ideas, but then you’ll also find recipes like apple crisp with snickerdoodle cookie crust, chocolate covered strawberry OREO truffles and brownie smores made with Peeps.

Pumpkin + Jello + Cool Whip

I only call this “tiramisu” because the pumpkin, pudding and Cool Whip mixture soaks into the chocolate chip cookies while sitting overnight and creates a delicious cookie dough flavored dessert.

Chocolate Chip Cookies

The trick is to use the store-bought Chips Ahoy cookies (not the chewy version).

Pumpkin Chocolate Chip Cookie Dough Tiramisu

Layer the Cool Whip mixture and the cookies in a Trifle Bowl or 9×13 pan and layer ending with the whipped topping. Let sit overnight so all of that pumpkin pudding and whipped topping can soak in the cookies!

Pumpkin Chocolate Chip Cookie Dough Tiramisu

1 pkg (3.9oz) instant pudding
(1) 16 oz. of whipped topping
3/4 cup cold milk
1 1/2 cups pumpkin puree
1 tsp. cinnamon
2 family size packages of Chips Ahoy Chocolate Chip Cookies

  1. Mix the pudding with milk and whisk for 2 minutes.
  2. Fold in the whipped topping, pumpkin puree and cinnamon.
  3. Start layering with the pumpkin mixture, followed by the cookies and continue to the top of the Trifle Bowl or until you’ve used all of your ingredients.
  4. Refrigerate, covered, overnight.

(I used a white chocolate pudding mix and there is only a subtle pumpkin flavor in the dessert. If you like stronger pumpkin flavor, use a pumpkin pie pudding mix and add 1 tsp of pumpkin pie spice instead of the cinnamon).

This dessert is an adaptation of this Kraft recipe called Cookies and Milk Dessert.  I also created a different version (Chocolate Chip Cookie Dough Tiramisu) made with espresso and marscapone cheese. There are so many different variations you can do with the pudding flavor and spices! This recipe contains a few Amazon affiliate links. Thank you!

Pumpkin Chocolate Chip Cookie Dough Tiramisu!

Super Skinny Slow Cooker Spinach and Artichoke Dip

It’s no secret I love spinach and artichoke dip. The best type of spinach and artichoke dip is one with lots of cream cheese, mayo and parmesan cheese, but obviously that isn’t too healthy. I’ve made 30 minute Creamy Spinach and Artichoke Dip and Spinach and Artichoke Dip Enchiladas, but I wanted to come up with a spinach and artichoke dip that was actually healthy.

Super Skinny Slow Cooker Spinach and Artichoke Dip. 112 Calories and 11g protein for about a 3/4 cup serving.

The secret ingredient……?

White Beans. Cannelini or Northern, whatever white bean you have on hand will add the creaminess that spinach and artichoke dip needs without all of the added fat and calories. My can of beans had 350 calories and 24 grams of protein and no fat. Compare these nutrition stats to other dips that typically use 1/4 cup of mayonnaise which has 230 calories, but 20 grams of fat and less than one gram of protein (and that’s not counting the cream cheese and other cheeses in their recipes!)

White Beans

I am imagining this dip spread on a piece of grilled chicken for a protein-packed meal that’s not skimping on flavor. I am not a nutritionist, but according to all of the nutrition stats on the ingredient packaging, each serving (about 3/4 cup!) would be about 112 calories, 11 grams of protein and very little fat (like less than 1/2 gram).

You definitely don’t need to feel guilty about stuffing your face with this dip!

Super Skinny Spinach and Artichoke Dip

*about* 112 calories, 11g protein and >1 gram of fat (about ten 3/4 cup servings)

4 cups frozen, chopped spinach
(1) 15.5 oz. can of white beans, blended
(2) 14 oz. cans of chopped artichoke hearts
4 oz. fat free cream cheese
10 oz. Greek yogurt
1 Tbls chopped garlic
1/2 tsp salt
1/2 tsp pepper

  1. Blend white beans.
  2. Add everything to a slow cooker.
  3. Cook on low, about two hours until everything is melted together nicely.

Super Skinny Slow Cooker Spinach and Artichoke Dip. Never feel guilty again about eating a ton of this dip!

Apple Crisp with Snickerdoodle Cookie Crust

You can probably tell that fall is one of my favorite times of year by my recent postings {hello Pumpkin Streusel Dessert Pizza!} Pumpkin, apples and cinnamon are the ultimate fall flavors and I’m all about fall desserts. There’s nothing better than cooking soup in the slow cooker and having a pumpkin or apple dessert on a chilly, fall night.

This Apple Crisp combines the delicious cinnamon-and-sugary snickerdoodle cookie with the perfect in-season fruit right now: apples.

Unfortunately we didn’t get any apples this year on our apple trees since they were just planted, but I’m hoping for next year.

Apple Crisp with Snickerdoodle Cookie Crust

 

This recipe is easy. You can use your favorite snickerdoodle cookie recipe, or mine below.

Snickerdoodle Cookie Dough

I must say, this is the best snickerdoodle recipe though. You might want to try it.

Apples

Feel free to use whatever apples you prefer. I used granny smith and gala.

Apples + Snickerdoodles

All you do is plop that snickerdoodle dough wherever you’d like. You can do small drops or layer the whole pan with the dough. Sprinkle with a bit of cinnamon and sugar and bake at 350 for 40 minutes. Whatever you do, serve this WARM!

Apple Crisp with Snickerdoodle Cookie Crust

6 apples peeled, sliced and cored.
Snickerdoodle dough:
3 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp cream of tarter

1/2 tsp. salt
1 cup butter
1 3/4 cup sugar
1 tsp vanilla
2 eggs
1/4 cup milk

1/4 cup sugar + 1 tsp cinnamon, divided

  1. Preheat oven to 350 and grease a 9×13 baking pan.
  2. Stir together flour, baking soda, cream of tarter and salt.
  3. In a mixer, beat butter. Add sugar and beat until fluffy. Add eggs, milk and vanilla.
  4. Add dry ingredients and mix.
  5. Peel, slice and core the apples and place in the baking pan. Sprinkle 1/2 of the cinnamon and sugar mixture over the apples.
  6. Place drops of snickerdoodle dough over the apples. Sprinkle the remaining cinnamon and sugar over the cookie dough.
  7. Bake at 350 for 40-45 minutes. Serve warm!

Apple Crisp with a Snickerdoodle Cookie Crust