FREEZER FOODS FRIDAY

Today I'm still in the summery-make-easy-and cool dishes!

Maybe it's because I'm on a self-imposed no sweets kick right now and that's why sweets/desserts are on my mind (LOL) but I'm doing another post with 'em.  Indulge me, right now it's the closest I can come to them.   

Peanut Butter Cup Pie

1 ½ cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

1 cup chopped peanut butter cups

1 carton (8 oz) CoolWhip, thawed

1 chocolate crumb crust (8-9 inches)

Whisk the milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.

Fold in chopped peanut butter cups.

Fold in CoolWhip

Spoon into crust.

Cover and freeze.

When ready to serve, remove from freezer 20-30 minutes before serving. You can garnish with additional chopped peanut butter cups.

Chocolate Chip Cookie Dessert

1 tube (16.5 oz) refrigerated chocolate chip cookie dough

½ cup caramel ice cream topping

½ cup cold milk

1 pkg (3.4 oz) instant vanilla pudding mix

1 (8 oz) carton CoolWhip, thawed

¾ cup chopped nuts (you can use what you want, I always prefer peanuts!)

¾ cup english toffee bits or almond brickle chips

3 squares (1 oz each) semisweet chocolate, chopped

3 TBSP butter

Let the dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9 x 13 baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool completely.

Spread caramel topping over crust.

Whisk milk and pudding mix for 2 minutes. Let stand for another 2 minutes, or until soft-set.

Fold in the CoolWhip, nuts and toffee bits.

Spread over caramel layer.

Cover and freeze.

To serve: Melt chocolate and butter in microwave; stir until smooth. Drizzle on top. Cut into squares.

Ok, it's your turn... have a tip, idea, recipe or advice on making ahead?  Doesn't necessarily have to be a "Freezer" idea either.  Join in the fun!  I'd love to hear it.  You can link up with McLinky below and share. Just please link back to here so everybody can enjoy all the participation!