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Tag: whipped topping

  • The Perfect Pumpkin Dip for Your Next Fall Gathering

    Pumpkin dip is sweet, creamy, and full of cozy fall flavor. Made with whipped cream cheese, pumpkin, warm spices, and whipped topping, it comes together in minutes and is perfect for dipping.

    bowl of Pumpkin Dip
    • Flavor: A fluffy and tangy cream cheese base is combined with pumpkin, spice, and everything nice for all the best fall flavors in one dip.  
    • Recommended Tools: A hand mixer is essential for the perfect airy texture!
    • Prep Note: Let the cream cheese soften before mixing so your dip turns out smooth, creamy, and fluffy.
    • Time-Saving Tip: This dip will last up to 5 days in the fridge, so make it now and save time later!
    Ingredients for pumpkin dip

    What’s in Pumpkin Dip?

    • Cream Cheese: The cream cheese base is lightly sweetened with powdered sugar. Be sure to soften the cream cheese so it blends smoothly to create that fluffy, rich base.
    • Pumpkin Spice & Everything Nice: Pumpkin puree and pumpkin spices add flavor to this recipe. Use a can of pumpkin puree, not pumpkin pie filling. Add a sprinkle of ground cinnamon, pumpkin pie spice, or nutmeg on top.
    • Topping: Use store-bought whipped topping or homemade whipped cream. If making this recipe ahead, be sure to use store-bought whipped topping as it holds up better in the fridge.

    How to Make Pumpkin Dip

    1. Beat cream cheese & powdered sugar together.
    2. Stir in pumpkin & spices (full recipe below).
    3. Fold in the whipped topping and refrigerate before serving.
    • Use a hand mixer to beat the cream cheese and powdered sugar together until fluffy.
    • Gently fold the whipped topping into the pumpkin mixture; don’t overmix. This helps to prevent the dip from becoming runny.
    • Chill for at least 30 minutes for the best texture and flavor meld.
    • Serve this dip in a hollowed-out mini pumpkin for a fun centerpiece to your dessert table!
    dipping an apple in Fluffy Pumpkin Dip

    Snackable Scoopers

    • Fruit: Apple slices, bananas, berries, or any other fresh fruit.
    • Cookies: Gingersnaps, wafer cookies, vanilla cookies, or graham crackers are perfect for dipping.
    • Savory: Pretzels, pita chips, potato chips, or even just a spoon!

    Storing Leftovers

    This dip will keep in an airtight container in the refrigerator for up to 5 days. Freezing isn’t recommended as this dip becomes watery when thawed.

    Quick Dessert Dips

    Did you enjoy this Pumpkin Dip? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    a serving dish of pumpkin dip

    4.92 from 68 votes↑ Click stars to rate now!
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    Pumpkin Dip

    Make this creamy and fluffy pumpkin pie dip for the perfect fall treat.

    Prep Time 5 minutes

    Cook Time 5 minutes

    Chill Time 30 minutes

    Total Time 40 minutes

    • In a medium bowl, beat cream cheese and powdered sugar with a hand mixer on medium until light and fluffy. Stir in pumpkin puree, ground ginger, and pumpkin pie spice.

    • Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.

    • Serve with sliced apples or graham crackers.

    • Beat the cream cheese with a hand mixer for best results.
    • Store leftover dip in an airtight container in the refrigerator for up to 5 days. 

    Calories: 213 | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 100mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3568IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dessert, Dip, Party Food
    Cuisine American
    Pumpkin Dip with a title
    sweet and smooth Pumpkin Dip with writing
    cozy Pumpkin Dip in a dish with a title
    creamy Pumpkin Dip in a dish and photo of dipping an apple in dip and a title

    Holly Nilsson

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  • Watergate Salad

    Watergate Salad

    This Watergate Salad recipe is as easy as it is delicious.

    This is a simple pistachio fluff salad filled with crushed pineapple and pecans. It’s potluck perfect since it’s best made ahead of time

    Watergate Salad with whipped cream and a cherry on top

    What is Watergate Salad?

    Watergate salad is also called Pistachio Delight or Shut the Gate Salad. It’s a dessert salad said to be named after the Watergate Hotel in Washington, DC, where it was served during weekend brunches.

    The color and most of the flavor for this green fluff comes from pistachio pudding mix. Great next to a holiday meal, this recipe is pretty and nostalgic, like Kool-Aid pie or ambrosia salad.

    • Watergate salad is easy to make and perfect for any holiday table!
    • It’s easy to make in one bowl and without having to heat up the oven! Just mix and chill!
    • This dish is best made ahead of time, making it potluck perfect!
    ingredients assembled to make watergate salad, including marshmallows, pistachio pudding, whipped topping, pecans, crushed pineapple, and maraschino cherriesingredients assembled to make watergate salad, including marshmallows, pistachio pudding, whipped topping, pecans, crushed pineapple, and maraschino cherries

    Watergate Salad Ingredients

    Some versions of Watergate salad use cottage cheese or cream cheese, but this recipe is simple and sweet.

    Pistachio Base – Pistachio pudding mix adds a sweet, nutty flavor and a pretty green color to Watergate salad. Whipped topping makes it sweet and fluffy.

    Mix-Ins—For sweetness and crunch, I add chopped nuts while crushed pineapple adds a citrusy tang.

    Variations – Swap the pecans for crushed pistachios or walnuts. Stir in fruit cocktail for extra color.

    How to Make Watergate Salad

    This salad is so easy to make for some old-fashioned fluffy fun!

    1. Whisk pineapple juice and pistachio pudding mix (per the recipe below).
    2. Stir in the mix-ins. Gently fold in whipped topping, cover, & refrigerate.
    3. Garnish with chopped pecans & a maraschino cherry for each serving.

    PRO TIP: Toast pecans in a small pan and allow them to cool before adding them to the recipe. Toasting them intensifies their flavor and makes them extra crunchy!

    Storing Leftovers

    Keep Watergate salad covered in the refrigerator for up to 2 days. Refresh it by folding in some extra whipped cream topping.

    Watergate salad can be frozen for up to 3 months, but it won’t be as fluffy once it’s thawed. Leave some space in the container for it to expand as it freezes. Once it’s thawed, stir it and fold in some fresh whipped topping and miniature marshmallows before serving.

    Side Dish or Dessert?!

    Did you make this Watergate Salad? Be sure to leave a rating and a comment below! 

    Watergate Salad with whipped cream and a cherry on topWatergate Salad with whipped cream and a cherry on top

    4.85 from 46 votes↑ Click stars to rate now!
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    Watergate Salad

    This Watergate Salad is a delicious retro recipe that needs just 5 minutes of prep.

    Prep Time 15 minutes

    Cook Time 5 minutes

    Chill Time 6 hours

    Total Time 6 hours 20 minutes

    • Drain the juices from the crushed pineapple into a large bowl, reserving the pineapple in the can. Whisk the pudding mix into the pineapple juice.

    • Stir in the crushed pineapple, marshmallows, pecans, & coconut if using. Fold in the whipped topping.

    • Cover and refrigerate for at least 6 hours and up to 48 hours before serving.

    • Garnish with additional whipped topping and a cherry for serving.

    Coconut is optional but we love it.  This dish is best made ahead of time so the marshmallows soften and the flavors blend.
    Leftover Watergate Salad can be kept in the fridge for up to 2 days. Mix well before serving again. 
    Freeze for up to 3 months in an airtight container; thaw, stir, and enjoy.

    Calories: 242 | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Sodium: 173mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 50IU | Vitamin C: 5.4mg | Calcium: 34mg | Iron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Salad, Side Dish
    Cuisine American
    Watergate Salad with whipped cream and cherry on top and a titleWatergate Salad with whipped cream and cherry on top and a title
    bowl of Watergate Salad with whipped cream and writingbowl of Watergate Salad with whipped cream and writing
    fun and flavourful Watergate Saladfun and flavourful Watergate Salad
    plated Watergate Salad and close up photo with a titleplated Watergate Salad and close up photo with a title

    Rebecca

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  • Easy Banana Cream Pie

    Easy Banana Cream Pie

    This banana Cream pie recipe is a quick version of an old-fashioned favorite.

    A flaky pie crust is filled with layers of sliced bananas, velvety vanilla custard, and crowned with whipped topping!

    Banana Cream Pie in the dish

    As Easy As Pie

    Banana cream pie is a staple in my kitchen (along with a classic apple pie). Banana cream pie can certainly be made from scratch with eggs (either just yolks or whole eggs); however, we love this version because it’s so easy and has a nice thick texture.

    Crust for Banana Cream Pie

    This banana cream pie recipe can be set in a traditional pastry pie crust or a no-bake graham cracker crust.

    Graham Cracker Crust: A graham cookie crust doesn’t require baking. Store-bought graham crusts tend to crack as the pie is served, so I suggest making a homemade graham crust; it takes about 5 minutes. This crust can also be made with vanilla wafer crumbs.

    Pastry Crust: If using a pastry crust (either homemade or frozen from the store), you will want to blind bake the pie crust (bake it empty in the pie pan).

    adding whipped cream to banana pudding to make Banana Cream Pie

    How to Make Banana Cream Pie (shortcut recipe)

    1. Bake the crust and cool completely if using pastry.
    2. Prepare the filling stir together pudding mix & milk, and fold in whipped topping (per the recipe below).
    3. Fill the crust with sliced bananas and top with the banana cream filling.
    4. Chill 4 hours or overnight, decorate with whipped cream and bananas.
    mixing ingredients to make pudding layer for Banana Cream Pie

    Quick Tips

    • When blind baking pastry, poke the crust with a fork to avoid bubbles.
    • If desired, this can be served in a no-bake graham crust (see notes)
    • Choose vanilla pudding; it really lets the fresh bananas’ flavor shine (banana pudding can overpower the fresh flavor).
    • Ensure the bananas are completely covered with the filling so they don’t brown.
    a slice of banana cream pie on a plate

    To Store Cream Pies

    Once the crust is finished, this banana pie recipe does not need to be baked. It tastes best when served chilled, refrigerate at least 3 to 4 hours uncovered before serving! If storing longer than 4 hours, lightly cover with plastic wrap.

    • Refrigerator: You can keep it in the fridge for up to 3 days; if you keep it too long, the bananas may get a bit weepy, but it’ll still taste great!

    More Banana Recipes We Love

    Did your family love this Banana Cream Pie? Be sure to leave a rating and a comment below!

    a slice of banana cream pie on a plate

    4.85 from 164 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Banana Cream Pie

    Whip up an easy banana cream pie using a pre-made crust for a quick and delicious treat!

    Prep Time 15 minutes

    Cook Time 10 minutes

    Cooling Time 4 hours

    Total Time 25 minutes

    For the Pastry

    • If making a pastry crust, preheat the oven to 425°F.

    • Roll the pie crust into a 12-inch circle. Line a 9-inch pie plate wiht the pastry and fold the edges under. Crimp as desired. Poke the bottom of the crust with a fork.

    • Cut an 11-inch circle of parchment paper and gently place in the pie crust and fill it with dried beans or pie weights. Bake for crust 15 minutes, remove the parchment and beans/weights and then bake for an additional 12 to 15 minutes or until golden. Cool completely.

    For the Filling

    • Slice the bananas and arrange over cooled pie crust.

    • In a medium bowl, whisk the vanilla pudding mix and cold milk until smooth. Let rest for 3 minutes to thicken. Fold in 1 cup of whipped topping.

    • Spread the pudding mixture over the bananas. Refrigerate for at least 4 hours or overnight.

    • Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired.

    For a No Bake Graham Crust, combine 6 tablespoons melted butter, 1 ½ cups graham crumbs, and ¼ cup granulated sugar. Press into the bottom and sides of a 9-inch pie plate. Chill for at least 15 minutes before filling.

    Calories: 293 | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 276mg | Potassium: 241mg | Fiber: 1g | Sugar: 30g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    For all of you who have loved and made the original from-scratch version, you can view and print the original from-scratch banana cream pie recipe here or you can print the easy banana cream pie listed above.

    Banana Cream Pie with banana slices and a title
    plated Banana Cream Pie with writing
    close up of Banana Cream Pie with writing
    Banana Cream Pie in the dish and plated with a title

    Holly Nilsson

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