Prepare the chocolate pudding as per directions on the box. Set aside. Crumble the Oreo cookies about 4 at a time and fill the bottom of each plastic cup.
Next pour chocolate pudding over the Oreo cookie crumbles. Then crumble about 2 more Oreo cookies on top of the chocolate pudding. Add more chocolate pudding for the next layer. Then crumble 1 Oreo cookie for the final layer.
Then get your gummy worms and decorate the top of the fun dessert. If you like, add whipped cream on top and sprinkle more Oreo cookie crumbs on top. Make these for your friends and enjoy eating them.
This recipe was sent in by Haley, age 12.
2 1/4 cups all-purpose flour 2 tablespoons sugar grated rind and juice of 1 small orange 1 egg 1 egg yolk 2 tablespoon butter, melted vegetable oil sugar or powdered sugar
Place the flour, sugar, orange rind and juice, egg, egg yolk,and butter in a food processor and pulse to make a smooth dough.Roll into a ball, cover with plastic wrap and chill for an hour or so.
Heat 4 inches of vegetable oil in a wok or deep frying pan.
Roll out the dough on a floured surface to a thickness of 1/4 inch. Cut into ribbons about 3/4 inch wide and 6 inches long.
Deep-fry for a minute or two until crisp and golden. Remove with a slotted spoon and drain on paper towels.
Dust with sugar and serve warm.
Makes 20 ribbons.
This recipe was submitted by Lea of Aruba.
Doodle Dog Danish
3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 cup (1/2 stick) margarine or butter,softened 2 tablespoons sugar 3/4 cup milk 1/4 cup grape jelly peanut butter glaze
Next heat oven to 450F degrees (230 C). Lightly grease cookie sheet. Stir flour, baking powder, butter, and sugar in medium bowl until a soft dough forms.
Drop dough by round tablespoons about 2 inches apart onto cookie sheet. Make a small hole in the center of each using the back of a spoon.
Grape Jelly Peanut Butter Glaze
Stir together 2/3 cup powered sugar, 1 tablespoon creamy peanut butter, and 4 teaspoons water in small bowl to make glaze. Set aside.
Fill each danish with 1 teaspoon grape jelly peanut butter glaze.
Bake for 10 to 15 minutes or until light golden brown. Drizzle peanut butter glaze over warm pastries. This recipe was submitted by Casey, age 15, from the USA.
This recipe is a take on tiramisu. No baking involved. The red and blue berries make this a colorful dessert for everyone to enjoy.
2 cups boiling water 1/2 cup hot chocolate powder 2 eggs, whites only 1/2 cup sugar 2 cups mascarpone 1 teaspoon vanilla extract 1 1/2 cups whipped cream 2 packages ladyfingers (Italian savoiardi sponge fingers) 1 cup blueberries 1 cup raspberries 2 cups strawberries, sliced in half chocolate sprinkles and powdered sugar
Stir hot chocolate powder into boiling water until dissolved. Let cool. Dip half the ladyfingers in chocolate mixture until it soaks in and layer the bottom of a 9 X 11" glass Pyrex dish.
In a mixing bowl, beat egg yolks and sugar until frothy (about 5 minutes). Add marscapone, vanilla, and whipped cream. Whip until gentle peaks form. Spoon half the mixture on top of the ladyfingers and spread with a spatula.
Next take half the berries and make the third layer on top of the marscapone layer. Repeat these three layers. Berries should be the top and final layer. Refrigerate for 3 to 4 hours. Dust the berries with powdered sugar and chocolate sprinkles.Serve chilled.
Chocolate Ice Cream Log Cake
3 eggs 1 cup sugar 1/4 cup cold water 3/4 cup cake flour 1/4 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoons salt 1 teaspoon vanilla extract 1 quart coffee or vanilla ice cream powdered sugar 1 can chocolate frosting
Preheat oven to 425F degrees (220 C). Line a greased 15 X 10" pan with wax paper and grease again.
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla extract.
Pour batter into pan then spread and bake for 12 to 15 minutes.
Turn out on a towel. Sprinkle with powdered sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Let cool.
Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly and wrap in foil and freeze 1 hour. Warm chocolate frosting in microwave on low, then pour over log and decorate as desired. Return to freezer. Keep in freezer until ready to serve. Slice and serve.
Cream butter and sugar until pale. Add other ingredients and mix well. Roll into balls, then press. Place on greased baking trayin rows.
Bake for 20 minutes at 350F degrees (180C degrees).
This recipe was submitted by Sophie, age 7.
1 pie crust 2 cups Marshmallow fluff (marshmallow creme) 1/2 cup peanut butter 9 prunes
Mix marshmallow fluff, peanut butter, and prunes together. Pour into pie crust and bake in the oven at 400F degrees for 35 minutes or until done.
This recipe is from Samantha. She calls it Pillow Pie because it is like a fluffy pillow stuffed with things.
Banana Cream Pie
2 packages instant vanilla pudding 2 bananas 1 pre-made pie crust Nilla wafers Cool Whip or whipped cream
Make pudding by following the package directions. Allow to cool for 30 minutes to thicken it up a little.
Cut up bananas into about 1-inch thick circles. Then place the bananas on top of the crust to line the bottom of the pie.
Next spoon pudding into crust and fill it all the way to the top. Spoon on a thick layer of whipped cream on top of the pudding, then crush Nilla wafers and sprinkle on top.
Place in the fridge and let cool for 4 hours before serving.
This recipe was submitted by Amanda, age 13.
Oh So Orange Sorbet
3/4 cup sugar 1 lemon 1/2 cup water 12 oranges
Add sugar to a heavy based pan. Next add the juice of half the lemon plus 1/2 cup water. Stir over low heat until sugar dissolves.
Then bring to a boil and leave boiling for 2-3 minutes so that the sugar mixture turns to a clear syrup. Let cool. Wash the skins of the oranges. Grate the skin of 4 of the oranges and add to the syrup.
Juice the 4 oranges in a juicer and add to syrup. Slice the tops of the remaining 8 oranges. Scoop out the orange flesh and squeeze out the juice and add to the syrup. Add the juice of the other half of lemon to the syrup and stir. Taste the syrup and add extra freshly squeezed orange juice, water, and/or sugar if needed. Pour the orange mixture into a freezer-proof container and freeze for 3-4 hours.
Put the orange tops on the 8 hollowed out oranges and place on a cookie tray in the freezer.
Remove orange mixture from freezer and beat with a whisk to break up the ice. Cover and place mixture back in freezer for 3-4 more hours. Make sure the mixture is firm, but not solid ice and then remove from freezer.
Spoon orange sorbet mixture into the frozen oranges, fill to top, then place orange top like a lid. Place back in freezer until ready to serve. If you like, stick a fresh bay leaf on top of the orange lids for decoration.
Makes a cool, refreshing dessert. Serves 8.
Shay's Triple Chocolate Cake
1 package devil's food chocolate cake mix 1 small box of instant chocolate pudding mix 1 carton (8 oz.) of sour cream 4 eggs 1/2 cup of water 1/2 cup of vegetable oil 1 package (12 oz.) chocolate chips
Preheat oven to 350F degrees. In large mixing bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat until blended, about 2 minutes. Stir in chocolate chips. Pour batter into a greased 13x9x2 pan. Bake for 1 hour. Remove from oven and let cool. Sprinkle with powdered sugar (optional).
Easy Peanut Butter Bars
2 cups peanut butter 2 cups sugar 2 eggs 1/4 cup milk 1 8 ounce package chocolate chips or any type of meltable chip you like (mint, butterscotch, vanilla, etc.) nuts (optional)
Mix all ingredients together. Pat into a deep cookie sheet. Bake in a 350F degree oven for 15 minutes. Turn oven off, and let sit in oven for 15 more minutes. Remove from oven and cut into slices. Serve hot or cold.
This recipe was sent in by Karman.
Angel Food Delight
2 angel food cakes (in loaves) 2 (15 ounce) cans crushed pineapple,undrained 2 8-ounce containers Cool Whip, thawed 1 bag flaked coconut 1 large jar maraschino cherries, drained and halved
Break 1 angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired). Break the other angel food cake into pieces and repeat layering with remaining ingredients. Cover and refrigerate overnight.
Above recipe submitted by Pam.
Cookies and Cream Brownies
1 package brownie mix 1 package Oreo cookies
Make brownies using 1 package brownie mix by following package directions to mix together in a large mixing bowl. After mixing add crushed Oreo cookie crumbs and stir.
Bake according to package instructions. When cool add cream cheese frosting and then add more cookie crumbs on the top.
Combine sugar and melted margarine with the graham cracker crumbs. Pat into the bottom of a 9 inch spring form pan. Next combine sugar with cream cheese, eggs vanilla and sour cream. Blend until smooth. Pour over the graham cracker crust.
Bake at 350F degrees for 30 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes. Then refrigerate for at least 4 hours before serving.
Eat as is or top with your favorite fruit topping.
Above recipe submitted by Susie of www.easy-strawberry-recipes.com.
Pudding And Pie In A Pan
1/2 cup chopped pecans 1/2 cup butter 1 cup flour
Mix well and put in bottom of a 9 X 13 inch pie pan. Next bake at 325F degrees for 20 minutes.
8 ounce cream cheese 1 cup icing sugar 8 ounces Cool Whip (half of a 16 ounce container)
Mix together and pour into pie crust.
1 small package chocolate instant pudding 1 small package instant vanilla pudding 3 cups milk 1 teaspoon vanilla extract
Beat together and spread over the first layer. Then spread the other half of the Cool Whip on top of the second layer.
Grate chocolate over for garnish or decorate with chocolate chips.
Ice Cream Delight
1 angel food bundt cake 1/2 gallon strawberry ice cream 1 cup of strawberries whipped cream
Place the angel food cake on a flat surface (a chilled plate works best). Using an icing knife, spread a thick layer of ice cream over the whole cake, including the sides. Before the ice cream melts, stick half of the strawberry pieces into the ice cream.
Next arrange strawberries with a fun design such as the kid's birthday or age. Freeze until ice cream hardens slightly.
Put a swirl of whipped cream on top after you take it out of the freezer. Serve immediately.
Thanks to Kate, age 12, who sent in this fun cake recipe.
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