Ingredients:

For the Butterscotch Filling:

½ cup unsalted butter

1 cup brown sugar, packed

3 large egg yolks

¼ cup cornstarch

2 cups whole milk

¼ teaspoon salt

1 teaspoon vanilla extract

For the Crust:

1 pre-baked 9-inch pie crust (homemade or store-bought)

For the Topping:

Whipped cream

½ cup chopped pecans

Directions:

Prepare the Butterscotch Filling:

In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until fully combined and smooth.

In a separate bowl, whisk together egg yolks, cornstarch, milk, and salt until smooth.

Slowly pour the milk mixture into the saucepan, stirring constantly. Cook for 5-7 minutes, or until the mixture thickens.

Remove from heat and stir in vanilla extract.

Assemble the Pie:

Pour the warm butterscotch filling into the pre-baked pie crust. Smooth the top with a spatula.

Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

Add the Toppings:

Before serving, top the pie with whipped cream and sprinkle with chopped pecans.

Ingredients:

1 can pineapple chunks (in their own juice)

1 can mandarin oranges, drained

1 bunch green grapes, halved

2 bananas, sliced

1 package strawberries, sliced

1 small box (3.4 oz) vanilla instant pudding mix (Jell-O brand recommended)

Directions:

In a large mixing bowl, combine the pineapple chunks (with juice), mandarin oranges, halved grapes, and sliced strawberries.

Sprinkle the vanilla instant pudding mix over the fruit and stir until fully dissolved into the pineapple juice, creating a light, creamy coating.

Gently fold in the banana slices last to prevent them from getting mushy.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Serve chilled and enjoy!

Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes

Kcal: 180 kcal | Servings: 6 servings

Tips:

Add blueberries, raspberries, or chopped apples for extra flavor and texture.

For a creamier version, mix in ½ cup vanilla yogurt before chilling.

1 can (20 oz) crushed pineapple, drained

1 package (3.4 oz) instant vanilla pudding mix

1 cup mini marshmallows

1 cup shredded coconut (optional)

1 tub (8 oz) whipped topping (such as Cool Whip), thawed

½ cup chopped pecans or walnuts (optional)

½ cup maraschino cherries, chopped (optional)

In a large mixing bowl, combine the drained crushed pineapple and instant vanilla pudding mix. Stir until well combined.

Fold in the whipped topping until smooth and fluffy.

Add mini marshmallows, shredded coconut (if using), and chopped nuts. Mix gently to combine.

Gently fold in the chopped maraschino cherries for a pop of color.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Serve chilled and enjoy!

Prep Time: 10 minutes | Chilling Time: 1 hour | Total Time: 1 hour 10 minutes

Kcal: 210 kcal | Servings: 6 servings

Tips:

For extra tropical flavor, add a splash of coconut extract or a handful of diced fresh pineapple.

Let the fluff sit overnight for an even better texture and taste.

Ingredients:

½ cup butter, softened

20 PEEP marshmallows

3 cups milk

12 oz Cool Whip, thawed

1 (15.5 oz) package Oreo cookies, crushed

2 boxes (3.4 oz each) instant chocolate pudding mix

1 cup Easter M&M’s

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

Directions:

In a mixing bowl, beat the softened cream cheese, butter, and powdered sugar until smooth.

In a separate bowl, whisk together the chocolate pudding mix and milk until thickened. Let sit for 5 minutes to set.

Gently fold the pudding mixture into the cream cheese mixture until combined.

Fold in the Cool Whip to create a light, fluffy texture.

In a serving dish or trifle bowl, layer half of the crushed Oreo cookies, followed by half of the pudding mixture. Repeat the layers.

Top with Peeps marshmallows and Easter M&M’s for a festive touch.

Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 380 kcal | Servings: 10 servings

Tips:

For extra crunch, mix some whole Oreo chunks into the layers.

Let the dessert chill overnight for an even richer, creamier texture.