Happy Friday! I can’t believe how quickly this week has flown by. I hope that you have a restful Shabbat planned (isn’t is sad how we have to plan to rest?).
So, on to today’s post topic. I hope you all are enjoying the recipe exchange. I know it can be intimidating to share something – anything – in the online world, but I’d really like to encourage you to do so. I have gotten so much out of your recipe suggestions so far (both fleisch main courses and pareve side dishes), and I’m betting I’m not the only one! Maybe one day we’ll even have enough reader recipes to make a Kosher on a Budget Cookbook. Fun!
Anyway, that’s my little plug for sharing your favorite pareve dessert recipe (down below, in the comments section).
As for my #1 choice, I’ve got a couple go-to recipes, but the one I’m going to share today is relatively new in my line-up. And it could.not.be.easier! Often times, I leave dessert to the last minute and then I’m scrambling because I don’t have enough time to get the cake baked before Shabbat. That’s no problem with this recipe — it’s no-bake!
No Bake Chocolate Pudding Pie
(I got this recipe off the back of a graham cracker crust, but I’m posting from memory.)
1 graham crack pie crust
2 packages of 4-serving chocolate pudding – I use the Jello brand
1 1/4 cups rice or soy milk
1 8-oz. carton Rich’s non-dairy dessert topping
Blend pudding packets with milk. Whip the Rich’s – I use my Kitchen Aid, but any beaters will do (they’ll just take a bit longer). When peaks form, add half the Rich’s to the pudding/milk mixture and then spoon it into the shell. Top with remaining whipped cream. Chill for at least 3 hours or overnight. If you want to get really fancy, you can shave some pareve chocolate on top. But really, it’s plenty good and pretty served as is.
See, I told you it was super simple. 5 minutes, if that, and two bowls to wash at the end. And so, so, so good. Seriously, everyone loves it.
Notes on cost: I get my pudding on sale, with a coupon for about $.25 per box. Walmart brand pie crusts are slightly less expensive than the Keebler brand, but if you wait for a sale and use a coupon, the brand name will be a better deal. I would aim to spend no more than $1 per crust. Costco has the best prices I’ve seen on Rice Milk (which I prefer to Soy Milk), and they are shelf stable, so you can stockpile them for a good long time.
As for the Rich’s Whip, well…. it is costly, what can I say? Especially when you have to run out for it 40 minutes before Shabbat when you realize that your marble cake won’t have time to bake. Not that that has ever happened to me. Twice. I do manage to justify the cost of the Rich’s by stockpiling my other items when they are at my target price. And by the time I save in making this recipe, since, after all, time is money.