I Love Trader Joe's College Cookbook - Andrea Lynn [38]
5. Using a knife or chopstick, poke 15 to 20 holes in the cake. Slowly pour the hot pudding over the cake so it fills the holes and is absorbed by the cake. Let cool.
GINGER ICEBOX CAKE
YIELD: 4 servings
PREP TIME: 30 minutes active,
plus overnight to set up
1 tablespoon minced ginger
2 cups heavy cream, chilled
1 tablespoon sugar
2 (9-ounce) packages
Trader Joe’s Cookie Thins Triple
Ginger cookies
Icebox cakes are the easiest no-bake cakes ever.
1. In a large bowl, place the ginger, cream, and sugar. Using an electric handheld mixer on high speed, beat the cream until stiff peaks form, 2 to 3 minutes, to make ginger-flavored whipped cream.
2. Set aside about one-fifth of the whipped cream and 6 cookies. On a large plate, use a spatula to gently spread about 2 tablespoons of the whipped cream to hold the bottom layer of cookies to the plate. Fit as many cookies as you can in a single layer on the plate.
3. On top of the cookies, spread a thin layer of whipped cream with a spatula. Repeat, adding another layer of cookies and whipped cream. Continue layering the cookies and whipped cream until you have 8 to 10 layers.
4. Use a spatula to cover the top and sides of the cake with the reserved whipped cream. Cover with plastic wrap and refrigerate for at least 8 hours.
5. When you’re ready to serve the cake, seal the 6 reserved cookies into a plastic bag and pound into crumbles. Sprinkle the top of the cake with the crumbles.
NUTTY CARAMEL POPCORN
YIELD: 4 servings
PREP TIME: 5 minutes
COOKING TIME: 5 minutes
1 (3.2-ounce) packet Trader Joe’s
Microwave Popcorn with Natural
Popcorn Flavor
3 tablespoons unsalted butter,
melted
1 cup Trader Jacques’ Fleur de
Sel Caramel Sauce
1 cup Trader Joe’s Roasted and
Salted Mixed Nuts
In addition to giving you a very brief French lesson, the fleur de sel (artisinal salt) in the caramel sauce helps bring out the saltiness of the popcorn.
1. Microwave the popcorn according to the package directions. Set aside.
2. In a large bowl, stir together the melted butter and caramel sauce to combine. Pour half of the popcorn into the bowl, along with the nuts. Stir to combine, making sure to coat all the popcorn with the caramel on the bottom of the bowl. Add the remaining popcorn and continue stirring to coat with the caramel.
3. Spread the popcorn mixture onto a baking sheet. Let sit for 5 to 10 minutes to slightly harden.
CHOCOLATE FONDUE
YIELD: 4 servings
PREP TIME: 5 minutes
COOKING TIME: 2 minutes
2 bananas
1/2 Trader Joe’s Angel Food Cake
1 (1.2-ounce) package Trader
Joe’s Freeze Dried Strawberries
1/2 cup Trader Joe’s Organic
Midnight Moo Chocolate
Flavored Syrup
1/2 cup semisweet chocolate
chips, divided
This fondue is so quick and easy to make using Trader Joe’s chocolate syrup.
1. Cut the bananas and the cake into bite-size pieces. Arrange them on a plate, along with the dried strawberries.
2. In a small microwave-safe bowl, stir together the chocolate syrup and 1/4 cup chocolate chips. Microwave on high until melted, 1 to 1 1/2 minutes.
3. Remove from the microwave and stir in the remaining 1/4 cup chocolate chips.
4. Serve, dipping the fruit and cake pieces into the fondue. Reheat the fondue for 10 to 20 seconds in the microwave if it cools down.
DIRT DESSERT
YIELD: 10 servings
PREP TIME: 30 minutes
1 (20-ounce) box Joe-Joe’s
Chocolate Sandwich
Creme Cookies
3 cups milk
2 (4.09-ounce) boxes Trader Joe’s
Instant Chocolate Pudding
2 tablespoons unsalted butter,
softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 can sweetened light
whipped cream
This is a simple dessert that requires no actual baking and always draws rave reviews. It’s a delicious, ultrarich chocolate mess.
1. Seal the cookies into a large plastic bag and pound to a sandlike consistency with a rolling pin or the bottom of a pan.
2. In a medium bowl, whisk together the milk and pudding mix until the pudding thickens. Set aside.
3. In a large bowl, place the butter, cream