And there are only five main ingredients…
Go ahead and whip up this easy weeknight cheeseburger pie and watch it disappear before your eyes.
When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered!
We were tired of eating the same old chicken dishes again and again so we switched things up and made this.
With a can of soda, you can transform a can of store-bought beans into a dish that everyone will love! I’ve been getting constant requests for this recipe since I first made it.
Need a quick dinner the family will love? We’ve got just the thing!
Basically a buttery, cakey, blueberry cheesecake hybrid, every time we make this we end up devouring it in record time. It’s a problem.
While we’ve tried our hand at several impossible pie desserts, we had yet to try out a savory one. Typically an impossible pie is a one-batter recipe that separates while cooking and turns into 2-3 distinct layers upon being baked, and this recipe is no different. Most similar to a crustless quiche, this is just one batter that gets poured over your ham, cheese and onion, then turns into a light and puffy, eggy filling layer and a perfectly browned, crispy top layer. This dish is perfect at any time of day, breakfast, lunch or dinner.
- 1 package vanilla sandwich cookies (36 cookies)
- ½ cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1½ cups powdered sugar
- 2 (16 ounce) containers whipped topping, divided
- 2 packages (3.4 oz each) instant pudding mix, cheesecake flavor
- 3 cups milk
- 4 cups sliced strawberries
- Using a food processor, pulse sandwich cookies until they are fine crumbs. You can also place cookies in a large ziploc bag and crush them with a rolling pin or heavy glass.
- In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator.
- Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
- In the same bowl, combine pudding mix, milk, and 1 cup of whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in pan.
- Top with sliced strawberries and spread more whipped topping over the top to cover. Garnish with additional strawberries if desired. Chill until ready to serve.
Watch the recipe video here:
- 1 (6 oz.) package Uncle Ben’s long grain wild rice
- 1 (10.25 oz.) can cream of mushroom soup
- 1 (10.25 oz.) can cream of celery soup
- 1½ cans water, use empty soup can
- 1½ pounds boneless, skinless chicken breasts or thighs
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
- Combine rice, soups and water in baking dish and mix together until combined.
- Arrange chicken on top of rice and season generously with salt and pepper.
- Seal tightly with aluminum foil, then place in oven and bake for 1½ hours, or until rice has absorbed all liquid.
- Keep baking dish covered throughout baking and make sure you don’t peek!