I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, June 13, 2020

Chocolate Ricotta No Bake Bars

With hot summer days around the corner who wants to heat up the house by putting the oven on to make dessert? Not me! These delicious no bake bars are your answer!
30 plain social tea biscuits
15 chocolate covered social tea biscuits

Chocolate mousse layer:
1 cup ricotta
1/2 cup sugar
3 tbsps milk
1/4 cup cocoa powder
1 cup Cool Whip topping

Pudding layer:
1 - 4 serving size instant vanilla pudding mix
2/3 milk
2 cups Cool Whip topping

Line an 8 X 8" pan with a layer of social tea biscuits.
To make the chocolate mousse layer fully combine the ricotta, milk and sugar. Add the cocoa powder and mix well. Fold in 1 cup Cool Whip. Pour over the layer of cookies.
Lay another layer of biscuits on top of the chocolate mousse.
Make the pudding layer. Pour the milk into a bowl then add the pudding mix and whip together. Fold in the 2 cups of Cool Whip and spread on top.
Now for the top of the dessert. I used these chocolate covered biscuits because they look good and well....you know, they're chocolate! But the chocolate does not soften like the biscuit will so they are still hard when serving for dessert.
An alternative would be to use a third layer of plain social tea biscuits and top them with some Cool Whip.
Once the top layer has been placed cover the pan with foil and refrigerate at least 8 hours or overnight.
Then cut between biscuits to make 15 servings.


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