ISO: Dessert for a crawfish boil

[Longhorn]

I've been invited to a crawfish boil and I offered to bring dessert. Stoopid! Stoopid! I stopped to think about it and realized that I have no idea what sort of dessert would complement such a feast. HELP!!!

[Karen M]

Key Lime Pie

[Leanne]

I always think of crawfish boils as being a spring/summer outdoor event on a sunny day - which makes me want ice cream or ice cream sandwiches. The smoothness of the ice cream is also nice after something spicy. Brownies are good too.

[laughsandlaughs]

It has to be Key Lime Pie.

[hawkslady]

I see your in Houston. I have found in Texas you cannot go wrong with banana pudding, no matter what is being served. I have this really awesome receipe if you want it but it is not low fat. Everytime I make it I am asked for the receipe and there is never any of it left.

[Longhorn]

Well, I personally love banana pudding -- I could seriously eat it at every meal. But, the hubbie HATES it. He would moan and groan if I made banana pudding for this shindig. BUT, I would love the recipe. I don't currently have one -- except Betty Crocker, blech!

[Peeps]

By banana pudding do you mean the stuff with the nilla wafers and pudding and banana slices? I LOVE that stuff and have 2 great CL recipes I use for it - one is for the traditional and one is with heath bars and chocolate nilla wafers, bananas, etc. Both are so yummy!

[michelern]

I went to a crawfish boil last weekend. It was so much fun!!! As far as dessert goes, it was someone's birthday so we had lots of cake. I like the Butterfinger Pie recipe myself.....that's a good idea. http://www.cookinglight.com/bbs/biggrin.gif

[Linda in MO]

Peeps, could you please post the recipe for banana pudding with the Heath bars? That sounds good! Thanks!

[KellyD]

My friends from Louisiana served a Butterfinger pie after their last crawfish boil. It's rich and sinful - and wonderful after a spicy meal. I'll post the recipe if you're interested.

[Longhorn]

Oooo! I'm definitely interested in that recipe KellyD! Thanks!

[KellyD]

Longhorn - I haven't forgotten you - I have to get the recipe from my neighbor. I tried to find it elsewhere, but had no luck. She warns that it's far from healthy!!

[Longhorn]

No problem KellyD! The party's not for a few more weeks. There've been so many great ideas that I think I'm going to end up bringing about ten desserts! Okay, maybe more like three. I'll be happy as a clam baking that morning!

[Peeps]

Here you go Linda - this ranks as perhaps my all time favorite CL recipe, its from September 1999. And of course I use skim milk (NEVER use anything else) and it works great, no problem. Sometimes I'll even leave out the Heath bars to lighten it further. One tip I'll give you (I've made this at least 20 times) is to let the custard cool a bit before assembling the layers otherwise the Cool Whip will sort of melt/dissolve when it hits it. I usually stick the pan with custard in the frig while I'm cutting the bananas, etc. and that seems to work OK. It needs to chill for awhile and I think it gets better the longer its been chilling. Enjoy! (Let me know if you want the other recipe for the regular vanilla banana pudding CL version and I'll try to find that too.)

CHOCOLATE-BANANA PUDDING WITH TOFFEE BARS
2/3 c. all purpose flour
3/4 c. sugar
1/2 tsp. salt
3 c. 1% milk (skim works fine)
4 large egg yolks
1 ounce semisweet chocolate (I use about 2 tblsp. choc. chips for this)
2 tsp. vanilla extract
2 c. frozen reduced-calorie whipped topping, thawed
3 (1.4 ounce) English toffee candy bars, divided and chopped
30 reduced fat chocolate wafers (such as Nilla), divided
3 c. sliced ripe banana, divided

1. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar and salt in a medium saucepan, gradually add milk and egg yolks stirring well with a whisk. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add chocolate, stir until melted. Remove from heat, stir in vanilla, set aside.
2. Combine whipped topping and 2 chopped candy bars.
3. Arrange 15 wafers in the bottom of a 2-quart baking or souffle dish, top with 1 1/2 cups banana slices. Spoon half of custard over banana; top with half of candy bar mixture. Repeat layers. Top with 1 chopped candy bar. Cover and chill at least 2 hours.
Yeild: 12 servings

Calories: 284 (28% from fat); Fat 8.7 g (sat 5.3g, mono 1.8g, poly 1g); Protein 5.6g; Carb 46.9g; Fiber 1.4g; Chol 80mg; Iron 1.1mg; Sodium 204mg; Calc 111mg

[Linda in MO]

Yum! That looks good! Thanks Peeps!! I will definitely give it a try. I think I have the other recipe in the CL Complete cookbook. I was looking for both of them last night and just saw the regular one.

[hawkslady]

The Best Banana Pudding

1(5oz.) pkg. instant vanilla pudding mix
2 cups cold milk
1 can (14oz.) can sweetened condensed milk
1 tbsp. vanilla extract
1 (12 oz.) container frozen whipped topping, thawed
1 (16oz.) pkg. vanilla wafers
10 bananas sliced

In a lg mixing bowl, beat pudding mix and milk for 2 minutes, Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas, and pudding mixture in a glass serving bowl. Chil. until serving.

makes 20 servings.

I also have a double chocolate cheese cake receipe. (also not low fat.)

My soon to be husband loves deserts....I on the other hand could live without them, which I think is a good thing.

[lorilei]

I dunno -- one of those wonderful bread pudding recipes might be just the thing here. Nice and creole -- with bourbon sauce http://www.cookinglight.com/bbs/smile.gif

...Or maybe I'm just making myself hungry!

[KellyD]

At long last... (I warned you this was far from healthy!! But it's wonderful - almost a pecan pie consistency)

Butterfinger Candy Tart

2 large eggs
1/2 cup water
1 1/2 cups sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup butter
8 Butterfinger candy bars
1 9-inch pastry shell

In a mixing bowl, beat eggs lightly. Stir in flour, sugar, water and salt until well combined.

Melt butter in a small saucepan over low heat. While still hot, stir butter into batter until well combined. Stir in 6 chopped butterfingers. Refrigerate for 8 hours. (This will help bring out the candy flavor.)

Preheat oven to 325 degrees.

Pour chilled mixture into unbaked pie shell and bake in preheated oven for 45 minutes. Tart will be quite loose. Refrigerate for at least 12 hours.

Drizzle melted chocolate over top of tart. If desired serve with whipped cream and 2 remaining Butterfingers chopped.