Although an amazing cook, my Mom didn't do much baking unless it was from a box. A friend shared a recipe with her once for "cheesecake." It became my Mom's go-to dessert for Bible study. Turns out it became my most favorite dessert. Also turns out, it wasn't really cheesecake. The first time I had real cheesecake, I was SO disappointed because it wasn't the light, fluffy, creamy dessert I was always told was cheesecake. (Hubby's family has since reformed me.)
We went to a BBQ over the weekend with tons of yummy food. I was asked to bring dessert. I knew that the burgers and hot dogs would be amazing and filling. (They were.) I knew there would be tons of other yummy food. (There was.) I knew there would be a fire for roasting marshmallows and making s'mores. (There was. I always burn my marshmallow, but it was still great.) With all of that in mind, I wanted to bring a dessert that felt light. My Mom's cheesecake seemed like a winner.
The original recipe layers all of the ingredients in a 9x13 pan. There is a shortbread crust. Smelling it baking in the oven always made me swoon. (Actually, it still makes me swoon.) There is a layer of cool whip, powdered sugar, and cream cheese. Sweet, fluffy, goodness! Then there is a layer of vanilla pudding and a top layer of cool whip. I am pretty sure that many families have a variation of this dessert in their recipe box. My Mother-in-Law makes a pistachio dessert that is similar-ish.
For fun, I decided to create mini cups instead. I also decided to replace the cool whip in the original recipe with fresh whipped cream.
Hubby's family believes that all good recipes need a good name. I let Hubby name these little treats, and he came up with Raspberry Short Whips. I like it.
Prepare Whipped Cream.
1 pint of heavy Cream
1/2 powdered sugar
1 t. vanilla
Beat the cream in a chilled bowl with chilled beater. Slowly add sugar and vanilla until fluffy and thick enough to spread.
First Layer: Shortbread crust.
2 sticks unsalted butter (if using salted butter, do not add additional salt.)
2 C. flour
1/2 t. salt
Melt butter in a sauce pan. Add flour and salt, and mix to create a soft dough.
When cool enough, scoop a tablespoon of dough, roll it into a ball, and then flatten into a disk. Place disc in the bottom of a foil mini cupcake liner. You should be able to make 30-35 cups.
Bake at 350 degrees F for 8-10 minutes.
(If you underbake the crust and decide to check one of the cups...you may or may not end up with a kitchen floor covered with crumbs...)
1 block Cream Cheese
1/2 C. powdered sugar
2 C. whipped cream
Blend Cream Cheese and sugar until smooth. Fold in whipped cream.
Pipe a layer of mixture into each cup.
1 package instant vanilla pudding.
Follow instruction on box for pie filling. Pipe a layer of pudding into each cup.
Pipe remaining whipped cream on top of each cup.
Top with fresh raspberries for a Raspberry Short Whip, or choose another favorite garnish!
I had always been curious what the dessert would be like with chocolate pudding, so I finally tried it. I love chocolate, but in my opinion, the vanilla pudding wins hands down. There is just something about how it combines with the cream cheese layer and the shortbread crust for the ultimate flavor combination.
At some point, I would like to try this dessert with homemade pudding!