Brownie Cheesecake Dessert Shot and Buttercotch Toffee Dessert Shot

     Many people today want just a few bites of something sweet after a nice meal but not a heavy dessert.  Some restaurants have recognized this by putting dessert shots one their menus, particularly in the summer.  You don't have to have fancy glasses.  Sometimes I serve mine in wine glasses.  Because I make mine in layers, I use containers that are clear glass, but you don't have to be restricted, you can use small coffee cups or tea cups or you can put all the ingredients in one clear serving bowl and make it look like a trifle.  I also tried these recipes with sugar free pudding mix and you can make these recipes that way as well.

                                                   Brownie Cheesecake Dessert Shot

 

6 ea. 4 oz. glasses or similar serving container
2 in. x 4 in. rectangle brownie w/ toasted almond
     brownie (recipe from 5-14-13)
instant pudding & pie filling 3.4 oz size
      cheesecake flavor
1 1/2 cup lactose free milk
1/4 cup nondairy whipped topping
3 tblsp. salted almonds, toasted and chopped

     Make pudding with lactose free milk according to directions for pie.
     Fill glasses as follows:  2 tsp. pudding, break brownies on top, 3 tsp. pudding, 2 tsp. nondairy whipped topping per dessert and divide nuts and sprinkle on top.  Refrigerate until ready to serve.  If you are making these the day before serving, place in a container you can cover, otherwise the nondairy topping gets rubbery. 

                                                   Butterscotch Toffee Dessert Shot

4 ea, 4 oz. glasses or similar serving container
1 ea 3.4 butterscotch instant pudding and pie filling
1 1/2 cup lactose free milk
8 tsp. toffee chips
1/4 cup  nondairy whipped topping
1/4 cup salted almonds, toasted and chopped

     Make pudding with lactose free milk according to directions for pie.
     Fill glasses as follows: 2 tsp. pudding, 1 tsp. toffee chips, 2 tsp. pudding, 1 tblsp. nondairy whipped topping, 1 tsp. toffee chips, top with 1 1/2 tsp. almonds.  These are best served the day you make them, otherwise the top gets rubbery and the toffee is less crunchy.
     Next week I'll share my third and last in a series of fruit shakes:  cherry strawberry banana and blueberry peach.  See you next time.