Chocolate Covered Strawberry Icebox Cake with layer upon layer of chocolate cookies, whipped cream, chocolate pudding and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.
1 (3.9-ounce) package Food Club Chocolate Instant Pudding & Pie Filling
18 chocolate sandwich cookies
2 cups chopped strawberries, plus more for garnish
2 cups Food Club Extra Creamy Whipped Topping
1/2 cup mini chocolate chips
Fresh mint for garnishI
Directions: Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake. The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you’ve never tried a no-bake strawberry shortcake cake, you are in for a real treat.
Prepare pudding according to package directions. Place a cookie in the bottom of a small, glass jar. Top with a layer of pudding. Follow with a layer of thinly sliced strawberries and a layer of whipped topping. Repeat layers two more times, ending with whipped topping. Repeat with 5 remaining jars.
Cover jars with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
When ready to serve, garnish with mini chocolate chips, strawberries and fresh mint
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2 (16-ounce) bags Food Club California Blend Vegetables, thawed
5 tablespoons butter, divided
3 tablespoons flour
3 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 1/2 cups Food Club Shredded Cheddar Cheese
1/3 cup grated Parmesan cheese
1 (6-ounce) box Food Club Cornbread Stuffing Mix
1/4 cup chopped fresh parsley
Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.
Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
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These tasty melt sandwiches are an easy meal idea made with fresh slices of French bread topped with chicken, cranberries and creamy brie cheese.
Prep: 15 minutes Bake: 10 minutes Serves: 4
Nonstick cooking spray
2 cans (10 ounces each) chicken breast, drained
⅓ cup whole berry cranberry sauce
2 tablespoons red wine vinaigrette
8 slices French bread
½ (8-ounce) wheel Brie cheese, thinly sliced
Preheat oven to
425°; spray rimmed baking pan with cooking spray. In large bowl, stir chicken,
cranberry sauce and vinaigrette. Makes about 1 2/3 cups.
Spray 1 side of
each bread slice with cooking spray. Place 4 slices, sprayed side down, on prepared
pan; top with chicken mixture, cheese and remaining bread slices, sprayed side
up. Bake sandwiches 10 minutes or until cheese melts and bread is golden brown,
Set Instant Pot to “Sauté” mode and add the olive oil.
When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set the Instant Pot to cook at high pressure for 5 minutes.
When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
Remove the chicken from the pot and place on a cutting board to shred once cooled.
Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
Add the shredded chicken and parsley to the sauce and stir to combine.
Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.