Nicole's Favorite Recipes



Dreamy Pudding Layer Cake

Posted by Nicole Mason on June 29, 2017 at 8:50 PM Comments comments (0)

Crust - 

1 package double stuffed oreos (crushed in food processor)

6 TB melted butter

Cream Cheese Layer -

8 oz cream cheese (room temp)

1 - 1/4 cup powdered sugar

1 8oz tub cool whip (thawed in refrigerator)

Hersheys caramel sauce

Pudding Layer - 

1 large box (5oz) instant chocolate pudding

3 cups milk

Top Layer - 

8 oz tub cool whip (thawed in refrigerator

1/4 cup crushed Oreos

Hersheys caramel sauce

1. Combine Oreo crumbs (reserve 1/4 cup for topping) and melted butter with fork, press firmly into cake pan

2. Refrigerate white preparing next layer

3.  In electric mixer beat cream cheese until smooth, gradually beat in powdered sugar and then cool whip

4. Spread evenly over Oreo crust layer, drizzle with caramel, refrigerate while making pudding

5. Whisk together pudding mix and milk, refigerate until thick and spread over cream cheese layer

6. Spread last tub of cool whip over pudding, top with crushed Oreos and caramel drizzle

7. Refrigerate 3 hours or overnight for a perfect summer treat!

White Chocolate Strawberry Pudding Cake

Posted by Nicole Mason on November 28, 2016 at 8:40 PM Comments comments (0)

All 3 kids I nanny for request this for their Birthday cake. Trust us, you wont make it just once!

*This recipe requires no baking

*For best results, prepare the night before

8 oz cream cheese (room temp)

2 (3.4 oz) packages vanilla instant pudding

2 - 1/2 cups milk

12 oz cool whip (thawed)

1 container fresh strawberries (sliced)

3 oz white baking chocolate

1. Beat cream cheese and dry pudding mixes until blended (I use electric mixer)

2. Gradually beat in milk (1/2 cup at a time)

3. Gently stir in cool whip (reserving 1 cup)

4. Spread the 1 cup of cool whip evenly on the bottom of a 9x13 cake pan

5. Break each graham cracker in half (squares) and layer across cake pan

6. Spread a layer of pudding mixture over graham crackers, top with sliced strawberries

7. Place another layer of graham crackers over berries, then pudding mixture, then berries again

8. Repeat above step one more time

9. Refrigerate 6 hours - overnight (I prefer overnight) The longer it sits the better it gets!

10. Just before serving, melt white chocolate and drizzle over dessert - I use a zip lock bag with corner cut off 

I'm drooling!

Coconut Cream Cake

Posted by Nicole Mason on June 8, 2015 at 9:30 PM Comments comments (0)

This. Cake. Is. Heavenly. Period.

1 box white cake

3 eggs

1 cup milk

1/2 cup vegetable oil

15 oz can cream of coconut (in ethnic aisle)

14 oz can sweetened condensed milk

8 oz cool whip

shredded coconut

1. Preheat oven to 350 degrees, spray cake pan with cooking spray

2. In a large mixing bowl combine cake mix, eggs, milk and oil

3. Pour batter into cake pan, bake 30-35 minutes until edges begin to brown

4. In a medium bowl whisk together cream of coconut and condensed milk, set aside

5. Using the end of a wooden spoon, poke holes in hot cake about 1 inch apart (in rows over entire cake) 

6. Slowly pour condensed milk mixture over the cake trying to fill the holes, let cool completely

7. When cake is completely cool, top with cool whip and shredded coconut

8. Refrigerate at least 2 hours before serving (it is best after 24-48 hours, if you can wait that long!)

Springtime Dirt Cups

Posted by Nicole Mason on April 6, 2015 at 10:10 PM Comments comments (0)

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These are an Easter must!

1 package regular Oreos

5 oz box chocolate pudding (large one)

3 cups milk

8 oz Cool Whip

1 cup shredded coconut (dyed green)

robins eggs

Marshmallow peeps

1. Crush entire box of Oreos in food processor, set aside

2. Whisk pudding and milk for 2 minutes, refrigeate 5 minutes

3. Add Cool whip to pudding, whisking until smooth

4. Stir one cup of cookie crumbs into pudding mixture

5. Starting with pudding, layer small cups with pudding mixture and cookie crumbs (ending with cookies)

6. Top with shredded coconut, marshmallow peep and robins eggs

7. Refrigerate at least 30 minutes before serving

8. Dig in!


Banana Cream Cake

Posted by Nicole Mason on January 8, 2015 at 6:45 PM Comments comments (0)

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I left the bananas out of this one - the longer it sits, the better it tastes! Don't you worry, the flavor is all there :)

1 box yellow cake mix (plus ingredients needed on box)

1 small box banana pudding (3.4 oz)

1 small box vanilla pudding (3.4 oz)

8 ox tub Cool Whip topping

4 cups milk

30 vanilla wafer cookies (buy the off brand for 2 bucks, Nilla wafers are $4.39!)

1. Bake cake according to package directions in a 9 x 13 inch cake pan

2. Remove from oven, poke holes in rows about 1/2 inch - 1 inch apart covering the entire cake

*Make sure to use the bottom of wooden spoon or something of similar size - a toothpick is way too small, we want the pudding to really get down in there!

3. In a medium bowl whisk puddings and milk until smooth, let sit 2-3 minutes before pouring over cake

4. Spread pudding evenly over cake, refrigerate 10-15 minutes to set

5. Spread cool whip evenly over cake

6. Crush vanilla wafer cooking (chunks not powder) and sprinkle over top of cake

7. Refrigerate 1-2 hours before eating, but best after 24-48 hours

8. Enjoy for days!

Chocolate Eclair Cake

Posted by Nicole Mason on April 6, 2014 at 6:15 PM Comments comments (0)

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So good I had some for breakfast :)


Cake -

1 box honey graham crackers

2 small boxes vanilla pudding (3.4 ounces)

3 cups milk (2%)

8 ounces cool whip (thawed)


1. Whisk together pudding and milk

2. Refrigerate 5 minutes, whisk in cool whip until smooth

3. Line a 9x13 cake pan with graham crackers

4. Spread half of the pudding mixture evently over graham crackers

5. Add another layer of graham crackers, spread on remaining half of pudding

6. Refrigerate at least 5 -10 minutes before frosting (recipe below)


Chocolate frosting -

1/2 cup milk

2/3 cup unsweetened cocoa powder

2 - 1/2 cups powdered sugar

1 stick butter

1 cup cool whip (thawed)


1. In a small bowl microwave butter 15-20 seconds until soft/melting

2. In a separate bowl microwave milk 10 seconds, add to butter

3. Whisk cocoa powder and powdered sugar with butter and milk until blended

4. Whisk in cool whip, refrigerate 10 minutes

5. Spread over cake

6. For best results, refrigerate 5 -6 hours before serving (graham crackers will no longer be crunchy)

*Make sure to buy the 12 oz tub of cool whip to have enough for both the cake and frosting




Cinnamon-Sugar Cheesecake

Posted by Nicole Mason on March 29, 2014 at 4:20 PM Comments comments (0)

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My grandma had a stock pile of ginger snaps she wanted to get rid of and this seemed like a good solution :)


Crust -

2 - 1/2 cups crushed ginger snaps (or any cookie/graham cracker)

1 TB sugar

6 TB melted butter


1. Preheat oven to 350 degrees

2. Combine crushed cookies, sugar and butter, mix with fork until combined

3. Press cookie crust into bottom of springfoam pan, and halfway up sides (use pie pan if necessary)


Filling -

16 oz cream cheese (room temperature)

8 oz carton sour cream

1 cup sugar

2 teaspoons vanilla

1/2 teaspoon cinnamon 

3 eggs

extra sugar/cinnamon for topping


1. Beat cream cheese, sour cream, sugar, vanilla and cinnamon until smooth

2. Slowly beat in eggs

3. Pour mixture into pan, spread evenly

4. Sprinkle with extra cinnamon and sugar

5. Place cheesecake pan inside of larger baking pan (springfoam pans tend to leak slightly through cracks)

6. Bake 50 minutes, let stand on stovetop for 30 minutes

7. Cover and chill 3-4 hours before serving

Caramelized Banana Cake

Posted by Nicole Mason on February 13, 2014 at 2:10 PM Comments comments (0)

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For Caramelizing -

3 TB butter

3 TB brown sugar

4 sliced bananas


1. Preheat oven to 350 degrees

2. In a non-stick skillet melt butter, add brown sugar and stir until smooth

3. Add sliced bananas and toss until coated, cook 3-5 minutes, continue stirring

4. Remove 15-20 slices, set aside for top of cake

5. Mash remaining bananas with wisk, set aside for batter



Cake -

1 stick butter (softened)

1 cup sugar

1/4 cup packed brown sugar

2 teaspoons baking powder

pinch of salt

1 egg

caramelized bananas (mashed)

1/2 cup sour cream

1 teaspoon vanilla

2 cups flour


1. Preheat oven to 350 degrees

2. Beat butter and sugars in electric mixer until fluffy

3. Mix the remainder of the ingredients at low speed (except flour) scraping sides of bowl

4. Slowly beat in flour at low speed until just combined

5. Spread batter in greased sheet pan, bake 25 minutes

6. Let cook completely 15-30 minutes, frost with Honey Cinnamon Frosting (recipe below)



Honey Cinnamon Frosting -

2 sticks butter (softened/almost melting)

3 cups powdered sugar

1 teaspoon vanilla

1 TB honey

1/2 teaspoon cinnamon


1. Beat butter and powdered sugar until light and creamy

2. Add remainder of ingredients, continue beating until cinnamon is blended throughout

3. Spread evenly over cake

4. Slice, top cake slices with caramelized bananas





Cherry Almond Cake Mix Cookies

Posted by Nicole Mason on February 7, 2014 at 7:50 PM Comments comments (0)

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Put a twist on box cake and frosting! You can use any flavor your heart desires :)


Cookies -

1 box cherry chip cake mix (Betty Crocker)

2 eggs

1/3 cup oil


1. Preheat oven to 350 degrees

2. In a medium bowl mix together cake mix, eggs, and oil until combined (ball will form)

3. Spoon cookies onto greased pan (flatten each with spoon)

4. Bake 7 minutes

5. Let stand 2 minutes, remove from pan

6. Cool completely before frosting (recipe below)


Frosting -

1 container valilla frosting

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

2 drops red food coloring


1. Stir together all ingredients until smooth

2. Frost cookies (I like to use a piping bag to speed up the process, always looks nicer too)

3. Happy VDay! <3


Funnel Cakes

Posted by Nicole Mason on June 23, 2013 at 9:50 PM Comments comments (0)

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oil for frying

1/3 cup sugar

2 eggs

1/2 teaspoon cinnamon

1 cup + 2 TB milk

2 cups flour

2 TB baking powder

powdered sugar for dusting


1. In a small 6x6 saucepan, heat 1 inch of oil on medium heat for 5-8 minutes (pan must be at least 2 inches deep)

2. In a large bowl whisk together sugar, eggs and cinnamon

3. Add milk and continue to whisk

4. Whisk in the remainder of the ingredients until smooth

5. Pour batter in piping bag or ziplock bag, cut tip

6. Squeeze batter into saucepan (I draw a circle, then inside the circle I make a tic tac toe, then fill it in with a few more squirts of batter

7. Fry 15-30 seconds per side for a fluffy cake, 45-60 seconds per side for a crunchy cake (flip with tongs)

8. Dust with powdered sugar


Hot Chocolate Cake

Posted by Nicole Mason on November 28, 2012 at 12:00 AM Comments comments (0)


No mess dessert for one!


1 egg

1/4 cup oil

1/4 cup flour

1/3 cup water (or milk)

1/3 cup sugar

2 TB cocoa powder

1/2 teaspoon vanilla

mini marshmallows (optional)


1. Whisk together all ingredients in a small bowl

2. Pour batter into a glass mug about half full

3. Microwave 2 minutes and 30 seconds (cake wil rise over top of mug but will not spill out)

4. If using marshmallows, add when 20 seconds are left

5. Indulge!

Chocolate Almond Cheesecake

Posted by Nicole Mason on August 27, 2012 at 10:25 PM Comments comments (0)


Crust -

1 - 1/2 cup crushed graham crackers

1/4 cup crushed almonds

1 stick melted butter


1. Preheat oven to 325 degrees

2. Use a food processor to crush graham crackers and almonds

3. Stir crackers, almonds and butter together with a fork

3. Press evenly into cheesecake pan


Filling -

24 oz cream cheese

1 cup sugar

1 teaspoon vanilla

2 teaspoons almond extrct

3 eggs (lightly beaten


1. Blend cheese and sugar in an electric mixer until creamy

2. Add extracts and eggs, mix until evenly blended

3. Pour into cheesecake pan, bake 1 hour

4. Let cool 30 minutes on stove, refrigerate 5 hours or overnight


Topping -

3/4 cup chocolate chips

1/2 cup whipping cream

1 teaspoon vanilla

1 teaspoon almond extract


1. Melt all ingredients together in a saucepan

2. Remove from heat, let stand 5 minutes

3. Pour over cheesecake, garnish with chopped almonds if desired

4. Refrigerate 1 hour until chocolate has hardened

Reese's Cheesecake Cups

Posted by Nicole Mason on June 16, 2012 at 10:10 PM Comments comments (0)



A spin on last summer's oreo cheesecake cups!


22 Reese's (12 whole, 10 chopped)

2 - 8 oz packages room temperature cream cheese

2 TB peanut butter

1/2 cup sugar

1 teaspoons vanilla extract

2 eggs (beaten)

1/2 cup sour cream


1. Preheat oven to 275 degrees

2. Place liners in 12 muffin cups along with a whole Reese's cup at the bottom of each

3. Beat cream cheese and peaut butter until smooth

4. Add sugar, beat until creamy

5. Add vanilla, eggs, and sour cream and beat until evenly mixed (scraping sides often)

6. Pour in chopped Reese's and beat until incorporated (don't over beat)

7. Pour the batter into muffin cups, filling each to the top (they don't rise)

8. Bake for 20 minutes

9. Cool in pans for 10 minutes on top of stove

10. Transfer cheesecakes to a plate and refrigerate 4 hours


Hot Fudge Cake

Posted by Nicole Mason on March 1, 2012 at 6:05 PM Comments comments (0)


Oooey, Gooey, and Oh so worth it!


1 cup flour

1 - 1/2 cup sugar, divided

5 TB cocoa powder, divided

2 teaspooons baking powder

1/2 cup milk

3 TB vegatable oil

1 teaspoon vanilla extract

1 - 1/2 cups hot water

whipped cream

maraschino cherries


1. Preheat oven to 350 degrees

2. In a large bowl combine flour, 1 cup sugar, 3 TB cocoa powder, and baking powder

3. Add milk, oil, and vanilla and stir until smooth

4. Spread evenly into a 9 inch square pan

5. In a seperate bowl, combine remaining 1/2 cup sugar and 2 TB cocoa powder, sprinkle over batter in pan

6. Pour hot water over the top of cake (making sure all dry spots are covered)

7. Bake 35-40 minutes (result will be liquidy but will thicken to a hot fudge texture) let stand 5 minutes

8. Serve slices warm with whipped cream and a cherry!

Banana Cream Cheesecake

Posted by Nicole Mason on September 23, 2011 at 12:00 AM Comments comments (0)


Crust -

25 vanilla sandwhich cookies

5 TB melted butter


Filling -

24 ounces cream cheese

2/3 cup sugar

2 TB cornstarch

3 eggs

1 cup mashed bananas (about 2)

1/2 cup heavy whipping cream

2 teaspoons vanilla


Whipped cream toppinng -

2 cups heavy whipping cream

5 TB sugar

2 teaspoons vanilla


1. Preheat oven to 350 degrees

2. Using blender or food processor crush cookies, add melted butter, and blend again evenly

3. Press crumb mixture in the bottom of a 10in springfoam pan, refrigerate

4. In a large mixing bowl beat cream cheese until smooth and creamy

5. Add sugar and corn starch, beat until blended

6. Add eggs, bananas, whipping cream, and vanilla, beat until well blended

7. Pour cream cheese mixture into crust, place on cookie sheet and bake for 15 minutes

8. Reduce oven temperature to 200 degrees and continue baking for 90 minutes (or until middle is firm)

9. Let cool 15 minutes, place in refrigerator for 6 hours or overnight

10. Top and serve with homemade whipped cream! (beat ingredients in a mixer for 5 minutes or until stiff, pipe on for a nicer look)

Oreo Cheesecake Cups

Posted by Nicole Mason on July 10, 2011 at 3:05 PM Comments comments (0)


22 Oreos (12 whole, 7 crushed, 3 for garnish)

2 - 8 oz packages room temperature cream cheese

1/2 cup sugar

1 teaspoons vanilla extract

2 eggs (beaten)

1/2 cup sour cream


1. Preheat oven to 275 degrees

2. Place liners in 12 muffin cups along with a whole oreo at the bottom of each

3. Beat cream cheese until smooth

4. Add sugar, beat until creamy

5. Add vanilla, eggs, and sour cream and beat until evenly mixed (scraping sides often)

5. Stir in crushed cookies by hand

6. Pour the batter into muffin cups, filling each to the top (they don't rise)

7. Bake for 20 minutes

8. Cool in pans for 10 minutes on top of stove

9. Garnish with a half or quarter of an oreo cookie (without frosting)

10. Transfer cheesecakes to a plate and refrigerate 4 hours

Cinnamon Sugar Pull-Apart

Posted by Nicole Mason on January 25, 2011 at 10:35 PM Comments comments (0)


4 tubes of regular biscuits

1 jar cinnamon sugar mixture (in the spice section)

1 stick unsalted butter


1. Cut each biscuit into 4 equal parts, place in bowl

2. Cover biscuits with cinnamon sugar mixture and stir until fully coated

3. Grease bundt pan and drop biscuits in evenly around all sides

4. Melt butter and drizzle over biscuits

5. Cover with remaining cinnamon sugar mixture

6. Bake at 350 degrees for 20-30 minutes (until outer biscuits are crunchy)

Baked Snowballs

Posted by Nicole Mason on December 20, 2010 at 10:15 PM Comments comments (1)


1 angel food cake (ready made from store)

1 large container vanilla Haagen Dazs ice cream

6 egg whites (room temperature)

1/2 teaspoon cream of tartar

1/2 cup sugar

1 teaspoon vanilla extract


1. Break cake into pieces and divide evenly among 6 small glass dishes (3-5 inch ramekins), press down firmly

2. Spread ice cream over cake, just under the top of the ramekin

3. Place in freezer while you prepare the snow (meringe)

4. Preheat oven to 500 degrees

5. With an electric mixer, beat egg whites on high until bubbly

6. Add cream of tartar and continue beating 3-5 minutes (will begin to thicken)

7. Continue beating and add sugar one scoop at a time, then vanilla

8. Continue beating for 3 minutes and you have your snow!

9. Remove ramekins from freezer and top each dish with a ball of meringe (make sure to cover ice cream completely to insulate and keep cold while baking)

10. Bake snowballs on a cookie sheet until the tops start to brown (2-5 minutes)