1 box (15.25 ounces) Funfetti cake mix
1 tub (8 ounces) Cool Whip, thawed
3 containers (about 1-1/2 cups total) prepared sugar-free vanilla pudding
Sprinkles, for garnish
Pour the cake mix into a large microwave-safe bowl.
Microwave on high for about 30 seconds.
Stir the cake mix, and return to the microwave for another 30 seconds, or until the temperature of the dry mix is at least 165 degrees (this will kill any possible bacteria in the raw flour used in the mix).
Allow the cake mix to fully cool.
Once cooled, add the Cool Whip and pudding to the cake mix and blend using a hand mixer (on low setting) for 2-3 minutes until well combined.
Refrigerate the mixture for at least two hours.
Decorate the dip with sprinkles just before serving, if desired, and enjoy with animal crackers, vanilla wafers or graham crackers.
The original recipe for this delicious dessert dip can be found
1 package (14 ounces) lo mein noodles, prepared according to package directions
3 tablespoons olive oil
3 tablespoons minced garlic
2 tablespoons minced ginger
1/3 cup soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
Green onions, for garnish
In a large skillet or wok, heat the oil over medium-high.
Sauté the garlic and ginger in the oil for about 2 minutes, stirring constantly.
Add the soy sauce and sesame seeds and cook for about a minute.
Stir in the prepared lo mein noodles and toss to coat.
Cook the mixture for about 5 minutes until the noodles are heated through.
Remove the skillet from the heat and add the sesame oil, tossing to coat.
Portion the noodles into dishes or onto plates and top with green onions.
Serve alongside potstickers, egg rolls or beef teriyaki, or enjoy as is.
The original recipe for these tasty noodles can be found
3 cups cooked white rice
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 ounces fresh or frozen salmon, cooked, cooled and shredded
1 bag (16 ounces) imitation crab meat, shredded
1/3 cup kewpie mayonnaise
2 ounces cream cheese, softened
2 teaspoons soy sauce
3 teaspoons sriracha sauce
After cooking rice, spread it out onto a large, rimmed baking sheet.
In a small saucepan, combine the vinegar, sugar and salt, and heat over medium just until the sugar and salt dissolve (do not boil).
Allow the vinegar mixture to cool to room temperature.
Pour the mixture evenly over the rice.
Stir the rice and spread back out over bottom of pan, stirring at least a couple more times to ensure even cooling.
Once the rice is cooled, preheat the oven to 350 degrees.
Press the rice into a small 9-by-9-inch baking dish.
Place the two nori sheets over the rice.
In a medium bowl, combine the salmon, imitation crab, kewpie mayo, cream cheese, soy and sriracha sauces, stirring until well blended.
Spoon the meat mixture over the nori sheets and spread evenly until the seaweed is covered.
Transfer to the oven and bake for about 20 minutes.
Garnish with furikake seasoning, avocado slices, green onion, sriracha sauce and kewpie mayo, if desired, then cut into squares and serve.
This recipe was inspired by yet another viral TikTok trend, and there are many different versions out there; one of the videos can be found
3 chicken breasts (about 3 pounds total), seasoned, cooked and shredded
1 tablespoon olive oil
1/2 medium onion, diced
1 tablespoon minced garlic
1 bottle (12 ounces) Buffalo Wild Wings parmesan garlic sauce
1 cup heavy whipping cream
1/4 cup chicken broth
1 block (8 ounces) cream cheese, softened and cubed
16 ounces penne (or other favorite) pasta, cooked and drained
Italian blend shredded cheese, optional for garnish
In a large skillet or pot, sauté the onions and garlic in oil over medium heat until tender.
Pour in the bottle of parmesan garlic sauce and heavy whipping cream.
Add the broth to the empty bottle of sauce, cover and shake, then add to the skillet.
Drop in the cubed cream cheese, heating and stirring until melted and smooth.
Add the cooked chicken to the mixture and cook until heated through.
Serve hot over cooked pasta, topped with shredded Italian cheese, if desired.
This recipe was adapted for the stovetop from a viral Crock Pot recipe found on TikTok; one of the Crock Pot recipe videos can be found
14 full graham cracker sheets, broken in half and divided
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups milk
1 tub (8 ounces) Cool Whip, thawed and divided
4 ounces cream cheese, softened
1 jar (7.5 ounces) marshmallow fluff
Line a 9-by-13-inch baking dish with parchment paper, allowing some to hang over the edge for easy removal.
Lay half the graham cracker pieces, evenly spaced, in the bottom of the prepared baking dish. You may need to break some of them in half again to fill all of the space.
In a large bowl, whisk together the pudding mix and milk until smooth.
Fold in 1/2 cup of Cool Whip to the pudding mixture.
Carefully spread the pudding mix evenly over the top of the graham crackers.
Cover the pan and chill for about an hour.
In a medium bowl, beat the cream cheese and marshmallow creme until smooth.
Fold in remaining Cool Whip.
Spread the cream cheese mixture evenly over the chocolate pudding layer.
Place the remaining graham crackers over the marshmallow fluff layer.
Cover the pan again and freeze 6 hours, or until firm enough to cut.
Grab onto the overhanging parchment paper and remove the dessert from the pan to a cutting board.
Using the graham crackers as a guide, slice the layers into squares, trimming away any excess frozen filling to sample as you go.
Place the cut pieces into a freezer bag or other freezer-safe container and store in the freezer.
The original recipe for these delightful dessert sandwiches can be found
1 pound deli meat (chicken, ham, turkey, salami), cut into bite-sized pieces
5 ounces pepperoni slices, quartered
8 ounces provolone slices, cut into bite-sized pieces
1/2 red onion, diced
1 small bell pepper (any color), diced
1/2 cup mayonnaise
1/4 cup Zesty Italian dressing
2-1/2 cups iceberg lettuce (about 4-5 large leaves), chopped or torn
Salt and pepper, to taste
In a large bowl, combine the meat, cheese, onion and bell pepper.
In a small bowl, whisk together the mayonnaise and Italian dressing.
Pour the dressing mixture over the meat and vegetables, and toss to combine.
Fold in the lettuce until everything is coated with dressing.
Taste the mixture and add salt and pepper, if desired.
Cover and refrigerate for at least 2 hours before serving.
Serve with sliced hoagie rolls (toasted, if you like) or French bread.
I found the original recipe for this dip, which is also great served in wrap form, on TikTok; the video I loosely followed can be viewed
16 ounces bacon, sliced
1/2 medium onion, diced
1 tablespoon minced garlic
4-5 small carrots, peeled and sliced
2 stalks celery, diced
2 teaspoons Italian seasoning
4 cups chicken broth
1 package (16 ounces) shelf-stable gnocchi
1/2 cup milk
1 tablespoon flour
1-1/2 cups heavy cream
1/3 cup grated parmesan
Salt and pepper, to taste
In a large stock pot, cook the bacon pieces until crispy.
Remove the bacon pieces to a paper towel-lined plate or bowl, reserving about 2 tablespoons of bacon grease in the pot.
To the bacon grease, add the onions, sautéing for about 5 minutes or until they are tender and translucent.
Stir in the garlic and cook for about a minute until fragrant.
Add in the carrots, celery and Italian seasoning, and cook for about 5 minutes.
Pour in the chicken broth and bring the soup to a boil.
Add in the gnocchi and return to a boil.
Turn the heat down to medium-low and allow the soup to simmer for about 10-12 minutes, stirring occasionally.
In a small bowl, combine the flour and milk, whisking until smooth.
Add the heavy cream, along with the milk and flour mixture, to the soup and cook for about 3-5 minutes until thickened.
Add in the cooked bacon and parmesan cheese and stir until the cheese is melted and smooth.
Taste the soup and add salt, pepper or any other seasonings you desire.
Serve hot with sliced French bread or oyster crackers.
I came across the original recipe for this flavorful and creamy soup on TikTok; the video can be found
4 boneless, skinless chicken breasts (about 3-4 pounds total)
4 tablespoons (2 packets) ranch seasoning
8 ounces shredded Monterey Jack cheese, divided
1 jar (16 ounces) golden Greek peperoncini peppers, drained and sliced
Preheat the oven to 350 degrees and grease a large baking dish.
Place the chicken breasts in the bottom of the greased baking pan.
Sprinkle the ranch seasoning evenly over the chicken breasts; flip them over to get both sides if you like.
Sprinkle about 5 ounces of shredded cheese over the breasts.
Evenly distribute the sliced peppers over the cheese.
Sprinkle the remaining cheese on top of the peppers.
Bake the chicken in the oven and bake for about 45 minutes, or until the internal temperature of the breasts reaches 165 degrees.
Serve hot with your favorite sides.
I came across the original recipe for this delicious and easy chicken on TikTok; the video can be found