Cheesecake Batter Dip
3.4 oz cheesecake pudding mix
1/2 cup dry white cake mix
1/2 cup milk
8 oz of whipped topping
Stir the dry pudding mix into the
thawed cool whip until combined.
Stir in the milk and then the dry
cake mix. Beat with the a hand
held mixer on medium low until
well combined, about two to three
Serve with crackers and fruit.
Layered Buffalo Chicken Salad
6 cups shredded deli rotisserie
1 cup ranch dressing
1/2 cup hot sauce
1 cup sliced celery
2 cups crumbled blue cheese (8
5 cups shredded romaine lettuce 2 cups grated peeled carrots
In large bowl, toss chicken,
dressing and hot sauce.
In 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to the bowl, being careful to keep sides of bowl clean.
Top with sliced celery, then half the blue cheese, focusing efforts around outside of bowl.
Top with romaine, then carrots, then remaining blue cheese.
If you like it spicy, add an extra 1/4 cup of hot sauce to the chicken. It won’t change the consistency dramatically. If you’d like to reduce the size of the recipe for a smaller trifle dish or bowl, go for it. Just halve all ingredients except celery (to be sure you have enough to go around the outside of the bowl). Crumble your own blue cheese from a large wedge. You can make bigger chunks that look prettier in the trifle dish than the precrumbled kind do. This also allows you to use nicer varieties of blue cheese, if desired.