Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Aloha Cream Clouds

Found this on the Food Lion website.

1 3.4 oz box Vanilla Instant Pudding & Pie Filling
1 cup cold milk
1 cup Heavy Whipping Cream
¼ cup powdered Sugar
1 12 oz pkg Hawaiian-Style Rolls
1 cup Semi-Sweet Chocolate Chips

In a medium bowl, whisk the vanilla pudding mix with the cold milk until smooth. Set aside for 5 minutes to thicken.
While the pudding sets, combine 1/2 cup heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined.
Transfer the pudding mixture to a piping bag or a plastic resealable bag with the corner snipped.
Separate the rolls and using the back of a spoon, create a small hole in the side of each roll. Pipe the filling into the rolls.
Heat the remaining 1/2 cup heavy cream in the microwave or on the stovetop until hot. Do not bring the cream to a boil. Add the chocolate chips and stir until smooth and fully melted.
Dip the tops of the filled rolls into the melted chocolate. Let chocolate harden, about 20 minutes, before enjoying.

Chocolate Pudding

We've wanted to make our own for a long time and a recipe was posted on Pioneer Woman that fit the bill. We loved it however it does have a more dark chocolate taste. If you're looking for a milk chocolate taste this won't fit the bill. We also doubled this for a nice serving size for 6 people.

2 Large Egg Yolks
2 tablespoons Cornstarch
2 cups Whole Milk, Divided
½ cup Sugar
¼ cup Unsweetened Cocoa Powder
¼ teaspoon Salt
2 teaspoons Chocolate Extract or Vanilla Extract

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.

Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for 1-2 hours until chilled.