No Bake Caramel Mud Pie Cups

These Caramel Mud Pie Cups are the perfect no bake treat for when you only have a few minutes to make a chocolate dessert or a Valentine’s Day treat.

 Caramel Mud Pie Cups - pretzel crust, caramel cheesecake, and chocolate pudding in a fun jar treat

Last week I didn’t bake anything at all.  I know!  I was just as shocked as you.

Over the past few weeks I have made so many pink and red treats to share with you, that I was kind of ahead of the game in baking.  All I had to do was edit and post each day.  Plus, I thought no baking means no yummy chocolate treats in the kitchen tempting me from my diet.  Because we all know that sugar talks to me…and the sad thing is that I listen to whatever it tells me to do.  ”Oh hello, delicious cookie.  Why yes, I do want to eat you.  And your friend?  Of course, I’ll see what I can do.”   It’s ok. I know I’m a little off my rocker.  It’s the sugar talking again.

I knew the no baking would end in me making something. The last time I tried to do no baking, the week ended with these Chocolate Avocado Muffins.  It was only a matter of time before I made something sugary.

 Caramel Mud Pie Cups - pretzel crust, caramel cheesecake, and chocolate pudding in a fun jar treat

Now my kids have gotten used to all these cookies and treats being around.  So a week of no baking was so foreign to them.  They kept asking where the snacks were.  We kept pointing at the bananas and carrots and told them to have at it.  Apparently they don’t want veggies and fruit after a long day at school.  But we didn’t budge…well, until I had this brilliant idea to make these yummy No Bake Caramel Mud Pie cups for an after dinner treat.   I found the original idea for this pie in a Holiday Jello booklet that I was looking through.


FYI…looking through cooking magazines and books when you are trying to stay away from baking is not the best possible thing you could do.  I now have about 30 new ideas of things to make…like I needed more things on my list.

 Caramel Mud Pie Cups - pretzel crust, caramel cheesecake, and chocolate pudding in a fun jar treat

We had everything I needed for these no bake cups.  Well, I didn’t have nuts and that’s what the original called for.  Honestly I am not a huge nut fan for a crust or in anything for that matter.  Don’t quote me on that though, because every once in a while I will add nuts to some things.  Just doesn’t happen often.

Anyway, I started looking in our cupboards and I found a bag of holiday pretzels.  Yes, people we still had jingle bell pretzels in our cupboard.  The bag was unopened, so I thought this was the perfect way to get rid of them.

And since I am slightly addicted to salted caramel, I decided to add caramel topping to the no bake cheesecake layer.  Best.idea.ever.  Well, not for the diet eating plan but that was just silly any way!

 Caramel Mud Pie Cups - pretzel crust, caramel cheesecake, and chocolate pudding in a fun jar treat

If you are not wanting to make a bunch of little pudding cups, feel free to double the recipe and put everything in an 8 inch pie plate.   Your sweetie will love you when you make this for a Valentine’s Day treat.


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No Bake Caramel Mud Pie Cups

Prep Time: 20 minutes

Yield: 8 servings

No Bake Caramel Mud Pie Cups

Easy No Bake Caramel Mud Pie cups with a Pretzel Crust


3/4 cup crushed pretzels
4 Tablespoons butter, melted
1/2 Tablespoon sugar
1 package cream cheese (8 oz.)
3/4 cup powdered sugar
1/4 cup caramel ice cream topping
3/4 cup Cool Whip
1 box chocolate pudding (3.4 oz.)
1 1/3 cups milk


  1. Stir together the pretzels, butter, and sugar. Spoon into 8 small jars. Set aside.
  2. In a mixing bowl, combine the cream cheese and sugar. Beat until creamy. Add the caramel and beat again. Fold in the Cool Whip. Spoon into the 8 jars.
  3. In a mixing bowl, combine the pudding mix and milk. Whisk for 2 minutes. Spoon evenly on top of the cream cheese layer. Refrigerate.
  4. Top with more Cool Whip and sprinkles (if desired) before serving.


Feel free to double the ingredients and make it in an 8 inch pie plate.

Want more easy no bake dessert ideas?

Peanut Butter Pie Parfaits

No Bake Strawberry Cheesecakes

Peanut Butter Brownie Batter Ice Cream

Gingerbread Pudding Cookies

A few weeks ago I participated in a Cookie Week with Nikki from Chef in Training.  These gingerbread cookies are what I brought to share on her blog.  I had to share them with you here too.  They were absolutely delicious and disappeared so fast from my cookie jar.  You can see my original post here.

This time of year I like to bake lots and lots of cookies.  Well, really I like to bake cookies anytime of the year.  But at least during the holidays, people don’t look at you funny when you bake 12 different kinds in one month:-) [Read more...]

Coconut S’mores Pudding Sandwiches

I may or may not be addicted to making pudding cookies…I’ll let you be the judge of that:-)
I just love how soft these cookies become with a whole box of instant pudding in the batter. They have very quickly become my go to cookie of all time. With so many different pudding flavors and mix ins, the flavors are endless!!!
These sprinkles have been in my baking cupboard for a few days just waiting to be used. Like I need a reason to use sprinkles…my kids love them on everything. We make hot cocoa and my daughter has to have sprinkles on top of the marshmallows. Makes me so proud…I have taught her well:-)

Reeses Peanut Butter Pudding Cookies

In a yummy cookie mood today???
Today I am sharing one of my absolute favorite cookies with you.
These cookies are full of peanut butter cups, Reeses pieces, and marshmallows.
Want the recipe?

Then head over to Southern Lovely today, where I am guest posting 
and sharing the recipe for these absolutely delicious cookies!!!

I can’t wait to see you there:-)


Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)

Oreo Coffee Cake in a Jar

My husband likes to play a trick on me EVERY time we take a long trip.
We usually like to stop for coffee at Starbucks,
where I order my flavorings with a little coffee:-)
Then I sit back to enjoy the drive…
really I bring stuff to work on so I won’t get bored.
Like fabric flowers or magazines to read.
Stuff that is easy to do and still carry on a conversation.This is where the husband likes to play his trick…
while I am busy with my nose buried into said magazine,
he will switch our coffee cups and then sit back and wait.
Sometimes he even takes a sip, just to see if I notice
that he is drinking from the wrong cup holder.

Sadly I never notice:-(

Now if we both order “good” drinks, this isn’t a problem.
BUT he is a black coffee drinker, and I am NOT!
So, this trick plays out very well for him,
when I pick up the switched cup and take a big swig!

(Insert lots of gagging and choking here from me,
and huge laughing from my husband)

I will never understand how he can stand that stuff straight.
Give me a White Chocolate Mocha any day over that:-)

One of these trips I will remember that he is going to trick me…
I will be watching!!!!
(haha probably not:-)

If he ever tried to switch out my cupcakes,
that is for sure something I would notice.
Especially bad boys like these!
Full of chocolatey oreo coffee goodness!
So decadent and delicious…
you better have a glass of milk handy!

And they are in jars so it amps up the cute factor!
Plus it makes them super easy to take on trips with you.
(These made it in a cooler for an 8 hr drive this summer!)

Oreo Coffee Cakes in a Jar

1 chocolate cake mix
1 c. buttermilk
1/2 c. oil
4 eggs
2 c. chopped oreos

Preheat oven to 350*. Place liners in muffin tin. Beat cake mix with buttermilk, oil, and eggs for 1 minute on low. Then beat on medium for 2 minutes. Stir in oreos. Fill liners 3/4 full and bake for 20-22 minutes. Cool completely. Unwrap cupcakes and cut in half. Place the bottom of the cupcake in a 1/2 pint jar. Spoon in some Coffee Cream filling. Place the top of the cupcake on top of the cream filling. Pipe Espresso Butter Cream on top. Decorate with chocolate covered coffee beans. If you want to decorate the jars a little fancy, cover the lid with a cupcake liner before screwing on the cap. Tie on a ribbon or twine and attach a fork with it.

Coffee Cream Filling
1 (8 oz.) cream cheese, softened
1 (12 oz.) cool whip, thawed
1 small package vanilla pudding
1 c. sour cream
1/2 c. warm milk
3 tbsp. instant coffee

Dissolve the coffee in the warm milk and set aside. In a large bowl, beat the cream cheese until smooth. Add the sour cream and mix well. In a small bowl, beat the coffee milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping.

Coffee Butter Cream
1/2 c. shortening
1/2 c. butter, room temperature
1/8 tsp. salt
1 tbsp. warm water water
2 tbsp. instant coffee
1 tsp. vanilla extract
4 c. powdered sugar

Dissolve the instant coffee in the warm water. Set aside. Beat shortening and butter until creamy. Add the salt, coffee water, and vanilla and cream again. Slowly add the powdered sugar. Add another 1-2 tbsp. water. Beat thoroughly. You want the frosting to be creamy, but stiff enough to pipe.

Linked to:
Lady Behind the Curtain, Sweet Peas and Bumblebees, What’s Cooking, Sew Stylish
This Chick Cooks, Handy Man, Crafty Woman, Sugar and Spice, Something Swanky Full Plate, It’s a Keeper, Sweet Tooth Friday, WhipperBerry, Sugar Bananas
Six Sister’s Stuff, Sweets for a Saturday

Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)

Strawberry Cheesecake Cupcakes

These Strawberry Cheesecake Cupcakes are a decadent treat for any party that you may be going to this summer.  The hidden cheesecake filling is always a fun surprise.
Strawberry Cheesecake Cupcakes

{1} We had a great Easter weekend celebrating our Saviour! Loved spending the day with our church family first and then getting to see cousins and family for the rest of the day. And you would be so proud of me. I took lots of pictures…of people not food:-)

{2} My hubby and I have started watching Lost on Netflix…unfortunately for me, I know the ending because it was all over Facebook at the time. Still, it is easy to get hooked and want to keep watching more episodes into the wee hours of the night.

{3} Our crazy dog decided to help herself to over a pound of chocolate from the kids Easter basket’s. Did I tell them to keep it up on a counter or cupboard? Of course, I know what a thief the beast is:-) She was acting a little hyper and crazy last night, so we googled and called a 24 hr. vet line to see if there was anything we could do. We finally decided that for her weight, she would have had to eat a lot more chocolate bunnies to be really sick. So since we saved lots of money, I’m thinking shopping trip right? She is totally fine this morning.

Strawberry Cheesecake Cupcakes
{4} I am giving up sugar for a week or two. This is very hard for my sweet tooth to handle. So far so good, but it has only been one day. LOL! I want to see if it makes a difference in my weight. Sadly that means I can’t bake for that time either because I always find myself taste testing when I am baking. (That kinda breaks the no sugar rule.) Now I know some of you are cheering because you think that means no pics to tempt you and make you drool. Well, that’s just not true because I have plenty of ones that I haven’t even shared yet:-) So, even though I might not be eating these this week, I am still going to share with you. How ’bout we start with a semi healthy one. It has strawberries in it…that makes it healthy right? Just close your eyes when we get to the butter and cream cheese :-)

Strawberry Cheesecake Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 24 cupcakes

Strawberry Cheesecake Cupcakes

Easy strawberry cupcakes filled with a creamy no bake cheesecake filling and topped with a strawberry butter cream.


For the Cupcakes
1 strawberry cake mix
1/3 c. oil
3 eggs
1 1/4 c. water
1/4 c. sour cream
For the Cheesecake Filling
4 oz. cream cheese
1/2 c. sour cream
1/4 c. milk
1/2 pkg. (3.4 oz.) instant vanilla pudding mix
1 c. frozen whipped topping, thawed
For the Strawberry Butter Cream
1/2 c. shortening
1/2 c. butter, room temperature
1/8 tsp. salt
1 tbsp. water
1 tbsp. strawberry preserves, melted
1/2 tsp. vanilla extract
1/2 tsp. strawberry extract
1/2 c. finely chopped strawberries
4 1/2 c. powdered sugar


  1. Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling.
  2. In a large bowl, beat the cream cheese until smooth.Add the sour cream and mix well. In a small bowl, beat the milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping. Fill the hole in the cupcakes with the filling. Refrigerate while you make the frosting.
  3. Beat shortening and butter until creamy. Add the salt, water, vanilla & strawberry extract, and chopped strawberries and cream again. Slowly add the powdered sugar. Put the strawberry preserves in a microwave bowl and heat for 30 seconds. Stir and add to the frosting. Beat the frosting for a minute. If the frosting is too thick, you can add another 1-2 tbsp. water, beating after each one. Frost the cupcakes. Keep refrigerated. Makes 24 cupcakes.

Strawberry Cheesecake Cupcakes