Best Ever Banana Cream Pie

Best Ever Banana Cream Pie

Crust:

1 cup flour

1/2 cup melted butter

1 cup finely chopped pecans

Combine and press into 9 inch pie plate. Cook at 350 degrees for 25 minutes till golden. Cool.

1st layer:

1 eight ounce package of cream cheese, softened

1 cup powdered sugar

1 cup cool whip

Beat cream cheese and powdered sugar together. Fold in cool whip. Spread over cooled crust.

2nd layer:

3 bananas

Slice the bananas and place over the cream cheese layer. This will be a thick layer of bananas.

3rd layer:

1 3.4 ounce package of instant vanilla pudding

1 1/3 cup cold milk

Wisk pudding and milk together and place over bananas.

Top with cool whip and chill. You can drizzle a bit of hot fudge over the top to decorate. This is seriously the best pie!

Enjoy!

posted by Michelle

Boston Cream Pie

1 round yellow cake layer (8 or 9 inch)

1 cup cold milk

1 pkg. (3.4 oz) jell-o vanilla flavor instant pudding & pie filling

1 1/2 cups thawed cool whip whipped topping

1 square baker's unsweetened baking chocolate

1 tbsp. butter

3/4 cup powdered sugar

2 tbsp. cold milk (start with 1 Tbsp. of milk and add a little more at a time if needed)

Cut cake into 2 layers with a serrated knife. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand for 5 minutes. Place one layer of cake on serving plate. Top with pudding mixture. Place other layer of cake on top of pudding mixture. Microwave

chocolate and butter on high for 45 seconds. Stir chocolate until melted. Add powdered sugar and 1 Tbsp. of milk to the chocolate and mix well. Add a little more milk if the chocolate mixture is too thick. It should be the consistency of frosting. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.

posted by Isabell

Strawberry Snack

Ingredients:

1 cup of fresh, clean strawberries
1 tsp. sugar

Just sprinkle the sugar on top of the strawberries. I find this to be one of my favorite after-school snacks. It is also great with or on top of oatmeal.

Posted by: Meghan

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can(14oz) EAGLE BRAND sweetened condensed milk
1/4 cup lemon juice
1 tub(8oz.)COOL WHIP whipped topping, thawed,divided
8 OREO cookies, finely chopped
1Tbsp. butter,melted

LINE 9x5-inch loaf pan with foil,with ends of foil extending over sides of pan.

Mash 2 cups of the strawberries in large bowl. Add condensed milk,,juice and2 cups of the whipped topping;mix well.

Pour into prepared pan.

MIX CHOPPED COOKIES AND BUTTER.

Spoon over whipped topping mixture..

Cover with ends of foil and gently press cookies mixture into whipped topping mixture.

Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil.

Spread remaining whipped topping onto top and sides of dessert.

Slice remaining 2cups strawberries; arrange over dessert.

Store leftovers in freezer.

Hugs Pretzels

What you need:

• One bag of square pretzels
• one or two bags of Hersey's Hugs
• a big bag of M&Ms

First, unwrap the Hugs.
Then lay out pretzels like this. Put the Hugs on top of the pretzels.

Then bake them in the oven until mostly melted.

Than pull them out and stick M&Ms into them.

(I have seen my mom put pink and white M&MS in for a baby shower)

These are also great for parties, snacks, and refreshments.

Posted by: Meghan

Corn Flake No-Bakes

3/4 C karo syrup
3/4 C white sugar
Cook until bubbly, then add:

1 C peanut butter
1 C coconut
4C corn flakes

Put on wax paper and let cool!

Quite Yummy, and Mgpa was a fan of them!!!

by Morgan

Peanut Butter Cups

This is one of my favorite treats to make with my mom. I think they taste even better than Reese's peanut butter cups.

Please try them sometime.

Peanut Butter Cups

2 cups powdered sugar

3/4 cup peanut butter

2/3 cup graham cracker crumbs

1/2 cup melted butter

Topping:

2/3 cup chocolate chips

4 1/2 tsp. creamy peanut butter

1/2 tsp. butter

Line 9 inch pan with foil. Than spray Pam on foil. In a bowl, combine powdered sugar, peanut butter, graham cracker crumbs and butter. Mix until well combined. Press mixture into prepared pan.

Combine topping ingredients in a microwave safe bowl. Heat until chocolate chips start to melt. (It is very easy to overcook the chocolate chips) Then mix well until all chocolate chips are melted and the mixture is well combined. Pour over top of peanut butter mixture. Refrigerate until set. (Cut into bars after 30 minutes)

Recipe posted by Isabell.

Zucchini Coconut Bread

Bread:

Ingredients:

3 Eggs

3/4 C. Oil

1 1/2 C. Sugar

1 tsp. Vanilla

2 C. Grated Zucchini

2 1/3 C. Flour

1/4 tsp. Soda

1/4 tsp. Baking Powder

1 tsp. Salt

1 sm. Pkg. Pistachio pudding

(or Banana Cream for Banana Zucchini Coconut Bread)

1 C. Coconut (optional)

Beat together eggs, oil, and sugar. Add the vanilla and zucchini.

Mix all dry ingredients together and add to the other mixture. P

Pour into 2 greased bread pans.

Bake at 350 for 50 min.

Coconut Glaze:

Ingredients:

1/2 C. Sugar

1/4 C. Water

1 T. Butter or margarine

1/2 tsp. Coconut extract

Bring sugar, water, and butter to a boil for 2 minutes. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.

Yield: 2 loafs

Enjoy!!

Posted by: Meghan

Root Beer Floats

Put root beer pop in a cup. And then put cookie dough ice cream in the same cup. Eat with a spoon.

posted by: Haylee

Real Simple: Easy Key Lime Pie

1. 1 14-ounce can sweetened condensed milk


2. 1 6-ounce can frozen limeade concentrate (not thawed)


3. 1 cup heavy cream


4. 1 6-ounce graham cracker pie crust


5. Zest of 1 lime

Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form. Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight). Sprinkle the pie with the zest before serving.

Yield: Makes 6 servings

Posted by: Meghan