Sunday, November 21, 2010
1 box Nilla Wafers
1 8oz pkg Cream Cheese (room temp.)
1 3.4 oz pkg French Vanilla instant pudding
Half of a 3.4 oz pkg Vanilla instant pudding
1 tsp Vanilla
1/2 can Sweetened Condensed Milk
1 large tub of Cool Whip (you may not use it all)
3 cups cold milk
Whip room temperature cream cheese in a bowl using an electric mixer. And dry pudding mix, milk, sweetened condensed milk and vanilla and mix until smooth. Fold in 1/3 of the cool whip into the pudding mixture. Line a 9x13 pan with Nilla Wafers. Top the wafers with sliced banana until the wafers are covered. Add 1/2 the pudding mixture to the pan and cover the bananas. Add another layer of bananas then the other 1/2 of the pudding mixture to cover the bananas. Top with 1/2 of the remaining cool whip. Crush remaining Nilla wafers and sprinkle over the top. Chill for 2 hours before serving.
Monday, November 15, 2010
1- 8 oz package of cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Beat Cream cheese with one cup of sugar and the vanilla, until smooth.
Unroll the cans of crescent dough, and use a rolling pin of shape each sheet into a 9x13 shape for the bottom and top of the pan. (I rolled out with a bit of flour on my counter). Put one sheet of dough in the bottom of your baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup melted butter, 1/2 cup of sugar, and the cinnamon in a small bowl. Spread this mixture over the top of the final layer of dough. Bake until the dough has puffed and turned golden brown...about 30-35 minutes. Mine took the full 35 minutes. Allow to cool at least ten minutes before serving!!!! Hope you enjoy!
Thursday, November 11, 2010
- Boxed Brownie mix (or make your own from scratch)
Bake according to directions on box. Cool completely in pan.Mint Cream Center:
- 2 cups Powdered Sugar
- 1/2 cup Butter, softened
- 1 Tbsp Water
- 1/2 tsp Mint extract
- Food coloring
Combine all ingredients in a bowl and beat until smooth and creamy. Spread mint cream over cooled brownies, cover and chill.
- 6 Tbsp Butter
- 1 cup Chocolate chips
In a small saucepan heat butter and chocolate chips over low until just melted. Remove from heat and stir until smooth and glossy. Spread over chilled brownies & cream. Cover, and chill until firm.
I always line my pan with foil and pull the whole thing out of the pan so they are easier to cut. I also have a cup of hot water near by to dip my knife into so they cut nicely... otherwise the chocolate topping crumbles a bit when cutting them.
* Recipe from J'Lene