Quick Banana Pudding

Remember when I did those cute Banana Pudding Bites? Well, I decided to take another go at another quick banana pudding dessert, and this time I made individual banana pudding parfaits. These are by no means traditional banana pudding desserts, but they are quick and still very yummy! Oh, and they're cute to boot! Perfect for when you're craving something sweet, but don't wanna bake anything. Enjoy!

INGREDIENTS

2 pkg. (4-serving size each) instant vanilla pudding

4 cups milk

Vanilla wafers

5 to 6 medium ripe bananas, sliced (about 3 cups), divided

2 cups thawed whipped topping, like Cool Whip

DIRECTIONS

1. Prepare pudding with milk as directed on package.

2. Spoon 1/2 cup pudding in bottom of 2 quart serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas, and remaining pudding. Cover.

3. Refrigerate 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired. 

As you can see, I did these in individual trifles instead of one big bowl....lot easier for me not to put too much in a bowl and indulge too much. ;) And, if you use sugar-free fat-free pudding, fat-free milk, and light or fat free whipped topping, you have a low calorie, low fat dessert that tastes just as yummy. Score!! 

Source: Kraft Foods

No-Bake Chocolate Cookies

This recipe has been in my family for a long time. It was passed down to me through my father from his mom. I see it everywhere made different ways, but this is how I've always made it, and I love it. Of course, you could add more oats if you like. But, I love them just the way they are. The only thing I don't like about it is when I crave them on hot, humid days. No point in making them because they won't set in high humidity. So....I live it up in the winter! I would love to make them once a week...haha! So, if you're looking for something to put together quick for last-minute company, or you're just craving chocolate or something sweet without having to bake...this recipe is for you! Enjoy! 

INGREDIENTS
1 stick margarine
1/3 cup unsweetened cocoa powder
1/2 cup milk - I use whole.
2 cups granulated sugar
2 cups quick oatmeal (not instant)
1 teaspoon vanilla extract
1/3 cup creamy peanut butter


DIRECTIONS
In a medium-sized saucepan, boil margarine, cocoa powder, milk, and sugar on medium heat for 5 minutes. Add oatmeal, vanilla, and peanut butter; stir well to combine. Drop by teaspoonfuls on waxed paper to harden. 


Recipe Source: my grandmother

Strawberry Cream Trifle

Strawberries are definitely my absolute favorite fruit out of all of them. I can't get enough of them. I could eat a big bowl of strawberries for breakfast, lunch, and dinner. This dessert just did it for me. I can't wait to have an excuse to make it again. Hehe! My favorite summer dessert is strawberry shortcake. This trifle reminded me of just that. It was like a deconstructed strawberry shortcake in a huge bowl. I could go on and on about how good this dessert was. I was out of almonds when I made this, but I imagine it would have been awesome with them for that added crunch. The strawberry yogurt/cheesecake mixture is SO dang YUMMY! I could eat that alone. Try it, I promise you won't be disappointed. (Sorry the picture isn't so great. I left my Canon @ our house, and we were at the in-laws' eating dinner. And, yes, I know that's not a trifle bowl. I don't own one. I know right!)


INGREDIENTS

• ½ cup sliced almonds, toasted - I was out, so no almonds in mine.
• 1 pkg (10.75 oz) frozen pound cake, thawed
• 1 quart fresh strawberries
• 1 container (16 oz) frozen sliced strawberries in syrup, thawed
• 1 lemon
• 3 containers (8 oz each) blended strawberry yogurt -  I used 4 (6 oz) strawberry Yoplait yogurts.
• 1 pkg (3.4 oz) cheesecake instant pudding and pie filling
• 1 container (8 oz) frozen whipped topping, thawed, divided
• Powdered sugar - I didn't use this either.

DIRECTIONS

1. Coarsely chop almonds. Cut pound cake into 1-inch cubes; set aside. Set aside the prettiest strawberry for garnish. Hull remaining strawberries, and cut into quarters. In a large bowl, combine fresh and frozen strawberries; mix well. 

2. Juice lemon to measure 2 tablespoons of juice. In a medium mixing bowl, whisk lemon juice, yogurt, and pudding mix until smooth; immediately fold in 1 cup of the whipped topping.

3. To assemble trifle, place 1/3 of the pound cake cubes into the bottom of the trifle bowl. Top pound cake with 1/3 of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using a sifter. Create strawberry fan with reserved strawberry, and place into center of trifle.

Recipe Source: Pampered Chef Season's Best

Some tips from Pampered Chef:

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. 

To make a strawberry fan quick & easy, use an egg slicer. Open the egg slicer, place the strawberry stem end down; slice most of the way through with the wires. Remove strawberry, and gently fan out slices. 

Oreos & Whipped Cream

I have yet to come up with a name for this DELECTABLE dessert...would cookies & cream be fitting? =) I actually got inspiration for this dessert from my hubby's step-mom. She loves this cake. Her mom makes it every year for her birthday. Well guess what? We don't have those chocolate wafers where we live. So, I devised a plan. To prove that I could make something just as yummy, and I did! Everytime I make this, everyone loves it. It goes quick! My mom always asks me for the recipe, and I always tell her...there isn't one! Well, mom, this is for you! The only part I don't like about this recipe, is the massive waste of the cream filling! =( So because there is no recipe to this, I'm just going to tell you how to make it. I get 1 box of Oreos. I don't get the Double Stuf or anything fancy because the cream filling gets thrown out...yes, I know, it's horrible. Sometimes, my hubby eats all the insides, but the last time I made it, he wasn't home, & I threw it out. But, it's worth it! Take the Oreos apart and scrape the filling out of them. Then, I make homemade whipped cream. Do what you like, but homemade is SO much better than store-bought (like Cool Whip)! Spread a generous amount of whipped cream in the bottom of a dish or pie plate. I use a 9 x 13 inch glass dish.  Put a layer of the Oreo cookies down. Like this:

Just keep layering until you get as much as you want, or you run out of Oreos or whipped cream! =) Then, you don't have to, but I crumble some Oreos on top. Like this:

Put it in the refrigerator to chill for a few hours. You can put it in for just long enough for the Oreos to become soft, but the longer the better. I mean, don't leave it in there for days because it will go bad, but, you know 8 hours will make it DELISH! (Sorry Rachel Ray, I used one of your words!) But, if you don't have the time, a couple hours should suffice! =) I guess you could do overnight, too. When you cut into this baby, it'll look like this:

It is so good, I can't even explain. No matter what they say, Oreos are JUST AS GOOD as Famous Wafers! Enjoy!