Specialty Dessert Recipes
Banana Pudding Supreme
8 oz. cream cheese (softened)
One 14 oz. can sweetened condensed milk
3-4 sliced bananas
One 2 oz. package instant vanilla pudding
Vanilla wafers (about ½ or a 12 oz. box)
Beat the cream cheese until smooth. Add milk and dry pudding mix. Beat until smooth. Fold in half of the whipped topping. Place vanilla wafers on the bottom of the pan. Layer ½ of the pudding mixture, then the bananas, then the rest of the pudding mixture. Place in refrigerator. When set, add other ½ of Cool Whip. (You can also use a trifle bowl and have more layers). Keep in refrigerator until served. Note: Bananas can be dipped in lemon juice to help prevent darkening.
Bring butter, brown sugar, and syrup to a boil in a microwave. Microwave 2 more minutes. Add soda and stir. Pour over puffs in a brown paper bag and shake. Microwave 1 ½ minutes. Shake. Microwave another 1 ½ minutes. Pour into large flat pan and cool. Separate and enjoy.
Place the chocolate in the food processor and process until ground to a powder. Heat the cream until it simmers and small bubbles appear around the edge of the pan. With the food processor running pour the hot cream in the feed tube of the processor and process until the mixture is thick and fairly smooth. Add about half of the almonds and half of the coconut to the dark chocolate mixture and process until they are combined. Pour into a pie pan to cool. Place in the refrigerator until firm (usually about and our or overnight). Process the remaining almonds until in tiny pieces and add to the remaining coconut. Form the cooled chocolate into 1 inch balls and roll them in the coconut and almond mixture. Store in an airtight container in the refrigerator.
Heat oven to 400 degrees. Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. With beaters, beat in eggs all at one time. Continue beating until smooth. Drop dough by ¼ cupfuls 3 inches apart on cookie sheet. Bake 35-40 minutes until puffed and golden. Cool away from draft when ready to serve, cut off tops. Pull out any filaments or soft dough. Carefully fill with your favorite pudding. Replace tops and dust with powdered sugar. Makes 12 puffs.
1 sm. box French vanilla instant pudding
8 oz. cool whip
4 apples cut into chunks
2 bananas, sliced
4 snicker bars, cut into pieces
Mix pudding and milk. Add cool whip. Stir in apples, bananas, and snickers. Refrigerate.
Preheat oven to 400. Line a 13 x 9 x 2 baking pan with foil and butter the foil. In a large skillet combine almonds, butter, sugar, milk, and flour. Heat and stir over medium high heat until butter melts and mixture bubbles on edges. Reduce heat to med. Cook and stir 2 more minutes. Pour into pan, spread to coat bottom. Bake 10-15 minutes or until golden brown. Watch carefully to prevent over cooking. Cool in pan. Break into chunks.
3 7.5-oz cans refrigerated biscuits (just the regular cheap kind)
½ C. granulated sugar
½ C. brown sugar
½ C. butter, softened
½ C. vanilla ice cream
Combine the sugars, butter, and ice cream in a microwave safe bowl. Microwave on high 2-3inutes until all is melted and boiling. Stir halfway through. Butter a 9x13x2” pan. Sprinkle with chopped nuts, if desired. Pour sauce over the nuts. Quarter the biscuits and roll in a generous cinnamon sugar mixture (½ C. sugar and 1 T cinnamon). Drop on top of the sauce. Bake in a 4250 oven for 15-17 minutes. Invert immediately onto serving plate.
Frozen Peanut Butterscotch Dessert
2 C. vanilla ice cream
2 C. Cool Whip
1 C. peanut butter (creamy or crunchy)
3/4 C. grape nuts
2 pkg. butterscotch instant pudding (use dry)
chocolate topping (optional)
Mix together ice cream, Cool Whip, peanut butter and butterscotch pudding. Stir in grape nuts. Pour into 8X8 pan and freeze. Cut in squares and serve with a little chocolate drizzled on top.
Gingersnap Pumpkin Mousse Torte
1 1/2 C. finely crushed gingersnaps
1/2 C. sugar
1 C. finely chopped toasted pecans
1 can (15 oz.) pumpkin
1/3 C. melted butter or margarine
2 t. pumpkin pie spice
1 envelope unflavored gelatin
1/2 C. light cream or half & half
3 beaten egg yolks
1/2 C. pecan halves, toasted
1/2 of an 8 oz. container Cool Whip, thawed
1/4 C. caramel ice cream topping
1/4 C. water
Mix gingersnaps, chopped pecans, and margarine. Press into a 9" pie plate. Bake at 350 for 10-12 minutes or until golden brown. Cool. In a saucepan, mix sugar and gelatin. Stir in cream, egg yolks and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20-30 minutes. Fold Cool Whip into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover, chill 6 hours or until set. Drizzle with caramel topping. Serves 8.
Note: Can be made ahead and chilled for up to 24 hours.
Dissolve Jell-O in 2 C. boiling water. Add 7-up. Drain pineapple, saving the juice (should have 1 C. of juice). Add drained pineapple, marshmallows, and bananas to Jell-O. Stir to mix and pour into 9X13 Pyrex dish. Put in refrigerator to set.
1 C. pineapple juice
2 T. flour
1/2 C. sugar
2 T. oleo
1 beaten egg
8 oz. Cool Whip
Mix sugar and flour together. Add to pineapple juice and egg and bring to boil stirring constantly until thick. Remove from heat and add oleo. Let cool, then add Cool Whip. Spread this topping over congealed Jell-O mixture and sprinkle with grated cheese.
Margaret's Rhubarb Torte
1 C. flour
2 T. sugar
pinch of salt
1/2 C. margarine
Combine and cut margarine into flour mixture. Press into 8 X 10 pan. Bake at 325 degrees for 20-25 mi.
2 1/4 C. chopped rhubarb
1/3 C. half & half or milk
1 1/4 C. sugar
2 T. flour
3 egg yolks
Mix sugar and flour together. Add egg yolks, rhubarb, half & half and cook until thick. Spread on crust.
3 egg whites
6 T. sugar
1/4 t. cream of tartar
Beat until it forms stiff peaks and spread on filling. Bake at 325 degrees for 1045 min, until lightly brown.
Bring sugar and corn syrup to a rolling boil. Remove from the stove, stir in peanut butter and vanilla. Pour over popcorn and stir to mix. Wonderful warm and not too bad the next day.
3 cans (15.25 oz each) sliced peaches, drained
1 pint blueberries, fresh or frozen
1 T. lemon juice
I can (21 oz.) cherry pie filling
1/2 t cinnamon
1 pkg. (3 oz ) vanilla pudding (not instant)
1 C. milk
1/2 t. cinnamon 16 slices firm white bread
1 t. vanilla
In large bowl combine all base ingredients. Mix well. Reserve 1 C. of mixture and pour rest into an 8 cup baking pan, mounding slightly in center. Blend pudding, milk, cinnamon vanilla & egg. Cut crust off bread and dip each slice into egg mixture Coat lightly. Arrange around edge of pan in an overlapping pattern. Pour remaining egg mixture over bread. Spoon rest of fruit into center opening. Bake 25-30 minutes at 400 degrees until bread edges are brown. Let stand 10 minutes, sprinkle with powdered sugar. Serve warm with ice cream or whipped cream if desired.
Sea Breeze Salad
Three 3 oz. packages lemon Jell-O
2 C. cold liquid (can use the juice from pineapple)
1 can (15 oz.) crushed pineapple
1 envelope dream whip or 8 oz. Cool Whip
2 C. boiling water
1 can lemon pie filling
Dissolve Jell-O in boiling water. Add cold liquid (pineapple juice and cold water to equal 2 C.) Let set until Jell-O begins to thicken. Stir in lemon pie filling. Whip with electric mixer.
Reserve 1 cup of mixture. To the remainder, add crushed pineapple. Refrigerate until set. Whip dream whip as directed. Fold into reserved cup of Jell-O mixture. Spread over first layer and refrigerate.