Banana Split Cake

Ingredients: 5 bananas 3 sticks of margarine 2 cups graham cracker crumbs 2 eggs 2 cups powdered sugar 1 – 12oz. can crushed pineapple (drained thoroughly) 1 large cool whip nuts and cherries Instructions: Melt one stick of margarine and mix with the graham cracker crumbs. Press firmly the crumbs in a 9 X 13 pan, put in freezer. Beat 2 sticks of margarine, then beat in 2 eggs, then beat in 2 cups of powdered sugar. Beat not LESS than 15 minutes. You may need to beat a little more. Take the graham cracker crust of the freezer and pour the filling over the crust. Drain the pineapple really good. Spread over the filling. Slice the bananas and put them on top of the pineapple. Add the cool whip and on top of the cool whip put your nuts and cherries, then let chill for a long time. Preferably over night, if not several hours.
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Everlena’s Old Fashioned Banana Pudding

https://youtu.be/-jyVEprEWGk Ingredients: 2/3 cup sugar pinch salt 3-1/2 tablespoons flour 1 (14 ounce) can sweetened condensed milk 2-1/4 cups milk 4 large eggs, separated 2 teaspoons vanilla extract 1 (12-ounce) box vanilla wafers 5 large bananas 1/4 cup plus 1 tablespoon sugar 1/2 teaspoon banana extract Instructions: In a double boiler (or one pot set in another larger pot partially filled with water) combine the first three ingredients. Mix milks and egg yolks together in a bowl; add to dry ingredients in double boiler. Cook mixture over medium heat, stirring constantly, until smooth and thickened (it should resemble pudding). Remove from heat; stir in 2 teaspoons vanilla. Reserve enough vanilla wafers to arrange around outside edge of dish, about 20 wafers. Arrange 1/2 of the remaining vanilla wafers in the bottom of a 3-quart baking dish, about 30 wafers. Slice 2-1/2 bananas and layer over wafers. Pour 1/2 of the pudding over bananas. Repeat once more. Finish by arranging reserved wafers around the outside edge of dish. Beat egg whites at high speed with electric mixer until soft peaks form. Add 1/4 cup plus 2 tablespoons sugar, a little at a time, until sugar dissolves and stiff peaks form. Fold in 1/2 teaspoon banana extract. Spread over pudding (make sure to seal edge of dish with egg whites). Bake at 325 degrees F. for 25-30 minutes or until meringue is gold in color. Note:  Makes 8-10 servings.  For those of you who like banana pudding the old fashioned way, with homemade custard, this recipe is for you!!!!
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Chocolate Heaven

Ingredients: 2 nine inch chocolate cakes (unfrosted, and cut into chunks) large Hershey® bar with or without almonds chocolate pudding container of cool whip (or other dairy topping) Instructions: In a large punch bowl, start with cake and arrange in a circular pattern. Next, spread pudding over the cake. Then add a layer of whipped topping over the pudding. Sprinkle crushed candy pieces over the topping. Start with cake again, and build to the top of the bowl, repeating the process. Note: This is a recipe that will delight your taste buds, as well as get you closer to that perfect, fast dessert………..ENJOY
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Million Dollar Pie

Ingredients: 1 graham cracker crust 8 oz can of condensed sweetened milk 8 oz can of crushed pineapple 1/2 cup chopped pecans 1 tablespoon lemon juice 8 oz whipped cream Instructions: In a large bowl, combine condensed sweetened milk, crushed pineapple, pecans and lemon juice. Mix well. Fold in the whipped cream one half at a time. Continue to fold the mixture until ingredients are well incorporated. Pour into graham cracker crust and chill until filling is firm. Note: This no-bake pie is fast and delicious. The recipe easily doubles also!
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Orange Fluff

Ingredients: 3 boxes Jello® (orange, pineapple and peach) or your favorite 2 cups water 1 1/2 cup orange juice 1 1/2 cup pineapple juice 1 small container cool whip 2 cans of mandarins Instructions: Fix Jello® according to instructions on the box, but use water and juice as stated above. Put in freezer for about 30 minutes or until almost congealed and then add fruit and top with whipped topping if desired. Note: A tarty, refreshing and cool desert compliments any meal.
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Apple Pudding

Ingredients: 1 cup flour 1 cup sugar one half stick butter or margarine 1 egg One teaspoon each: cinnamon, nutmeg, salt, baking soda 4 or 5 sliced apples one half cup raisins or walnuts (still good without these) Instructions: Mix dry ingredients, then cream in butter and add egg. Stir in apples and raisins or nuts if you use them. The consistency is like cookie dough. Spread in a pan and bake at 350 degrees for about 30 minutes. Test for doneness as you would a cake. Note: Delicious for dessert, (add ice cream for double pleasure!) or at breakfast – lovely as a brunch item served with yogurt.
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Banana Pudding

Ingredients: 16 oz Cool Whip® 1 box of banana flavor instant Jello® pudding 1 box vanilla wafers 1 cup of water banana slices lemon juice Instructions: Dip bananas in lemon juice (so they don’t turn brown). Layer wafers and banana on the bottom of serving dish. Make Jello® pudding according to box instructions. Mix water and pudding together until smooth. Add Cool Whip® to pudding mixture. Cover bananas with pudding mixture. You can continue adding 1 layer of each (pudding mixture/wafer and bananas) ending with wafers on top. Store in a cool place until served. Note: very light and good
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Chocolate Frosting

Ingredients: 1 stick oleo (margarine) 4 tablespoons cocoa 6 tablespoons sweet milk 1 box powdered sugar 1 tablespoon vanilla 1 cup nuts (optional) Instructions: Start making icing 5 minutes before cake is done. Melt oleo, cocoa, milk, and bring to a boil. Beat in the sugar, add vanilla and nuts. Pour over cake while hot.
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