Paula Deen's "Not Yo' Mama's Banana Pudding"

FB Source: OMG I Gotta Try That

ORIGINAL Source: Food Network

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
2. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. 
7. Refrigerate until ready to serve!

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!! 

Chocolate Puppy Cupcakes

Beth Mansfield

Ingredients:

1 box cake mix
1 can chocolate frosting
Vanilla wafers
M&Ms
Nutter Butter cookies
Miniature marshmallows
edible candy eyeballs - optional

Directions:
Bake cupcakes as directed on box and frost with chocolate frosting.

• Snout: vanilla wafers with chocolate frosting piped in the shape of mouth
• Eyes: Marshmallows cut in half with chocolate frosting piped on.
• Ears: Nutter butters
• Nose: M&Ms

Image from http://cupcakepedia.com/2013/07/18/adorable-chocolate-puppy-cupcakes/

Mini Key Lime Cheesecakes

No Bake Desserts

MINI KEY LIME CHEESECAKES
7/7/13 AMENDED RECIPE

1 muffin pan (12 muffins)
1 box vanilla wafers OR you can choose to make the traditional 2 cups crushed grahams to 2 tbsp melted butter and pack into liner.
2-3 Key Limes
2 8oz packages philly cream cheese(softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners
(This recipe can make more than 12 so the extra you can cont. until you have no more cheesecke mix.)
Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. OR graham crust. Set aside.
Squeeze the juice from 2 KEY limes.
Mix softened cream cheese, sugar and fresh key lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh key lime juice.)
Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.
Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.
Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix.
Remove liners from the cakes and place on serving dish add dollop of reddi-whip and thin slice ofthe key lime. I usually cut key lime in half it looks better. Then serve!
If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate!
I AMENDED THE RECIPE TO INCLUDE THE GRAHAM CRACKER CRUT OR NILLA WAFERS & ADDED KEY TO MY LIMES...SORRY AND ENJOY NO BAKE DESSERTS!

Banana Pudding Poke Cake

Bobbie Lynn Herd

BANANA PUDDING POKE CAKE!!!

Ingredients
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions
1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
4 Now it's time to fill those holes! Pour the pudding mixture ver the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for approx two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
(From Betty Crocker and Just a pinch)

No-Bake Cheesecake

Lisa Hall-Sheets

Quick easy and delicious 5 minute-4 ingredient no bake cheesecake


Ingredients:
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Instructions:

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 8” cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.