This recipe is from Sara.
- 16 oz. cream cheese
- 2 cups powdered sugar
- 1 cup sour cream
- 2 T. vanilla
- 1/4 t. almond flavoring
- 1 cup whipping cream
- 1 t. vanilla
- 1 T. sugar
- Angel Food cake cut into 1″ squares
- Raspberries or strawberries
Cream together the cream cheese and powdered sugar. Add sour cream, 2 T. vanilla, and almond extract. Mix. In a separate bowl, whip together whipping cream, 1 teaspoon vanilla, and sugar. Combine both mixtures. Fold in angel food cake squares. Beginning with cream on the bottom of the serving dish, alternate 3 layers of angel food cake mixture and raspberries/strawberries. The trifle may be placed in a medium-sized glass, serving bowl or may be made separately in clear plastic cups.
“Family is the center of life. It is the key to eternal happiness.” — L. Tom Perry
Simply blend and freeze the following ingredients–doesn’t get much easier than that.
- 1 small banana
- 1 cup strawberries
- 1/3 cup almond milk
Original recipe source, click here
Banana Split Lasagna
Recipe Source, click here
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Maraschino cherries (optional)
- Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
- In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
- Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
- Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
- Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.
- You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
- To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.
“Life is short. Eat dessert first.” — Ernestine Ulmer
A yummy little Christmasy dessert from Kraft that is great for parties and get-togethers, or just for your own little self.
“I’m so glad I live in a world where there are Octobers.” ― Lucy Maud Montgomery
- (8 ounce) package cream cheese, softened
- ½ cup butter, slightly softened
- 1/2 to 1 cup creamy peanut butter
- 2 cups powdered sugar, depending on how thick you want the dip to be
- 3 Tablespoons brown sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 cup oats, add more if you want the dip to be thicker
- 1 cup Plain M&M’s, or more if you prefer
- 1 cup semi-sweet chocolate chips
Instructions: With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour, and vanilla. If you want more peanut butter taste, add more peanut butter.
Mix in the oats with a wooden spoon. Add M&M’s and chocolate chips and mix in thoroughly.
Stop acting as if life is a rehearsal. Live this day as if it were your last. The past is over and gone. The future is not guaranteed. –Wayne Dyer
Recipe and photo credit: LDS Living magazine.
3 tablespoons unsalted butter, melted but not hot
3 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cups fresh strawberries, washed and sliced
1 package (3.4 oz) instant vanilla pudding, prepared according to package instructions
1. Preheat the oven to 450 degrees F.
2. Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don’t have popover tins, use a large muffin pan.
Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.
3. Pour the batter into the cups, about 2/3 full.
Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT open the oven door), then reduce heat to 350 and bake for another 10-15 minutes or until they’re a deep, golden brown.
4. Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
5. Cut each popover in half, leaving them attached at the back. Spread them open on individual plates. Top each popover with some vanilla pudding, about 1/3 cup sliced strawberries, and a dollop of whipped cream. Serve immediately.
We find comfort among those who agree with us – growth among those who don’t. –Frank Clark
I got this recipe from a friend’s posting on Facebook:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Everyone has his own specific vocation or mission in life to carry out a concrete assignment which demands fulfillment. Therein he cannot be replaced, nor can his life be repeated. Thus, everyone’s task is as unique as is his specific opportunity to implement it. — Viktor Frankl
This recipe is for the the popular Dole Whip served at Disney-world.
2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream
Drain pineapple: reserve 2 tbsp. juice.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.
“Thank you, Mr. Rochester, for your great kindness. I am strangely glad to get back again to you: and wherever you are is my home—my only home.” –Charlotte Bronte, Jane Eyre
This recipe is dedicated specifically to the people in my family who love cherries and tend to rummage in my pantry for cherry pie filling and then just eating it straight from the can. Here’s a very quick and easy recipe using pie filling, a cake mix, and butter.
- 1 can (21 oz.) Cherry Pie Filling
- 1 box (about 18 oz.) Yellow Or White Cake Mix
- 3/4 stick Butter
- Whipped Cream
Dump cherry pie filling into a 9×9 or 8×11 inch glass baking dish. Sprinkle cake mix over the top of the pie filling and pat down until it’s even and smooth. Slice butter and distribute over the surface of the cake mix.
Bake at 350 degrees for 45 minutes to 1 hour. Serve with whipped cream or vanilla ice cream.
1 can (21 ounces) cherry pie filling
1 package (18 1/4 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1/3 cup chopped walnuts
Whipped topping or vanilla ice cream (options)
1. Place pie filling in greased Crock Pot slow cooker
2. Mix together cake mix and butter in medium bowl. Spread evenly over cherry filling, sprinkle with chopped nuts. Cover; cook on LOW 3 to 4 hours or HIGH 1 1/2 to 2 hours.
3. Spoon in serving dishes, and serve warm with whipped topping or ice cream, if desired.
Makes 8-10 servings