This is one of my favorite desserts.
- 1 cup flour
- 1 cube butter
- 1 cup chopped pecans
Mix thoroughly and press into the bottom of a 9×13 pan. Bake at 300 degrees for 15 to 20 min, then cool.
- 8 oz. cream cheese
- 1 cup powdered sugar
- 9 oz. cool whip (1/2 of carton)
Mix well and spread on first layer.
- 2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)
- 2 1/2 cups cold milk
Beat for 2 minutes then spread on second layer. Then spread on remaining cool whip and refrigerate for at least an hour before serving.
LIBBY’S PUMPKIN ROLL
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
This is what we had around the one night campfire. We used broken up Hershey bars for the chocolate factor, but chocolate chips would be easier:
- Chocolate chips
- Small marshmallows
- Graham crackers
- Peel a ripe banana and cut a slit down the middle, but don’t cut it all the way through.
- Fill the inside of the banana with as many marshmallows and chocolate chips as you like.
- Roll the banana in a square piece of aluminum foil and set it in the red coals.
- Open the tin foil, crunch up a graham cracker over the top and eat it.
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.