This banana split cake recipe is a no-bake favorite during warm weather. It could be served as a salad, too. Substitute other fruit if you wish!
Ready in: 5 Hr 15 Min | Servings: 24
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (20 ounce) can crushed pineapple, drained
- 6 medium bananas, divided
- 2 cups cold milk
- 2 pkg. (4 serving size) vanilla flavor instant pudding
- 2 cups thawed whipped topping, divided
- 1 cup chopped pecans
Directions
- Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13×9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
- Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
Tags:
banana split cake,
banana split cake recipe,
chopped pecans,
cold milk,
cracker crumbs,
cream cheese,
dry pudding,
graham cracker,
vanilla Banana Recipes,
Dessert Recipes,
No Bake Recipes
This strawberry pretzel salad recipe is sure to be a hit at family gatherings or potlucks. It’s pretty simple to make and so very tasty. It can be served with a meal or as dessert. You could probably change the flavor to a different fruit beside strawberries if you so choose.
Ready in: 105 Min | Servings: 10
Ingredients
- 3/4 cup butter, softened
- 3 tablespoons brown sugar
- 2 1/2 cups crushed pretzels
- 1 (6 ounce) package strawberry flavored gelatin
- 2 cups boiling water
- 3 cups strawberries, chilled
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9×13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
- In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
- In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.
Tags:
brown sugar,
butter or margarine,
cream cheese layer,
family gatherings,
package cream cheese,
pretzel salad recipe,
strawberry pretzel salad,
strawberry pretzel salad recipe,
white sugar Dessert Recipes,
Fruit Recipes,
Salad Recipes
The ingredients combine to create an extremely tender, juicy meatball with wonderful flavor that is accentuated by the sauce. I loved how the worcestshire sauce zested up the tomato soup, it made a wonderful sauce.
Ready in: 40 Min | Servings: 5
Ingredients
- 1 egg
- 2 (10.75 ounce) cans condensed tomato soup
- 1/4 cup instant rice
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon onion salt
- 1/4 teaspoon ground black pepper
- 1 pound lean ground beef
- 1/4 cup Worcestershire sauce
Directions
- Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
- Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
- Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
Fruit can be a struggle at meal time. Try this fruit pizza recipe with your kids.
Ready in: 60 Min | Servings: 16
Ingredients
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup cold butter
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups halved fresh strawberries
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup fresh blueberries
- GLAZE:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup unsweetened pineapple juice
- 1 teaspoon lemon juice
Directions
- In a large bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350 degrees F for 12-15 minutes or until very lightly browned. Cool on a wire rack.
- In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
- For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.
I, absolutely, love apple crisp! This is an easy apple crisp recipe that I found that is delicious.
Ready in: 60 Min | Servings: 12
Ingredients
- 6 apple – peeled, cored and sliced
- 1 cup water
- 1 (18.25 ounce) package white cake mix
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
- In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.
- Bake in preheated oven for 50 to 55 minutes.
This scalloped potatoes recipe is, relatively, simple and don’t go over too bad at home. Adding some cheese on top is an option.
Ready in: 65 Min | Servings: 8
Ingredients
- 3 pounds potatoes, thinly sliced
- 9 tablespoons all-purpose flour
- 6 tablespoons butter, diced
- 1 quart milk
- salt to taste
Directions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13 inch baking dish.
- Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
- Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.
This is my favorite sausage gravy breakfast pizza recipe. It’s still good if warmed up for breakfast if you’re tight on time.
Ready in: 40 Min | Servings: 4
Ingredients
- 1 prebaked 12″ pizza crust (Boboli)
- 1 (2-1/2 ounce.) package. country gravy mix
- 1 cup milk
- 1 cup water
- 1 cup browned breakfast sausage, crumbled
- 1 cup diced ham
- 1 cup bacon, cooked & crumbled
- 1/2 cup milk
- 2 tablespoon margarine
- 8 eggs
- 1-1/2 cups shredded cheddar cheese
Directions
- Preheat oven to 400ºF.
- In saucepan add water and milk; whisk in gravy mix and bring to a boil.
Simmer 2-3 minutes, stirring constantly until thickened. Cool slightly.
- In large skillet, melt margarine; beat eggs with milk and add to skillet.
Scramble eggs in skillet until set.
- Place pizza crust on pizza stone or pizza pan; spread gravy evenly over the
top. Layer with meats, then eggs. Salt and pepper to taste. Sprinkle the
shredded cheese evenly over eggs.
- Bake at 400º for 10-15 minutes until bubbly and cheese begins to brown. Cool slightly and cut into wedges.
This cookies and cream pie recipe makes a great summer dessert and is one of my family’s favorite dessert recipes.
Ready in: 9 Hrs | Servings: 8
Ingredients
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup crushed chocolate sandwich cookies
- 1 (9 inch) prepared chocolate cookie crumb crust
Directions
- Prepare pudding as directed for pie filling; let set.
- When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
- Freeze overnight. Serve.
Tags:
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chocolate pudding mix,
chocolate sandwich cookies,
cookie crumb,
cookies and cream,
cream pie,
crumb crust,
dessert recipes,
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pie recipe Chocolate Recipes,
Dessert Recipes,
Pie Recipes
Chocolate mousse? In a pie? That’s what we have with our Chocolate Mousse Pie Recipe.
Ready in: 9 Hrs | Servings: 8
Ingredients
- 1 (9 inch) pie shell, baked
- 1 cup semisweet chocolate chips
- 1/4 cup white sugar
- 4 tablespoons water
- 1 teaspoon unflavored gelatin
- 1 tablespoon instant coffee powder
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 tablespoons white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons confectioners’ sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Directions
- Sprinkle the gelatin on top of 2 tablespoons water. Separate the eggs.
- In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to tha saucepan, and heat until completely dissolved. Remove pan from heat, and gradually beat in egg yolks. Return to pan to heat. Cook until mixture thickens slightly, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Cool slightly.
- While chocolate mixture is cooling, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust. Chill.
- To Make Topping: Add cocoa and confectioners’ sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill several hours or overnight until set. Filling with be a little soft.
Here’s a yummy recipe to make a scrumptious chocolate mousse loaf.
Ready in: 30 Min | Servings:12
Ingredients
- 2 cups whipping cream, divided
- 3 egg yolks
- 16 (1 ounce) squares semisweet baking chocolate
- 1/2 cup butter or margarine
- 1/2 cup light corn syrup
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- RASPBERRY SAUCE:
- 1 (10 ounce) package frozen raspberries, thawed
- 1/4 cup light corn syrup
Directions
- In a bowl, whisk 1/2 cup whipping cream and egg yolks; set aside. In a 3-qt. saucepan, heat chocolate, butter and corn syrup over low heat until chocolate and butter are melted. Remove from the heat. Stir about 1 cup into the egg yolk mixture; return all to the pan. Cook and stir over low heat until mixture coats the back of a metal spoon or reaches 160 degrees F. Remove from the heat; cool. In a mixing bowl, beat remaining cream with confectioners’ sugar and vanilla until soft peaks form. Fold into chocolate mixture until well blended. Pour into a 9-in. x 5-in. x 3-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.
