Creamy Banana Pudding

This dessert is based on a recipe I found online for Magnolia Bakery's Banana Pudding. I'm 8 1/2 months pregnant, and this is the only thing that I have been wanting to eat for the last week. I made some and ate it something like three times a day until it was gone. Good thing I'm almost ready to have this baby so that I (hopefully) won't be doing that again! But let me just say, it was totally worth. This is creamy, sweet, and delicious. Enjoy!

Creamy Banana Pudding

1 pkg. (4 serving size) Banana or Vanilla instant pudding
1/2 can (14 oz.) sweetened condensed milk
1 cup cold water
1 vanilla bean
1/2 pkg. (12 oz.) vanilla wafers
1 pkg. (16 oz.) light cool whip
6 bananas, thinly sliced

1. Mix pudding (I used sugar free) with sweetened condensed milk and water. Whisk until well combined. Scrape seeds from vanilla bean into pudding mixture and stir to combine. Refrigerate for 15 minutes. Fold in 1/2 of the cool whip.
2. In trifle bowl or large glass bowl, layer 1/3 of the vanilla wafers. Top with 1/3 pudding mixture, 1/3 bananas, and 1/3 cool whip. repeat layers three times, ending with cool whip. Top with a couple of crushed vanilla wafers or shaved chocolate. Refrigerate for at least 6 hours (but it is best if refrigerated overnight).

Chocolate Wonder

My little sister made this over the Thanksgiving weekend, and ever since I tasted it I have been craving it. I got the recipe from her (a recipe from her husband's family, one of his favorite desserts) and made it yesterday. It's already half gone. Oops :)

Chocolate Wonder

First Layer:
1/2 cup butter, softened
1/2 cup chopped nuts (pecans or walnuts)
1 cup flour

Combine until crumbly, pat into bottom of 9x13 pan. Bake at 300 degrees for 25 minutes. Cool completely.

Second Layer:
1 cup powdered sugar
8 oz. cream cheese
1/2 large pkg. (16 oz.) Cool Whip

Combine powdered sugar and cream cheese. Add Cool Whip and spread over crust.

Third Layer:
2 pkg. instant pudding (1 large, 1 regular)
3 cups milk

Mix. When set, pour over the second layer.

Fourth Layer:
1/2 large package Cool Whip
Chocolate shavings and/or additional chopped nuts for garnish

Spread over pudding layer. Sprinkle with additional chopped nuts and/or chocolate shavings.

Light Lemon Cupcakes with Cream Cheese Frosting

I needed to make a treat to take to our neighbors today, and I wanted something light and fruity for a summery treat. I adapted this recipe from one I found in an old Kraft Food & Family Magazine from last year. These are seriously delicious, and addicting. Perfect for us since both Corey & I love anything lemony. Plus, did I mention that they're super quick & easy. That's always an added bonus.


Light Lemon Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes

1 pkg. white cake mix
1 pkg (4-serving size) sugar free lemon pudding
1 1/4 cups water
3 large eggs
2 Tb. oil
1 lb. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 lemon, zested and juiced
1 cup heavy whipping cream
1 tsp. vanilla
3 Tb. granulated sugar
lemon zest and/or fresh raspberries (optional, for garnish)

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. In bowl of electric mixer, beat cake mix, dry pudding mix, water, oil, and eggs on medium speed for 2 - 3 minutes, scraping sides of bowl as needed. Batter will be very thick. Divide evenly among prepared muffin cups.
3. Bake for 16 - 20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely.
4. Beat powdered sugar, cream cheese, butter, lemon juice, and lemon zest with electric mixer on medium speed until well blended (about 2 minutes).
5. Whip heavy whipping cream, vanilla, and granulated sugar until stiff peaks form (about 5 minutes). Gently fold into frosting.
6. Frost cupcakes with prepared frosting. Garnish with lemon zest or fresh raspberries, if desired. Serve immediately or refrigerate up to 24 hours.

Fresh Fruit Tart

Can you believe I've been holding out on you like this? I made these tarts two weeks ago and I'm just now getting around to sharing the recipe with you! I'm so sorry and hope that someday you'll forgive me. These turned out gorgeous and delicious, a perfect way to use up the fresh fruit that has been on sale here lately.



Fresh Berry Tart

Tart crust, enough for one 10" tart pan (I used this recipe, see notes below)
1 pkg. (4 serving size) instant sugar-free vanilla pudding mix
1 1/2 cups milk
1 cup heavy whipping cream
2 tsp. vanilla
3 Tb. granulated sugar
2 - 3 cups fresh fruit, washed and sliced (such as strawberries, raspberries, blueberries, and blackberries)
1 pkg. raspberry flavored Danish Dessert mix
1 1/2 cups cold water
1/4 cup fresh lemon juice
1/4 cup semi-sweet chocolate chips

1. Cook tart crust in 10" fluted tart pan with removable bottom according to recipe directions. Cool completely.
2. Prepare Danish Dessert according to package directions, substituting 1/4 cup lemon juice and 1 1/2 cups cold water in place of the water. Cool completely and set aside.
3. In bowl of stand mixer, whip cream, vanilla, and sugar until stiff peaks form.
4. In medium bowl, mix pudding mix and milk. Fold in half of the whipped cream. Spread pudding/cream mixture into bottom of tart shell. Spread a very thin layer of Danish Dessert over the top of the pudding mixture. Arrange berries on top of Danish Dessert, and top with another thin layer of Danish Dessert.
5. Melt chocolate chips in small bowl in microwave for 30 seconds, stir until completely melted, returning to microwave for 30 more seconds if needed. Put in a small ziploc bag, cut off a very small piece on the corner. Drizzle melted chocolate over the top of the tart. Serve immediately or refrigerate up to 24 hours. Garnish with remaining whipped cream.

Note: I used Dorie Greenspan's "Great Unshrinkable Sweet Tart Shell" recipe...but I did it the lazy man's way, meaning I didn't freeze it in between steps. It shrunk a little, but still turned out delicious in less than half the time.


I also made some mini tarts with the same method, minus the Danish Dessert, and they were delicious as well.