Banana Cream Pie with Vanilla Wafer
- 1 1/2 Cups Nilla Wafer Crumbs (grind the cookies in a blender)
- 1/3 Cup Sugar
- 4 Tablespoons of Butter, melted
- 1 3.4 ounce of Banana Cream Instant Pudding
- 1 Cup of Milk
- 4 ounces Cream Cheese, softened
- 1/2 Cup Sweetened Condensed Milk
- 1 1/2 Cups Fresh Whipped Cream* see note
- 2 Large Bananas, slices
- Heat the oven to 350 degrees.
- Stir together the wafer crumbs, sugar and butter and press into a pie plate.
- Bake for 8 minutes and remove to cool.
- In a bowl, whisk together the milk and pudding.
- In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again. Stir in the pudding then fold in the whipped cream.
- Place the bananas in a single layer on the cooled pie crust.
- Top with the pudding mixture and refrigerate for 1 to 2 hours or overnight if needed.
- Serve with fresh whipped cream.
To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form.
Courtesy of Oh, Sweet Basil.
Pumpkin Pie Icebox Cake
- 40 square graham crackers (20 if you have the long rectangular ones)
- 2 1/2 cups heavy cream
- 1 cup powdered icing sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 14 oz can pumpkin puree(about 2 cups)
- In a large bowl, beat cream on high with an electric mixer until soft peaks form. Add in sugar and beat until stiff peaks form. Set aside 1 cup in the refrigerator.
- Add spices, vanilla and pumpkin and beat on low just until incorporated.
- Place one layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I use a piping bag to do this — it’s quicker and is easier to spread!).
- Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
- Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Courtesy of Recipe Rebel.
Butter Pecan Caramel Mini Cheesecake
- 12 pecan shortbread cookies, crumbled
- 1/2 cup caramel ice cream topping (room temperature)
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup powdered sugar
- 2/3 cup butter pecan flavored liquid coffee creamer
- 1 (3.4 oz.) package vanilla instant pudding and pie filling mix
- 1 (8 oz.) container frozen whipped topping, thawed
- Divide cookie crumbs into 8 mini dessert bowls or jars (around 2 tablespoons of cookie crumbs for each bowl). Shake slightly to level crumbs.
- Using a tableware teaspoon, drizzle 1 to 1 1/2 teaspoons caramel topping over cookie crumbs until evenly covered.
- In large bowl, combine cream cheese and powdered sugar; beat until smooth. Add coffee creamer, pudding mix and whipped topping; beat on medium speed until well blended. Spoon and divide mixture evenly between dessert bowls using a teaspoon. Carefully spread to sides of bowl.
- Cover and refrigerate until ready to serve (at least 3 hours). Cheesecakes can be made the day before serving.
Notes: I used 5.3 oz. mini dessert bowls for the cheesecakes.
Courtesy of Simply Southern Baking.
- 2 cups gluten-free rolled oats, ground to a fine powder (or 1 3/4 cups oat flour)
- 1/4 cup coconut flour
- 2 T brown sugar
- 1 T pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup almond butter
- 1/4 cup maple syrup
- cinnamon and sugar for rolling
- Combine the coconut flour, oat flour (or ground oats), brown sugar, and pumpkin pie spice in a mixing bowl.
- In a small saucepan over medium heat, combine the almond butter and the maple syrup. Heat until smooth. Remove from heat and stir in the vanilla.
- Add the almond butter mixture to the dry ingredients along with the pumpkin. Stir until combined.
- Roll into 1 to 1 1/2 inch balls and place on cookie sheet
- Combine additional cinnamon and sugar in a bowl and roll each ball in the mixture.
Courtesy of Turning The Clock Back.
Apple Pie Bites
- 4 apples, peeled, cored, and diced into small pieces
- 3-4 tablespoons of brown sugar depending on how sweet you like your filling
- Juice of half a lemon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt, nutmeg, and allspice
- 1 cup water, divided
- 3 tablespoons cornstarch
- 15 mini phyllo shells Whipped cream, store-bought or homemade will work
- In a medium-sized saucepan over medium-high heat combine the diced apples, 1/2 cup of water, sugar, cinnamon, salt, nutmeg, allspice, lemon juice, and vanilla extract.
- Stir everything together and let the mixture cook with the lid on for about 8-10 minutes or until the apples have softened.
- Stir the mixture every few minutes and lower the heat if the apples start to stick to the bottom.
- In a small bowl whisk together the cornstarch and remaining 1/2 cup of water until the cornstarch has dissolved.
- Pour the cornstarch mixture over the apples then stir everything together.
- Continue cooking and stirring the filling for another 2 minutes or until it has thickened.