Banana Cake

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Have you ever found a recipe on the internet or on the back of the box that just looked amazing?  And you knew you had to make it?  I happened to find this one on the back of the Nabisco Honey Maid crackers (graham crackers).   But I tell you this, the picture on that box is NOT what I made.  I only had vanilla pudding in my cabinet but that still shouldn’t have made a difference.  The difference HAD to of been that what I was seeing on the back of that box was made with more pudding than what they say they used.  No other way it could look the way it did.  Pudding doesn’t rise and fall or flop!!!  Here’s a picture of the back of the box (I added cool whip to the top of mine because it already took on a look of it’s own so I figured I’d just run with an addition!).

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Ok so can you clearly see the difference?  This could have been made in a smaller pan possibly to get the same outcome.  But I followed the exact directions with the exception of the flavors of pudding!

There was a first in all of this.  That is that Khali got to lick the “spoon”!!

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She didn’t care what the back of that box looked like.  She wanted to eat that pudding and clean that off as best as she could!!!

We’ve finished almost half of the pan.  It tastes pretty good.  Doesn’t look the same, but it tastes pretty good!!!

Banana Cake
Recipe Type: Dessert
Author: Patricia
Prep time: 20 mins
Cook time: 4 hours 20 mins
Total time: 4 hours 40 mins
Serves: 24
Ingredients
  • 1 pkg (3.4 oz) vanilla Instant Pudding Mix
  • 3 cups cold milk, divided
  • 2 cups thawed frozen, whipped topping, divided
  • 1 pkg (3.9 oz) chocolate Instant Pudding Mix (I used vanilla for both layers)
  • 1 banana, cut into 24 slices (I didn’t have bananas)
  • 18 Honey Maid Honey Grahams, broken in half (36 squares)
Instructions
  1. Line 13×9-inch pan with foil, with ends of foil extending over sides. Beat vanilla pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Repeat in separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
  2. Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
  3. Refrigerate 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.

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Have a great week.  If anyone happens to make this and it looks like picture on the box, please show me!!  Please!!

Patricia – Two Girls Cooking 😉

Source:

Nabisco

Banana Cream Pie

One of the favorite pies in our house (not that I get to eat any) is banana cream pie.  I did some searching online and found some that made it from scratch and others that used the pudding mix.  I opted for the easy way this time.  It looks good, it was easy to make, and I’m hoping it tastes good as well.

Maybe after giving this one a try I’ll move on to the made from scratch one.   But after reading the site that I got this from, they are right.  Home made doesn’t always mean it’s better.  I’ve become comfortable with making home made cake mix and frosting but this pie just looked really good.  So here it is!  I hope my mister likes it as much as the one he gets from work!!

Banana Cream Pie

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! (I only used one pie crust!!)

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. (Again, I just used one pie).  Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.

As I write this out, it sits in the fridge.  I’m debating on waiting or trying before Craig gets home!  Since I did make it for him I guess I’ll have to wait!!

(When I started making this I realized I left my camera on over night.  I had to use my iPhone for the pix since I made this on my lunch break today!!)

I got a piece – it’s pretty good.  Craig said the same thing (phew)!

Patricia – Two Girls Cooking ; )

Source:

Our Best Bites

Snowball Cake

My mom told me about a cake she saw on her Kraft magazine couple weeks ago, and after I looked it up I agreed it sounded good and told her she should make it sometime. Then she reminded me her birthday was coming up soon. Ok, so I’m not great at getting hints! But once she spelled it out for me I was happy to make her this birthday cake. It looks and tastes like a larger version of the hostess snowball. Reading through the recipe, I thought- Now if I just set that cream cheese filling on top, how will it get to the center? But it did sink in there just like it should. I brought it to my mom with a chicken pot pie for dinner on Sunday night and my whole family really enjoyed the cake.


Snowball Cake (from Kraft foods)

1 pkg (2-layer size) devil’s food cake mix
1 pkg  (8 oz) Cream Cheese, softened
1 egg
2 Tbsp granulated sugar
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1/4 cup  powdered sugar
1 cup cold milk
1 tub (8 oz) Cool Whip Whipped Topping, thawed
1 cup Flaked Coconut


Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.


I found the icing to be a little bit runny and hard to work with at first, so I put it back in the fridge for about 30 minutes before using it on the cake. Scott was really impressed by way the filling sunk into the cake, so maybe I’ll have to make a filled cake for his birthday next month. The photo of the cut cake is not as nice as I’d like, but I had a piece waiting for me and I wasn’t going to wait long to dig in!


Happy Birthday Mom!
– Jodi

Cookies & Cream mini pies


Patricia and I have fallen behind on posting lately, but I’m ready to jump back in! Scott and I recently bought and moved into our new house. And no surprise, one of my favorite rooms is the kitchen. I’ve been cooking whenever I have time, but this is the first chance I’ve had to sit down and post about it. 

Ever since my friend Beth took me to this little French place that makes fabulous mini desserts, I have been a bit obsessed with making my own mini things. I promised Scott a Valentine’s treat, and he requested something with Oreos. So I found a recipe for Cookies and Cream pie, and modified it to make little individual pies. They are not as fancy as the French desserts, but I hope he likes them!

– Jodi

1 pkg Oreo Cookies
1/4 cup butter or margarine, melted
1-1/2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
8 oz. Cool Whip, thawed

Finely crush 24 of the cookies; mix with butter. Press a heaping tablespoonful onto bottom of 16 cupcake liners.
Chop 12 cookies; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping until well blended. Stir in chopped cookies. Spoon about 1/4 cup into each cupcake liner.
Refrigerate 4 hours or until set. Store any leftovers in refrigerator.
I took the remaining Oreos – split them and removed the filling. Then I cut them into hearts with a small heart shaped cookie cutter. Then I put one on top of each mini pie.