I hate bananas, but I love the concept of banana pudding. So this is basically vanilla pudding with cookies! HA! Ingredients:1 package of butter cookies (I prefer Lorna Doone)2 cups of milk1 box french vanilla pudding8 ounces cream cheese, softened1 can sweetened condensed milk1 container of CoolWhip (12 ounces) Directions:Line the bottom of a 9×13 dish with cookies. In a bowl, combine milk and pudding mix and blend well with a hand mixer. In another bowl, combine cream cheese and condensed milk together until smooth. Fold the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until blended. Pour the mixture…

Truly the best cheesecake I’ve ever made/had! This is made in a 9″ springform pan. I can’t guarantee it will set up the same in a different size pan. Ingredients: Crust:2 cups of graham cracker crumbs2 handfuls (yes, handfuls) of brown sugar1 stick plus 1 tablespoon of melted butter Filling:2 packages (8 ounces) of softened cream cheese3/4 can of sweetened condensed milk2 teaspoons of vanilla extract3 eggs Directions:Mix crust ingredients and press firmly into a 9″ springform pan. I use the bottom of a measuring cup to press mine firmly. Beat cream cheese until fluffy. Add in sweetened milk, eggs, and vanilla. Beat until smooth. Pour filling into crust and…

Ingredients: 2 cans of crescent rolls1/2 cup of sugar1 teaspoon of vanilla extract1 egg2 blocks of softened cream cheese Topping: 2 tablespoons of cinnamon1/2 cup of sugar Instructions: Preheat oven to 350 degrees. Combine cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon sugar mixture in the bottom of a greased 9×13 dish. Place one can of crescent rolls on top of cinnamon/sugar mixture. In a bowl, beat cream cheese, egg, vanilla, and sugar together until creamy. Spread mixture on top of crescent rolls. Place the second can of crescent rolls on top of cream cheese mixture. Sprinkle remaining cinnamon sugar on top. Bake at 350 for…

Ingredients:Crust:2 1/4 cups of graham cracker crumbs5 tablespoons packed brown sugar1/8 teaspoon of salt Filling:3 blocks of cream cheese, softened1 1/4 cup light brown sugar3 tablespoons of flour1 cup sour cream1 tablespoon of vanilla extract4 large eggs1 cup of chopped, toasted pecans Topping:1/2 cup sugar1/2 cup light brown sugar3/4 cup heavy whipping cream4 tablespoons unsalted butter3/4 cup chopped, toasted pecans1 teaspoon of vanilla extract Directions:Preheat your oven to 325. Line a 9 inch springform pan with parchment paper and grease the sides. Combine your crust ingredients and press into the bottom and up the sides of your pan. Bake your crust for 10 minutes and set aside to cool. Reduce…

Ingredients:2 sticks of butter1/2 cup of Crisco3 cups of sugar5 eggs, added one at a time3 cups of all-purpose flour6 ounces of Sun Drop citrus soda (or Mountain Dew)1 teaspoon lemon flavoring1 teaspoon vanilla flavoring Icing:2 tablespoons of butter2 cups of confectioners sugar2 ounces of Sun Drop (or Mountain Dew) Directions:Cream butter and Crisco together and add sugar as you are mixing. Add eggs one at time. Add flour and Sun Drop, alternating between the two. Add lemon and vanilla flavoring. Mix well. Bake in a greased and floured 10-cup Bundt pan at 325 degrees for 1 hour and 15 minutes. For icing, beat butter until melted, then mix in…

Ingredients:1 box of yellow cake mix1 eggoil for cake mixstrawberriessugar1 large tub of cool whip1 tub or 1 recipe of cream cheese icing Directions:Bake yellow cake mix according to package directions. Let cool. Chop strawberries and cover with sugar. Let sit to form a syrup for 2-4 hours. Mix cool whip with cream cheese icing. Layer crumbled yellow cake, strawberries in syrup, and then cool whip mixture. Do another layer and top with a few strawberries. Chill and serve cold.

Ingredients:6 egg yolks1/2 cup of sugar2 cups of heavy cream1 teaspoon of vanilla extractGranulate sugar for topping Directions:Crack egg yolks into a bowl. Add sugar and whisk until pale in color (2-3 minutes). Heat cream and vanilla extract on the stove top. Temper cream mixture into egg yolks, whisking constantly. Once cream and eggs are mixed, pour into ramekins. Add hot water around the ramekins. Bake at 325 for 20-30 minutes. Wrap in saran wrap and let chill for two hours to overnight. When ready to serve, top with sugar and torch.