As I mentioned in Mini Bread Loaves, my mom had her annual Christmas dinner on Sunday. I was enlisted to make some desserts.
I’d been wanting to try out these recipes for a while, but hadn’t had an opportunity, especially for the banana one, because, gasp, Zack isn’t a big fan of bananas.
I’m glad that I got to sample both of them, but I think they were both one time things. Neither really knocked my socks off.
The Wassail tea was really good, though. I will definitely make that again. In fact, I saved some of it to give to my dad. He loves wassail.
I’m also taking the leftover desserts to work with me and hopefully they will get gobbled up!
Also, I cannot believe Christmas is in 5 days! Oh my gosh! I am so excited!
Banana Split Pie
– 1 1/2 c graham cracker crumbs
– 6 T butter, melted
– 3 medium bananas
– 4 oz cream cheese, softened
– 8 oz cool whip
– 1/2 stick butter, softened
– 1 c confectioners sugar
– small can pineapple
– various toppings of choice: ex) chocolate syrup, sprinkles, cherries, nuts, etc
Mix melted butter and graham cracker crumbs and press into an ungreased 8×8 baking dish.
Mix confectioners sugar, cream cheese and 1/2 stick butter together until fluffy. Slice bananas into crust. Add fluffy mixture on top, then add fluffy mixture. Sprinkle pineapple on top and cover with cool whip.
Top with various toppings before serving.
Peanut Butter Chocolate Dessert
Prep: 20 minutes + chilling
– 20 chocolate cream filled sandwich cookies, divided
– 2 T butter, melted
– 1 pkg (8 oz) cream cheese, softened
– 1/2 c peanut butter
– 1 1/2 c confectioners’ sugar, divided
– 1 carton, 16 oz, frozen whipped topping, thawed, divided
– 15 miniature peanut butter cups, chopped
– 1 pkg (3.4 oz) instant chocolate fudge pudding mix
– 1 1/2 c milk
Crush 16 cookies, toss with the butter. Press into an ungreased dish. Set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread the pudding mixture over the peanut butter cups. Crush the remaining cookies, sprinkle over the top. Cover and chill dessert for at least 3 hours.
– 1 c sugar
– 4 c water
– 4 cinnamon sticks
– 1 t allspice
– 1 t cloves
– 1 qt orange juice
– 2 c pineapple juice
– 2 qt apple cider or juice
Simmer for several (at least 2) hours. Serve hot.