This can be constructed in individual serving dishes or in a large bowl to serve a crowd. Perfect for a picnic!
1 can sweetened-condensed milk
1-1/2 cups cold water
1 small box (3.4 oz.) cheesecake flavored pudding mix
2-1/2 cups heavy cream
11-oz. box Nabisco Nilla Wafers
5-6 medium bananas
In a medium mixing bowl, with mixer, combine sweetened condensed milk with cold water and pudding mix. Blend for a couple of minutes. Cover and refrigerate several hours or overnight until it is firm throughout.
When it is firm, beat heavy cream with mixer until stiff peaks form. With spatula, gently fold pudding mixture into whipped cream, just until combined.
For careful construction, put pudding mixture into a large piping bag so it can be spread carefully over layers.
Break Nilla wafers into halves or fourths. Layer broken wafers with sliced bananas on top of them. Squirt or spread a layer of pudding over cookies and bananas. Carefully tap container on counter, allowing pudding to settle into cookies and bananas. Repeat layers a couple of more times, as desired. Chill for several hours or overnight...this allows cookies to get a little soft.
Right before serving, slice some more fresh bananas on top and garnish with more wafers.
Gingerbread Cake:
1/2 cup sugar
1/2 cup butter or margarine (1 cube)
1 egg, beaten
1 cup molasses
1/2 tsp. salt
2-1/2 cups flour
1-1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water
Cream sugar and butter well. Add eggs and molasses. Beat well. Mix in dry ingredients. Add hot water and beat until smooth (batter will be very thin). Pour into a 9X13 pan lined with parchment paper. Bake at 350 degrees for about 40 min.
Cool cake completely. Using parchment, lift cake out of pan. Peel back parchment and cut cake into one-inch cubes...I use an electric knife!
For Trifle:
Mix together:
2 small pkgs. cheesecake instant pudding or white chocolate instant pudding
1-1/2 cups milk
8 oz. whipped topping
8 oz. sour cream
Layer 1: Lay some cake cubes in bottom of trifle bowl
Layer 2: Whisk pudding, milk, whipped topping and sour cream together. Pour 1/3 mixture onto first layer of cake.
Layer 3: Treat 1 or 2 sliced bananas in some orange juice so they don't brown. Drain well and lay these over the pudding layer.
Repeat layers using more cake, topping mixture, and bananas 'til bowl looks good.
Stir some additional whipped topping into the last layer of pudding mixture. This will add a layer of fluff to the top of the dessert. Refrigerate for a few hours.
Right before serving, top with some fresh, sliced (un-treated) bananas.
First Layer:
1 cup flour
1/2 cup chopped pecans
1/2 cup margarine, melted
Combine ingredients. Press into 9x13" pan. Bake at 350 degrees for 12-15 min. Cool.
Second Layer:
8 oz. cream cheese, softened
1 cup whipped topping (like Cool Whip)
1 cup powdered sugar
Beat second layer ingredients until fluffy. Spread on top of cooled first layer.
Third Layer:
1 small package instant chocolate pudding
1 small package instant cheesecake pudding
Milk, as directed on boxes (minus a little, to make the pudding stiffer)
Mix instant pudding with milk. Spread over second layer.
Fourth Layer:
1 cup whipped topping (like Cool Whip)
Top whole dessert with whipped topping. Chill until set.
Grate chocolate bar over top or sprinkle with chopped nuts or toasted coconut.
You could also add fresh blueberries for a red-white-&-blue dessert!
1 large ready-made angel food cake, cubed
2 small pkgs. cheesecake instant pudding or white chocolate instant pudding
1-1/2 cups milk
8 oz. whipped topping
8 oz. sour cream (3/4 cup)
1-1/2 lbs. strawberries--washed, hulled, and sliced
1 box Danish Dessert, made according to recipe
Layer 1: Lay 1/3 of the cake cubes in bottom of trifle bowl
Layer 2: Whisk pudding, milk, whipped topping and sour cream together. Pour 1/3 mixture onto first layer of cake.
Layer 3: Stir sliced berries into mixture of Danish Dessert. Spread some berries over the layer of pudding mixture.
Layer 4 (optional): Fresh blueberries
Repeat layers 'til bowl looks good.
Refrigerate for a few hours or even overnight!
This can be constructed in individual serving dishes or in a large bowl to serve a crowd. Perfect for a picnic!
