Easy Southern Banana Pudding

Ingredients:

3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
30 vanilla wafers
3 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. 

Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.

Refrigerate 3 hours. 

Chocolate Strawberry Oasis Pie

Ingredients:

1 lb. strawberries
1 (9 inch) Oreo crust
1 pkg chocolate pudding
Cool whip

Directions:

Slice strawberries up and line bottom of pie crust. Pour on chocolate pudding and refrigerate until setup and chilled. Top with cool whip.

No Bake Cheesecake

Ingredients:

1 8oz tub cool whip
1 (8oz) pkg cream cheese, fully softened
1 can sweetened condensed milk
1/3 cup lemon juice

Directions:

In large mixing bowl combine cool whip, cream cheese, and condensed milk and blend on high for 2 minutes until nice and smooth. Add in lemon juice and blend for 1 more minute.

Pour into prepared graham cracker crust and refrigerate for 1 hour before serving.

Top with favorite fruit(s).

Better Than Sex Cake

Ingredients:

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• caramel ice cream topping
• 1 (8 oz.) container frozen whipped topping, thawed
• 4-5 Heath, chopped up (I buy the bagged Heath already chopped over in the baking section with the chocolate chips - If I use the bag I just use the whole bag on top)

Instructions:

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Banana Pudding

Ingredients:

4 bananas, sliced

3 cups milk

1 box Nilla Wafers

2 small boxes instant FRENCH vanilla pudding

1 (8oz) pkg. cream cheese

1 (14oz) can sweetened condensed milk

1 (12oz) container Cool Whip

Directions:

1. Line the bottom of 9x13 pan with Nilla wafters.

2. Slice your banans and layer on top of cookies.

3. Combine the milk and pudding mix and blen using a handheld mixer. I've found that using two small boxes & the 3 cupos of milk makes an awesome consistency for the pudding. It just sets PERFECTLY.

4. In a seperate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream.

5. Add the cream cheese mixture to the pudding mix & stir until well blended.

6. Pour the mix evenly over the bananas.

7. Layer the remaining Nilla Wafers on top of the mix to top if all off.

This is very sweet! But great!

No Bake Strawberry Ice Box Cake

Ingredients:

3 lbs. fresh strawberries, sliced

2 (8 oz.) tubs fat-free whipped topping (or use regular or light)

1 (14.4 oz.) box graham crackers

1/4 cup milk chocolate chip morsels

Directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Banana Pudding Poke Cake

Ingredients:

 1 (10 oz.) box yellow cake mix

Ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Directions:

 Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.

 You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

 In a bowl, prepare pudding.Whisk together instant pudding with 4 cups milk.Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

 Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put the pudding into the fridge to set and cool.Once your cake has completely cooled, spread on whipped topping.

If you haven't done so already, crush your vanilla wafers.I just place mine in a ziploc bag and crush them with a rolling pin.Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.

 Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. 

I think this cake gets more delicious over time.To me, it's even better the next day so it's a great dessert to make ahead of time.Serve with freshly sliced bananas. Keep refrigerated.

Peanut Butter Pie

Ingredients:

• 5 oz cream cheese, softened
• 1/2 cups confectioners' sugar
• 1/3 cup Peanut Butter
• 8 oz frozen whipped topping, thawed
• graham cracker pie crusts
• 3 tbsp Hershey's chocolate syrup

Directions:

Beat cream cheese and confectioners' sugar together in a medium bowl.

Mix in Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

Butterfinger Pie

• 6 (2 1⁄8; ounce) butterfinger candy bars , crushed
• 1 (8 ounce) package cream cheese
• 1 (12 ounce) carton Cool Whip
• 1 graham cracker crust

Directions:

1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill