Last Call: Charlotte's Banana Pudding

Banana Pudding

Ingredients:

~3 bags Pepperidge Farm Chessmen cookies

~6 to 8 bananas, sliced (not quite ripe)

~2 cups milk

~1 (5-ounce) box instant French vanilla pudding

~1 (8-ounce) package cream cheese, softened

~1 (14-ounce) can sweetened condensed milk

~1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

4. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

5. Refrigerate until ready to serve.

Last Call: Rosalie's Kahlua Trifle

Kahlua Trifle

 

Ingredients:

 

~One box of Devil's Food chocolate cake, prepared

 

~One 16 ounce container of Cool Whip

 
~One package of chocolate pudding, prepared (can be instant or cook-n-serve)

 

~One cup of Kahlua

 

~Skor or Heath bars (about 3 regular size), crumbled

 

 

Directions:

 

1. After preparing the chocolate cake in a 13x9 pan, let it cool. Also have prepared chocolate pudding chilling in the refrigerator. Once the cake is cooled, pour the cup of Kahlua all over the cake, allowing it to absorb the liquid. Then cut cake into 2 inch cubes.

 

2. Take deep bowl, or trifle service piece if you have it and place a layer of cubed cake on the bottom. Scoop several spoons of the chocolate pudding next, covering the cake and filling in the gaps. Then, scoop several spoons of whipped cream on top of pudding, covering it. Finally, sprinkle crumbled candy bars generously over the whipped cream.

 

3. Repeat layers until you reach top of bowl, ending with the crumbled candy at the top!