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I love these! Cold and creamy and just the right crunch with the cookie topping. Easy to make and so delicious!

Banana Cream Squares

1/2 cup butter or margarine, cold 
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 
1 egg, slightly beaten 
1 package (8 oz) cream cheese, softened 
1 can (14 oz) sweetened condensed milk 
1 tub (8 oz) frozen whipped topping, thawed 
1 box (3.4 oz) instant banana pudding mix 
3 medium ripe bananas, sliced 

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.

In 15 x 10x 1 inch pan or cookie sheet, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.

In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined. 

Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.



http://www.bettycrocker.com/recipes/banana-cream-squares/0b9f0074-c5f5-48a3-979a-1a7f244df2fc

 
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Yum! Who's giving this a try :)

 
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YUMMY! Strawberry Angel Food Trifle ~ 

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

 
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When you have a sweet tooth and want to stay on track, here's a nice treat. 
Sugar is NOT an added ingredient.

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional) 
1 tsp vanilla
1 tsp cinnamon

Bake at 350 for 15-20 minutes

 
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Caramel Topping

5 Tbsp butter
1 cup brown sugar, packed
1/4 cup half and half
Pinch salt
1/2 tsp Vanilla extract

Melt butter and brown sugar in large heavy saucepan over low heat; stir constantly until mixture is smooth. Add half and half, then salt; simmer 4 minutes. Remove from heat; stir in vanilla. 

Serve over ice cream, desserts, pancakes, waffles or as a dip for apples or other fruits.

 
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INGREDIENTS
2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
2 cups cut-up fresh fruit such as blueberries, bananas, cherries, grapes, papaya, peaches, oranges or raspberries
1 tablespoon honey


In blender, place all ingredients. Cover; blend until smooth.

Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

This pop can also be made with strawberries, grapefruit, plums, mango or pineapple for great flavor, too!

 
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Princess Pie (Coconut Cream Pie)
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

 
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Butterfinger Dessert -Weight Watchers =easy and low in sugar

1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk 
2 ( 8 oz. ) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)


1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan. 


2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE. 


3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!