Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 3/4 cups sugar
• 8 oz cream cheese, softened
• 3 1/2 cups milk
• 2 (4 serving) pkgs instant chocolate pudding
• 8 oz whipped topping

Directions

Combine graham cracker crumbs with melted butter and 1/4 cups of sugar. Mix well. Press in the bottom of 9 x 13 inch baking dish.

Beat cream cheese with 1/2 cup of sugar until creamy. Beat 4 oz of whipped topping in with cream cheese. Spread over graham cracker crust.

Prepare pudding with 3 1/2 cups of milk according to package directions. Allow pudding to chill several hours or overnight. Once pudding has set up spread over cream cheese layer.

Top with remaining whipped topping. I use more than the remaining 4 oz to top dish with. Garnish with chopped pecans and grated chocolate.

Source: KNOE TV – Monroe, La

Ingredients

• 1 box yellow cake mix
• 1 – 3oz box insant vanilla pudding
• 1 C. water
• 4 eggs
• 1/2 C. Crisco Oil
• Filling:
• 1 C. Sugar
• 1/2 C. oleo
• 1/2 C. Crisco
• 1/2 tsp vanilla
• 1/2 tsp salt
• 5 T. flour
• 1 1/4 C. milk

Directions

Stir cake mix and other ingredients together. Divide in 2 (13×9 inch) cake pans. Bake at 350 F for 15 – 20 minutes.

Filling:
Cook milk and flour together. Set aside to cool. Stir occasionally; must be cold. Stir filling ingredients together. Add flour and milk to mix, 1 tablespoon at a time. Beat until fluffy. Spread over one of the baked cakes. Top with the other baked cake.

Ingredients

• 1 1/2 cups finely crushed vanilla wafers
• 1/4 cup chopped walnuts, toasted
• 1/4 cup butter, melted
• 2 large ripe bananas, diced
• 1 tablespoon lemon juice
• 2 tablespoons light brown sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon coffee liqueur
• 2 teaspoons vanilla extract
• Meringue*

Directions

Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.

Bake at 350° for 10 minutes. Cool on a wire rack.

Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.

Bake at 350° for 35 to 40 minutes or until center is almost set.

Drop spoonfuls of Meringue gently and evenly over hot filling.

Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.

Makes 10 to 12 servings

Meringue:

3 egg whites
1/4 teaspoon salt
6 tablespoons sugar

Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes).

Makes about 2 cups

Southern Living, MARCH 2006

Ingredients

• 1 16oz. package chocklate chips
• 3 tablespoons butter
• 1 cup chopped pecans
• 2cups rice crispies
• 1/2 gallon coffee or peppermint ice cream(softened)

Directions

Melt chockolate chips and butter together on low heat in covered sauce pan. (about 8-10 min.) Remove from heat and add nuts and cereal. Mix well. Press into 2 10in. pie plates.Fill each pie with softened icecream and freeze.

( Does not travel well, may melt before you can cross the street.) Serves 16

Ingredients

• ert
• 10 Slices day old bread, broken in pieces
• 4 C milk, scalded
• 1 C cream
• 4 eggs
• 1 C sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 C butter, melted
• 1/2 C seedless raisins (optional)
• 8 oz white Bakers Chocolate (sliced as thin as you can)
• White Chocolate Sauce:
• 1/2 C heavy whipping cream
• 4 oz white Bakers chocolate

Directions

Combine chocolate, milk and cream. Beat eggs; add sugar and mix well. Add vanilla and cinnamon. Stir in butter, white chocolate and raisins (optional). Add bread mix well.

Pour into buttered 2 quart baking dish set in a pan of warm water about 1 inch deep. Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.

8 servings.

White Chocolate Sauce:

1/2 C heavy whipping cream and 4 oz of white chocolate
melt in double boiler

Serve over bread pudding

ENJOY!