To take this pie to yet another level a layer of chocolate may be spread over the crust,  see bottom of recipe for directions and amounts

Servings 6-8

Ingredients:

1 prepared vanilla crumb crust or graham cracker crust (use a 6 ounce crust)

1 medium banana, sliced

2 cups light cream (such as half and half)

2 (4-ounce) packages JELL-O instant vanilla pudding mix

3 cups Cool Whip frozen topping, thawed and divided

Instructions:————————————-

Pour 2 cups very cold light cream into a bowl; add in the 2 boxes of dry vanilla pudding mix and beat with a wire whisk or on lowest speed of an electric mixer until well blended and thickened, then allow to stand for 2 minutes.

Meanwhile place the sliced bananas over the bottom of the crust.

To the pudding gently fold in 1-1/2 cups thawed Cool Whip topping until thoroughly combined; spread over the bananas.

Refrigerate for at least 4 hours before serving.

Top with remaining Cool Whip just before serving.

For a chocolate glazed crust………..

Microwave 4 (1-ounce) squares semi-sweet chocolate squares with 2 tablespoons half and half cream and 1-1/2 tablespoons butter until melted and smooth, removing to stir about every 30 seconds.

Spread over the crumb crust then refrigerate until firm (about 30-45 minutes).

Spread the sliced bananas over the cooled. chocolate

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For ease I have listed a boxed cake mix you may of coarse your own favorite chocolate cake recipe or choose one posted here on the site

Servings 8

Ingredients:

1 (18-ounce)  box chocolate cake mix

2 (21 ounce) cans cherry pie filling (you may use less or as desired to cover the cake)

2 (3-ounce) package cream cheese, softened

1/3 cup sugar (or increase to desired sweetness)

2 (8-ounce) cartons Cool Whip frozen topping, thawed

Instructions:———————————

Prepare and bake the cake mix according to package directions in a greased 13 x 9-inch baking pan; cool cake completely.

When the cake is completely cooled top with cherry pie filling; set aside.

In a mixing bowl beat cream cheese and sugar until light and fluffy.

Fold in the Cool Whip topping until completely blended.

Carefully spread the topping over the pie filling.

Refrigerate a minimum of 4 hours before serving

You will need a large baking sheet and a rack to bake the ribs on, and then transfer into a 13 x 9-inch pan to finish baking with the sauce.

Servings 4-6

Ingredients:

3 pounds pork spareribs, cut ino serving size portions

salt and fresh ground black pepper

1 cup maple syrup

3 tablespoons orange juice concentrate

3 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoons Worcestershire sauce

3/4 teaspoon curry powder

2 garlic cloves, minced (or 1 teaspoon garlic powder)

1 tablespoon sesame seeds

Instructions:————————————

Preheat oven to 350 degres F.

Grease a 15 x 10-inch baking sheet then place a rqack into the baking sheet.

Lightly season the ribs with salt and pepper then place  the ribs meaty side up on the rack.

Cover the pan tightly with foil and bake for 1 hour and 15 minutes.

Meanwhile in a bowl combine the maple syrup with the next 7 ingredients; bring to a boil over medium heat.

Reduce heat to low and simmer for 15 minutes stirring frequently.

Grease a 13 x 9-inch baking pan then transfer the ribs to the baking pan.

Pour the sauce over the ribs then turn the ribs to coat in the sauce.

Bake uncovered for 35 minutes, basting a few times with the sauce during cooking.

Sprinkle with sesame seeds just before servings.

This makes two 10-inch pies so it’s perfect to serve at a ladies brunch or luncheon!

If you wanted to go the extra step for even more flavor you could saute a medium chopped onion and 2 minced garlic cloves firstly in the butter and/or a small green bell pepper seeded and chopped

Yield two 10-inch pies/ 16-20 servings

Ingredients:

1/2 cup butter (I use half butter and bacon grease)

1/2 cup all-purpose flour

1-1/2 cups light cream (or can use milk)

2-1/2 cups creamed cottage cheese

1 teaspoon baking powder

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

1 teaspoon Dijon mustard

9 large eggs

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

3 cups shredded Swiss cheese (about 12 ounces)

1/3 cup freshly grated Parmesan cheese

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 10-inch deep-dish pie plates.

In a saucepan melt the butter over medium heat; add in flour and stir until blended with the butter (about 30 seconds).

Slowly whisk in light cream, then bring to a simmer stirring until thickened and bubbly; remove from heat and allow to cool slightly (about 20 minutes).

Meanwhile in a bowl using a wooden spoon combine the cottage cheese with baking powder, salt, pepper, cayenne and mustard; set aside.

In a large mixing mixing bowl using an electric mixer on medium speed beat the eggs until fluffy.

Beat in both packages of cream cheese until smooth and blended, then mix in the cottage cheese mixture and the prepared cooled cream sauce..

Fold in the Swiss cheese and Parmesan cheese.

Divide the mixture between the two pie plates.

Place the pie plates on a baking sheet.

Bake in a preheated 350 degree F oven for about 40-45 minutes or until a knife inserted in the center comes out clean.

Serve immediately.

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Yield (one 9-inch crust)

Ingredients:

1-1/3 cups vanilla wafer crumbs

2 tablespoons sugar

5 tablespoons melted butter

1/2 to 1 teaspoon vanilla

Instructions:————————————

Preheat oven to 350 degrees F.

Prepare a 9-inch pie plate.

In a bowl combine all ingredients together until well blended.

Press into bottom and sides of pie plate.

bake for 8-10 minutes or until crust just begins to brown.

Cool and fill.

You can use a purchased vanilla crumb crust, make your own or see my recipe HERE

Servings 8

Ingredients:

1 (9-inch)  prepared vanilla crumb crust (purchased or homemade)

1/3 cup sugar

3 tablespoons all-purpsoe flour

pinch of  salt

1 cup light cream (such as half and half)

3 egg yolks

3 tablespoons butter

1 teaspoon vanilla

1 tablespoon sifted confectioners sugar

1 (21-ounce) can blueberry pie filling

Instructions:———————————-

Place egg yolks in a heat proof bowl; set aside.

In a saucepan combine 1/3 cup sugar with flour and salt; gradually whisk in the cream,  then cook over medium heat until thickened (about 2 minutes)  then continue cooking for another 1 minute.

Gradually whisk half of the cream mixture into the eggs, then return all to the saucepan and mix in butter and vanilla; cool for about 5-7 minutes.

Transfer into prepared crust.

Sprinkle 1 tablespoon (or a little more) over the top of the custard.

Refrigerate until for about 1 hour or until set.

Carefully spoon the blueberry pie filling over the top then return to refrigerator for another 3 hours.

You will need a candy thermometer to make these, don’t even think about using milk in place of cream the caramels will not be good

Yield 9-10 dozen

Ingredients:

2 cups white sugar

1 cup light corn syrup

2 cups half and half cream, divided

1 cup butter, cut into cubes (no substitutes!)

1-1/2 teaspoons vanilla

Instructions:————————————

Line a 13 x 9-inch pan with foil  allowing the edges to overhang for easy removal then butter the foil; set aside.

In a 5-quart saucepan combine the sugar, corn syrup and 1 cup cream; bring to a boil over medium heat stirring constantly.

When the mixture is at a boil slowly add in remaining 1 cup cream stirring constantly when adding.

Cook over medium heat until a candy thermometer reaches 250 degrees (hard ball stage) stirring frequently.

Remove from heat then stir in the butter and vanilla until very well combined and smooth (about 4 minutes).

Pour into prepared pan; cool.

Remove the foil from the pan lifting the overhang edges, then remove the foil from the caramal slab.

Cut into 1-inch squares, then wrap individually in waxed paper and twist the ends.

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