Pumpkin Gingerbread Trifle

Ingredients
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions
Bake the gingerbread according to the package directions; cool completely. 

Meanwhile, prepare the pudding and set aside to cool. 

Stir the pumpkin pie filling, sugar, and cardamom into the pudding. 

Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. 

Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. 

Repeat with the remaining gingerbread, pudding, and whipped topping. 

Sprinkle of the top with crushed gingersnaps, if desired. 

Refrigerate overnight. Trifle can be layered in a punch bowl.

SOURCE

Strawberry Banana Ice Pops

Ingredients:

1 (3 1/4-ounce) package instant banana cream pudding mix (regular, not sugar-free)
1 3/4 cups milk
2 cups sliced strawberries
1 tablespoon sugar

Directions

Add all the ingredients to a blender and blend until smooth. Pour into ice pop molds and freeze for at least 4 hours.

Cook’s Note: If you don’t have molds, divide the mixture among 8 (5-ounce) small plastic or paper cups. Cover each with plastic wrap and insert a wooden pop stick through the wrap.

Servings: 8
Prep Time: 10 min
Cook Time:
Difficulty: Easy

SOURCE:  Strawberry Banana Ice Pops


NOTES:  You've probably noticed by now that I'm gaga over strawberries! Yup, I really am.  The thing about the Philippines is even if it's the "rainy season," it's still sooo hot!  I found this delish treat to be the perfect solution!

Strawberry

Not Yo’ Mama’s Banana Pudding

Ingredients:

1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1   14-ounce can sweetened condensed milk
1   8-ounce package cream cheese, softened
2 cup milk
1   5-ounce box instant French vanilla pudding
6-8   bananas, sliced
2   bags Pepperidge Farm Chessmen cookies

Directions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.  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.  Refrigerate until ready to serve.

Recipe courtesy Paula Deen

Servings: 12 servings
Prep Time: 30 min
Cook Time:
Difficulty: Easy

SOURCE:  Not Yo’ Mama’s Banana Pudding

Bananas