Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream

Ingredients
Vanilla Ice Cream
Bananas
Graham Crackers or Chessman cookies
Marshmallows
Cream cheese

2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)
6 to 8 bananas, sliced
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
Add vanilla ice cream to It's Not Your Mamma's Banana Pudding. Additionally mix in bananas, graham crackers, marshmallows and cream cheese to your desire.

Line the bottom of a 13 by 9 by 2-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.

SOURCE

Pear Fritters

Ingredients
1/2 cup milk
1 egg, slightly beaten
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
2 peeled and cored pears
Vegetable oil, for frying
Vanilla ice cream, for garnish, optional
Cinnamon-sugar, for garnish, optional
Confectioners' sugar, for garnish, optional
Maple syrup, for garnish, optional
Mint leaves, for garnish, optional


Directions
Whisk together milk, egg, sugar, cinnamon and sour cream. Add flour. Set aside.


Slice the cored pears into rings. Heat the oil in skillet. Dip rings into batter and place in hot oil. Fry until golden brown.


Top with vanilla ice cream and sprinkle with cinnamon-sugar and powered sugar, if desired. Drizzle with maple syrup and garnish with a mint leaf, if desired.


SOURCE

Grilled Pineapple Sundaes

Ingredients
1 large pineapple, cored and cut into 1-inch-thick slices
1/2 cup butter, melted
Vanilla ice cream, for topping
Caramel, for topping
Paula Deen's Cream Cheese Shortcakes, recipe follows
Fresh mint, for garnish, optional
Directions
Preheat the grill to medium heat.


Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes. Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes. Garnish with fresh mint, if desired.


Cream Cheese Shortcakes:
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup heavy whipping cream
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and salt. Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly. Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened.


On a lightly floured surface, roll out the dough to 3/4-inch thickness. Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary. Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes. Remove from the oven and cool completely before serving.


Yield: 10 shortcakes


Prep Time: 20 minutes


Cook Time: 13 to 15 minutes


Ease of preparation: easy


SOURCE



Pineapple

Fried Ice Cream

Ingredients

• 1/2 to 1 gallon vanilla ice cream
• 4 egg whites
• 4 cups crushed cubed cereal (recommended: Golden Graham)
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, optional garnish

Directions

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

SOURCE

Deep Fried Ice Cream