Paula Deen's Not Yo Mama's Banana Pudding

In our house, it's all about desserts. We just really love sweets.... too much. Around Christmas, this problem is magnified like crazy because Christmas & food go together like PB &J. Today I'm sharing a recipe with you that was introduced to me by a woman I work with. I did not make this up, I didn't even tweak it in any way possible... it's just that good on its own. I'm sharing it with you to also introduce you to the magic. No matter your feelings on Paula Deen, she got it right on this one. SO GOOD.

This recipe is EASY... it requires no baking and only takes about 10 min total to put it together. Here is a link to the original recipe.

Ingredients:
-2 packages Pepperidge Farm Chessman cookies
-6 bananas thinly sliced
-2 cups milk
-1 box (about 5 oz.) instant Vanilla pudding
-1 package Cream Cheese (or Neufchatel cheese)
-1 can (14 oz.) sweetened condensed milk
-1 large container (12 oz.) Cool Whip

To make this delectable dessert, get a 13 x 9 pan and line the bottom of it with the Chessman cookies. This should use almost the whole first package (I forgot to take a picture of this part...). Sprinkle your bananas over your cookies and set your pan aside.

Next, combine milk and pudding mix in a bowl and beat with an electric mixer. In another bowl, combine cream cheese and condensed milk and stir together until smooth. Fold your cool whip into the cream cheese mixture, be careful not to stir to much! Now add your cream cheese mixture and pudding mixture together and then pour over the top of your bananas and cookies.

Finally, top your pudding with your remaining Chessman cookies.

See? Easy peasy.

The cookies on top make the dessert look pretty AND it makes it easier to serve because you can just cut the sections around the cookies.

I hope you enjoy this dessert as much as we have! I have made it about 5-6 times in the last couple months for various events we attend. It's always a hit!

Everybody say "Thanks Paula!"

3 Ingredient Berry Cobbler

Hey Everyone! I have missed you so much but I have been incredibly busy lately. I missed all your smiling faces :).

Today, I wanted to post something that a women I go to church with gave me the recipe for. This dessert is SO GOOD and SO EASY... my favorite combination! My husband requests this dessert on a regular basis and I frequently make it for parties we attend. This is the perfect quick dessert for any holiday parties you are attending! I brought this to work as a Thanksgiving treat a couple weeks ago and it was demolished. Trust me, you won't be disappointed! :)

This is also supposedly healthy. I'm not sure if that is true or not but I'm going with it so I can eat more of it. :)

Ingredients:
-1 large bag of frozen mixed berries (I like to get the bags without strawberries because they get all funky when you cook the cobbler.... I have found Target or Kroger to be the best place for these)
-1 can Sprite Zero (or Diet Sprite)
-1 box white cake mix WITHOUT pudding

To make this dessert, preheat your oven to 325. Next, place your frozen berries in a 13 x 9 pan.

Next, pour your cake mix over the top of the berries. The important step here is to NOT mix the cake mix and berries, you want it in layers. In true cobbler form, you want fruit on bottom, bread on top. Here is what it should look like at this point.

Now, pour your can of Sprite over the top of your cake mix slowly and try to cover as much of the cake mix as possible. You won't be able to completely wet the cake mix but as long as you get it mostly wet you are fine. Also, don't be alarmed when your sprite fizzes on top of the cake mix, it's normal. If you look closely at the picture below you can see the fizzing.

Now pop your cobbler in the oven for 45 minutes-1 hour. It's really hard to over cook this cobbler so just check every 5 minutes or so after the 45 minute mark. Your cobbler is done when it is light brown on top.

Yum! Pop that sucker into individual serving bowls and go to town. You will have a hard time containing yourself... its like crack cobbler. Everyone say thank you to Sara for sharing this recipe!

ENJOY!