Chocolate-Banana Split Dessert

This dessert was so good.


You will love it too.


I got this recipe from my Kraft Canada "Whats Cooking" magazine. or you can find it here.

If you have ever had 'heaven in a pan' , this is just like, but the 2.0 version. With the bananas and cherries it just tastes that much better. I loved it.




Crush 30 oreos in your blender. (use oreos and not the crumbs)

Mix with butter and press into the bottom of a 9x13 pan.

Refridgerate

cream together cream cheese, sugar, milk, and 1 cup cool whip

Spread evenly over crumb layer.

Refridgerate

layer with sliced bananas.

Mix pudding and milk. Pour over bananas.

Spread with remaining cool whip.

Refridgerate for 4 hours or longer (overnight if you are making it the night before)

Before serving sprinkle with pecans/walnuts, cherries, and drizzle with chocolate sauce.

(** It calls for walnuts, but I prefer pecans**)

So many layers of goodness.


Chocolate-Banana Split Dessert

30 Oreo Cookies, finely crushed (about 2-1/4 cups)
6 Tbsp. butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
3 cups thawed Cool Whip Whipped Topping, divided
4 bananas, sliced
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
3-1/4 cups cold milk
1/3 cup maraschino cherries, halved
1/4 cup chopped toasted walnuts
2 Tbsp. chocolate syrup

Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip; spread over crust. Top with bananas.

Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.

Top with cherries, nuts and syrup just before serving.

Spinach Mandarin Poppy Seed Salad

Ok, I know it has been all summer since I have blogged. I am sure that no one even checks this blog anymore because it has been so long since I have posted. But I am back at it for the fall, I promise to blog more. I have been doing more cooking and baking and am so excited to share with you guys.


This is a salad that I ate ALL summer long. It is so good. I found it in my Our Best Bites cookbook (great cookbook). Or you can find it here.

I made this salad for family dinner one sunday. I decided to just bring all the ingredients and my immersion blender to my MIL's house. I was rushing to get the salad and dressing made because people were waiting to eat. I had everything all ready and was just taking my blender to the sink to rinse it off. I didn't want to drip the dressing everywhere when I walked from the counter to the sink with it, so I just brought the dish that they dressing was in to catch any drips. Right in front of the sink the container slipped out of my hands and hit the floor. It hit and then bounced up. Sending dressing everywhere. It was in my eyes. It was on the ceiling, the light fixtures. In place that were so unexpected. What a mess. I laughed about it, but had to make another batch of the dressing. But the salad is that good, that it made all the trouble worth the effort.


Spinach Mandarin Poppy Seed Salad


8oz (1/2 bag) Baby Spinach

1/2-1 head romaine lettuce, chopped

1/2 thinly sliced red onion

1 large avocado, cubed

8oz mozza or swiss cheese, shredded

1 pkg bacon, cooked and crumbled (I use Facon because I hate frying bacon)

1 (12oz) can Mandarin oranges, drained

Combine all ingredients in a large bowl. When ready to serve toss with dressing.



Now for the dressing, the best part.





Combine vinegar, salt, pepper, sugar, and mustard.

While blender is running, add sliced green onions

Continue running the blender and add the oil in a steady stream.

Pour into a serving dish and whisk in poppy seeds.

All I have to say is You're Welcome. You will love this salad and dressing.

Poppy Seed Dressing

1/3 cup white or white wine vinegar

1 tsp kosher salt

a few turns of freshly ground pepper

3/4 cup sugar

1 tsp prepared mustard

2 tbsp sliced green onions

1/2 cup vegetable oil

1 tsp poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. continue running the blender and add the oil in a steady stream until it is fully incorporated.

Pour the dressing into a serving or storage container and whisk in poppy seeds (I actually leave it in my blender and just give it a mix for 5 seconds on the slowest speed). Serve over salad.