Banana Cream Pie

I don't know if this is technically considered a pie since it's made in a springform pan, but it's yummy whatever you choose to call it.

• 24 graham cracker squares (2 1/2" each)
• 1/2 c butter, melted
• 1/4 c sugar
• 1 (12 oz) container Cool Whip, thawed
• 1 (3.4 oz) pkg instant vanilla pudding
• 1 c sour cream
• 3 medium ripe bananas
• 1/3 c chopped pecans

Finely chop graham crackers - you should have about 2 cups of crumbs.  Mix graham cracker crumbs with butter and sugar in a medium bowl.  Press evenly over the bottom and about 2/3 of the way up the sides of a springform pan.  In another medium bowl, combine Cool Whip, pudding mix and sour cream.  Stir vigorously with a whisk and spread half of the filling into the crust in the springform pan.  Thinly slice bananas and layer evenly over filling in the pan.  Spread remaining half of the filling over the bananas.  Finely chop pecans and sprinkle over the top of the filling.  Refrigerate until set, at least 30 minutes, before serving.  To serve, remove ring from side of springform pan and cut into 12 slices.  Makes 12 servings.

Pistachio Pudding Salad

This has been one of my favorite fruit salads since I was little. 

• 1 (3 oz) pkg pistachio pudding mix (Don't prepare the pudding - just the mix.)
• 1 (8 oz) container Cool Whip
• 1 (20 oz) can crushed pineapple, drained
• 1 c mini marshmallows
• 1/2 c chopped nuts (optional)
• 1/2 c chopped maraschino cherries
• a few cherries cut in half to garnish the top of the salad (optional)

Mix all ingredients in a medium bowl.  Chill at least 2 hours before serving to let the flavors blend.

Serving suggestion: Arrange cherry halves in the bottom of a jello mold, then place the salad mixture on top.  Chill, unmold to serve.

Apple Snicker Salad

This is another great salad to make for potlucks.  It has a good combination of sweet, tart and a little salty taste from the peanuts.

• 1 (8 oz) container Cool Whip
• 3 Snickers candy bars, cut into small pieces
• 2 (8 oz) cans crushed pineapple, drained
• 1/2 c peanuts, chopped
• 3 large Granny Smith apples, peeled, cored and coarsely chopped

Combine Cool Whip & pineapple in a medium to large mixing bowl.  Fold in the apples, Snickers & peanuts.  Serve immediately or refrigerate until ready to serve.  Makes about 7 cups of salad.

Quick Cranberry Salad

In our family we call this salad “Cranberry Fluff”.  I’m not a big fan of cranberries, but I love this salad.  In fact, for many years this is the only way my mom could get me to eat cranberries.

• 3 c whole fresh or frozen cranberries (fresh chops up better)
• 2 1/3 c miniature marshmallows
• 1/2 c chopped nuts (walnuts or pecans work best, but we've also used sunflower nuts)
• 1 (8 oz) can crushed pineapple, drained
• 8 oz Cool Whip (the Extra Creamy variety is best)

Put cranberries through food chopper, using coarse grind.  Chill 2 hours.  Add marshmallows, pineapple and nuts.  Fold Cool Whip into the cranberry mixture.  Spoon into bowl, cover and refrigerate or freeze in 8″ square baking pan or a jello mold.