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.

Pina Colada Cake

My mom used to make this cake a lot in the summer for potlucks.  I'm not a big coconut fan, but I LOVE this cake!

• Yellow pudding cake mix
• 1 can cream of coconut base
• 1 can sweetened condensed milk
• 1 can crushed pineapple, drained
• 8 oz Cool Whip

Prepare and bake cake mix as directed on the box in a 9x13" pan.  Cool and poke holes in the top.  Combine cream of coconut and sweetened condensed milk and drizzle over the cake.  Combine crushed pineapple and Cool Whip and spread over the cake as frosting.  Refrigerate overnight before serving.

Chocolate Earthquake Cake

I got this recipe from my mom and it’s wonderful!  Note from Mom: Do not try to squeeze this into a smaller pan!  You want an earthquake, not a volcano!

• 1 c chopped nuts
• 1 (3.5 oz) can sweetened flaked coconut
• 1 box German Chocolate cake mix, batter prepared according to package directions
• 1/2 c butter
• 8 oz cream cheese, softened
• 1  (l lb) box or bag powdered sugar

Preheat oven to 350 degrees.  Grease a 9×13″ cake pan.  Cover the bottom of the pan with the nuts and coconut.  Pour the cake batter on top.  Melt the butter in a bowl, add the cream cheese and powdered sugar.  Stir to blend.  Spoon over unbaked batter (you don’t have to stir it in).  Bake 40-42 minutes.

Note:  You cannot test for doneness with a toothpick or cake tester, as the cake will appear sticky even when done.  The icing sinks into the batter as it bakes, forming the white ribbon inside.

Pumpkin Gingerbread Flan Cake

I’m not normally a fan of gingerbread, but I love this cake!

• 1 pkg (14.5 oz) gingerbread cake mix
• 1 pkg (3.4 oz) butterscotch instant pudding
• 3/4 c cold milk
• 1 can (15 oz) solid pack pumpkin
• 1 container (12 oz) Cool Whip, divided
• 1/2 c pecans, chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.  Lightly spray 2 flan pans with vegetable oil or cooking spray.  Place parchment paper circles in the bottom of each pan.  Prepare cake mix according to package directions, divide batter evenly between the flan pans.  Bake 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.  Remove to cooling rack, cool in pans 10 minutes.  Turn out onto rack to cool completely and then put each cake on a serving plate.  In medium bowl whisk pudding into milk.  Whisk in pumpkin, mix until smooth.  Gently fold in 3 cups of the Cool Whip.  Divide pudding mixture evenly between the cakes.  Chop pecans and sprinkle evenly over each flan cake.  Fill decorator tube (or plastic bag with a hole in the corner) with remaining Cool Whip.  Pipe Cool Whip around the edge of each flan.  Combine cinnamon and nutmeg and sprinkle over the Cool Whip.

Makes 16 servings (8 servings per flan cake).

Grandma Olive's Mayonnaise Chocolate Cake

Grandma Olive used to make this cake quite often when I was younger.  It sounds strange to add mayo to cake, but it’s REALLY good!  Note: Be sure you use Miracle Whip and not regular mayonnaise - the Miracle Whip is sweeter.

Cream together: 1 c Miracle Whip and 1 c sugar
Add: 1/2 c cocoa and 1 tsp vanilla
Combine in separate bowl and add to the creamy mixture: 1 c warm water, 2 tsp baking soda
Add 2 c flour (1 c at a time).  Blend well.

Butter angel food cake pan or bundt pan and dust with cocoa.  Add cake mixture to pan.  Bake at 350 degrees for 40 minutes.  Turn cake out of pan onto serving platter immediately after taking out of the oven and add topping (see below).  Let cool and serve.

Topping: Mix together 1 c brown sugar and 1 c chocolate chips.  Spread on cake.  The chocolate chips will melt on the warm cake as the cake cools.

Chocolate Coconut Bars

One of the guys I used to work with brought these in to share one day and I absolutely loved them!  The funny thing is I don’t normally like coconut but it’s delicious in these bars.

• 2 c graham cracker crumbs
• 1/2 c melted butter
• 1/4 c sugar
• 2 c flaked coconut
• 1 can (14 oz) sweetened condensed milk
• 1/2 c chopped pecans
• 1 (7 oz) plain chocolate candy bar
• 2 Tbsp creamy peanut butter

Combine graham cracker crumbs, butter and sugar.  Press into a greased 9×13″ pan.  Bake at 350 degrees for 10 minutes (slightly less if pan is glass).  Meanwhile, in a bowl, combine coconut, milk and pecans.  Spread over crust.  Bake at 350 degrees for 15 minutes.  Cool completely.

In small saucepan, melt candy bar and add peanut butter over low heat.  Stir until smooth.  Spread over bars.  Cool.  Cut into squares and enjoy!