Banana Pudding Cheesecake















For the crust:
4 oz vanilla wafers
2 oz butter, melted

1. Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
2. Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.
For the batter:
2 ripe bananas
17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
2.5 oz vanilla wafers
1. Preheat the oven to 320ºF.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
3. Add in the sugar, beating for another 3 minutes.
4. Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
5. Crumble the cookies with your hands and fold them into the batter.
6. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.
For the topping:
1 banana
2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

1. Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
2. Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
3. Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.


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TENNESSEE HUMMINGBIRD CAKE





















• 3 cups plain flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons cinnamon
• 3 eggs, beaten
• 1 1⁄2 cups cooking oil
• 2 teaspoons vanilla
• 2 1⁄2 cups chopped bananas
• 2 cups chopped nuts
• 1 (10 ounce) can crushed pineapple


1. Sift all dry ingredients.
2. Set aside.
3. Beat eggs,add oil and vanilla.
4. Add dry ingredients and beat about 2 minutes.
5. Add bananas,pineapple,nuts and fold in with a fork--don't beat.
6. Bake 50 minutes at 350 degrees.

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CREAMY BROCCOLI BACON BAKE














what you need:
6 cups small broccoli florets
2 carrots, sliced
1 tub (8 oz.) Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup Shredded Triple Cheddar Cheese with a TOUCH CREAM CHEESE
4 slices Fully Cooked Bacon, chopped

how to make it:
HEAT oven to 425°F.
ADD broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
RETURN cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
SPOON into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
BAKE 25 min. or until heated through, uncovering for the last 5 min.

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