The boys wanted a dessert today and I'm all out of the food that I would typically make. I found a package of vanilla pudding and we have a ton of bananas so this was the perfect recipe to go for! Hope you all enjoy it, it has been a huge hit for my crew!

RECIPE: 

Whipping Cream

• 2 c. heavy whipping cream
• 4 T. powdered sugar
• 1 tsp. vanilla extract

Pie

• 1 cup cold 2% milk
• 1/2 teaspoon vanilla extract
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 graham cracker crust (9 inches)
• 2 medium firm bananas, sliced
• Additional banana slices, optional

INSTRUCTIONS: 

- Pour heavy whipping cream, sugar and vanilla into a medium bowl and whisk on high speed until medium to stiff peaks form. Set aside.

- In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups of your whipping cream.

​- Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping and garnish with additional banana slices if desired. Refrigerate until serving & ENJOY!

These are the mints that you find at holiday parties & weddings usually that you just cannot stop eating! Well, I know that I am guilty of eating these non stop anyways. They are kind of like chips, you cannot just eat one. 

Really these are so easy & you will be sure to impress your gift or even neighbors. I would recommend adding this to your cookie plate this holiday season or put in a cute mason jar with adorable decor & give to your kiddos teachers. Either way I am sure you will love these! 

The best part about these is you can switch up your food coloring to match any holiday or time of year. 

RECIPE: 

Ingredients: 

-8 oz. Cream Cheese {room temp}
-2 tbsp butter; room temperature
-1 tsp peppermint extract
-4 1/2 – 5 cups powdered sugar
-food coloring

Instructions: 

1. Line a large baking sheet with wax paper. Set aside.
2. Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
3. Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
4. Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
5. Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
6. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.