This Banana Cream Pie recipe is a delight with chocolate ganache and homemade Bahlsen Leibniz Biscuit crust. This post is sponsored by Cost Plus World Market and all opinions are my own. Read to the end so you can enter to win the Holiday Getaway sweepstakes. This post contains affiliate links.
This recipe is a labor of love and it’s well worth the time and effort. I got most of the ingredients from Cost Plus World Market in their baking product section minus the Bahlsen biscuits that I grabbed in the cookie and cake aisle. You’re going to want to start with preparing your pudding. Take your pudding packets and place them in a saucepan. Add your sugar and milk and heat it on medium heat. Before it started thickening, I added one pureed banana for flavor. You can whisk the pudding by hand but it may end up clumpy while it cools so I recommend using a handheld mixer.Once your pudding has thickened, transfer it to a cool bowl and cover the top with some cling film. Place it directly on the pudding to avoid a skin forming. Let it set in the fridge for 2 hours.Next is your crust (and the best part), take a package of Balshen Liebetz Butter Cookies and pulse them to a crumb. Melt your butter and add your cookie crumbs along with the sugar and mix. Place it in a pie tin and bake for 5-7 minutes until golden.Set it aside and allow it to cool. Now let’s make the ganache. Heat up your cream in a small saucepan and pour it over your Guittard Chocolate Chips. Cover it for 5 minutes and then stir until it’s all combined. If your chocolate starts to cool before it’s incorporated into the cream, pop it in the microwave for 15 seconds at a time.Pour 1/8-1/4 cup of chocolate ganache over your cookie crust. You want to then swirl the pie pan so that the ganache covers the sides of the crust. You want just a light coating of the ganache. Refrigerate for 15 minutes so it can solidify.Remove the crust from the fridge and thinly slice two bananas. You’ll want to place those slices directly onto the ganache. Next, add the pudding to the top of the banana slices. Place some cling film over the pudding and chill until you’re ready to serve.
Once you’re ready to serve your delicious Banana Cream Pie, add freshly whipped cream to the top. Make it even more decadent and add some banana chips for a little added texture.
Yum! You’ve got a delicious Banana Cream Pie recipe that your family will rave about for years.
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Preheat oven to 375. Pulse your Bahlsen Butter Biscuits to crumbs. Mix with your sugar and melted butter. Press into a 9" pie pan and bake for 5-7 minutes, until golden brown. Set aside to cool.
Prepare your packaged pudding according to package directions. Before the mixture comes to a boil, add in your pureed banana. Stir well and refrigerate for at least 2 hours.
Heat your cream on medium heat until hot, pour over your chocolate chips and cover for 5 minutes. Mix well and set aside for 15 minutes.
Once your biscuit crust is cool, pour about a 1/4 cup of ganache over the top. Swirl your crust so that the ganache covers the side of the crust. Refrigerate for at least 30 minutes.
After your ganache has set, place the sliced bananas over the ganache. Add the pudding on top of the bananas and refrigerate until you're ready to serve.
Mix your sugar and heavy cream until stiff peaks form. Spread or pipe the whipped cream on top of the pudding and place the banana chips for extra decoration. Serve along side the leftover ganache. This will stay well in your fridge for a day but it's best to prepare it the day of because the bananas may turn.
Make these delicious Fourth of July Rice Krispie Treats for your next Patriotic gathering. The perfect kid-friendly recipe.I live for Rice Krispie Treats and I love to personalize them any way I can. These are the perfect addition to any patriotic get-together and combine the Red, White and Blue seasonal Rice Krispies with the patriotic M&M’s. They’re not too sweet and that’s why I love them.Begin with melting your stick of salted butter and a 10 oz. bag of marshmallows in a deep pan. Once they are melted together, turn off the heat and add your cereal. Stir well to combine it all. On a sheet pan, spray it with some non-stick spray and pour your package of red, white and blue M&M’s and spread them out evenly. Once your cereal is combined with the marshmallows and butter, pour it over the top of your M&M’s. I like to take either wet hands to press it down or place a piece of parchment paper over the mixture and use a measuring cup to press it down. Allow our mixture to set until it is cool.Turn it over onto a sheet of parchment paper and cut it up into squares and serve. They’re so fun, especially for the Fourth of July. Leave a comment and let me know if you’ve tried this recipe yourself and what other combinations you’d like to see. Thanks so much for following along and have an awesome Summer season. Have fun making these Patriotic Fourth of July Rice Krispie Treats!
This shop has been compensated by Collective Bias, Inc. All opinions are mine alone. #BlueBunny #SoHoppinGood #CollectiveBias
Sometimes I make things that are super tasty. This vanilla bean ice cream and blondie milkshake is one of those things. I used the new Blue Bunny® Ice Cream Cakes available at Walmart and added some more blondies and caramel to the mix.For more than 80 years, Blue Bunny® has been bringing delicious ice cream made with fun, fresh ingredients to families—adding a little playfulness to any occasion and perfect for bringing the whole family together. This is exactly why I knew I wanted to create this delicious recipe using their ice cream.We will first begin with preparing your milkshake! Take the Blue Bunny® Vanilla Bean Blondie cake and allow it to soften just a bit. Place that in your blender along with some milk and toffee bits.Next after we’ve buzzed up our milkshakes, we’ll prepare our cups. Grab some cookie butter and spread it on the rim of your cup. I placed the sprinkles on a paper plate to make the rolling easier.Now drizzle your caramel syrup inside the rim and allow it to drip down the glass.Pour your delicious Blue Bunny® Vanilla Bean Blondie Milkshake into your glass and top with whipped cream, more sprinkles and some extra blondies if you’ve got them.The new Blue Bunny® treats give classic flavors a fun, unique twist and are perfect treats for the entire family! Be sure to try some of their newest releases of flavors, like Toffee Brownie Twist™ and Monster Cookie Mash available at Walmart nationwide. For more great recipes, be sure to head on over to Blue Bunny®.
This post contains affiliate links, thank you for your support.My very favorite popsicle growing up was a creamsicle. With the tart orange flavor paired with the smooth vanilla custard, it was heaven for me while I sat on my porch in Beaverton, Oregon. But now I can make my very own creamsicles at home. It was so easy and they’re delicious.You’ll need:
half & half
tangerine juice (I bought mine at Trader Joe’s but you can use Natalies) *they make TJ’s juice, fyi)
Begin by melting one package of Peeps, 1/4 cup of butter and 2 cups of marshmallows. I used the microwave to melt the ingredients together and once it came out, I gave it a good stir. Next, add 2 cups of Rice Krispie cereal and mix it well. You’ll then pour it onto a 1/4 sheet pan. To press down the treats easily, wet your hands a little. It’ll make the mixture not as hot to the touch and you’ll have no marshmallows stuck to your hands afterwards. Allow the mixture to cool and cut out as many bunnies as you can. I got 8 out of each 1/4 sheet pan. Now take your black writing gel and place three dots to represent the eyes and the nose of the bunnies. Now they look just like giant peeps and taste delicious.Sometimes I find Peeps overly sweet because of the sugar coating so I’ve found that mixing them with more regular marshmallows makes them more tolerable to eat a larger amount. 😂
These rainbow cupcakes were such a dream to make and they look so fun with the color variations on the inside. You’re kids will be going crazy for these delicious rainbow cupcakes and asking for more gold once they’ve eaten them all gone.What I used is the Duff Goldman Tie Dye mix and just mixed it according to package directions. I separated the batter into 6 different cups and added the included color drops as directed to the cups. I used my 1 Tbsp. scoop and added them into the cupcake wrapper in the order of the rainbow.I preheated my oven to 350 degrees and baked them for 20 minutes or until you press down in the middle and they bounce back up. Allow them to cool completely and then ice them with some of my secret weapon, bakery bought cream cheese icing!
Preheat oven to 350 degrees and mix your cake mix according to package directions. Line your cupcake pan with liners and scoop a tablespoon of each color into the liners until 3/4 full. You should be able to fit all six colors into the liners. Cook for 20 minutes and cool on a wire wrack. Place frosting into a pastry bag or ziploc and frost as desired. Top with chocolate coins or with dollar store plastic coins.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TidingsAndTreats #CollectiveBiasFor us, making holiday Rice Krispies treats has now become a tradition. We usually do the traditional shapes of the gingerbread man and the pine tree, but we decided to add-on Emoji’s this year and Leila could not have been more excited. I have a certain recipe ratio that I follow that makes it super easy for me to remember and I don’t need to measure a thing.
Kellogg’s Rice Krispies cereal or
Kellogg’s Cocoa Krispies cereal
10 oz bag of marshmallows
stick of butter
food coloring (if desired)
I begin by melting the entire bag of marshmallows with the stick of butter. I like the have them melt at the same speed so I add the together at the same time. I stir occasionally until the marshmallow starts to liquefy and then I stir it constantly. Now is when you’ll want to add your food coloring.In a separate bowl, add your box of Kellogg’s Rice Krispies cereal or your Kellogg’s Cocoa Krispies cereal. Pour the marshmallow mixture over and mix well. I like to grease my bowl and grease my rubber spatula so I can get all the goodness.
Next, spread your mixtures into greased jelly roll pans and allow it to cool and solidify. This process took me about 10 minutes from the time I poured to the time we cut. In the Kellogg’s Cocoa Krispies cereal, I added brown food coloring and they seemed to be a lot more buttery in texture and flavor. This kind is my new favorite.We then cut out circles, trees and gingerbread men out of our Rice Krispies mix and began to decorate. I used some colored sprinkles for the lights on the pine trees, I used red and black gel for the Emoji and gingerbread men ones. I found all the ingredients I needed for decorating in the bakery aisle at Target.We just copied the Emoji faces from off my phone and it was as easy as drawing. It’s very foolproof and the kids will enjoy a trendy element to your Holiday Rice Krispies Treats.Right now Target has an offer that for every two boxes of Rice Krispies you buy, you get a FREE 10 oz. bag of Jet Puffed marshmallows. It’s perfect for this recipe! I want to see your creations! We have loved having this as a holiday tradition and I’d love to see you start this one. Share it with me on social media and use the hashtag #Treats4Toys. If you do that then for every picture shown with that hashtag, Rice Krispies will donate a toy to a child in need. That’s a win-win for everyone! For more holiday inspiration, visit here.
For the holidays I like to have fun and festive flavors. Cherries are always big in the fall and winter months so I decided to make a Cherry Chocolate Bundt Cake and complement it with some Cherry Cream Cheese frosting. The cake is our of this world moist and this recipe will absolutely be made for future family gatherings.
Mix butter and cream cheese in bowl until combined. Slowly add 1 cup of powdered sugar. Add in the juice from the cherries and add the rest of the powdered sugar and salt. Mix until it is combined and fluffy.
Just dump all the cake ingredients into a mixing bowl except the cherries and flour. Mix it on low for 30 seconds and then crank it up to medium for two minutes until everything is combined. Chop up those Cherry Man cherries and add them into a separate bowl with the tablespoon of flour. Coating the cherries in the flour will ensure that none of your cherries are at the top of your bundt cake. This method will give you a good variation of where your cherries will end up. Once your cake is mixed, fold in the cherries with a rubber spatula.Preheat your oven to 350° F and grease your bundt cake pan well. Pour the mixture and smooth the top so that you have an even rise. Bake for 50-60 min. until your cake bounces back to the touch or you can use the non-fail toothpick method. Allow the cake to cool in the pan for about 10 minutes and then turn it onto a cooling rack and cool for at least an hour.While the cake is cooling, you can make your Cherry Cream Cheese frosting. In the pictures you’ll notice there is a lot of frosting. I doubled this recipe and it was WAY too much so just stick to these measurements and you won’t have too much frosting.
Put the cold cream cheese, salt and the slightly softened butter into your mixer with the whisk attachment. Cream it together for about 2 min on medium speed. Add in one cup of sugar at a time until it’s mostly incorporated. Turn the mixer up to medium-high speed and mix for a good 3-5 minutes until everything is fluffy. Fold in the chopped cherries if you’d like those too.I used a ziplock bag and cut the tip off to do some piping, it’s a mess, LOL – but it gets the job done and it actually tastes fabulous.
For more delicious recipes using CherryMan cherries, check them out here. XX