Layered Banana Pineapple Dessert

Layered Banana Pineapple Dessert

1-1/2 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup Melted butter or margarine
3 Bananas, sliced
1 package 8 oz cream cheese, softened
3-1/2 cup Cold milk
2 packs 4 oz ea Jello Instant
Vanilla pudding/pie filling
1 can 20 oz crushed pineapple -drained
1 Tub (8 oz) Cool Whip, thawed

*note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve.

Indigo Grill Indian Corn Pudding

Indigo Grill Indian Corn Pudding

1 pkg.Jiffy Corn Muffin mix
1/4 c. PLUS 1 1/2 T. milk
1/4 c. butter, melted
1 T. Tabasco sauce
1 c. creamed corn
1 c. grated cheddar cheese
1/2 c. sour cream
1/2 c. mayo
1 white onion, thinly sliced

400 degree oven. Butter 12 muffin tins or line with paper liners. In a large bowl, combine the first 5 ingredients. Mix well. Fill tins 1/2 full. In another bowl combine the remaining ingredients, and mix well. Top each muffin with this mixture to fill pan. Bake for 30 minutes.

Warm Caramel Apple Cake

Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.