Banana Pudding IV

INGREDIENTS:

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed
milk
1 (5 ounce) package instant vanilla
pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped
topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

Apple Dumplings - Desserts

INGREDIENTS:

2 large Granny Smith apples, peeled and
cored
2 (10 ounce) cans refrigerated crescent
roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain
Dew ™

Banana Pudding IV

INGREDIENTS:

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed
milk
1 (5 ounce) package instant vanilla
pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped
topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers


DIRECTIONS:

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.






Banana Pudding IV by asith-mohan-mangalore

Apple Dumplings - Desserts

INGREDIENTS:

2 large Granny Smith apples, peeled and
cored
2 (10 ounce) cans refrigerated crescent
roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain
Dew ™

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.






Apple Dumplings - Desserts by Asith Mohan Mangalore

White Chocolate Raspberry Cheesecake -

INGREDIENTS:

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

DIRECTIONS:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.  





White Chocolate Raspberry Cheesecake by Asith Mohan Mangalore