BANANAS FOSTER
½ stick butter, melted
1½ cups vanilla wafers, crushed
½ cup caramel topping
1 teaspoon rum extract or
2 teaspoons rum
¼ teaspoon ground cinnamon
2 medium bananas, cut into
1/8-inch slices
4 cups milk
3 boxes (4-serving size) instant
banana pudding mix
1 (8-ounce) container whipped topping
Melt butter and stir in crushed vanilla wafers and set aside. Combine caramel topping, rum extract or rum, and cinnamon. In medium bowl, toss banana slices with caramel sauce mixture until coated and set aside. In a large bowl, beat milk and pudding mixes with an electric mixer until thickened. Fold in whipped topping. In individual cups, layer 1 tablespoon vanilla wafer crumbs, 2 or 3 banana slices coated in sauce, and 3 tablespoons pudding. Repeat layers and end with a little sauce. Cover each cup with plastic wrap and refrigerate. Garnish with whipped topping and a small pansy before serving.
Yield: 16 (6-ounce) servings.
DEATH BY CHOCOLATE
1 (19.8-ounce) package brownie mix
1 teaspoon sugar dissolved in
4 tablespoons prepared black coffee
4 cups milk
3 (4-serving) boxes instant chocolate pudding mix
8 (1.4-ounce) Heath candy bars, crushed
½ cup slivered almonds
1 (8-ounce) container whipped topping
16 small chocolate hearts
Bake brownies according to package directions. Cool. Punch holes in brownies with a fork and pour in sugar-coffee mixture. Crumble brownies and set aside. Beat milk and pudding mixes with an electric mixer until thickened and set aside. Combine candy pieces and almond pieces. In individual dessert dishes, layer 1 tablespoon brownie crumbles, 3 tablespoons pudding, 1 tablespoon candy and almond pieces, and 1 tablespoon whipped topping. Repeat and end with whipped topping. Cover each cup with plastic wrap and refrigerate. Sprinkle with a few candy and almond pieces and a chocolate heart before serving.
Yield: 16 (6-ounce) servings.