INGREDIENTS:

1 Cooked Pie Shell, make sure to prick the bottom before cooking, cook as directed on package (Deep Dish Pie Crust Recommended)

2  Eggs
2  Cups Powdered Sugar
2  Sticks Margarine (softened)
5-6 Bananas
1  large can crushed pineapple (drained)
1  10Oz. container of Cool Whip
Optional: Walnuts and a Cherry

First Layer:
Beat eggs, 2 cups powdered sugar, 2 sticks of margarine using mixer (only) mix for 15 minutes (no less).  Spread mixture into cooled Pie Shell.  Put sliced bananas on top, they may sink a bit but don't over folw it.  Refrigerate for 2-3 hours.

Second layer:
Sprinkle drained crushed Pineapple, make sure drained well!  Spread Cool Whip on top covering the whole top.  Sprinkle wiht nuts (optional) and put a cherry in the middle (optional).  Enjoy!

Must be kept refrigerated.

Sure to be a hit with the family!

35 NILLA Wafers, finely crushed

1/4 cup (1/2 stick) butter, melted

2 medium bananas, halved lengthwise, quartered

2 squares BAKER'S Semi-Sweet Baking Chocolate, divided

1/2 cup peanut butter

2 cups milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

2 cups thawed COOL WHIP Whipped Topping, divided

2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

PREHEAT oven to 350ºF. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.

MAKE chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.

REFRIGERATE at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

PISTACHIO CAKE

1 Box Vanilla Cake Mix
2  3 oz. packages of pistachio pudding mix
1  10 oz. container of Cool Whip

Make Cake as directed on box but add 1 box of Pistachio Pudding to the mix.  Bake as directed.  Cool completely.  Mix the Cool Whip and the other box of Pistachio Pudding.  Mix very well!  Spread over cooled cake.  Keep Refrigerated. 

ENJOY!

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3/4 cup sugar, divided

6 Tbsp. butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup milk

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups boiling water

2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin

1-1/2 cups cold water

2-1/2 cups mixed berries (blueberries, raspberries and sliced strawberries), divided

MIX crumbs, 1/4 cup of the sugar and the butter in 13x9-inch pan. Press onto bottom of pan; set aside.

BEAT cream cheese, remaining sugar and the milk in medium bowl with electric mixer until well blended. Add 1 cup of the whipped topping; mix well. Carefully spread over crust. Refrigerate. Meanwhile, stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 1-1/2 cups of the berries. Pour over cream cheese layer; cover.

REFRIGERATE 3 hours or until firm. Top with remaining whipped topping and berries just before serving. Store any leftovers in refrigerator.

8 cups thinly sliced peeled Granny Smith apples (about 4 large/2 lb.)

1/2 cup firmly packed brown sugar, divided

2 tsp. ground cinnamon, divided

1/3 cup old-fashioned or quick-cooking oats

1/4 cup cold margarine

25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)

1-1/2 cups thawed COOL WHIP LITE Whipped Topping

PREHEAT oven to 350°F. Toss apples with 1/4 cup of the brown sugar and 1 tsp. of the cinnamon. Spoon into 8- or 9-inch square baking dish.

COMBINE oats, the remaining 1/4 cup brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.

BAKE 30 to 35 min. or until apples are tender. Serve warm or cooled. Top with whipped topping.

35 Reduced Fat NILLA Wafers, finely crushed

1/4 cup (1/2 stick) margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1/2 cup powdered sugar

1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

3 bananas

3 cups cold fat free milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated

COMBINE wafer crumbs and margarine; press firmly onto bottom of 13x9-inch dish. Refrigerate while preparing filling.

MIX Neufchatel cheese and sugar until well blended. Stir in 1-1/2 cups of the whipped topping; spread carefully onto crust. Set aside. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle with chocolate. Refrigerate at least 3 hours before serving. Store any leftover dessert in refrigerator.

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)

2/3 cup sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites, lightly beaten

1 tsp. almond extract

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 min. or until chocolate is firm.

Extra Easy Apple Crisp
Ingredients:

8 Apples, Peeled, Cored and sliced
1 Cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup melted butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9x13 inch baking dish.
2. Arrange apples in an even layer in bottom of baking dish.  Pour water over apples.
3. In a medium bowl mix together cake mix, brown sugar and cinnamon.  Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly.  Sprinkle mixture over apples.
4. Bake in preheated oven for 50 to 55 minutes.