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Mmm.. Banana Cream Pudding
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<P>Need to make dessert in a flash? These fabulous desserts are delicious and easy-to-make. <BR></P>
<P><FONT size=4><STRONG>Homemade Banana Cream Pudding</STRONG></FONT></P>
<P><U><STRONG><BR>Pudding</STRONG></U>:<BR>3 egg yolks<BR>3 teaspoons sugar<BR>1 pint sweet cream<BR>Sprinkle graham cracker crumbs<BR>3 bananas (thinly sliced)<BR></P>
<P><STRONG><U>Meringue</U></STRONG>:<BR>3 egg whites<BR>5 teaspoons sugar</P>
<P><STRONG><U><BR>Directions</U></STRONG>:<BR>Lightly beat together egg yolks and 3 heaping teaspoons of sugar.</P>
<P>Stir in cream. Pour mixture in baking dish. Sprinkle lightly with graham cracker crumbs.</P>
<P>Place baking dish into a larger pan of water, creating a double boiler effect.</P>
<P>Bake in 325 degree F oven for 25 minutes.</P>
<P>Remove from over and cover with sliced banana.</P>
<P>Make meringue by beating together egg white and sugar until stiff.</P>
<P>Top bananas with meringue.</P>
<P>Bake until brown. Watching closely as to not burn.</P>
<P>Chill for an hour or two.</P>
<P>Serves six.</P>
<P><BR><FONT size=4><STRONG>Cinnamon Baked Apples</STRONG></FONT></P>
<P><STRONG><U></U></STRONG> </P>
<P><STRONG><U>Ingredients</U></STRONG>:<BR>4 baking apples<BR>2 tablespoons sugar<BR>2 tablespoons cinnamon<BR>1/2 stick of butter</P>
<P><STRONG><U></U></STRONG> </P>
<P><STRONG><U>Directions</U></STRONG>:<BR>Preheat over to 325 degrees F.</P>
<P>Core apples and place in baking dish.</P>
<P>Fill core of each apple with 1/2 tablespoon sugar and 1/2 tablespoon of cinnamon.</P>
<P>Top apples with butter.</P>
<P>Bake for 35-40 minutes or until tender.</P>
<P>Serve with whipped cream or chopped nuts, if desired.</P>
<P>Serves four</P>
<P mce_keep="true"> </P>
<P><FONT size=4>No Bake Cherry Cheesecake</FONT></P>
<P><STRONG><U></U></STRONG> </P>
<P><STRONG><U>Ingredients</U></STRONG>:<BR>1 angel food cake (store bought)<BR>1 1/4 cups milk<BR>1 can cherry pie filling<BR>1 package instant vanilla pudding<BR>6 ounces sour cream<BR>8 ounces Cool Whip</P>
<P><STRONG><U></U></STRONG> </P>
<P><STRONG><U>Directions</U></STRONG>:<BR>Cut angel food cake into one inch squares.</P>
<P>Line bottom of 9 x 13 inch pan with half of the cake squares.</P>
<P>Cover cake with pie filling. Add remaining half of cake on top of filling.</P>
<P>In a large bowl, mix whip pudding, milk and sour cream until thickened.</P>
<P>Spread mixture over cake.</P>
<P>Top with Cool Whip. Refrigerate 12 hours.</P>
<P>Serves eight.</P>
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