Thanksgiving is a few days away and I’ve decided to make a caramel apple dessert from Kraft. I made it last year on Turkey Day and it was a hit so I’ll replay that again. Along with some green bean casserole! Always a favorite! Speaking of Holiday desserts, I’ve decided to make a red velvet cheesecake or maybe some red velvet cake balls for Christmas as well. I’ve still got time to decide on that so who knows what the real outcome will be. Thoughts on that?
The title of the post is meant for what I’m going to type next. What do you like to do with leftover bread? I’m talking any. Dessert, savory, regular loaves I’ve got some banana bread left (see last post) and I’m contemplating a banana pudding with it. Using the bread instead of the vanilla wafers. Yummy banana pudding, bread chunks, cool whip, slices of bananas, yum! I could also do french toast but its most likely too dense to hold together in that instance. Banana Bread Pudding would be a great option too…Chunks of sweet banana bread, caramel sauce and a rich custard to surround it all. Yum! No wonder my husband wants to hit up the gym more often!
This weekend, I’m heading to a friends baby shower and fitting in with my usual title of baker, I’ve started working on a “diaper cake”. Before you all freak out, it doesn’t really belong in the blog, you can’t eat it! Its just made of diapers all rolled up and stacked like a cake, decorated with toys and little gifts for the baby. The mommy to be will sure need them!
Back to baking, here’s the recipe for the caramel apple dessert. Maybe you’ll make it as well, I’m just not sure you’ll want to share! =)
60 Vanilla Wafers, finely crushed (about 2 cups)
1/3 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
3-1/4 cups milk, divided
1 tub (8 oz.) Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1/2 cup caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 cup Peanuts, chopped
Mix wafer crumbs and butter; press onto bottom of 13×9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup whipped topping; spread over crust.
Beat pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining whipped topping.
Refrigerate 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.
