Our Mission

We are three sisters who want to share how we "live within our means" but live well! We will show you how (with a little elbow grease) you can make any found object into a treasure, cook an inexpensive meal, or bring you inspiration to enrich your life. We grew up in a large family (8 kids) with a mother who was very crafty and creative! Though our lives (aka husbands) have taken us to live in separate states, we still enjoy sharing what we are up to with each other. Now we want to share with you! We hope you enjoy our blog and we also hope it will bring you inspiration and happiness!

Friday, January 24, 2014

Black-Bottom Banana Cream Pie

Tonight I tried a new (and surprisingly easy!) dessert recipe. Looking through my cupboard I found some instant pudding and vanilla wafers. After a quick google search I found a great recipe and it was a hit! 












Black-Bottom Banana Cream Pie
INGREDIENTS:
6 tablespoons butter or margarine,
divided
25 NILLA Wafers, finely crushed
2 tablespoons sugar
4 (1 ounce) squares BAKER'S Semi
-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4 serving size) JELL-O Vanilla
Flavor Instant Pudding & Pie Filling
1 3/4 cups cold milk
1 cup thawed COOL WHIP Whipped
Topping
DIRECTIONS:
1.Melt 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
2.Microwave chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
3.Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.

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