Rich And Decadent Banana Pudding With A Macadamia Nut Cookie Crumble Topping | WayneBite Video
I great up eating banana pudding in the South once a week. As soon as I saw that box of vanilla wafers, I knew we were having banana pudding. My mom made it in just a round glass bowl. I've sort of dressed it up a bit with the 3 quart bowl I'm using. And, I use half and half with the pudding mix to give it an even creamer texture. Let me know what you think. I hope you like it.
Macadamia Nut Banana Pudding
1 pkg Vanilla Instant Pudding Mix, 5oz size
1 1/2 cu Cold Half and Half
1 can Sweetened Condensed Milk, 14oz size
3 cu Whipping Cream
1 pkg Vanilla Wafers, 16oz size
3 lg Bananas, ripe, but firm, sliced into uniform disks
1/4 cu Macadamia Nuts
1 additional Banana, optional, for garnish
1/4 cu Confectioners Sugar
1 tsp Vanilla extract
3 quart Serving Bowl
Take 8 vanilla wafers and 1/4 cu macadamia nuts and roughly chop by hand or in a food processor and set aside.
In a large mixing bowl, beat pudding mix and half and half for 2 minutes. Blend in condensed milk until smooth. Refrigerate for 10 minutes.
Meanwhile, whip 1 1/2 cups whipping cream until stiff peaks form. Fold the whipped cream into the chilled pudding mixture. Place a layer of wafers on the bottom of a glass dish. Layer 1/3 of the pudding mixture on top just slightly away from the walls of the dish. Place wafers against the wall and push the pudding filling up against them. Top the pudding mixture with a layer of sliced bananas and wafers. Add another 1/3 of pudding, pushing this layer into the sides of the dish. Place a row of wafers against the wall and then place a layer of bananas and wafers on to of the pudding. Add the final layer of pudding, covering all of the wafers and bananas. Cover with plastic and refrigerate for 3 hours.
To serve, whip the remaining 1 1/2 cup of whipping cream until soft peaks form. Slowly add in vanilla extract and confectioners sugar. Whip until stiff peaks form. Top the pudding with the whipping cream and then garnish the top with the macadamia nut mixture. Just before serving, add additional banana slices for garnish (optional).
DECADENT Cream Cheese German sweet CHOCOLATE OREO pie - No Bake
This German chocolate Oreo pie contains only six ingredients and is ready in 15 minutes of hands-on work. The melted German sweet chocolate complements the tangy cream cheese and the cool whip resulting in a decadent and delicious pie filling. Just close your eyes and allow the dopamine, released by the chocolate, to bring you joy.
Bring 4 oz. (1/2 block of cream cheese) to room temp
Chop 4 oz of Baker's German Sweet chocolate. Place in microwave safe bowl.
Measure out 1/3 cup of heavy cream. Remove 2 Tbsp. and add to the chocolate.
Microwave 1 minute. Stir well. If chocolate is not melted, microwave 30 seconds longer. Stir well. Repeat as necessary. Chill chocolate in the fridge for 10 minutes.
Beat until combined: chilled chocolate, softened cream cheese, 2 Tbsp of sugar, and remaining heavy cream.
Fold in 8 oz or cool whip.
Freeze for up to three months. Allow to thaw before serving.
Top with cool whip, cookies, coco powder, or shaved chocolate
Making the Best Dessert Even Better!
A creamy chocolate cheesecake served on a crisp Oreo crust and topped off with dark chocolate ganache and homemade whipped cream. No water bath required!
Full Printable Recipe:
Ingredients
Oreo Crust
4 Tablespoons butter melted (salted or unsalted will work, I just use whichever I happen to have on hand).
25 Oreos
Chocolate Cheesecake
10 oz dark chocolate¹ (285g)
32 oz cream cheese² softened to room temperature (907g)
1 1/3 cup granulated sugar 266g
1 1/2 teaspoons vanilla extract
2/3 cup sour cream (160g) room temperature preferred
4 large eggs room temperature, lightly beaten
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9 Springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Oreo Crust
00:16 Preheat oven to 325F (160C) and wrap the outside of a 9 springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).
00:21 Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs. Combine cookie crumbs and melted butter and stir until crumbs are moistened. Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.
Cheesecake
01:53 Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.
02:54 In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
04:08 Add sour cream and vanilla extract and stir on low-speed until combined.
04:23 Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.
04:42 Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.
04:27 Spread cheesecake batter evenly over prepared cookie crust. Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.
06:11 Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving. If desired, top with homemade whipped cream!
Notes
¹Chocolate: I recommend using baking bars but chocolate chips will work. I like to use 60-75% chocolate, but you could also get away with using semisweet chocolate in a pinch
² Cream cheese. Do not use the spreadable type of cream cheese that is sold in a tub or low-fat cream cheese. Use full-fat, the kind that is sold in bricks (you'll need four 8-oz bricks).
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How To Make Tiramisu - A Decadent Italian Dessert!
#Tiramisu #ItalianDessert #Decadent
This one is an all time favourite of mine! This dessert is so creamy, full of flavour and just melts in your mouth! The Mascarpone cheese gives it a full depth of flavour and when combined with the bitterness of coffee & unsweetened cocoa powder, it transforms it to a rich, flavourful, decadent dessert!
Servings: 12
Ingredients:
1 x package Italian Lady Fingers (about 28 pieces)
2 x TBSP Instant Coffee Or Instant Espresso
2 x cups hot Water
6 x Egg yolks
1 x cup Sugar
1 x package Mascarpone Cheese (8 oz)
2 x cups Light Whipped Cream (Light Cool Whip)
2 x TBSP 1% Skimmed Milk
Unsweetened Cocoa Powder (garnish)
Follow the steps in this video or hop on over to my blog to review it in more details (with pictures):
bites-n-crumbs.com/blog/tiramisu
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Credit: Logo by Logomakr.com
Tiramisu
My classic Italian tiramisu recipe has lightly sweet mascarpone filling layered with ladyfingers soaked with a spiked espresso mixture and topped with a dusting of cocoa powder. It's practically perfect and totally delicious!
RECIPE:
I love tiramisu because it has all the best things in one package: coffee, rum or brandy, a super creamy but not too sweet custard and just a little chocolate! It’s one of the FIRST recipes I made as a teenage baker and has remained a favorite ever since.
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DECADENT TIRAMISU IN 10 MINS
Learn how to make this decadent classic italian tiramisu
What you'll need:
4 rounded tsp instant espresso powder + 1 cup hot water
20mL Kahlua or Rum (optional)
2 large egg yolks
4 tbsp granulated sugar
1 cup or 250 ml heavy whipping cream
1 tsp vanilla extract (optional)
255g mascarpone cheese
(1) 3.5oz box Lady Finger cookies also known as Savoiardi
unsweetened cocoa powder for dusting. ENJOY :)
C O N N E C T W I T H M E
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WEBSITE: Theprettyjourney.com
CONTACT: itsmehrunissa@gmail.com
Music: Cold Heart - PNAU Remix