Recipe for 4 Layer Delight Dessert

This beautiful chocolate dessert is a cold dessert that is made with a layer of chocolate pudding, a layer of sweet cream cheese, a layer of whipped cream, and a crust that is packed full of crushed nuts.  Yum Yum!
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Recipe: Four Layer Delight

1st Layer

2 cups flour

2 sticks soft butter

1 cup of nuts (your choice) I always use walnuts

Mix flour and soft butter together and press in the bottom of a glass baking dish. Bake at 375 until lightly brown.

Let Cool

2nd Layer

8 oz. cream cheese

1 cup confectionary sugar

1 cup cool whip

Mix really good and spread on cool crust.

3rd Layer

2 small instant chocolate jello pudding

3 cups of milk

Mix together and spread on top of the cream cheese layer.

4th Layer

Spread the top with a layer of cool whip.

Top with Nuts.  My favorite nut to use with this recipe is walnuts.

Place in refrigerator and cool for 2 hours before serving.

Enjoy!

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February 23rd is National Banana Bread Day so in honor of that I thought I would say a few words to celebrate, pass on this Healthified Banana Nut Bread Recipe by Betty Crocker and give you a link to my favorite Banana Bread Recipes too.

Definition: Banana bread is a type of bread that is made with mashed fully ripe bananas. It is often a moist, sweet, cake-like quick bread; however, there are some banana bread recipes that are traditional-style yeast breads.

I must admit I don't make banana bread very often but when I do, I make my bread full of walnuts and plump golden raisins. My own personal taste is to drizzle it with sweetened cream cheese when I'm finished. My Mother never made it that way. Her banana bread was made the traditional way without raisins or cream cheese. We always had bananas in the house so banana bread was an after school snack many-ah-day for me. These days though.... I very seldom eat bananas so I never have any ripe ones around. I have to tell you.... after talking about banana bread it's making me want a fresh loaf. Happy Banana Bread Day everyone. ~Pam

"Healthified" Banana Nut Bread

INGREDIENTS:

• 1 1/2 cups Gold Medal® whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/4 cup canola oil
• 2 egg whites
• 1 cup mashed ripe bananas (2 large)
• 1/4 cup fat-free (skim) milk
• 1 teaspoon vanilla
• 1/4 cup chopped walnuts or pecans, toasted*

DIRECTIONS:
1. Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2. In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla with spoon until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
3. Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls 
Originally uploaded by Pillsbury.com

I Want everyone to know about this recipe! Pillsbury.com says "Each bite of these fabulous biscuit creations is filled with a rich, creamy filling." and I have to tell you it's the truth. Every time I make it everyone raves about how good it is. Now I've never been a big lover of cranberries but I made this recipe anyway and I'm glad I did. The cranberries add that bit of holiday cheer that has to be in it. Not only does it taste fantastic but it's a beauty to feast your eyes on too.

INGREDIENTS
Rolls

• 1/4 cup sweetened dried cranberries, coarsely chopped
• 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
• 1/2 cup marscarpone cheese or cream cheese, softened
• 1/4 cup LAND O LAKES® Butter, melted

Glaze

• 1 tablespoon mascarpone cheese or cream cheese, softened
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

DIRECTIONS

1.Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

2.In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

3.Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

4.Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

5.Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

6.Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.

High Altitude (3500-6500 ft): No change.