Vanilla Pudding Pie in a Nilla Wafer Crust

  

 

A few days ago, I realized we had a bunch of Nilla Wafers in the pantry, and they were gonna expire soon, so I decided to use them up by making a crust for a pie out of them.  I absolutely love Nilla Wafers...they're one of my favorite snacks...especially in banana pudding.  So I knew that a crust would taste amazing made out of them.  We also had some vanilla pudding mix in the pantry, so I figured: Why not?  I made the pudding as directed, added some banana slices,  poured it into the pie crust, topped it with some whipped cream, and Wah-La!  I had created an incredibly easy, but oh-so-very-yummy pie.  I do have one confession: I do not think this is as quite as good as my banana cream pie (here), simply because the vanilla pudding in that recipe is home made, and I love that sugar cookie crust even more than this Nilla Wafer one.  But this recipe is much easier and quicker to make and I think the crust is very unique and a fantastic way to use up left over Nilla Wafers.  Even though it's not quite as good as my banana cream pie, it's still insanely good!!  I highly recommend both.


Ingredients:
1.5 cups nilla wafer crumbs (about 40 cookies)
2 tablespoons white sugar
1/3 cup unsalted butter, melted
4-5 medium bananas (optional)
1 package vanilla pudding mix
1 3/4 cup milk
1 tub cool whip, thawed
Garnish: banana slices, Nilla Wafer crumbs, Nilla wafer cookies (optional)


Instructions: 
1. preheat oven to 350 degrees.  Combine cookie crumbs, white sugar, and melted butter.  Pat into the bottom of a pie pan, and bake for 8-10 minutes, or until edges are very lightly browned.  Cool completely.
2.  Line cooled crust with banana slices - enough to completely cover the pie - if desired.  Beat pudding mix with milk for about 2-3 minutes, or until thick. Pour over cooled crust and/or banana slices.  Top with desired amount of thawed cool whip.  Refrigerate for at least 3 hours before serving.

Orange Rolls

 

 

 

Have you ever had orange rolls that you buy in the grocery store?  I have...my friend is obsessed with them and made me try them.  But I didn't like them at all (I think they were the Pillsbury kind)...they were nothing compared to Grands Cinnamon Rolls.  So why did I decide to make this recipe?  Well, first thing: I didn't create it, unfortunately.  I found it on allrecipes.com here.  It has a 5 star rating (which is really rare; most really good recipes are 4 or 4.5), and all the reviewers said it was the best thing they ever tasted.  Well...they were right.  These rolls are SO good. Like I'm planning on make them Christmas morning good!  They're so tender, they almost melt in your mouth.The orange flavor in the dough, filling and frosting is spot on. The cream cheese frosting... so addictive. This recipe is also very easy and quick...compared to other home made roll recipes.   I'm gonna go have another one right now...

Yield: 18 rolls

Ingredients:

• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 cup warm milk
• 1/2 cup warm water
• 1 egg, beaten
• 1/2 cup orange juice
• 1/2 cup butter, melted
• 1/4 cup instant vanilla pudding mix
• 1 tablespoon orange extract
• 5 cups bread flour, or more if needed
• 1 teaspoon salt
•  
• 1/2 cup butter, softened
• 2 tablespoons grated orange zest
• 1 teaspoon orange extract
• 3/4 cup white sugar
•  
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons orange extract
• 2 tablespoons milk, or more as needed

Directions:

1. Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
2. Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
3. Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
4. Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
7. Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
8. While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

*** If you do not want to make the rolls overnight after rolling and slicing, cover with cloth and let rise until doubled, then bake.