Christa's Fried Ice Cream Dessert

My sister-in-law Christa first made this for us and it is amazing! Every time I take it somewhere I get rave reviews. It tastes just like the fried ice cream you get at Mexican restaurants. So good!

Fried Ice Cream Dessert

Ingredients:
1 stick butter
1 cup of sugar (I forgot to take a picture of that)
3 cups of crushed corn flakes
2 qts. of vanilla ice cream (softened)
1 container of whipped topping
1 t. cinnamon
Honey, for drizzling
(I didn't really use name brands because these flavors work together, and using the store brands of the ingredients works just fine)

Melt butter in frying pan.

Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.

Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it. In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.


Pour ice cream mixture on top of crust in the 9x13 pan. Sprinkle the rest of the crumbs on top and freeze. Lightly drizzle each serving with honey. OLE!

Rolo Cookies

What can I say about these, except they are amazing and my favorite cookie. EVER.

Anne Marie's Rolo Cookies

1 Chocolate cake mix
2 eggs
1/3 cup oil
Rolos
2 tablespoons white sugar

Mix cake mix, eggs and oil. For best results, chill dough in the fridge so it will be easier to handle. Place about 1 tsp of dough in hand and flatten. Place 1 Rolo in the center and roll into a ball. Roll in sugar. Place on an ungreased cookie sheet. Bake 7-10 minutes at 350.

Note: I use the small Pampered Chef scoop and it makes exactly 36 cookies. The dough is pretty thick so I use my bosch to mix it with the dough hook, but you can use your muscles if you are so inclined. And one more note: there are 8 rolos in each package, so you will need 4 1/2 packages for this recipe. What you do with the other 4 rolos is up to you. Or, you could just buy one of those big bags, but then you have to unwrap the little buggars.

Peach Dessert

If you want to win friends and influence people, here is your ticket! I count down the months every year until peaches are in season for this very recipe. It is that good! And it couldn't be easier.

Peach Dessert

40+ crushed Vanilla Wafers, reserving some for top
1/4 cup sugar
1/3 cup butter or margarine

1 can Eagle Brand milk
1/4 cup lemon juice
8 oz. Cool Whip
5 cups diced fresh peaches

Combine first three ingredients in bottom of 9x13 pan. Combine remaining ingredients and pour over wafer mixture. Sprinkle with remaining crushed wafers. Refrigerate.

Banana Cream Pie

This is a quick and easy banana cream pie recipe that I have used many times and I love it! It's so simple and yummy. It is from The Sister's Cafe.

Banana Cream Pie


1 3.4 oz (4 serving size) box of instant vanilla pudding (I¶ve substituted sugar free, and it worked fabulous)
1 c. cold water
1 14-oz. can sweetened condensed milk (don¶t use Wal-Mart brand – gritty and yucky)
2 graham cracker crusts.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in
the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks
form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts.
Be sure to save the plastic domes that come with the pie crusts–you¶ll need them later!
Set the banana filled crust aside. Remove pudding from the fridge and gently dollop the whipped cream on
top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream (whip the remaining cream with 1/4-1/3 cup powdered sugar) and
spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several
hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a
little moisture. Enjoy!