3 cups vanilla ice cream
½ tsp vanilla extract
1 cup milk
1 pasteurized egg, optional
Combine all ingredients in a blender container. Blend until smooth.
Use chocolate ice cream instead of vanilla. Use ¼ cup chocolate syrup to ingredients.
Add 1 (16 ounce) can drained peaches to ingredients in the blender.
Add 1 large sliced banana to ingredients in the blender.
Add 1 cup sliced strawberries to ingredients in the blender.
8 oz cream cheese, softened
1 cup powdered sugar
1 package (4 serving size) instant vanilla pudding
2 cups milk
4 cups whipped topping (such as Cool Whip), divided
Graham crackers (approx. 50 crackers)
14 oz can crushed pineapple in juice
Chopped nuts (optional)
Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.
Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.
Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.
This recipe won a nationwide cooking contest. My mother, Mae Wooton, put this recipe together and it is the best zucchini bread out there. You can also make banana bread with this recipe; just substitute 3 ripe bananas for the zucchini.
Preheat oven to 350 degrees
3 large eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 cups all purpose flour
2 cups zucchini, shredded (to make this a banana nut bread replace zucchini with 3 ripe bananas)
1 tsp cinnamon
1 cup walnuts
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
2 cups confectioner’s sugar
Enough milk for consistency you want
1 tsp vanilla
Mix first 4 ingredients until blended. Add the rest of the ingredients and mix until well blended. Grease and flour 6 mini loaf pans or one large loaf pan. Bake until knife inserted in the center comes out clean. Let cool, then drizzle glaze on top.