Mini Dessert Cups

I used the 5 oz clear plastic cups (Click here to see exact cups), but, you can use any size or shape that you want.  These recipes were originally created to be made in a 9x13 inch pan/trifle bowl, so I modified JUST the crust part of the recipe.  I did post the original crust recipes at the bottom in case you rather make it in a 9x13 inch pan.

Aunty Sarah Nikaido's Banana Cream Pie

No Bake Graham Cracker Crust
1 1/2 cup crushed graham crackers
2 TBSP sugar
6 TBSP melted butter
Mix all ingredients thoroughly (I used a food processor to crush the graham crackers).  Press crust into the bottom of the cup.  I used an empty cup to smash down and even out the crust.

Bananas
6-7 Ripe Bananas
Cut into thin slices and lay on top of crust

Cream Filling:
2 packages of the INSTANT Vanilla Pudding
2 1/2 cups of MILK
1 8oz cream cheese- softened
Gradually add milk to pudding and beat with mixer (consistency should be thick), mix softened cream cheese into pudding (cream cheese must be soft otherwise you will get lumps when you mix it into the pudding).  Pour over bananas and chill.  Top with Cool Whip after pudding is set.

Original Crust Recipe (9x13 inch pan)
* You can also use this recipe to make a 9x13 pan.  Just use this crust recipe instead.
2 cups Flour
2 blocks butter
2 TBSP sugar
Cut the butter into dry ingredients (or use a food processor).  Press dough into a greased 9x13 pan and bake at 350 for 15 to 20 minutes or until golden brown.  I like to brush melted chocolate onto the crust when making the 9x13 banana cream pie.

Strawberry Guava Cream Cheese Dessert

Crust:  
Sara Lee Pound Cake
Slice the pound cake and use a cookie cutter to cut out circles to fit in the bottom of the cup.

Filling: 
2 pkgs. 8oz cream cheese
4 TBSP Strawberry Guava concentrate (the frozen one)
1 1/4 cups powdered sugar (sifted)
2 cups Cool Whip
Combine cream cheese, strawberry guava concentrate, and powdered sugar.  Fold Cool Whip into cream cheese mixture, spoon onto cooled crust and chill.

Topping: 
1 can (12 oz) Strawberry Guava Concentrate
2 TBSP Cornstarch
1/2 cup water
Bring Strawberry Guava Concentrate to a boil.  Combine water and cornstarch and stir into guava concentrate.  Simmer until thick and clear.  Cool.  spread over cream cheese mixture and chill.

* Optional- sometimes I add diced fresh strawberries in the filling and/or topping.
Tip:  Be sure to buy the frozen concentrate not the can of juice!!

Original Crust Recipe (9x13 inch pan)
* You can also use this same recipe to make in a 9x13 inch pan.
CRUST: 1 1/2 cups Flour
               1 1/2 blocks butter
               1/2 cup chopped nuts
Mix ingredients for crust and press into a 9 x 13 inch pan.  Bake at 350 degrees for 15 to 20 minutes or until golden brown.  Cool

Chocolate Trifle

Chocolate Cake- Follow instructions on the box
2 pkgs. Instant Chocolate Pudding- Follow instructions on the box to make pudding
Lots of Crushed Skor
2 Tubs Cool Whip

Layer crumbled chocolate cake, chocolate pudding, Cool Whip, and crushed skor.  Repeat Layers. You can add your favorite crushed candy bars or diced fruits.

Pint Size Mason Jar Cookie Mix

I decided to make mason jar cookie mixes for my BFF's bridal shower.  Her wedding theme is chalkboards (sorta vintage-ish) and her colors are lavender and seafoam.  I googled tons of mason jar cookie mixes but found that almost all recipes are made for quart size jars.  I decided to use Bakerella's   Cowgirl Cookie Mix (I cut the recipe in half) and I called it Hulagirl cookies because the name better fit the bride-to-be.  If you want the original Quart Size Cowgirl Cookie recipe click HERE.  I am also grateful that Loralee Lewis' posted a PINT SIZE mason jar Christmas Girlfriend Cookie Mix, on her blog.  I followed her recipe, tips, and even appreciated her free labels.  Be sure to read all the tips at the bottom of this post, I found them very helpful when making the cookie mixes.  Props to my Mom for helping my make all 50 jars!

PINT SIZE...... Hula Girl Cookies 
(aka Cowgirl Cookies) 

2/3 Cup Flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1/2 cup oats

1/2 cup m&m's

1/2 cup chocolate chips

1/4 cup brown sugar

1/4 cup white sugar

*OPTIONAL- you can add 1/4 cup of walnuts but you will need to cut back on the m&m's and/or chocolate chips.

Directions: Stir all the dry ingredients in a large mixing bowl.
Add:
1 slightly beaten egg
1/4 cup butter (softened)
1/2 tsp. vanilla

Mix we ingredients into dry ingredients.  Then roll the cookie dough into 1-1 1/2 inch balls, place on parchment covered baking sheets and bake for about 10 minutes in a preheated 350 degree oven.  Makes about 12-18 cookies.

Tips: 
-The easiest way to keep the flour from getting all over your clean (newly washed) mason jars is to cut the large tip of a disposable decorating bag (I used the Wilton one) or you can use a Ziploc and use it as a funnel.

-After layering the chocolate chips, I used the bottom of my 1/3 measuring cup to push down the ingredients so that the brown and white sugars could fit (everything barely fits).

-Don't forget to include the instructions on how to bake the cookies.  I will post a picture of my tags later.  I used my Cricut to cut out tags, and then printed the instructions and glued them together.


Pint Size........ Chocolate Chip Cookie Recipe

Click HERE

*I also added Walnuts