Banana Cream Poke Cake

Happy Spring!  I mean, happy "Calendar Spring" but still winter!  We had 2 inches of snow, but don't worry, it was 72 the next day.  If, in fact you were missing the snow it is OK, it snowed again 2 days later and we followed that up with some thunderstorms.  I mean, SERIOUSLY?  Mother Nature is like a mom, laying on the bed, grunting and groaning, twisting and shaking trying to get a pair of skinny jeans on from last year.  Ain't happening girl.  I just want Spring.  I just want thunderstorms, and sun, and flowers popping out of the ground and to put my patio together.  Is that SO much to ask when in fact, it is supposed to be Spring?

I digress..

I hope you all had a blessed Easter!  I cooked a feast, as usual, I needed about 10 more people to eat according the amount of food I made.  I just have this issue, I would rather way over cook and have days of leftovers, than to have someone walk away from my table still hungry.  No, it isn't going to happen.  However this year, I decided to stick with one dessert.  "Banana something" was requested.  I wanted easy, because as it happened, I was up hurling my guts out the entire night before Easter.  To much information?  Sorry.  I had no energy so, thankfully we were eating late and I could cook and rest and cook and rest.  Mom power is amazing.

This was an easy recipe I came up with, to satisfy the "banana something" request and still make it a little special for Easter!  I hope you love it!

1 yellow cake mix, prepared according to package direction.....
1 tsp baking soda
3 mashed bananas (if bananas aren't ripe, microwave them until soft, then mash!)
1 tsp banana extract (can use vanilla instead)

Prepare your yellow cake mix as directed.  In another bowl, mash bananas and baking soda together.  Add into the cake mix and add your extract.  Mix to completely combine.

Spray a 9x13 cake pan with nonstick cooking spray.  DO NOT PREHEAT YOUR OVEN!

Place cake in the oven and then turn oven on to 350 degrees F.   Bake at 350 F, for approximately 1 hour.  Let cake cool completely before moving on to the next step.

Poke holes in your cake.  I used the hand of a wooden spoon to make large holes for the thicker pudding!

2, 3.4 oz boxes banana pudding
milk

Prepare according to package directions and pour over entire cake, covering the entire top!  It will likely settle on top a bit, but that is a good thing!  Refrigerate for 1 hour!

Frosting:

7 oz container of Marshmallow Fluff
8 oz container whipped topping
1/2 tsp vanilla extract
Chocolate Jimmies or Nuts of your choice for the top!

Whip together all ingredients except sprinkles.  Whip until fluffy and completely combined.  Frost cake and add sprinkles or nuts of your choice!  Refrigerate until ready to serve and keep refrigerated after!

ENJOY!

Easy Fruit Dip

 HAPPY NEW YEAR friends!  Oh what a year.  WHAT a year.  It was the worst of times and it was the best of times.  For my family it was a year of extreme lows, yet extreme healing, and love.  We pray that you all found something amazing you can take with you into the new year and grow upon. We wish you a year of precious moments, prosperity, good health, and happy relationships.

This New Year's Eve we spent with our kids.  We ordered pizza, we laughed, we told stories, we played with the grand babies, and just enjoyed family time.  We made lots of dips and snacks and just ate our way into the new year!!  It was a blast!  I am blessed to have a son and daughter in law who welcome us into their home every single chance they get, and we love them dearly.

Last night we made 3 Layer Chili Dip, and Fiesta Taco Dip last night as well as my fruit dip.  
I hope that you enjoyed your time, either with family, friends or alone, as I sometimes like to spend my New Year's Eve.  This dip will hit just the spot, especially with apples and strawberries, the only fruit I will lay my lips on!  Oh wait, AND pineapple, why didn't I pick up pineapple!!?!

I know many people have an aversion to cool whip if you do, feel free to just use 1/2 cup heavy cream, and whip it about half way before adding the rest of the ingredients!

12 oz cream cheese (at room temperature)
1, 8 oz. container of cool whip
3/4 cup brown sugar
2 tsp vanilla extract

Combine all ingredients in a bowl, using a hand mixer for about 3-4 minutes.  You want your dip to be light, fluffy and smooth!  Transfer into a serving dish, bring on the fruit, and dip, dip, dip!

ENJOY!!

Frozen Butterfinger Pie

It is 80 degrees today.  Time for some fun COLD treats, don't you think?  I do! 

I am guilty of hitting up the after Easter sales on candy.  I mean, I bought A LOT of it.  I have used most of it but this bag of Butterfingers keeps getting pushed to the side.  I like them but I don't need them and they get stuck in my dang teeth.  Drives me nuts!  I decided to make them into something delicious for these warm spring/summer days ahead!

I love no bake desserts.  For some reason, now that I think about it, my favorite desserts are NO bake.  Except for cream puffs, but they are in an entirely different realm of fabulousness so they don't count.

These ingredients are pretty straight forward but, if you want to use a premade chocolate cookie crust feel free.  I didn't want that much chocolate so I used some store brand, half vanilla, have chocolate sandwich cookies.  They worked out fabulously.  This is a very rich pie, I would guess you could easily serve 12 with it.  Also, I used Cool Whip, please feel free to use fresh sweetened whipped cream.  That is just a personal preference, and while I normally choose that, it was more in the realm of what I wanted to use cool whip. 

On that note, let's get to this EASY recipe.  Make sure to make it the day before so it is frozen nice and firm!

30 sandwich cookies
6 T. melted butter

Place cookies in a food processor and process until fine crumbs.  Add in butter and process until you get the consistency of wet sand.  Pour out into a pie pan and press firmly.  You could do this in a 9x9 square baking dish as well.  Set aside

In a stand mixer bowl or mixing bowl combine the following except candy bars....

3.4 oz. box of vanilla pudding mix (instant)
1 cup milk
3/4 cup sweetened condensed milk
1/2 cup crunchy peanut butter
8 ounces cool whip
8 ozs cream cheese
12 fun size butterfingers chopped (reserve 2 for topping)
remaining cool whip for the top

When all ingredients are a smooth mixture, fold in candy bars.  Pour into crust smooth over and top with cool whip.  Sprinkle leftover candy bars on top and freeze at least overnight!

ENJOY!

Dirt Cake

Good afternoon friends.  My husband has been asking me to make this for so long I feel terrible.  I don't even remember how long it has been but I can tell you it has been months, if not a year or better.  I love this dessert, and I love my husband so I am not sure what took so long. 

I can remember the first time I had this.  I was a kid, and I was THRILLED with the whole concept of eating worms from dirt.  OMG, what does that say about my developmental health?  Well, anyway, I have made it several times throughout my adult life, a few times in a sand bucket from the toy section, using the shovel as the spoon to serve.  I have done it in a flower pot and used a clean new trowel to serve it.  You can really do a million things with this, so I encourage you to be creative, it is so fun.  AND delicious!  By the way, I used more Oreo's than I ever have on this recipe I won't be going back to using less anytime soon. 

2 pkgs. Oreo cookies
1 pkg. cream cheese (8 oz.)
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 -12 oz.tub Cool Whip
2 -3 1/2 oz. pkg. instant vanilla
1/2 tsp. vanilla
gummy worms

First of all find a container.  Traditionally you can do this in a CLEAN sand bucket with a shovel (toy section) or a clean flower pot.  I did mine in my Pampered Chef Trifle bowl, you can even do it in a plain bowl, just pick your vessel my friends, pick your vessel!

Now, let's start with the Oreos!  In a food processor or in a Ziploc with an instrument of mass destruction, get ALL of the Oreos into crumbs, FINE crumbs and set aside.  Mix butter, cream cheese and sugar and vanilla together with your electric mixer or stand mixer (using whisk attachment).  Then add in milk, and pudding.  Whip for 2-3 minutes, until blended and fluffy.  Now add in your whipped cream, beat into mixture.  Decide how many layers you think you want and take some cookie crumbs and layer than into the bottom of your container.  Then, layer on some pudding mixture.  Rinse and repeat, ending with the cookie crumbs to simulate the DIRT!  As you're layering the ingredients, place several gummy worms and /or critters in the "soil".  Chill in refrigerator for 3 to 4 hours before serving

I am sure you have had this before, or you WISH you had it before, but now, you CAN have it.  ANYTIME you want it!  This made my hubby happier than a worm in dirt!

Your "dirt makes for a happy hubby" Chefwannabe

Banana Cream Pie Bars

Guess what?!  Today I am sharing a new friends recipe with you.  I was perusing Facebook on Sunday and like a beacon of light came this beautiful photo of  "Banana Cream Pie Bars".  I heard angels yodel and knew my husband was going to go "bananas" over it.  Funny, eh?!

ANYWAY......

Jen from Peanut Butter and Peppers was kind enough to say "YES" when I asked her if I could blog these and share with you.  When you visit her website you will see she has been on a weight loss journey in the past, so she made these with sugar free pudding, fat free cool whip and different cookies.  I used what I had on hand, but I don't see any reason I won't make it that way next time.  We LOVED these.  My recipe you will see is a bit different from hers, but not much.  You can find the original recipe here.  Give her a visit on Facebook!

24 Nilla wafers
2 tbsp butter, melted
8 ozs cream cheese
1 box of banana pudding (instant)
2 8oz containers of cool whip
2 bananas sliced

In a food processor or whatever you use to make things into dust, use it.  Add in your nilla wafers and melted butter.  When it is fine crumbs place in the bottom of an 8x8 square baking dish.  Press firmly, and evenly on the bottom of the dish. 

In a medium bowl, using a hand mixer beat your cream cheese until it is smooth and creamy. Add in your banana pudding and cool whip.  Beat until all ingredients are a smooth, delicious mixture you want to stick your face into!

Add half of your pudding mixture into the baking dish and spread evenly over the crust.  Now add your sliced bananas and then the rest of the pudding mixture.  You can crumble some wafers on top for garnish, use maraschino cherries, or, come up with your own genius garnish!   Refrigerate 3 hours before serving. 

Enjoy and thank you to Jen for posting this delicious recipe!  We LOVED it and it is so easy, make it healthier like Jen did or make it this way, you can't go wrong no matter what you do!

Your "bananas over bananas" Chefwannabe

Eclair No Bake Dessert

Long ago, in a place far, far away......

 

I met my bestie, Mel.   She taught in the classroom next to me and my principal suggested I introduce myself because we were both young, (see I told you it was a long time ago) and she thought we would get along well.  So that morning, when we met in the gym to get our students, I saw her walk in.  She appeared about 7 feet tall and had ALL this red (natural) LONG, curly hair bouncing side to side.  I thought to myself, "self, she isn't friend material look at her strutting in here like a diva".  She had on 4 inch heel boots, and was gorgeous and I thought, "wow, she is obviously delusional with her perfect hair, high heeled boots, makeup, accessories and all her tallness, in PRE-K".    Anyway, isn't it funny (and sad) how we judge people.  I think I was actually not judging, but intimidated by all that hair.  I finally decided to invite her class over to our classroom for a dance party after several days of being asked, "Have you met Melissa yet"?  It has been downhill ever since!!  We laugh over this still, 10 years later.   After 2 marriages (neither of us were married when we met) , 3 kids (almost), lots of tears, laughter, sadness, joy and 1500 miles apart later we are still best friends.  She married a wonderful man and they are creating a beautiful family!  I am so happy for ALL of them!  Oh WAIT.....did I mention, I picked her husband for her?  Ok well not really, but I facilitated it, isn't that just as important?  Thanks to her visiting me in Nebraska, and a blizzard, she is one adoring wife, of Tom!!

Mel with her husband Tom and son Jackson (and a little pink bun in the oven too)!

As we become better friends and started spending more time together outside of work, Mel just became part of our family.  She would come over and I would have a list, we affectionately called "the tall girl list".  You guessed it, she helped me paint rooms, hang curtains, cleaned out top cupboards. HA!  Oh, the painting...........!  Was not her favorite tall girl list chore.   I know she is thrilled over my creation of the tall girl last even to this day.  Yea, I am sure she is...

I was just starting to get into cooking, and she dubbed me the "soup Nazi".  Soup has always been my thing.  We would concoct some amazing creamy, fattening soup, slap a Grands biscuit on top and hang out, for hours, or days!  Mel on the other hand, is Betty Crocker.  There is nothing this woman doesn't bake or create.  It would become a tradition for her to make us this Eclair Dessert or we would go pick up french silk pie, (before I knew how to make it)  and we would stay up all night, my husband was working grave shifts then, and just laugh and have great adventures.  She was part of our family from the beginning and it just seemed like we had always been friends.  My husband had to nickname her Rusty.  I am sure she enjoys that to this day as much as she enjoyed the tall girl list back then!

I am not sure how I survived life before her, and there are times the distance since my husband and I moved will kill me but, one day Mel, I swear we will be neighbors, and I won't have 1500 miles separating me from my sister from another mister!  Thanks for sharing your life,  your food, and yourself with us all these years, you have never really been a friend, you have just been part of our family! 

Aren't girlfriends the best?  Are there things you do with your girlfriends that are hilarious and fun?  Did I mention we used to drive through the worst parts of Philly just for fun?  OMG, we drove through some sort of "event" on this narrow street in Fishtown and we couldn't get out of it so you threw the car in reverse and backed up 2 blocks to get out of it?! "Yelling" at me the whole time, "OMG OMG OMG OMG, WHY do you NEVER give me the right directions ANYWHERE" ROFL  I miss our adventures, Ikea, Staples (mwaaahaha), farms out in Franklinville and coffee, at Fortesque at midnight.  Some of these I still laugh out loud about when I think of them!  I love you and miss you!!

Eclair No Bake Dessert
3 small boxes of vanilla instant pudding (I used sugar free)
4 cups milk
1 tsp vanilla
1 - 8oz tub of cool whip (feel free to substitute fresh sweetened whipped cream)
16 ounces of chocolate frosting.  (it can be store bought, or homemade)
1 box graham crackers (not the cinnamon ones)

In a large bowl combine pudding mix, vanilla, and milk.  With an electric mixer, beat until combined.  Fold in cool whip or whipped cream.  In a 9x13 pan, lay the bottom with graham crackers.  Don't crush them, lay the crackers so they cover the bottom.  Add half of your pudding mixture on top and spread evenly.  Add another layer of graham crackers and the rest of the pudding mixture.  Now take your icing and microwave it for a few seconds to make it almost runny.  It will pour easily over the top and you can use an offset spatula or knife to spread it out.  If you don't heat it up to thin it out, it will be impossible (obviously) to spread it over soft pudding.  Refrigerate at least 2 hours before serving.  I like to put mine in the freezer for a few minutes as well, I like the texture when it has been SLIGHTLY frozen but not completely.  Feel free to just chill if you like.

Easy or what?  The best thing is the memories it brings back, AND how delish it is.

 

Your "besties forever" chefwannabe

PS.  FYI, if there were written on paper, it would be unreadable because of my tears...HAPPY ones of course!

Butterscotch Love...

Hey guys!  It is Monday! Just thought I would announce the obvious.  The weekend was busy. It was hectic.  I spent time with my mom which is always risky, but she did nothing to embarrass me.  Here is how we clothes shop for my mom.  She has a hard time getting around with a bad knee so...  I sit her in a chair in the middle of the store and I start bringing her clothes that I tease her and tell her I would "authorize" and she "yeah or nays" them and off we go.  For some reason people always know when the 3 of us are in a store together.  The store was packed  and her chair was right by the registers. I waited until there were like 5 people in line on both registers, I go to the BACK of the store and yell up to my mom, "Hey MOM, do you want the matching THONG for that purple push up bra?"  She was mortified, I was laughing so hard I almost had an accident and my sister just shook her head.  I told her when she wears her new denim capri's to make sure and pull the back of her thong high enough to be seen.  I mean how will she ever learn the proper life of a pirate hooker if nobody schools her?  She may wear sneakers with 3 inch thick soles with everything, but she works that ish people.....she WORKS it!  Anyway, we went for mani's, we had lunch, we laughed our butts off.  (ok she MIGHT have cried but I was to busy laughing to notice).  Anyone want to volunteer their mothers to shop with me?  I am the queen of personal shopping.  Good times....

That was my weekend.  My OLDEST sister who was the appointed driver,  has been promising to make me this dessert forever.  It is my absolute favorite dessert and it only tastes good when SHE makes it.  I say this over and over, so many things, only taste good when certain people make them.  So she has been stringing me along for awhile on this.  Always an excuse.  Well, obviously she didn't make for me this weekend either.  I swear, she promised if I didn't purposely run her heals over with a shopping cart or let mom chase her down in a Target jazzy, she would make it for me, but alas, I had to take matters into my own hands.

You have probably eaten this dessert at every church function or potluck you have ever been too.  I can't help that, and it is NOTHING to complain about.  This is the perfect amount of sweet.  The perfect amount of creamy and the perfect little crunch from the walnuts.  I love it for summer especially because it is so light.  I can't even stand it.  I just need a piece.  I have heard it called a bazillion things.  Many people have a little part they tweak here or there.  So I am just using the recipe my sister knows by heart, and I call it "Butterscotch Love"  I hope you enjoy this light, refreshing, and oh so simple dessert!

Butterscotch Love
1 cup all purpose flour
1 cup walnuts
1/2 cup cold or frozen butter (cubed)
1- 8oz package cream cheese (softened)
1 cup powdered sugar (aka confectioners sugar, icing sugar)
1 tsp vanilla
8 ounces cool whip (use fresh if you like)
2 small boxes instant butterscotch pudding
2 1/2 cups milk
8 MORE ounces of cool whip (whipped cream)
1/2 cup walnuts for garnish (keep them whole or whack them into submission to be sprinkled on top)

Preheat your oven to 350 degrees.  Spray a 9x13 pan and set aside.  I do the crust in my food processor.  You can use a pastry cutter if you like. 

Pastry Cutter Method- Chop walnuts and set aside.  Cut butter into cubes, add into a bowl with the flour and cut the butter in, until it is an even crumble, fine crumbs.  Add in walnuts and combine.
Food Processor- Add all ingredients, flour, cubed butter, and walnuts into the food processor and pulse until it is in small crumbs.

Add to greased 9x13 pan and press into the bottom.  Make sure it is fairly even.  Bake for 20 minutes.  Remove and cool completely.

When the crust is cooled, start on the 2nd layer.  In a bowl add in cream cheese, vanilla, powdered sugar and cool whip.  Using a hand mixer, mix until completely combined.  It should be smooth and creamy!  Dot it all over the crust and carefully spread it evenly on top. 

Time for the 3rd layer!  In a bowl (I use the same bowl I used for the cream cheese mixture) add in both boxes of pudding and milk.  Again use a hand mixer or whisk and mix until combined completely!  Pour over the top of the cream cheese layer and refrigerate for 15 minutes. 

Last but not least add the rest of the whipped cream to the top.  Spread evenly, sprinkle on the last 1/2 cup of walnuts and refrigerate at least 1 hour before serving. 

I don't have a lot to say at this point.  I mean, obviously this is amazing, it is probably tied for my all time favorite dessert and quite frankly, there is an entire pan, calling my name.  I must answer.......I am going into the light!

Your "can't get my lips on it fast enough" chefwannabe

Chocolate Amaretti Trifle

Tonight's post is brought to you by......my new camera!

You guys have no idea how excited I am.  OK a few of you MIGHT.  My husband gave me an early anniversary gift, a new camera!  I was using a cheapo digital, which was OK and sometimes you just have to work with what you have for as long as you need too.  I did.  But now, I am obsessed with my food photos.  I think you will notice a difference.  I hope you do!

I have had this recipe on the shelf for a bit.  I wanted to wait for the new camera so this could be my first blog with it.  These freeze perfectly, and can be made in advance and then allowed to thaw while you are eating dinner!  I made them in the jars for easy storing.  I am always freaky about fridge smells and worrying if their are any, they might get into other food.  Besides, lids just make for less chances of spills or anything else.  That being said, I would guess you could easily keep these frozen for a month.  Take them out and let come to room temp for a couple of hours or put in the fridge to thaw overnight.  Perfect for those with kids or adults into pre-portioned meals and desserts and they look so sweet in these jars.  Take one to work with a spoon tied with a ribbon around the neck or a note wishing someone you love a great day!

Now, you will need a pan of brownies.  However you like em', just do it. I will link a delicious brownie recipe from a fellow blogger, and trust me when I tell you, if she makes it, it HAS to be amazeballs.  At the same time, if you want to make a pan of brownies from a box, go forth and do it with pride! 

You can use any small cups, custard dishes, ramekins, sundae glasses, wine glasses, etc.  You can also make this as one big trifle.  This will make 6 individual trifles.

You will need:

1 pan of brownies (try Danielle's over at (Hugs & Cookies XOXO)
1- 7oz container of marshmallow fluff
1- 8oz container of cool whip
2 cups of crushed up Amaretti Cookies or you can purchase them! (Don't completely make them into dust!  You want some chunks for crunch and texture!)

In a bowl combine your cool whip and marshmallow fluff with a hand mixer.  Mix until smooth and creamy. 

Set this aside.  Make sure your jars are clean and completely dry.  You will only need half of your pan of brownies for individual trifles.  You can use them all if you are making one large trifle.  I find it easiest to do them all at once.  Cookies in all the bottoms, cream, etc....  This way you can adjust as needed as opposed to getting to the last one and not having enough. 


Layer:
Cookies
Cream
Brownies (make this the thickest layer)
Cream
Cookies

The truth is you can layer them however you like.  This is just how I did it and how I felt it looked best!  Since you will have extra brownies, you might want to start with a small layer of brownies first and then the cookies, making your middle brownie layer a bit smaller.

I didn't over fill these, as it would defeat the purpose of putting lids on for storage or freezing!

 

I hope you enjoy them, they are delicious little sweet treats! 

 

Love to you all!  Thank you for being part of Chefwannabe!

Your "38 and still love having my own" chefwannabe

Better Than Sex Cake!

Ok, so you KNOW a woman named this cake, right?  NO man would go there.  I mean, am I wrong about this?  Yea, didn't think so.

So, I thought EVERYONE knew what this was.  When I posted about it on Facebook, I got lots of different versions, some completely different and some variations of how I make it.  I could think of 10 different ways to change this up, but I stuck with the recipe that I have always known and always LOVED! 

I would not advise asking your husband if he wants any of this before bed.

This recipe calls for caramel.  I don't particularly enjoy the ice cream topping variety.  I decided to make mine from sweetened condensed milk.  Let me tell you how I do this.  Take one can (for this recipe anyway) of sweetened condensed milk.  Put it in a pot that is much taller than the can.  Fill it with water and make sure the entire can is submerged.  They say if you let the can peek out of the water there is a chance of it exploding.  Some scientific yadda yadda I don't need to hear about, just make sure the can is covered.  Put it over medium-high  heat, until it comes to a boil, cover and turn your burner as low as you can while still keeping it actively simmering.  I cover mine with a lid to keep the water from evaporating to quickly.  I check it every 30 minutes for water level.  After 3 hours, remove the can with some tongs, and set on a hot pad or in the sink and let it come to room temperature.  Open the can after cooling and you have a can of awesome caramel.   You can feel free to go get some ice cream topping, but, be awesome and just try this!

First you need a chocolate cake baked in a 9x13 pan.  I don't care if it is from scratch, or out of a box, because you know how I feel about that.  So get it made, and while it is baking gather up the rest of your ingredients...

1 can sweetened condensed milk
1 can caramelized sweetened condensed milk or 14 ozs of caramel topping
3-4 Heath or Skor Bars (crumbled) or 1 bag of chocolate toffee bits (found by choc chips)
1 regular sized container of whipped topping (or make your own)

When you take your cake out of the oven, poke holes in it, with either the handle of a wooden spoon or something similar in size.  Pour over the can of sweetened condensed milk and let it absorb.  Then spread over your caramel sauce and let it sit 30 minutes in the fridge or if it is cool let it sit an hour on the counter.  You want the caramel to cool and set so the whipped cream doesn't melt off.  When it is ready cover the top with whipped cream and toffee bits.  Refrigerate until ready to serve. 

So you be the judge.  IS this a true "Better Than Sex Cake"?   If you actually answer that question below, please, use an alias, we don't need anyone in divorce court!

This cake is awesome, and a long time family favorite, I hope you enjoy it too!

Your "who can think about sex when you have a huge piece of cake" chefwannabe

Pudding Cake - Visits from Philly

As many of you may or may not know, an uncle who is very dear to me and my brothers and sisters had a massive stroke 2 days ago.  With brilliant medical intervention and PRAYER, he is doing much better and will be headed to a rehab facility soon.  Thank you all for your prayers.
 

Look at those heavenly layers of cake, pudding and whipped cream!

That being said, the last few days have been spent walking down memory lane about my Uncle Will and his wife Aunt Millie.  They still live in the same neighborhood my dad was raised in, and though it has been rare that they leave the city, they did venture out to visit us in Nebraska when I was a kid.  My dad left the old neighborhood and the family.  In reality he did it (at 17) so his dad would have one less mouth to feed.  Anywho, so the story goes that my dad met my mom and they made their life in my hometown, which is also my mom's hometown.  For big city people, this WAS a different world.  


My Uncle Will took me and my sister Patty to "Mel's Dime Store".  If you are from my hometown, you remember the ol' place!  We didn't have alot of money growing up and rarely got toys aside from Christmas and birthdays.  Well, he took us in and let us each pick out 2 toys, anything we wanted.  I remember knowing I wanted to pick TWO baby dolls.  I couldn't believe in my 5 year old mind that someone had THAT MUCH MONEY they could buy us each 2 toys! Oh the GLORY!  

While we were busy picking out toys, my Aunt Millie was busy at home....cooking!  She is Italian to the core and cooked us a feast every single night of their visit!  She also made us "pudding cake".  We were sure this was a "city dessert" when in reality it was cheap and cheerful!  She was after all feeding a family of 12 plus themselves!  It was the first time I was introduced to "jimmies".  When we learned what they were we felt so "la-dee-dah".  She made 2 pans of this one night and it has stuck in my head like glue ever since.  (I grew up and moved to South Jersey and jimmies are a food group of their own!)  I want to share it with you.  It is so delicious and not to heavy for these hot summer months.  


I used a sugar free angel food cake from the store.  You can easily use sugar free pudding and fat free whipped cream.  NONE of those choices will affect the dessert at all, only make you be able to eat more!  

Aunt Millie's Pudding Cake
1 angel food cake
2 sm. boxes chocolate pudding
2 sm or 1 lg container of whipped cream
chocolate jimmies

Cut your angel food cake into slices.  Lay them in the bottom of a 9x13 pan.  Prepare pudding as directed and pour over the sliced cake.   Spread on whipped cream (you could make your own too!)  Sprinkle the top with jimmies.  HEAVY on the jimmies please!  Refrigerate until ready to serve!

I hope you make this easy, delightful dessert.  What a great recipe for your kids to make or to help with!  Enjoy this as much as we did as kids and do as adults.  Thanks Aunt Millie for teaching us "country kids" about jimmies.  It changed our lives! 

Your "missing Uncle Willy and Aunt Millie" chefwannabe

Chris