DESSERTS

BANANA PUDDING
This is based on the recipe my mom always used with my own little tweaks.

8 oz. whipped topping
1 can eagle brand
2 3 3/4 oz. french vanilla instant pudding
2 c. whole milk
2 or 3 bananas
1/2 box crushed vanilla wafers
Mix both pkg. instant pudding according to package but use just 2 c. milk only. Mix together whipped topping and eagle brand then whip with pudding. Layer wafers, bananas and pudding ending with wafers on top.


CORINTHIA’S SALAD
This is a special recipe because it is from Greg’s Great Great Aunt Corinthia. Before she died, Greg and I enjoyed visiting with her whenever we were in PA. Aunt Corinthia used to bring this to Thanksgiving dinner and now Greg’s mom still makes it for Thanksgiving and other special family gatherings.

2 c. crushed pretzels
3/4 c. melted margarine
3 T. sugar
1 8 oz. cream cheese
1 c. sugar
2 9 oz. cool whip
2 small packages berry jello (red)
2 cups hot water
1 small box frozen stawberries
Melt margarine and add t crushed pretzels and sugar. Pat into 13x9 in. pan. Bake at 400 degrees for 8 min. Cool. Cream the cream cheese, sugar and 1 container of cool whip. Add to the top of crumbs. Be sure to seal edges with this mixture over crumbs so that the strawberry mixture doesn’t get the crust soggy. Mix jello, water and strawberries. Add this to the top of cool whip mixture. Chill until set and frost with cool whip.