Just pure tastiness!

BEST BANANNA PUDDING (Shirley Scates)
2 Large pkg, Instant vanilla pudding
milk
1 (8oz.) cool whip
1 (8oz.) sour cream
vanilla wafers
4-6 ripe bananas
*Mix pudding as directed on package, Add cool whip and sour cream. In casserole dish, layer wafers, bananas, pudding. Repeat.

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This looks so fancy and if you’re a peanut butter lover, you’ll really love this!
PEANUT BUTTER PIE (Chay Balletto)
1 (8oz.) cream cheese softened
2c. powdered sugar
1c. peanut butter
1 (16oz.) cool whip
melted peanut butter & chocolate syrup topping
2 graham cracker pie crust
*Mix cream cheese & sugar. Add cool whip. Add peanut butter. Place mix in pie crusts. Drizzle with peanut butter & chocolate syrup. Store in freezer. Let soften slightly to serve.
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BLUEBERRY PRETZEL SALAD (Amy Cornett)
2c. pretzels- broken
1 stick butter- melted
3T. sugar
*In 9×13 baking dish, place crushed pretzels. Add melted butter and sugar. Bake on 400 for 6 min. Let cool completely.
Filling:
2 blocks cream cheese- softened
2c. sugar
1 (8oz.) cool whip
Topping:
blueberries
1 bag blueberry glaze
(can substitute strawberries and strawberry glaze instead of blueberries)
(note: blueberry or strawberry glaze is found in a bag in the produce dept.)
*Mix cream cheese and sugar. Fold in cool whip. Pour filling over pretzels. Top with fresh or frozen blueberries and glaze. Refrigerate overnight before serving.
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ENJOY THE HOLIDAY SEASON!

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