#3861 - Banana Nilla Frosting

(by Shirley McNevich)

1/2 cup softened butter
2 cups Domino's powdered sugar
1/3 cup mashed ripe bananas
1 tsp. heavy cream (more as necessary)
1 tsp. vanilla
1/3 cup finely crushed Nilla wafers

In a mixer add softened butter--beat. Slowly add powdered sugar--beat. Add vanilla and finely crushed Nilla wafers--beat. Add heavy cream--beat 2-3 minutes until nice and creamy. If frosting is too thick, add more heavy cream one teaspoonful at a time, beating in between, until spreading consistency. If frosting is too thin, add more powdered sugar and beat again.

#3203 - Sour Cream Banana Pudding

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1 large box Jell-O INSTANT vanilla OR French vanilla pudding mix
1 - 8oz. Cool Whip (thawed)
2 cups cold milk
1 - 16oz. box Nilla wafers
4 bananas
graham cracker crumbs (optional)

In a mixer add sour cream, Cool Whip, vanilla pudding powder and milk--beat on low speed until mixed, then beat on medium speed until thickened. Remove bowl from mixer. Peel the bananas and slice them into coin shaped pieces. In a large glass serving bowl keep repeating layers of Nilla wafers, then a thin layer of graham cracker crumbs, then the pudding mixture, then sliced bananas. Keep repeating layers until the last layer on top is sliced bananas. Refrigerate until cold.

#3037 - Chocolate Nilla Brownies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
2 squares Baker's unsweetened baking chocolate (cut into small pieces)
3 1/3 cups finely crushed Nilla Wafers
3/4 cup chopped nuts

Line an 8 x 8 brownie pan with foil. Grease the foil lightly with Pam. In a saucepan over low heat add Eagle milk and chocolate pieces--cook/stir until chocolate is all melted and mixture is thick and smooth. Remove from heat--add crushed Nilla wafers and 1/2 cup chopped nuts--stir until mixed. Pour batter into foil lined pan. Sprinkle 1/4 cup chopped nuts over the top. Cool to room temperature, then refrigerate until firm (5-6 hours). Remove from refrigerator, pull up on the foil to remove the brownies from the pan, peel off the foil and cut brownies into bars or squares.

#2970 - Chocolate Mousse Balls

(by Shirley McNevich)

6 regular sized Hershey bars
1 - 8oz. Cool Whip (thawed)
1 box Nilla wafer cookies


In a double boiler break the Hershey bars into pieces and melt them--cool the melted chocolate until cooled but before it starts to harden. In a 9 x 13 glass baking dish add the melted chocolate and the Cool Whip--stir until mixed, then spread the mixture evenly over the bottom of the dish. Cover the dish with Saran wrap and refrigerate until cold. Once cold, take 1/2 of the box of Nilla wafers and crush them. Remove chocolate mixture from refrigerator and take off the plastic wrap. Take a teaspoonful of the chocolate mixture and form it into a ball, then roll the ball in the crushed Nilla wafers. Repeat with all of the chocolate mixture, and crush more Nilla wafers if needed. Place the completed balls on wax paper on cookie sheets and refrigerate until cold. Keep refrigerated. Optional--you can add chopped peanuts and shredded coconut to the crushed Nilla wafers before rolling.

#2726 - Chocolate Marshmallow Cookie Pie

(by Shirley McNevich)

1 - ready made Keebler chocolate cookie pie shell
2 TBSP milk
2 1/2 cups Cool Whip (thawed)
2 cups cold milk
2 1/2 cups mini marshmallows
2 - 3oz. boxes Jell-O instant chocolate pudding mix
14 Nilla wafers
Hershey's chocolate syrup (optional)

In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

#2603 - Coconut Chocolate Cheesecake

(by Shirley McNevich)

Crust: 2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut (toasted); 1/2 cup chopped walnuts; 1/4 cup white sugar; 3 TBSP Hershey's cocoa; 1/3 cup butter (melted)

Batter: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 tsp. cornstarch; 4 eggs; 1/3 cup whipping cream; 3 tsp. vanilla; 1 1/2 cups Nestle's mini semi-sweet chocolate chips

Topping: 3 squares Baker's semi-sweet baking chocolate; 1 TBSP butter (melted); 1 cup Domino's powdered sugar; 1/4 cup whipping cream; extra coconut and chopped walnuts if you wish

Crust: toast 1 cup of the coconut according to bag directions--cool. In a bowl add crushed Nilla wafers, toasted coconut, chopped walnuts, 1/4 cup white sugar, cocoa and 1/3 cup butter (melted)--stir until mixed. Press the mixture into the bottom and 1" up the sides of a greased 10" springform cheesecake pan. Refrigerate the crust for 20 minutes. Batter: in a mixer add cream cheese--beat. In a small bowl add 1 cup white sugar and the cornstarch--stir until mixed. Add cornstarch mixture to the cream cheese--beat. Add eggs--beat. Add 1/3 cup whipping cream and vanilla--beat. Remove bowl from mixer--add mini chocolate bits--stir until mixed. Pour batter into the chilled crust. Place the cheesecake pan on to a cookie sheet. Bake at 350 degrees for 60-65 minutes or until almost set. Cool completely. Topping: melt the Baker's chocolate according to box directions. In a mixer add melted chocolate, 1 TBSP butter (melted) and powdered sugar--beat. Add 1/4 cup whipping cream--beat until spreadable. Spread the mixture over the top of the cooled cheesecake. Sprinkle extra coconut and chopped walnuts over the top if you wish. Refrigerate overnight.

#2531 - Vanilla Wafer Cake

(by Shirley McNevich)

2 sticks softened butter
2 1/4 cups white sugar
6 eggs
1 - 12oz. box Nilla wafer cookies (crushed)
1/2 cup milk
1 cup Baker's angelflake coconut
1 cup chopped pecans

In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk--beat. Add crushed wafers--beat until smooth. Remove bowl from mixer--add coconut and chopped pecans--stir. Pour batter into a greased and floured tube cake pan. Bake at 325 degrees for 90 minutes. Cool for 20 minutes, loosen cake and invert on to a cake plate. Dust with powdered sugar, glaze or frost the cake as desired.

#2284 - Coconut Crumb Cake

(by Shirley McNevich)

1 - 12oz. box Nilla Wafers
1 - 7oz. bag Baker's angelflake coconut
2 cups white sugar
1 cup of pecans (chopped after measuring)
6 eggs
2 sticks butter (melted)
1/2 cup milk
(yes, it's correct--NO flour, baking powder or baking soda)

Finely crush all of the Nilla wafers. In a bowl add crushed wafers, coconut, white sugar and chopped pecans--stir. In a separate bowl add eggs--beat with a whisk. Add milk and melted butter to the eggs--beat with a whisk. Pour egg mixture into the coconut mixture--stir with a spoon until mixed (batter will be very thick). Grease and flour a bundt cake pan. Scoop batter evenly into the pan. Bake at 325 degrees for 1 hour 35 minutes. Cool for 20 minutes then invert it on to a cake plate.

#2146 - Vanilla Cheesecake

(by Shirley McNevich)

40 Nilla wafers (crushed)
3 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 TBSP + 1 tsp. vanilla
3 eggs
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed Nilla wafers and melted butter--stir. Press the mixture into the bottom of a springform cheesecake pan. In a mixer add 3 of the cream cheeses and 3/4 cup white sugar--beat. Add 1 TBSP vanilla--beat. Add eggs--beat until smooth. Pour the batter over the crust. Bake at 325 degrees for 50-55 minutes or until center is almost set. Cool completely. In a mixer add 1 cream cheese, 1/4 cup white sugar and 1 tsp. vanilla--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until smooth. Spread the Cool Whip mixture over the cooled cheesecake. Refrigerate overnight.

#2132 - Frozen Strawberry Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 Oreo cookie ready-made pie crust
1 cup cold milk
1 - 3.4oz. box Jell-O vanilla instant pudding
1 1/2 cups Cool Whip (thawed)
20 Nilla wafers (broken into small pieces)
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

In a mixer add cream cheese--beat. Add milk--beat. Add vanilla pudding mix--beat for 2 minutes. Remove bowl from mixer--add Cool Whip--stir. Add Nilla wafer pieces and strawberries--stir. Pour mixture into the pie crust. Spread the strawberry ice cream topping over the top, then use a tableknife to swirl the strawberry topping through the cream cheese mixture. Freeze until firm.

#2129 - Raspberry Lemon Squares

(by Shirley McNevich)

48 Nilla wafers
3/4 cup boiling water
1 - 3oz. box lemon Jell-O gelatin
1 cup ice cubes
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
2 tsp. lemon zest
1 - 8oz. Cool Whip (thawed)
1/3 cup raspberry preserves (NOT jelly)
1 1/2 cups fresh raspberries

Stand 16 of the wafers around the edge of a greased 8 x 8 baking dish. In a bowl add lemon Jell-O and boiling water--stir until dissolved. Add ice cubes--stir until melted--set aside. In a mixer add cream cheese and white sugar--beat. Add lemon zest--beat. Slowly add Jell-O mixture--beat. Remove bowl from mixer--add half of the Cool Whip--stir until mixed. Pour half of the cream cheese mixture into the baking dish (be careful not to knock over the wafers on the sides). Arrange 16 of the Nilla wafers on top of the cream cheese mixture). In a microwave safe bowl add raspberry preserves--microwave on high for 15 seconds. Use a pastry brush and carefully brush the raspberry preserves all over the Nilla wafers. Pour the rest of the cream cheese mixture over the wafers. Arrange the rest of the Nilla wafers over the top. Refrigerate until cold, then spread remaining Cool Whip over the top. Decorate the top of the Cool Whip with the fresh raspberries.

#2003 - Pina Colada Cheesecake

(by Shirley McNevich)

2 envelopes Knox unflavored gelatin
1/2 cup white sugar + 1/4 cup white sugar
1 - 6oz. can Dole pineapple juice
3 eggs
3 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla OR rum extract
1/4 tsp. coconut extract
Topping: 2 - 8oz. Dole crushed pineapple (do NOT drain); 2 TBSP white sugar; 1 TBSP cornstarch
Crust: 1 1/2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut; 1/3 cup butter (melted)

In a bowl add Nilla wafer crumbs, coconut and melted butter--stir. Press the mixture into the bottom and up the sides of 9" pie pan. Refrigerate the crust until cold. Batter: in a saucepan over low heat add unflavored gelatin, 1/2 cup white sugar and 6oz. pineapple juice--cook/stir until gelatin dissolves. Remove from heat. In a bowl add 3 egg yolks--beat with a whisk. Add hot gelatin mixture to the beaten egg yolks--stir, then cool to room temperature. In a mixer add cream cheese--beat. Add gelatin mixture--beat. Add vanilla OR rum extract--beat. Add coconut extract--beat. In a mixer add 3 egg whites and 1/4 cup white sugar--beat until stiff. Add egg white mixture to the cream cheese mixture--stir until mixed. Pour the whole batter into the cold crust--refrigerate overnight. The next day--in a saucepan add crushed pineapple and its syrup, white sugar and cornstarch--stir until cornstarch dissolves. Place saucepan over medium heat--cook/stir until sauce boils and gets thick. Cool completely. Spread the pineapple mixture over the top of the cold cheesecake.

#1560 - Chocolate Cheesecake Muffins

(by Shirley McNevich)

Crumbs: 1 1/2 cups Nilla wafer crumbs; 6 TBSP butter (melted); 6 TBSP Domino's powdered sugar; 6 TBSP Hershey's cocoa

Batter: 1/2 cup Hershey's cocoa; 1/2 stick butter (melted); 3 - 8oz. Philadelphia cream cheese (softened); 1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated); 3 eggs; 2 tsp. vanilla

Glaze: 1 - 12oz. bag Nestle's semi-sweet chocolate bits; 1 cup whipping cream; 1 tsp. vanilla

In a bowl add all crumb ingredients--stir and set aside. In a mixer add cream cheese--beat. Add 3 eggs and 2 tsp. vanilla--beat. Add 1/2 stick melted butter--beat. Add 1/2 cup Hershey's cocoa--beat. Slowly add Eagle brand milk--beat. Line muffin tins with 24 cupcake liners. Press a heaping TBSP of crumb mixture into the bottom of each cupcake liner. Spoon cream cheese mixture evenly on top of the crumb mixture in each paper liner. Bake at 300 degrees for 35 minutes or until set. Cool completely. Glaze: melt chocolate chips according to bag directions, then add whipping cream and vanilla--stir until smooth. Frost the whole top of each cheesecake with the glaze mixture.

#1552 - Toffee Pudding

(by Shirley McNevich)

3/4 cup crushed Nilla wafers
1 - 3oz. box Jell-O instant vanilla pudding (mixed according to box directions)
1 - 8oz. Cool Whip (thawed)
7oz. of Heath toffee bars (finely chopped)

Mix vanilla pudding according to box directions. Grease a 9" square baking pan. Sprinkle half of the crushed Nilla wafers on the bottom of the pan. Spread half of the pudding on top of the wafers. Spread half of the Cool Whip on top of the pudding. Sprinkle half of the crushed Heath bars on top of the Cool Whip. Repeat the layers (crushed Nilla wafers, pudding, Cool Whip, then crushed Heath bars). Refrigerate overnight.

#1310 - Evaporated Milk Banana Pudding

(by Shirley McNevich)

about 70 Nilla Wafers
1 cup white sugar
3 TBSP cornstarch
1/4 tsp. salt
2 - 12oz. cans Carnation evaporated milk (NOT condensed)
2 beaten eggs
3 TBSP butter
2 tsp. vanilla
5 ripe bananas (peeled and cut into coin shaped pieces)
1 - 8oz. Cool Whip (thawed)

Use a 2 1/2 quart glass bowl--use about half of the Nilla Wafers to line the bottom and the sides of the bowl with wafers. In a saucepan over medium heat add white sugar, cornstarch, salt, and the first can of Carnation milk--stir until cornstarch is dissolved. Add second can of Carnation milk--stir. Add beaten eggs--stir with a whisk. Add butter--stir and cook until boiling and the milk thickens, then turn heat to low and cook for one more minute. Remove saucepan from heat--add vanilla and stir. Let the mixture cool for 10 minutes. Pour half of the milk mixture on top of the wafers in the bowl. Spread half of the coin shaped banana pieces on top of the milk mixture. Make another layer with the rest of the wafers. Add the rest of the bananas to the rest of the milk mixture in the saucepan--stir. Spoon the milk/wafer mixture on top of the last wafer layer. Let is cool to room temperature, then refrigerate overnight. Top with Cool Whip before serving.

#1014 - Creamy Peach Pie

(by Shirley McNevich)

48 Nilla wafers
1/3 cup butter (melted)
3/4 cup boiling water
1 - 3.75oz. box orange Jell-O
2 cups ice cubes
1 1/2 cups Cool Whip (thawed)
2 whole peaches

Place nilla wafers in a Ziploc bag and crush with a rolling pin. In a bowl add crushed wafers, melted butter--stir. Press wafer mixture into the bottom and sides of a 9" pie plate--set aside. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add the ice cubes--stir until it starts to thicken. Use a spoon to take out any unmelted ice cubes. Add Cool Whip to the Jell-O mixture--stir. Wash, peel and cut the peaches into small pieces--put the peach pieces in a strainer to remove any water--add peach pieces to Jell-O mixture--stir. Refrigerate the Jell-O mixture for 20-30 minutes until it is thick. Remove Jell-O mixture from refrigerator and spoon it into the nilla wafer crust. Refrigerate overnight.