Overnight desserts are a complement to dinner
Published 10:27 am Sunday, April 12, 2020
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Banana Pudding
Creamy Hazelnut Pie
Peanut Butter Cream Pie
Banana Split Supreme
Are you constantly in a rush? Menu planning ahead of time can take the rush out of any situation and preparing dessert ahead of time can make for an easier and faster meal. These desserts can easily be made ahead of time and taste just as good the next day — and even better in some cases.
BANANA SPLIT SUPREME
INGREDIENTS
2 cups confectioners’ sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
3/4 cup butter, divided
24 Oreo cookies, crushed
3 to 4 medium firm bananas, cut into 1/2-inch slices
2 quarts vanilla ice cream, softened, divided
1 can (20 ounces) crushed pineapple, drained
1 jar (10 ounces) maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional
DIRECTIONS
In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13×9-inch pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight.
Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.
CREAMY HAZELNUT PIE
INGREDIENTS
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/4 cups Nutella, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)
DIRECTIONS
In a large bowl, beat cream cheese, confectioners’ sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust.
Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.
BANANA PUDDING
INGREDIENTS
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices
DIRECTIONS
In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
PEANUT BUTTER CREAM PIE
INGREDIENTS
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners’ sugar
1/2 cup peanut butter
6 tablespoons whole milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts
DIRECTIONS
In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
