Mini Banana Cream Pies

Ingredients for Banana Cream Pies: 

 

Cream cheese - 8 oz (softened) 

 

Granulated sugar - 3 tbsp. 

 

Milk - 1/2 cup and 1 tbsp. 

 

Vanilla pudding - 4-oz box 

 

Ripe bananas - 4-5 

 

Orange juice - 2 tbsp. 

 

Mini Wafers - 72 

 

Method of preparing the Banana Cream Pies: 

 

Place 36 mini muffin liners in each cup of 2-3 muffin pans. 

Place one mini Nilla Wafer at the bottom of each liner. 

Beat the cream cheese and the sugar together using an electric mixer. 

Scrape the sides and bottom of the bowl, then slowly add the milk and beat until smooth. 

Beat in the instant pudding mix very slowly. 

Scrape the sides again and beat for 2-3 minutes until smooth. 

Spoon the pudding mixture into a large piping bag with a wide tip. 

Pipe a dollop of pudding into the bottom of each muffin liner. 

Peel and cut the bananas into thin round slices. 

Place one slice in each muffin cup. Press down into the pudding. 

Pipe more pudding mixture over the top and tap pans to allow the filling to settle. 

Toss the remaining banana slices in orange juice and drain immediately. 

Place these drained banana slices and a miniature Wafer on top of each pie. 

Place in the fridge for 2 hours before serving. 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com for  home remedies n home hacks

Carrot Apple Zucchini Bread With Cream Cheese

Ingredients

• 1 cup unsalted butter melted
• 2 cups granulated sugar
• 3 eggs room temperature
• ¼ cup fresh orange juice
• 1 tbsp vanilla extract
• 3¼ cups all-purpose flour
• ½ tsp salt
• 2½ tsp baking powder
• ¾ tsp baking soda
• 1 tsp cinnamon
• pinch of ground cloves
• pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
• ½ cup pecans chopped

Cream Cheese Glaze/Frosting

• ½ cup cream cheese softened
• ¼ cup butter softened
• 2 - 3 cups powdered sugar
• 1-3 tbsp orange juice as needed

Instructions

• Preheat the oven to 350 degrees.
• Grease and flour 2 8x4" loaf pans. Line with parchment paper and set aside. (Or use baking spray with flour in it)
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.

Cream Cheese Glaze/Frosting

• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy!

Notes

The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.

links for my other 3 blogs-

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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