Recipes for July 8

Chocolate-Banana Split Dessert

30 Oreo cookies, finely crushed

6 T. butter, melted

1 8-oz. pkg. cream cheese

¼ c. sugar

2 T. cold milk

1 - 8oz. tub of Cool Whip

4 bananas, sliced

2 pkg. (3.9 oz each) chocolate instant pudding

3 ¼ c. cold milk

1/3 c. maraschino cherries

1/4 c. chopped walnuts, optional

2 T. chocolate syrup

Mix cookie crumbs and butter and press into the bottom of 13 x 9-inch pan. Refrigerate until ready to use. Beat cream cheese, sugar, and 2 tablespoons of cold milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip; spread over crust. Top with bananas. Beat pudding mixes and 3 ¼ c. cold milk with a whisk for 2 minutes; spread over bananas. Let stand 5 minutes or until thickened; cover with remaining Cool Whip. Refrigerate for 4 hours. Top with cherries, nuts and syrup just before serving.

Janelle Fresvik

Duluth

Carmel Pretzel Bars

1 lb. bag of salted pretzels sticks.

2 - 14 oz. bags of caramels, unwrapped

1/8 c. half & half

1 T. vanilla

2 c. salted cashews

1 bag of M&Ms

Place the unwrapped caramels in microwave safe bowl with half & half and vanilla. Microwave for about 7 minutes, checking it every 2 minutes or so. Heat until melted and smooth. Put all dry ingredients in large mixing bowl and mix. Finally, pour caramel mixture in with pretzel/cashew/M&M mixture and stir to incorporate everything until uniform. Once fully incorporated, pour into a buttered glass 9 x 13-inch cake pan. Grease hands and press down to compact. Let cool for about 15 minutes or so. Cut in small squares and serve.

Tiffany Rossmann

Duluth

I love this recipe because you can use anything you want. I like to make it with seasonal M & M's. You can use peanut butter M&Ms, peanut M&Ms, add marshmallows, basically whatever you have in your kitchen.

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