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No Bake Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie 



A.  Crust
26 Nutter Butter cookies
4 tbsp. butter, melted

B.  Filling
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar

1 tsp lemon juice (optional)
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)


Enclose cookies in a zip lock bag and smash lightly into crumbs.

Pour the crumbs into a  bowl and mix the  melted butter until fully coated, your crust is done.

Spread the crust firmly at the bottom of the pan and pop the crust in the freezer to chill until you are ready for the pie filling.

Make your vanilla pudding, according to the instructions on the box. plus whisk together 2 cups of cold milk. It thickens within five minutes.

In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer.

Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone.

Continue beating the whipped cream until stiff peaks form.

Take out crust from the freezer and place the banana slices in an even layer covering the entire crust.

Add the vanilla pudding spreading evenly over.

Top with the peanut-butter whipped cream,  push the cream around the edges of the pie with a rubber spatula.

Drizzle with chocolate syrup, crush another two Nutter Butters on top.

Refrigerate over night or at least 2 hours.

Slice the cake and serve with  green tea (sugarless)


Thank you source … Joanna Goddard / Alania Pouliot




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No Bake Strawberry Cheesecake

No Bake Strawberry Cheese Cake

The Crust

  • 7 whole graham crackers
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons chocolate-hazelnut spread, such as Nutella

The Strawberry Topping

  • 1 pound fresh or frozen strawberries, washed and stemmed
  • 1/4 cup sugar
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1 envelope unflavored gelatin
 The Cheesecake 🙂
  • 1 pound cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tbs of fresh lemon juice

The Preparations

Grind the graham crackers in a food processor until they are broken into a fine powder. Add butter, chocolate-hazelnut spread, brown sugar, salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.

Press the crust evenly into the bottom of an 8- or 9-inch spring form pan. It should come up the sides slightly.

 Strawberry toppings  
In a saucepot, add the strawberries, sugar, vanilla bean pod and seeds and 2 tablespoons water. Cook over medium heat until the strawberries are quite soft. Remove the vanilla bean pod and use an immersion blender to puree the fruit. (You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking.)

Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.

Transfer the gelatin to the strawberries and gently cook over low heat, whisking just until the gelatin is completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.

The cheesecake 
In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.

In a separate bowl, whip the heavy cream until medium peaks.

Gently fold the whipped cream into the strawberry cheesecakebatter just until it is all combined.

Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.

Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.

Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.

Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.

Top with the fresh strawberries.