Banana Chia Seed Pudding

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I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.

This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.

Printable Recipe

Ingredients

• 1 large banana, mashed
• 1 cup unsweetened almond milk
• 3 tbsp. chia seeds
• Dash of cinnamon
• Pinch of salt

Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!

Source: SK Original

S'mores Sushi

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Okay let's take a little break from all the diet-friendly recipes and get back to the good stuff! :)

No campfire? No problem! Bring your favorite fire-side snack to the comfort of your living room with little hassle. Combining Rice Krispie Treats with the flavors of everyones favorite campfire treat will make any summer night better. You really can't go wrong with anything that involves marshmallow fluff, chocolate and graham crackers. And it's much less messy for the kiddos. You'll seriously make their (and your) summer with these. Enjoy!

Printable Recipe

Ingredients

• 1/4 cup butter
• 10 oz. mini marshmallows
• 5 cups Rice Krispies cereal
• 2 cups marshmallow fluff
• 1 cup crushed graham crackers
• 1 cup semisweet chocolate chips, melted, plus more for serving (or can use chocolate syrup for serving)

Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.

Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.

Slice sushi in half lengthwise, then roll up halves, starting from the long side.

Refrigerate until firm, 1 hour.

Slice into sushi rolls and serve with melted chocolate or chocolate syrup.
Source: Delish

Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. garlic, minced (less if you don't like it very garlicy)
• 1/2 red onion, chopped
• 1 celery stalk, chopped
• 1 large cucumber, chopped
• 1 zucchini, chopped
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 fresh basil leaves
• Dash of salt and pepper, to taste
• 1 (29 oz.) can low-sodium tomato sauce

Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (8.75 oz.) can corn, drained
• 1 tbsp. olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste

Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 bananas, mashed
• 2 cups rolled oats
• 1/2 cup natural peanut butter
• 1/2 cup mini or regular chocolate chips
• 1/2 cup sweetened shredded coconut
• 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original

Cinnamon Roll Oatmeal

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Bradley likes a lot of things, but he goes weeks at a time where he prefers one particular thing more than other things. The past few weeks he's been asking for oatmeal for breakfast, and while I usually give him a low sugar oatmeal that's filled with fruit, once in a while I like to give him something special. Making this sweetened version was partly for him, and partly for his pregnant mom. It's not something we will eat all the time, but definitely something to keep on hand when we want a treat for breakfast. Or when we want a fun Christmas breakfast :) Enjoy!

Printable Recipe

Ingredients

Oats:

• 1 3/4 cups milk
• 2 tbsp. brown sugar
• 1 tbsp. sugar
• 1/2 tsp. vanilla
• 1 1/2 tsp. cinnamon, divided
• 1 1/2 cup rolled oats

Glaze: 

• 1 1/2 tbsp. milk
• 5 tbsp. powdered sugar
• 1 tbsp. brown sugar
• 1/8 tsp. vanilla extract

​For the oats: In a medium saucepan over high medium, bring milk to a boil. Stir in sugars, vanilla and 1 tsp. cinnamon. Add oats and return to a boil. Reduce heat to low and simmer until oats are tender and creamy, about 5 minutes, stirring frequently. 

For the glaze: In a small bowl, whisk together the glaze ingredients.

Serve oatmeal in a bowl drizzled with glaze and sprinkled with remaining 1/2 tsp. cinnamon.

Source: SK Original

Slow Cooker Cinnamon Applesauce

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Our baby girl will be here in a little over one month and I could not be more excited about it! I know we have a while until we start giving her solid foods, but I am determined to make all of her first foods from scratch, just like I did for Bradley. I really think that's part of the reason why he has such an amazing appetite today! Testing out this slow cooker applesauce was a perfect decision because I realized how easy it is (and how convenient it will be once a newborn is around!) and how much Bradley loves it. Definitely saving this one to use all the time. Enjoy!

Printable Recipe

Ingredients
Makes 3-4 cups applesauce, depending on the size of your apples

• 7 medium-large apples, peeled, cored and finely diced
• 1 tbsp. sugar
• 2 tbsp. water
• 1/2 tsp. cinnamon

In a slow cooker, add the apples, sugar, water and cinnamon.

Cover and cook on HIGH for 4-5 hours, stirring occasionally.

Once tender, mash with a potato masher (or add to a blender/blend with an immersion blender if you want an extra-smooth consistency). Taste and add more cinnamon, as desired.

Store in an airtight container in the refrigerator.

Source: SK Original

Peanut Butter Fruit Dip with Yogurt and Honey

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Hey all! Sorry for being M.I.A. the past few weeks. We closed on our new house this past Friday (yay!) so we've been busy with that, packing and trying to get our current house ready for its new owner. We also find out the gender of our new baby this Thursday (double YAY!) so I just haven't had too much time to focus on the blog. But don't worry, I'll be back soon!

That being said, it was nice to get back onto the blog and post a new recipe for today! I didn't want to pass up my SRC post, and the Happy Go Lucky blog had a perfect recipe for me to make. It only required three ingredients and I could whip it up for a quick snack for Bradley and me. We are both obsessed with fruit these days (he's all about strawberries, blueberries and grapes, while I've been obsessing over mangoes), and all types are a perfect accompaniment to this dip. It's quick, healthy and super yummy. Enjoy!

Printable Recipe

Ingredients

• 1 (5.3 oz.) container plain or vanilla Greek yogurt
• 1/4 cup creamy peanut butter
• 2 tbsp. honey
• Fruit, cut up, for serving

Combine yogurt, peanut butter and honey in a small bowl. Serve with fruit.
Source: Happy Go Lucky

An InLinkz Link-up

No-Bake Apple Pie Bites

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I absolutely adore no-bake recipes. Especially in the summertime. I mean who really wants to turn their oven on 350 degrees and warm up the whole house when it's 80 degrees outside? Not me, that's for sure. 

No-bake bites are a staple for breakfast because they're packed with nutrients (i.e. fruit and oats) and you can grab a couple and be on your way. They also give you the boost you need in the morning or work well for a simple snack during the day. These bites taste just like apple pie and take 5 minutes to make. Enjoy!

Printable Recipe

Ingredients

• 1 apple, chopped (keep skin on)
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• Pinch of salt
• 1 tbsp. cinnamon
• 1 tbsp. granulated sugar
• 2 tbsp. agave nectar
• 1 1/2 tbsp. milk (plus more, if necessary)

In a microwave safe bowl heat the apples in 30 second increments until it has softened and caramelised and allow to cool. This should take about 2 minutes total.

In a large mixing bowl, combine the flour, rolled oats, salt, cinnamon, and sugar. Stir until combined. Add the agave and stir to combine.

Add in the cooked apple and mix until fully incorporated.

Slowly add the milk until a thick, firm dough is formed. Add more milk if necessary.

Form into bite sized balls and refrigerate for at least 30 minutes to firm up.

Store balls in the refrigerator.

Source: Adapted from The Big Man's World

Extra Beefy French Onion Soup

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My mom makes really, really delicious French Onion Soup. I've had it since I was a little kid and all of her friends and family always ask her for her recipe. Now I know you don't normally think of having soup in June, but when it's a few weeks away from summer and still 50/60 degrees outside…you think of soup. And I think of my mom's soup.

I pretty much always stick to her exact recipe since it's amazing as-is, but this past time I revamped it a little. I made more broth (since Chris likes his soup with a ton of broth) and I also made it extra beefy. All this entailed was switching the beef broth to beef consommé, and the water to beef broth. A super simple change but it made the soup extra rich. Enjoy!

Printable Recipe

Ingredients

• 4 large onions, sliced thin
• 1/4 cup butter
• 2 tbsp. flour
• 4 (10.5 oz.) cans beef consommé 
• 4 cups beef broth
• 2 tsp. Worcestershire sauce
• French bread, sliced into 1" pieces and toasted
• Sliced Provolone cheese (or any type you prefer)

In a large dutch oven, melt butter. Cook onions in butter over medium heat, stirring occasionally until onions are tender and begin to brown (about 15 minutes). 

Sprinkle with flour and mix immediately. Gradually stir in 1 cup beef consommé. Heat to boiling, stirring constantly. Stir in remaining beef consommé, broth and Worcestershire sauce. Heat to boiling and then reduce heat. Simmer uncovered for 5 minutes.

Place toasted bread in the bottom of a soup bowl and cover with soup. Top with Provolone cheese and place under the broiler until melted and bubbly, about 2 minutes. Enjoy!

Source: Adapted from my Mom's recipe

Black Bean and Fresh Corn Salad

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Fresh corn is a hot commodity in the summertime and can be found at all farmers' markets or your local grocery store. Grilling corn is one of my favorite ways to eat it, but I also really enjoy it raw off the cob and in a salad. Lime juice makes an excellent base for this salad dressing, so I paired that with cumin, salt and pepper for a quick and fresh topping. Enjoy!

Printable Recipe

Ingredients

• 3 ears corn, shucked
• 1 (15 oz.) can black beans, rinsed
• 1 cup grape tomatoes, sliced in half lengthwise and seeded

Dressing:

• 5 tbsp. fresh lime juice
• Salt and pepper, to taste
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cut the corn kernels off the cob. Add the corn, beans and tomatoes into a medium bowl.

In a separate bowl, combine lime juice, salt, pepper and cumin. Slowly add in the olive oil, whisking to combine.

Pour dressing over corn mixture and refrigerate until ready to serve.

Source: SK Original

Fruity Non-fat Vanilla Yogurt Popsicles

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Today is my beautiful mama's birthday, so HAPPY BIRTHDAY MOM! I hope you have a day that is just as fantastic as you are! Thank you for everything you do for us. We love you so, so much!

Since it's been scorching hot the past few weeks, I wanted to create a cold, refreshing and healthy dessert for us to enjoy in the evening. I only needed three ingredients for this recipe so it came together in a cinch. The hardest part was just waiting for them to freeze! You can play around with the ingredients by switching up the yogurt flavor or types of fruit also…ideas for this are endless. Enjoy!

Printable Recipe

Ingredients

• 2 cups low-fat vanilla yogurt
• 1/4 cup blueberries
• 4 strawberries, sliced thin

Arrange 6 popsicle molds (1/2 cup each) in the mold stand.

Pour a small spoonful of yogurt on the bottom of each mold. Put a couple blueberries on top of the yogurt and place two strawberries against the side of the mold. Pour more yogurt in each mold to cover up the fruit. Repeat process until filled to the top. Tap the molds lightly against the counter to get rid of any air bubbles.

Insert the popsicle sticks into the molds and place in the freezer. Freeze for 6-8 hours or until solid.

To remove from mold, run under hot water for a couple seconds. Popsicles will keep in the freezer for 1-2 months.

Source: SK Original

Pound Cake with Pineapple Whipped Cream and Berries

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We had one of Chris' friends and his new girlfriend over for dinner last week, and Chris decided he was going to grill for everyone while I made dessert. Oh, but what does it decide to do that day? Rain. Thunder. Lightening. All of the above.

So now who was in charge of dinner? This girl. But I didn't mind one bit. You know the kitchen is my favorite room in the house :)

Since I now had to prepare a whole meal AND dessert last minute, I decided to take a short-cut on dessert. I still wanted something that tasted amazing and had a bit of a homemade touch to it, so I made a version of this Angel Food Cake with Pineapple Whip Cream and Berries, but instead of Angel Food Cake I used Pound Cake and cut it into individual portions. Then I dolloped each piece of cake with the whipped cream mixture and sprinkled some fresh berries on top. I had a fresh, delicious dessert that was done in less than 10 minutes and was super pretty (and yummy!). Enjoy!

Printable Recipe

Ingredients

• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 store-bought pound cake
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill until ready to serve.

When ready to serve, cut the pound cake into 1-inch slices. Place the cake pieces on individual plates. Spread about 1/4 cup of the whipped cream mixture over each piece and sprinkle with strawberries and blueberries. Serve immediately.

Source: SK Original

Breakfast Quinoa with Blueberries, Strawberries and Chocolate Chips

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Quinoa is a great alternative to oatmeal for breakfast since it's packed with protein. Whenever I cook with it, I make sure to cook some extra and leave it in the refrigerator for recipes like these. You can use it as a substitute for rice in most recipes, so it always comes in handy.

Whenever I want a quick and satisfying breakfast, I heat up some leftover quinoa and make myself a delicious and hearty breakfast. Bradley loves this breakfast as well, and we enjoy sharing it with each other (that is...if he leaves me any). Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups milk, warmed
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 2 cups cooked quinoa
• 1 cup blueberries
• 1/4 cup strawberries, chopped
• 1/4 cup sliced almonds
• 1/4 cup mini semi-sweet chocolate chips
• 1 tbsp. agave

In a large bowl, whisk together milk, cinnamon and vanilla.

Scoop the hot quinoa evenly into two serving bowls. Drizzle milk mixture evenly over top of quinoa.

Top with blueberries, strawberries, almonds, chocolate chips and a drizzle of agave. 

Source: SK Original

5-Minute Microwavable Fudge

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I know not everyone bakes, and I get it. There's such a science to it and everything needs to be so exact. For me baking is a stress reliever, but for some people baking is what causes them stress. And I don't blame you. It's tough! But with all the holiday parties coming up, this fudge will make anyone believe you spent hours in the kitchen baking up a storm. When all you really need is 5 minutes and a microwave.

As soon as Chris showed me a video he found for the "easiest homemade fudge ever," I was in the kitchen. It really did only take me 5 minutes to prepare. The hardest part was waiting for the chocolate to set in the refrigerator. Just make sure it has time to sit at room temperature a little before serving...otherwise it might be a little gummy. But this was some of the creamiest fudge I have ever had. No one will believe this was "baked" in a microwave. Be the star of your holiday parties and make this fudge. I promise everyone will devour it! Enjoy!

Printable Recipe

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz.) can sweetened condensed milk
• 4 tbsp. butter
• 1 tsp. vanilla
• 1/4 tsp. salt

Line an 8x8" pan (for thicker fudge) or a 9x9" pan (for thinner fudge) with aluminum foil. Spray with non-stick cooking spray and set aside.

In a large glass microwave safe bowl, add chocolate, sweetened condensed milk and butter. Microwave for 1 minute. Remove from microwave and stir until everything is melted and combined. 

Add vanilla and salt to the chocolate mixture and stir to combine. 

Pour chocolate mixture into prepared pan. Refrigerate until set, at least 2 hours.

Use aluminum foil to pick up fudge from pan. Flip over onto a plate or cutting board. Peel aluminum foil off of fudge and discard. Cut fudge into small pieces and keep refrigerated until ready to serve. Store in an airtight container and use wax paper to separate layers.

Source: My husband

Overnight Apple Pie Oats in a Jar

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Chris has been on the hunt or something new and portable to take to work in the morning, and since I had an abundance of apples on hand I wanted to use them up. Apple Pie Oats in a Jar are the best thing since regular Overnight Oats in a Jar. They are easy to whip up and taste ah-ma-zing. Seriously like apple pie in a jar. But cold. And not pie. But it tastes like pie!

I love making these in cute Mason jars since they are easy to transport and you just pour everything in, screw on the lid and shake it up! All three of us really enjoyed this fall morning treat. I made a few one night (which, by the way, only took 5 minutes) and we had breakfast ready for the next few days. It was awesome. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup rolled oats
• 1/2 cup apple flavored Greek yogurt
• 1/2 cup milk
• 1/4 tsp. cinnamon
• Dash of nutmeg
• 1/2 cup apple, peeled, cored and chopped (I used Gala)

In a Mason jar, mix all ingredients. Shake to combine. Let sit overnight in the refrigerator. Enjoy cold!

Source: SK Original

Chocolate Chip Cookie Dough Truffles

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I like to send Chris to work with goodies for his team every once in a while, especially in September when they're all working their little butts off for countless hours. And I also like to make them goodies that I will enjoy. Someone has to eat what won't fit into the container...

Since I found myself in the mood for some cookie dough (when am I not in the mood for cookie dough?), I went with these super simple truffles. The cookie dough is sans eggs so it's safe enough to eat on it's own. Then it's dipped in chocolate and sprinkled with cookie crumbs or sea salt. Yep. I went there. Enjoy!

Printable Recipe

Ingredients

• 1 stick butter
• 1/2 cup brown sugar
• 1 tbsp. vanilla
• 1 cup flour
• 1/2 cup mini semi-sweet chocolate chips
• 1 (11.5 oz.) package regular semi-sweet chocolate chips
• Cookie crumbs and/or sea salt, for topping

Line a baking pan with wax paper and set aside.

In a large bowl, blend butter, brown sugar and vanilla with a hand or stand mixer until light and fluffy. Add flour, 1/4 cup at a time, incorporating well after each addition. Fold in mini chocolate chips with a spatula.

Roll the dough into 1-inch balls and place on the prepared baking sheet. Once all balls are formed, place in the freezer for 30 minutes.

Place the bag of regular size chocolate chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second increments until fully melted.

Remove the cookie dough balls from the freezer. Dunk in the chocolate and use a fork to coat. Place the chocolate-coated ball on the end of the fork, and lightly tap on the edge of the bowl to remove excess chocolate. Place back on the baking sheet and sprinkle with cookie crumbs or sea salt. Repeat with remaining dough.

Place in the refrigerator for 1 hour or until chocolate is set. Store in an airtight container in the refrigerator.

Source: SK Original

Lighter Funfetti Cake Dip

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Bradley loves animal crackers, so I obviously wanted some on the snack table for his birthday party. I thought it would be fun to serve a dip alongside these, so that's where this dip came into play. I think everyone and their mother loves funfetti cake, so using it in dip form is just genius. And it really compliments the animal crackers!

This is a fun and easy dessert for both big and small kids. And you only need three ingredients! Some cake mix, yogurt and cool whip is all you need for this tasty dessert. Everyone at Bradley's party loved this and it was a great addition to the dessert table. It's also a nice sweet treat in addition to your game day food. Chris compared this to the old classic "Dunkaroos," and who didn't love those? Enjoy!

Printable Recipe

Ingredients

• 1 package funfetti cake mix
• 2 (7 oz.) containers plain Greek yogurt
• 1 (8 oz.) container light Cool Whip, defrosted
• Animal crackers or vanilla wafers, for serving

Place all ingredients in a large bowl and stir well. Refrigerate for at least 2 hours before serving. Serve with animal crackers or vanilla wafers.

Source: Adapted from Sweet and Simple Living

Deconstructed Guacamole Orzo Salad

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Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.

For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

Ingredients

• 1 cup orzo
• 15 oz. beef or vegetable broth
• 1 cup water
• 1/4 cup cilantro, chopped
• 2 green onions, sliced thin
• 1/2 small tomato, seeded and chopped
• Salt and pepper, to taste
• 1 tbsp. olive oil
• 1 lime, juiced
• 1 avocado, cut into chunks

Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

Mini Banana Puddings

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I try (and I emphasize the word try since it doesn't always happen) to make my close group of girlfriends something for their birthday whenever one rolls around. We get together and then I typically make some sort of dessert that they request or that I think they will enjoy. For my friend Geni's birthday, she requested banana pudding. I appreciated the request since I had a newborn in the house and knew it would be simple! But I decided to make it a little special by making everyone an individualized portion.

I loooove these. They are super simple to make and I typically keep all the ingredients on hand in case I need to make a last-minute dessert. Or in case Chris and I are in the mood for one. Which happens often! Mini vanilla wafers work perfectly for these mini-sized treats, but use the regular size if your local store doesn't carry them. I also opted for reduced-fat milk in the pudding and fat-free whipped cream to save a few calories. Enjoy!

Printable Recipe

Ingredients
Makes 6 servings

• 3 cups cold reduced-fat milk
• 2 pkg. (3.4 oz. each) vanilla instant pudding
• 60 mini vanilla wafers
• 3 bananas, sliced
• 1 tub (8 oz.) fat-free cool whip, thawed

Beat pudding mixes and milk with whisk for 2 minutes. Let stand for 5 minutes.

Arrange 5 vanilla wafers on the bottom of 6 mini glasses. Top with an even layer of banana slices and 2-3 big spoonfuls of pudding. Spread a spoonful of cool whip over top. Repeat all layers, ending with pudding. Top each glass with a dollop of cool whip and a vanilla wafer.

Refrigerate for 3 hours before serving.

Source: Adapted from Kraft