Banana Pudding

1 (8 ounce) package cream cheese

• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix 
• 3 cups cold milk

• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed (I use my own whipped cream)
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Cranberry Apple Streusel Pie

Filling

4

cups sliced peeled apples (4 medium)

2

cups fresh or frozen cranberries

1/2

cup granulated sugar

1/4

cup all-purpose flour

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

Topping

1/2

cup all-purpose flour

1/3

cup packed brown sugar

1/4

teaspoon ground cinnamon

Dash nutmeg

1/4

cup butter 

• 1

  Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• 2

  In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
• 3

  In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
• 4

  Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.