Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is TO DIE FOR!!!!!

2 Bags Pepperidge Farm Chessmen Cookies
6 to 8 fresh bananas, sliced
2 C. Milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
Line the bottom of a 9x13 glass dish with one bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer. using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and sir unitl well belended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate unitl ready to serve.

Creamy Crock Pot Chicken

Creamy Crockpot Chicken

1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing mix
4-5 boneless, skinless chicken breasts

Put chicken in crock pot and cover with remaining ingredients. Don't worry if they're not mixed together, they will mix well when you shred the chicken in the end. Cook on low setting for six hours or on high setting for four hours. In the last half hour of cook time, shred the chicken into bite size pieces. Serve over rice or noodles. For a low-fat version, use low fat soups and low fat cream cheese. (Don't use non fat cream cheese, it's yucky!)

I like to serve it with BROCCOLI!!

Cous Cous Salad

One box of cous cous (I like the flavored kind with garlic or pine nuts or something)

2 lemons

1 4 0z package of feta

2 big handfuls of grapes- halved

1 tbs olive oil

optional:

fresh parsley-chopped

Prepare cous cous according to package. Add juice of 2 lemons, halved grapes, feta to taste, olive oil and parsley. I like it refrigerated.