#1,481: Watergate Salad

I cannot believe it's actually been 4 weeks since I last posted a recipe.  I am really slacking!  Has it really been that long since I tried something new with/for/on my family?!?!  Obviously you can tell it's a time of year that I'm either really busy or trying to keep our food budget low!  (ps...the answer is both).  I haven't been cooking as many elaborate meals lately and am relying on my low-cost, super fast meals like grilled kielbasa, breakfast for dinner, spaghetti, grilled chicken, etc....

This past weekend as I was prepping for our garage sale I came across some recipes I saved and decided to make this watergate salad because it looked super easy and I could throw together very quickly.  Yes, it was that easy and fast to make too!  My kids loved this...especially the marshmallows, so I added a bit more just for them.  :)  I'd make this again for sure.  

1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg.(3.4 oz.) Pistachio Flavor Instant Pudding

1 cup Miniature Marshmallows (I probably used closer to 2+ cups)

1/2 cup chopped Pecans

1-1/2 cups thawed Cool Whip Whipped Topping (I probably used more like 2 1/2 cups)

Combine first 4 ingredients in large bowl.  Stir in Cool Whip.  Refrigerate 1 hour. 

#1,051: Pumpkin Breakfast Pudding

When you eat this, remember it is a pudding.  PUDDING.  It's not an egg bake.  So it's not going to have a firm texture.  It's the texture of a baked pudding.  Okay I think I got my point across.  Now, if you like thick, fruity puddings, you will probably like this one.  I loved it.  Granted, I added some toasted coconut and toasted raw almonds on top to give it texture, but it was VERY good.  I will be eating this for breakfast for the next few days and it will be great to take with me to school once it starts again in a few weeks.  Love this.

2 cups coconut milk
1 can mashed pumpkin
1 ripe banana
cinnamon or pumpkin pie spice
salt
1 tbs. coconut oil, melted
3 tbs. almond meal

Preheat oven to 350. Heat coconut milk in a medium saucepan over medium-low heat. Add pumpkin and banana. Cook for a couple of minutes, mashing up banana (you can also use an immersion blender, which I did). Season to taste with cinnamon or pumpkin pie spice and salt.

#637: Chocolate-Banana Parfaits

As you've read before from my blog, I'm always looking for new ways to use up my bananas, so I decided to give this recipe a try.  Besides, (except for my husband) who doesn't love chocolate pudding??

I think I enjoyed this more than the girls did.  It's nothing special, just pudding, bananas and cool whip, but it still was good in my book. The only thing it was missing was some chopped nuts and a cherry on top...but that would defeat the healthiness of this recipe. 

1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups cold fat-free milk
2 bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

Beat pudding mix and milk with whisk 2 min.     Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the cool whip. Top with remaining pudding and cool whip.
   
Refrigerate 1 hour.