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INGREDIENTS

•  2 boxes Vanilla Wafers
• 6 to 8 bananas, sliced2 cups of milk
• 1 (5 oz.) box French Vanilla pudding
• 1 (8 oz.) package cream cheese
• 1 (14 oz.) can sweeten condensed milk
• 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

INSTRUCTIONS

Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld 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 stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
**** NOTE: I can’t remember where I originally found this recipe, so I can’t give credit to original post*****

I seriously LOVE my Insta Pot and I use it as often as possible! There are just so many things to make in it. I know a lot of people are intimidated by them at first, but once you have mastered a couple of simple recipes it INis so easy to use. This recipe for Taco Soup is one of the first things I made in mine. I hope your family enjoys it as much as mine does!!

ingredients

• 2lbs Hamburger
• Large Onion , diced
• 15 oz can Pinto Beans
• 15 oz can Kidney Beans
• Bag of frozen corn ( or drained can of corn)
• 28 oz Large canned Tomatoes (I use fire roasted)
• Packet of ranch seasoning
• Packet of taco seasoning
• 1 cup of water

DIRECTIONS

Brown meat on sauté’ setting on Insta Pot. Dump all the rest of ingredients. DO NOT DRAIN the Pinto or Kidney beans. Pressure cook for 3 minutes and then quick release. Pout into bowls and enjoy!
Serve with Frito Scoops or Tortilla chips, Sour Cream, Shredded cheese, Avocadoes.

A good friend of mine brought this cake to a gathering and my husband fell in love! It is a perfect cake for Spring and Summer months, as everything about it is light and refreshing tasting!

INGREDIENTS
1 16.5 ounce Betty Crocker Classic Butter Golden Cake Mix
3/4 cup cooking oil
4 eggs
1 15 ounce can mandarin oranges, undrained ..yes I said UNDRAINED!
(I always save a couple and put on top of cake to decorate)

FROSTING
1 3.4 ounce box instant vanilla pudding
2 8 ounce cans crushed pineapple, undrained..Again…I said UNDRAINED! lol
1 8 ounce container Cool Whip, thawed

INSTRUCTIONS
Preheat oven to 350 degrees
In a large bowl, mix all the cake ingredients until well blended. You can use a mixer for the cake ingredients, but then fold in the mandarin oranges using a wooden spoon. If you use a mixer, it “tears” up the oranges too much and they become mushy.
Treat your cake pans for non stick. I traditionally use a product called “cake release”. You can find it in the cake decorating section of your local Walmart. Or you can use a non stick spray. I use two 8″ cake pans, but you can certainly use the traditional 9 inch pans. Bake in 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary. Remove from oven and let cool.

Frosting Instructions
Combine all the frosting ingredients and mix together with a spoon. Once again, there is no need for a mixer here. The ingredients mix up easily by hand and the frosting turns out the best this way!