Strawberry Sugar-free Cake
Preheat oven to 325 F. Grease Bundt pan.
Stir together strawberries, milk, butter and eggs.
Mix together flour, baking powder, cinnamon and sweetener, then add to strawberry mixture.
Mix thoroughly. Pour into greased Bundt pan.
Linda B. Armstrong, Pine Bluff
Line bottom of 9 x 13-inch dish with half the vanilla wafers. Layer bananas on top.
In a bowl, combine milk and pudding mix, blending well using a mixer.
In another bowl, combine cream cheese and sweetened condensed milk, then beat until smooth.
Fold whipped topping into cream cheese mixture.
Add cream mixture to pudding mixture and stir well.
Pour this mixture over cookies and bananas. Place the remaining vanilla wafers on top. Refrigerate 3-4 hours.
Beat softened cream cheese with powdered sugar until smooth.
Spread cream cheese mixture onto bottom of crust. Sprinkle with chopped nuts.
In large bowl, beat the pudding mixes with the milk at low speed for 2 minutes.
Pour this over the cream cheese layer in the pie crust.
Cover, and refrigerate 3-4 hours.
Top with Cool Whip, then sprinkle with the pecan halves.
Jackie Spotts, Mountain Home
Mix everything together in order given.
Pour into a prepared 13 x 9-inch pan. Bake at 350 F for 30-35 minutes.
Gently combine all ingredients and chill.
Serve with cinnamon sugar pita chips. Serves 6.
The sweet and heat in this recipe is unique and wonderful.
Dixie Rogers, Little Rock
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