BANANA PUDDING

Ingredients

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

4 bananas, sliced

1/2 (12 ounce) package vanilla wafers.

Direction

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.

Line the bottom of a 9x3 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

AMAZING MINI FALL PUMPKIN PIE CROISSANTS

Ingredients

2 tubes of refrigerated crescent rolls.

Pumpkin Pie Filling

1/2 block of cream cheese

1 cup of canned pumpkin (not pumpkin pie filling)

1 tablespoon pumpkin pie spice

3  -  4 tablespoons sugar (granulated or powdered).

Direction

These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and out lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part! Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it.!

Bake at 375 degrees for 15-18 minutes. These are sweet but not so-much-so-sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because.