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INGREDIENTS 1¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup Hershey’s Cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 1/3 cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed brown sugar 1¼ cups hot water Vanilla ice cream, if desired for serving Get To Full Instructions : Click Here

Classic comfort food bread pudding, meets stewed rhubarb. Perfect use for your frozen rhubarb, but you can also make this with fresh rhubarb. I love to serve this with a Creme Anglaise sauce (recipe below), but it's lovely without it as well. Be sure to start with slightly stale bread. If your bread is fresh, simply slice, place on a baking sheet and pop into a 350° F. oven for a few minutes to dry it out a bit. Ingredients For the Creme Anglaise: 1/2 cup whole milk 1/2 cup whipping cream 1 tsp vanilla or vanilla bean paste 3 large egg yolks 3 Tbsp white sugar For the Stewed Rhubarb: 4 cups rhubarb chopped, fresh or frozen 1 cup white sugar 1 1/2 Tbsp water (omit if using frozen rhubarb) For the Bread Pudding: 1 Day-old baguette 4 large eggs 1/2 cup white sugar 1/2 cup whipping cream 2 1/2 cups...

BEST EVER BANANA PUDDING INGREDIENTS 6-8 bananas, sliced 2 packages of Cheesman Cookies or Nilla Wafers 7.25 oz. 14 oz. can sweetened condensed milk 8 oz. bar of cream cheese, softened 5 oz. package of Vanilla Instant Jell-O Pudding 2 cups milk 12 oz. whipped topping, or equivalent in whipped cream DIRECTIONS Start by placing cookies from one package at the bottom of pan. Place the sliced bananas on top of the cookies. With a hand mixer, beat together the vanilla pudding mix and milk. In another bowl, beat together the softened cream cheese and sweetened condensed milk. .............................. .................................... Full Directions : Click Here

INGREDIENTS 1 1/2 cups water 2/3 cup instant vanilla pudding mix 1 (14-ounce) can sweetened condensed milk 3 cups heavy cream 1 (12-ounce) box vanilla wafers 4 bananas, sliced DIRECTIONS Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.  ............................ ............................... Full Directions : Click Here