WHETHER entertaining a large formal gathering or just a few close friends at home, a stunning dessert always finishes the evening. If you’re looking for something delicious and simple, try a sweet, festive dessert made with NILLA Wafers.

The Kraft Kitchens offer a variety of delicious recipes to choose from, starting with “Original Nilla Banana Pudding.” This classic recipe will have everyone believing it’s a secret family dish. And best of all, “Original Nilla Banana Pudding” is simple to make and simply delicious.

Brighten a brunch or a party breakfast with “Nilla Streusel Coffee Cake,” sure to delight your family and friends. And for those family reunions, you’re certain to impress with a “Nilla Crust Pumpkin Pie.” Try some of these recipes and discover why Nilla is “The Simple Cookie That’s Easy to Dress Up.”

Log onto www.kraftfoods.com for more simple and delicious recipes that are sure to please your guests.

ORIGINAL NILLA BANANA PUDDING

cup sugar, divided

1/3 cup flour

Dash salt

3 eggs, separated

2 cups milk

teaspoon vanilla

45 NILLA Wafers, divided

5 medium ripe bananas, sliced (about 3 cups)

Preheat oven to 350 degrees. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10-12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla. Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2 quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover entire surface of custard; sealing well to edge. Bake 15-20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

Prep Time: 30 minutes; Bake Time: 20 minutes; Yield: 12 servings, 2/3 cup each



NILLA STREUSEL COFFEE CAKE

50 NILLA wafers, divided

1 cups flour

1 teaspoon baking power

teaspoon baking soda

cup ( stick) butter, softened

1 cups granulated sugar

1 teaspoon vanilla

2 eggs

1 cup sour cream

2 tablespoons butter or margarine

cup coarsely chopped pecans

teaspoon ground cinnamon

Preheat oven to 350 degrees. Coarsely chop 20 wafers; set aside. Finely crush remaining wafers; place in medium bowl. Add flour, baking powder and baking soda; mix well. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating until well blended after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Microwave 2 tablespoons butter in medium microwaveable bowl on High, 30 seconds or until melted. Add the reserved chopped wafers along with the pecans and cinnamon; mix well. Spoon half of the cake batter into a greased 12-cup fluted tube pan; or 10-inch tube pan; top with half of the pecan mixture. Repeat layers. Bake 45-55 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. Invert cake onto serving platter, streusel side up, to serve.

Prep Time: 15 minutes;

Serves: 20

NILLA CRUST PUMPKIN PIE

1 package (8 oz.) cream cheese, softened

cup cold milk

1 package (4-serving size) vanilla flavor instant pudding & pie filling

1 cup canned pumpkin

teaspoon pumpkin pie spice

1 cup frozen whipped topping, thawed, divided

NILLA Crumb Crust

Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, beating until well blended. Add dry pudding mix, pumpkin and spice. Beat on low speed 1 minute or until well blended. Gently stir in 1/2 cup whipped topping. Spoon into crust. Refrigerate at least 2 hours or until set. Top with remaining whipped topping. Garnish with a light sprinkling of additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Prep Time: 15 minutes, plus refrigerating;

Serves: 8

NILLA CRUMB CRUST

35 NILLA Wafers, finely crushed

cup ( stick) butter or margarine, melted

2 tablespoons sugar

Mix all ingredients until well blended. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate. Fill with your favorite chilled or frozen pie filling.

Prep Time: 10 minutes; Yield: 1 (9-inch) crust, about 8 servings

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