Easy Thanksgiving Fruit Salad Surprise

Ingredients:

• 1 package of coconut cream pudding mix (instant)
• 1 can crushed pineapple, drained
• 1 (9 oz.) container of Cool Whip
• 2 or 3 bananas, sliced
• Sliced cherries
• Whole cherries for topping (optional)

Cooking Instructions:

Place the pudding mix in a large mixing bowl. Add pineapple, bananas, sliced cherries and fold in the Cool Whip. Top with whole cherries and serve.

Easy Thanksgiving Pumpkin Pie

Ingredients:

• 1 prepared pie shell
• 16 ounces canned pumpkin
• 1 cup sugar
• 5-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1-1/3 cups milk
• 4 large eggs

Cooking Instructions:

1. Preheat oven to 400°.
2. Combine pumpkin, cane sugar, spices and salt in a mixer bowl. Mix until thoroughly combined.
3. Transfer to medium saucepan and simmer, stirring constantly, until thickened slightly, about 5 minutes.
4. Whisk in the milk and return briefly to simmer.
5. In separate small bowl, whisk the eggs together.
6. Return pumpkin mixture to mixer bowl and, with the mixer running on medium speed, add the eggs slowly.
7. Transfer mixture to pre-baked pie shell and bake on center rack for 25 minutes, or until the edges of the custard have cracked slightly and the center is set.

Tip: Cover edges of crust with strips of aluminum foil to prevent them from browning too much.

Cool pie on rack 1 hour before serving.

Easy Thanksgiving Bread Pudding

Ingredients:

• 2 cups milk
• 2 eggs
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 3 slices bread, buttered and quartered

Cooking Instructions:

1. Mix milk, eggs, sugar and vanilla with a large spoon in a medium-size bowl until well blended.
2. Put mixture in a 9-inch pie plate.
3. Spread slices of buttered bread on top.
4. Bake at 350° for 30 minutes or until lightly browned and firm.

For a thicker pudding, add more bread. For more of a custard use less bread. Raisins may be added if desired.