1 (5 ounce) package instant vanilla pudding mix

1 (5 ounce) package instant banana pudding mix

4 cups cold milk

1 (14 ounce) can sweetened condensed milk

2 tablespoons vanilla extract

1 ½ cups heavy cream, whipped

1 ½ cups sour cream

2 pkgs Pepperidge Farm's Chessman's cookies, ¼ cup crushed

12 bananas, sliced

In a large mixing bowl, beat pudding mixes and milk 2 minutes. Blend in condensed milk, cream cheese, and sour cream until smooth. Stir in vanilla and fold in whipped cream.

Form 2 layers of cookies, bananas and pudding mixture in a large glass serving bowl. Top with crushed cookies. Chill overnight.

1 (18.25 ounce) packages devil's food cake mix

1 (3.9 ounce) packages instant chocolate pudding mix

4 eggs

½ cup sour cream

1 jar custard baby food or

½ cup vegetable oil

½ cup water

2 cups semisweet chocolate chips

½ can chocolate frosting

1.

Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper a 9x13 pan. Have all ingredients at room temperature.

2.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, custard, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

3.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and frost. Freezes well.

3 cups butter, softened

3 cups packed light brown sugar

1½ cups white sugar

6 eggs

2 tablespoons vanilla extract

3¾ cups whole-wheat flour

1½ teaspoons baking soda

1 tablespoon salt

9 cups old fashioned oats

3 cups raisins, tossed with 3 Tablespoons cinnamon

3 cups semisweet chocolate chips

1.

Preheat the oven to 325 degrees F (165 degrees C).

2.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, and chocolate chips OR cinnamon coated raisins. Drop by heaping spoonfuls onto paper lined baking sheets.

3.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.