Sugar Free Banana Pudding

2 boxes sugar free instant vanilla pudding
1 package sugar free shortbread cookies
5 bananas
4 cups milk
Whisk
2 Medium mixing bowls

In the first mixing bowl whisk together 2 boxes of pudding and 4 cups of milk then set aside in the fridge to firm up. While the pudding is firming up in the fridge thinly slice the bananas and crumble the cookies to powder. In the second mixing bowl put a layer of sliced bananas and cookie crumbles. Remove the now firm pudding from the fridge and scope half of the pudding into the bowl. Add another layer of bananas, cookies and pudding. Complete the dish by covering the last layer of pudding with the remaining banana slices and cookie crumbs. Can be served immediately or stored in the fridge for up to 24 hours.

Cooking with leftovers: Rice Pudding

Rice Pudding

2 cups cooked rice
3 cups heavy whipping cream
2 tablespoons butter
1/2 cup sugar
Dash of salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

Mix rice, whipping cream, butter, sugar and salt in sauce pan over medium heat until boiling. Reduce heat add vanilla and raisins (if using) Simmer for 30-40 minutes until most of the cream has been absorbed or evaporated. Remove from heat. Add cinnamon and nutmeg. Serve warm or chilled. Makes 4-6 servings.