0:03
I am walking us down memory lane this morning.
0:07
I don't know how long I've had this recipe.
0:10
Trying to get my nut bag open.
0:14
They make it so hard.
0:16
I tell people I spend half of my life
0:20
looking for stuff and the other half
0:26
I use trying to get it open after I've found it.
0:30
It's so frustrating. (groaning)
0:37
- [Theresa] You need my help?
0:38
- I need somebody's help.
0:39
They've got this thing sealed so tight.
0:45
- You know we're even new.
0:49
I've already torn it and I, there, then that.
0:53
All right, so anyway, I said we're walking down memory lane.
0:57
We're making a snack cake pie.
1:01
And we are starting with those little things
1:03
that start with a T. (chuckling)
1:06
You buy 'em at the store.
1:10
We have lined a 13 by nine by two with that.
1:14
And now we're gonna take, let me see
1:17
how many ounces this is so I can tell you.
1:19
This is a 20 ounce can of crushed pineapple.
1:24
And we just gonna bring this to a boil.
1:31
So, we gonna add like half a cup of sugar, I think it is.
1:36
And like I said, we're going to just bring this to a boil
1:39
and we're going to pour this hot pineapple
1:43
on top of our little cakes.
1:48
And, like I said, this is real, real quick.
1:55
I'm using just like, I'm not substituting anything.
1:59
I'm not even changing my own recipe.
2:00
Can y'all believe it?
2:02
Because I wanted to share with y'all just how simple it was.
2:07
How simple it is to put together.
2:10
And I've got a six ounce package
2:14
of instant vanilla pudding that I've already made up
2:20
and it was sitting in the refrigerator just to stay cool.
2:28
Okay, that looks mighty, mighty tasty.
2:34
All right, now while this is coming to a boil
2:37
I'm gonna slice our bananas.
2:41
And you know what, somebody told me,
2:47
and I did it and it was the truth.
2:53
Somebody said, start at the bottom.
2:58
Now this would be the bottom, right?
3:00
Do we all agree on that?
3:03
And if you start from the bottom,
3:06
it won't have any strings.
3:13
So let's see if that's true.
3:17
Get back up here, you banana.
3:21
Oh, that's where I hit it on the plate.
3:26
All right, I don't think we have
3:28
to do a whole lot with that, but I'm gonna go ahead
3:34
and slice our bananas.
3:36
And I got some Fruit Fresh over here.
3:41
These are nice bananas.
3:43
And they're gonna be covered up.
3:48
Oh, she's so pitiful.
3:51
She's so hungry. (chuckling)
4:00
- [Michael] Ho ho, ho.
4:04
Perfect timing again.
4:06
This is not planned, y'all.
4:08
He came in last night while Eddie and I
4:11
was making those cranberry things.
4:19
- [Michael] Hello. - You hungry?
4:23
- [Michael] Fat people are always hungry.
4:25
Oh, Theresa wanted to know why last night
4:31
you wouldn't say anything good about my cookies.
4:34
- [Michael] Oh, I did say they were delicious.
4:36
- (Paula chuckling) Too late. (chuckling)
4:40
All right, I'm just gonna sprinkle a little Fruit Fresh.
4:43
I can't tell if anything's coming out
4:46
'cause it'll kinda get impacted.
4:48
But anyway, I just don't like brown bananas.
4:53
All right, so let me clean up one second
4:58
and then we're going to get back with it.
5:01
This has come to a boil
5:05
and we're gonna pour that over our little shakes.
5:14
So pouring it hot, you know, that'll make it
5:19
go through the cakes a little better
5:23
than if it was just cold.
5:29
I'm trying to evenly distribute my pineapple.
5:37
And it says to let that cool slightly.
5:44
And I think that's enough cooling, don't y'all?
5:50
Just put a little bit more pineapple right over there.
5:55
Okay, now we're gonna spread our pudding over that.
6:08
It's kinda like another version of banana pudding, isn't it?
6:13
I tell you what, that not your mama's banana pudding,
6:15
I don't care where I go,
6:18
don't matter what part of the country I go in,
6:22
people love that not your mama's.
6:28
I'm using four bananas
6:34
and I'm gonna spread them out evenly.
6:36
I don't wanna just dump 'em.
6:40
And then normally I would change the recipe
6:46
It calls for a frozen topping, which
6:49
so many people like 'cause of the convenience.
6:54
But today I am going to,
6:58
I'm going to use the frozen topping
7:01
because this is, we're putting this
7:03
in the easy peasy, easy category.
7:08
Some Maraschino cherries.
7:10
- [Michael] Cherries (indistinct).
7:11
- [Paula] I know you like cherries.
7:14
Michael'll fix him a bowl of vanilla ice cream
7:17
and pour cherry juice on it
7:20
and a little chocolate syrup.
7:23
So, he'll make himself a banana split.
7:30
I think we could almost stand a big tub of this,
7:36
- [Crew] It doesn't note on the recipe, so that could,
7:39
I'll put a (indistinct) on the-
7:42
- Well let me see how thin it's gonna be.
8:02
You know, it really depends on
8:06
how much you like of an ingredients.
8:10
We gonna do it, but it's just gonna do it.
8:14
- [Theresa] So you told me to put a large container on it?
8:18
- For my preference, I would.
8:21
- Bigger is always better, with you.
8:27
I'd rather have- - [Theresa] Too much-
8:30
- More and not need it than need it and not have it.
8:36
But that, this is a gracious plenty, I think.
8:51
Now we're gonna top it with some pecans.
9:02
It's kinda like a sundae, isn't it?
9:07
- That's why we call it a pie cake.
9:15
And put as many nuts as you like or not like.
9:21
It's funny, most of my grandchildren don't like nuts.
9:26
And to me that's what makes it.
9:39
I'm trying to squeeze the juice out of that.
9:45
And it's funny, the triplets don't like cherries.
9:52
'Cause usually the red appeals to children.
10:07
Just enough to give it a little color.
10:17
Y'all let me know when you think I got enough, okay?
10:23
Now, if you don't want your cherries
10:27
to run whatever you're using 'em on,
10:31
if you don't want 'em to make your dish pink,
10:35
you just need to rinse 'em, rinse 'em off.
10:42
And that'll get most of that dye out of 'em.
10:49
We're gonna put this in the refrigerator.
10:53
Well, I left the little bit in the cap.
10:59
And let it sit for two or three hours and chill.
11:04
And then we're gonna come back and taste it.
11:07
But isn't that pretty?
11:08
So you can kinda top it with anything you want.
11:12
All right, our snack cake pie. (laughing)
11:21
It's a cake and a pie, right?
11:24
You know it's got the, like the jelly rolls on the bottom
11:28
and pudding and bananas.
11:30
It's almost like a different form
11:32
of a banana pudding, right?
11:38
So, let's dig in here and take us a little taste.
11:45
I have a feeling it's gonna be real, real good.
11:53
Oh, the jelly rolls got wet.
12:08
Get the children to help you.
12:12
In fact, all of our recipes,
12:20
the last few that we've done
12:22
are kinda kid friendly
12:24
or except for maybe cooking the cauliflower,
12:27
but they will have so much fun doing it,
12:29
helping you with this one.
12:32
And if they help make something in the kitchen,
12:38
you got a very good chance that they're so proud
12:41
of it, they're going to eat it even if it is peas.
12:53
Hey, y'all, it's Paula Deen.
12:55
Now, if you enjoyed this video, be sure to like it
12:59
and click the subscribe button as well as the notification
13:02
bell to be alerted when I post a video.
13:06
Love and Best Dishes Y'all.
