- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 4 beaten egg yolks
- 3 tablespoons butter
- 2 ounces cream cheese
- 2 teaspoons vanilla
- 48 Wellington Crackers
- 1 cup heavy whipping cream whipped
- 1 teaspoon sugar
- 2 large bananas
- In a heavy saucepan combine sugar, flour, and milk. Cook and stir continually over medium heat until the mixture is thickened and bubbly. Cook and stir for an additional two minutes. Remove from heat.
- Place for egg yolks in a small bowl. Beat eggs well. Place 1 cup of the hot pudding mixture slowly into the beaten eggs. Stir the egg mixture well, and then slowly add this into the pan where the remainder of the pudding is. Cook the mixture until it just begins to bubble. Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
- Pour the pudding into a bowl. Place plastic wrap on the surface of the pudding. Place pudding into the refrigerator to cool.
- Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
- Using either a whisk or a mixer, beat the whipping cream until it becomes stiff. Refrigerate, and use immediately.
- To assemble: Break for Wellington Crackers into each jar, cut bananas into slices, place 4 or 5 slices of bananas into each jar. Add a couple of tablespoons of pudding on top of the bananas. Repeat 2 more times in each jar. Top with whipped cream.
- 1 1/2 cups of crumbs from Wellington Toasted Sesame Water Cracker
- 1 cup white sugar
- 3/4 cup packed brown sugar
- 3/4 cup butter, cubed
- 1/3 cup milk
- 2 sleeves Wellington Toasted Sesame Water Crackers, about 75 crackers
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/4 cups peanut butter
- In a large saucepan, combine the cracker crumbs, sugars, butter, and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 minutes more.
- Grease a 9×13 pan and place a single layer of Wellington crackers along the bottom. Top with half of the graham cracker crumb mixture. Repeat layers once and then top with the remaining Wellington crackers.
- In a microwave safe bowl, combine the chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not over cook or the chocolate will burn. Pour over the crackers and refrigerate until firm. Cut into bars and enjoy!
- 1 pint blueberries
- 1 pint blackberries
- 1 (15 oz) container whole milk ricotta
- 1/2 cup + 3 Tbsp raw honey
- 1 Tbsp sea salt flakes
- 2 Tbsp sliced almonds, toasted
- 2 quarts strawberries, cleaned and dried
- 1 pound fresh cherries
- 2 pints raspberries
- fresh mint leaves for garnish
- Wellington Assorted Crackers
- Line a large, deep-sided baking dish with parchment paper. Place blueberries and blackberries in a 3-5″ bowl. Set bowl in the upper left corner of baking dish. Set aside.
- In a large bowl, stir together ricotta, 1/2 cup honey and sea salt flakes. Spoon down the center of the prepared baking sheet (spreading lengthwise). Drizzle with 3 Tbsp honey, sprinkle with almonds.
- Arrange cherries, strawberries and raspberries down each side of the ricotta strip.
- Arrange Wellington crackers on each side of the berries.
- Garnish with mint leaves. Refrigerate until ready to serve.