Ingredients:

1 package (3.9 ounces) chocolate instant pudding

1 cup cold milk

1 tub (8 ounces) whipped topping, thawed, divided

1 banana, chopped

11 graham crackers, broken in half (22 squares), divided

Directions:

Beat pudding mix and milk in medium bowl with whisk 2 minutes. Gently stir in 1 1/2 cups whipped topping and bananas.

Spread 1 rounded tablespoon pudding mixture onto each of 20 graham squares. Stack grahams together, then stand on edge on serving platter to make an 8 1/2-inch loaf. Frost with remaining whipped topping. Crush remaining graham squares; sprinkle over loaf. Refrigerate 4 hours.

Make ahead: Prepare dessert as directed. Freeze until firm; cover with plastic wrap and store in freezer up to 2 weeks. Thaw in refrigerator 1 hour before serving. Makes 10 servings.

Nutrition:

Each serving contains 190 calories, 1 gram fiber, 7 grams fat, 280 mg sodium, 19 grams sugar, 33 grams carbohydrates, 2 grams protein.

Single Serve 3-2-1 Cake is bound to become one of those instant Cook’s Corner classics.

What you get is a mix that in minutes produces four dozen single servings of a sweet something resembling a cupcake. All they need to “bake” a single serving is a mug or bowl, a microwave and water.

The trade-off for a dessert made in a minute is that you wind up with an airier texture and a little less tenderness than a standard cake.

It is easy to remember how to make the cake if you remember it is called 3-2-1: You use 3 tablespoons of the mix stirred with 2 tablespoons water and microwave 1 minute.

You can use any flavor cake mix — chocolate, spice, carrot, red velvet, pineapple, lemon, orange — but for those with dehydrated ingredients, such as carrot cake, let the batter stand for a couple of minutes to soften before baking. And remember that one of the cake mixes must be angel food.

On the subject of angel food, keep in mind that the cake mix — at least the one I used — has a distinct almond extract flavor. It was complementary to the chocolate devil’s food cake mix I paired it with, but you might not like that overtone with some other flavors of cake mix.

Also, be ready to experiment with cooking containers to come up with one that works best. My first attempt, with a 5-inch dessert bowl, yielded a cake that was less than 1/2 inch tall. When I tried a smaller souffle dish, it ran over the sides and made a mess in the microwave. I did best with a coffee mug and a 4-ounce juice glass. Both give you a cylinder-shaped cake. I also had good results with a plastic muffin tin made for microwave use.

Copied from the Belleville News Democrat on Feb. 21, 2012

Ingredients:

1 box angel food cake mix

1 box any flavor cake mix

Cake:

2 tablespoons water

Mix: In a gallon-size, self-sealing food-storage bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer to other airtight container) and store in pantry up to 3 months, using as needed. Makes about 6 cups mix, which will make 48 small cakes.

Directions:

Cake: For each individual cake serving, measure 3 tablespoons of the mix into a small microwave-safe container, such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high 1 minute. If desired, top each cake with whipped topping or a sprinkling of confectioners’ sugar.

Nutrition:

Per cake: 80 calories (15 percent from fat), 1 gram fat, 0 cholesterol, 1 gram protein, 16 grams carbohydrates, 114 mg sodium.

Ingredients

1. 1-1/4 cups graham cracker crumbs
2. 1/4 cup sugar
3. 1/4 cup crushed cream-filled chocolate sandwich cookies
4. 6 tablespoons butter, melted
5. 3/4 cup creamy peanut butter
6. FILLING:
7. 3 packages (8 ounces each) cream cheese, softened
8. 1 cup sugar
9. 1 cup (8 ounces) sour cream
10. 1-1/2 teaspoons vanilla extract
11. 3 eggs, lightly beaten
12. 1 cup hot fudge ice cream topping, divided
13. 6 peanut butter cups, cut into small wedges

Directions

1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
4. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
5. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.