1 cup butter, softened
2/3 cup white sugar
2 teaspoons vanilla extract
2 (7 ounce) cans sweet potatoes
2 cups sliced almonds
1 1/2 cups sliced peaches
1 teaspoon vanilla extract
1 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup milk
3 bananas, sliced
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Beat butter and sugar in big bowl. Beat in the vanilla, sugar, peaches, almonds, peaches. Stir in the butter/sugar mixture and salt and let stand for 5 minutes. Beat in milk, bananas, cream cheese and pudding mix. Beat with wire whisk until smooth, about 1 minute. Pour into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cookie comes out clean. Cool for 10 minutes, then turn out onto a wire rack to cool completely. Cool completely before cutting into squares.
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