Here’s one dreamy dessert inspired by a dream

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Have you ever had an idea that came to you while you were sleeping? You may not have been trying to think of an idea for something, it just came to you almost as a surprise.


That’s what happened to me last week.  Of course, I knew I had my column to write, but I had already decided what I would write about, so why did something come to me in the middle of the night while I was sleeping so soundly? I guess my brain thought it was important.

The idea was for a dessert — not like I need another dessert recipe? I tried to tell my brain to be quiet, but of course, it wouldn’t. My brain is never quiet. My dilemma was to either go with the idea or trash it. I thought about it for a couple of days, then decided that if my brain brought this to me during the best sleep I’ve ever had, then I had better go with it. I needed a dessert for an outing, so this was to be the one. 

It was a little scary trying this recipe out on people who actually don’t know me that well, and to admit that it was my dessert. However, the ingredients contained parts of other recipes that I knew people really like, so it wasn’t too risky. Bob helped too, because there were two ways I could go with it. I let him choose his favorite. I am pleased to say, it was a great success.Everyone commented on how much they liked it, and asked what was on the bottom “because it is really good.” I didn’t have a name for it then, however, it just came to me this very minute. I give you:

My Dream Dessert

Cookie crust

Sift together then set aside:

1 1/2 cups flour

1 tsp. soda

Cream together:

1 cup butter

3/4 cup sugar

3/4 cup brown sugar


1 egg

1 tsp. vanilla

Add in the flour mixture to creamed butter and sugars mix in the ingredients in the order listed:

1 1/2 cups oatmeal

1 cup dried cherries

1 cup chocolate chips

1 cup toffee bits

Spread half of dough into a 13x9-inch baking pan sprayed with Pam. Pat down evenly. Bake in 350 degree oven for about 20 minutes, until lightly golden around the edges. Remove from oven and cool completely. (Save remaining dough for cookies, if you like.  I roll the dough into a log in plastic wrap, then freeze until ready to use. Just slice and bake.)

Cream cheese layer

Beat together:

1 package cream cheese, room temperature

3 tbsp. sugar

1 tsp. vanilla

1/4 cup whipping cream

Spread over cooled cookie crust. Top with a layer of sliced bananas, then layer of pudding.

Pudding mixture

1 6-ounce package instant vanilla pudding

½ cup milk

1 8-ounce container Cool whip

1 qt. cup sour cream

 Mix together with whisk until smooth. Spread 1/2 pudding over top of bananas, then repeat with a layer of sliced bananas and remaining pudding. Garnish with a topping of Cool Whip and sprinkle toffee bits on top. Refrigerate at least two hours before serving. Mmmm...good.

This will make a great dessert for Easter too. Enjoy!

Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.