CONTINUE CARE LAND O LAKES RECIPES

Steps:

• To make pudding, combine 1 cup sugar, cornstarch and 1/4 teaspoon salt in large saucepan. Whisk 3 3/4 cups milk into sugar mixture until smooth. Bring to a boil over medium-high heat, whisking constantly. Once boiling, reduce heat to low; continue whisking 5-7 minutes or until thickened. (While boiling, scrape bottom frequently with rubber spatula.) Remove from heat; stir in 3 tablespoons butter and vanilla. Pour into large bowl. Cover with plastic food wrap, pressing gently so wrap is touching pudding. Refrigerate 2 hours or until cool.
• Meanwhile, to make graham crackers, combine flours, 1/3 cup sugar, baking powder, cinnamon and 1/2 teaspoon salt in bowl. In another bowl, combine egg, melted butter, honey and 2 tablespoons milk. Add to flour mixture; stir until just combined. Turn out onto counter; gently knead until dough comes together. Wrap in plastic food wrap; refrigerate at least 1 hour. 
• Heat oven to 300°F.
• Remove graham cracker dough from fridge. Divide dough in half; roll each half out onto parchment paper, flouring if necessary to prevent sticking, until 1/16 inch thick. Place dough and parchment paper onto baking sheets. Bake 5 minutes, then rotate pans; contine baking 5 more minutes. Remove from oven; cut into 2x3-inch rectangles, but do not separate. Gently poke each graham cracker with chopstick to create signature graham cracker look. Return to oven; continue baking 20 minutes, rotating pans halfway through. Turn oven off; open door for 3 minutes. Close oven door; leave crackers in oven 20 minutes to dry out. Remove from oven; transfer to cooling racks to cool completely.
• Stir water and gelatin together in small bowl. Let sit 5 minutes. Microwave mixture 15-30 seconds or until mixture starts to bubble and gelatin is dissovled. Set aside.
• Beat 1 1/2 cups whipping cream in bowl at high speed, scraping bowl often, until soft peaks form. Add gelatin mixture; continue beating at high speed until stiff peaks form. 
• Whisk one-third of whipped cream into chilled pudding. Gently fold remaining whipped cream into pudding until combined.
• Cover bottom of 13x9-inch baking dish with graham crackers, breaking if necessary to cover. Top with half of pudding mixture (about 4 cups) and another layer of graham crackers. Repeat once more with remaining pudding and graham crackers. 
• Place chocolate chips in medium bowl. Place 3/4 cup whipping cream into small saucepan; cook over low heat until bubbles form around edge of pan. Pour over chocolate chips; let sit 1 minute. Stir until chocolate chips are melted and smooth. Pour over graham crackers and gently spread to cover top of cake. Refrigerate 8 hours or overnight. (Top will crack.)

Steps:

• Heat oven to 425°F. Brush butter over bottom and up sides of 8- or 9-inch square glass baking dish.
• Combine potatoes, 1 1/2 cups cheese strips, 1 egg, salt and pepper in bowl; mix well. Press potato mixture onto bottom and up sides of buttered dish. Bake 10 minutes.
• Crumble sausage into 10-inch nonstick skillet. Cook, stirring often, over medium-high heat until browned and no longer pink. Using slotted spoon, place cooked sausage into potato crust.
• Combine remaining 5 eggs and half & half in bowl; beat with whisk until well mixed. Pour egg mixture over sausage. Bake 15-19 minutes or until eggs are almost set. Sprinkle with remaining cheese; continue baking 3-4 minutes or until cheese is melted.
• Cut into squares; top each serving with chopped tomato and fresh basil.