Ingredients

1 cup of water
1 cup salted butter
2 cups all-purpose flour
2 cups granulated sugar (I cut this down to 1 ½ c)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 large eggs
1 1/2 teaspoons almond extract

For the Frosting: 

6 Tablespoons milk
1/2 cup salted butter
3 3/4 cups powdered sugar
1 teaspoon almond extract

Preheat oven to 350.  Grease a jelly roll pan (18x13), or 9x13 (will be a thicker cake)

Mix flour, sugar, soda, salt.  In another bowl mix sour cream, eggs and almond extract.  Mix both until just combined

Put water and butter in saucepan and bring to a boil, make sure butter is melted.  Then add the flour and sour cream mix.  Pour into pan and level it out with a spatula.

Bake 15-20 minutes

While baking, make the frosting- Melt milk and butter in a pan, add sugar and extract. Let it cool a bit.
Pour on cakes while cakes are warm and let cool. 

By the incredible Jennifer Christopher

Ingredients

Base
2 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar (12.25 oz) Smucker's™ caramel topping
1/4 cup butter, melted
3 cups pecan halves

Topping

1 box Betty Crocker™ Super Moist™ White Cake Mix
3/4 cup butter, melted

Instructions

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans.
Pour mixture into pan; spread evenly over bottom of pan. Sprinkle top with dry cake mix; gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Top individual servings with ice cream, if desired.
Store loosely covered in refrigerator.

By Better Crocker
https://www.bettycrocker.com/

Ingredients

1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
1 (14-oz) can sweetened condensed milk
1 (8-oz) package cream cheese, softened
2 cups milk
1 (5-oz) box instant French vanilla pudding mix
6 to 8 bananas, sliced
2 bags chessmen cookies

Directions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies
Refrigerate until ready to serve

By Paula Dean
https://www.pauladeen.com/recipe/not-yo-mamas-banana-pudding/

Ingredients
4 peaches cut / halved and pits / seeds removed
1.5 tbsp. brown sugar

Instructions

Preheat Smoker\Pellet Grill to 225 degrees F.
Sprinkle brown sugar inside peach halves and gently massage the sugar into the fruit so it sticks evenly.
Add peaches to smoker grates, halved sides down.
Smoke peaches for 30 minutes.

Remove smoked peaches and let them cool before enjoying.

By Sip Bite Go
https://sipbitego.com/smoked-peaches/

Ingredients

1 package (3 ounces) watermelon gelatin

1/4 cup boiling water

1 carton (12 ounces) frozen whipped topping, thawed

2 cups cubed seeded watermelon

1 graham cracker crust (9 inches)

Directions

1. In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

By Taste of Home
https://www.tasteofhome.com/recipes/cool-and-creamy-watermelon-pie/

Crust:
1 ½ cup flour
½ cup butter, melted
1 ½ cup Pecans
1/2 cup powdered sugar

Cream Cheese Layer:

1 (8oz) package of cream cheese, softened
1 (8oz) tub Cool Whip
1 cup powdered sugar

Pudding Layer:

1 (3.9oz) box Instant Chocolate Pudding (or any preferred flavor)
1 ¾ cup milk

Topping:

1 (8oz) tub cool Whip

Pre heat oven to 350
Mix flour, powdered sugar, pecans and melted butter, press into 9x9 pan
Bake for 15 minutes, until edges turn golden brown.  Let Cool.
Mix milk and Instant pudding, set in fridge to firm up.
Mix softened cream cheese, cool whip, and powdered sugar in a mixer.  Mix until all lumps are gone.
Spread cream cheese layer on the crust, making sure to seal the edges, completely covering crust
Spread the pudding next, and top with Cool Whip.  Optional- Sprinkle top with Toasted pecans

By the incredible Jennifer Christopher