Since Doctor Who won’t be back until later this fall, I’ve been looking for a show to watch in the meantime.
My husband and I recently started watching Sherlock. I had no idea
Arthur Dent Martin Freeman was in it. We’ve only watched a couple of episodes but I’m thoroughly enjoying it. I can feel another television series obsession coming on.
At least you guys might get a break from me constantly talking about Doctor Who. But probably not since I just listened to half of Chris Hardwick’s interview with David Tennant. Once I listen to the rest of the interview, I’ll
probably most definitely write a post about it.
Sherlock. I love that it’s set in modern-day London. It makes me want to go back even more. I also love the text and symbols that show up when Sherlock is practicing the science of deduction.
Since Steven Moffat is one of the head honchos for both Doctor Who and Sherlock, my hubby and I thought it might be neat for the two shows to somehow cross each other. I think if Sherlock ever came across The Doctor, they might argue A LOT. Mostly because they both think of themselves as highly clever. Still, it might make for an interesting episode or two.
On a totally different note, have you heard that Community is NOT cancelled?!
It’s such a brilliant show.
So, have you seen Sherlock? What do you think?
Banana Pudding Pie with Peanut Butter Cookie Crust
2 cups peanut butter sandwich cookie crumbs (I used 17 cookies)
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted
2 tablespoons Dulce de Leche (optional)
2 (3.9 oz) packages banana cream pudding mix
2 ¾ cups whole milk
1 (8oz.) package cream cheese, room temperature
¼ cup granulated sugar
½ teaspoon pure almond extract
1 (8 oz.) tub whipped topping (such as Cool Whip)
- Preheat oven to 350⁰F.
- In a medium bowl, combine cookie crumbs, sugar, and butter. Press crumb mixture onto the bottom and a little up the sides of a 9-inch spring form pan. Bake for 8-10 minutes. Cool completely on wire rack.
- Spread a thin layer of Dulce de Leche on the crust. Set aside.
- In a medium bowl, add banana cream pudding mix and milk. Whisk for about 2 minutes. Pour pudding mixture over Dulce de Leche. Put in refrigerator.
- In a large bowl add cream cheese, sugar, and almond extract. Beat with hand mixer until smooth. Gently fold in whipped topping. Remove pie from refrigerator and carefully spoon mixture over pudding. Refrigerate for at least 4 hours or until set.