BANANA SPLIT DESSERT
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.
Serving Size: 8
AMBROSIA DESSERT SQUARES
1-1/2 cups graham wafer crumbs
1/2 cup butter, melted
1 pkg. (6 serving size) coconut cream pudding and pie filling
1 pkg. (250 g) cream cheese
2 medium bananas
1 can (10 oz.) Mandarin orange segments, drained
1 tub cool whip, thawed (1 liter size)
Mix graham crumbs and butter. Press firmly into bottom of 13 X 9 inch pan. Bake at 350ºF for 5 minutes. Cook pie filling mix as directed on package for microwave or top of stove. Beat cream cheese to soften then whisk in hot filling. Cover with plastic wrap and chill about 30 minutes. Slice bananas over crumb crust. Stir pudding and fold in oranges, then spoon over bananas. Spread whipped topping over filling. Chill 3 hours. Cut into squares. Makes about 12 servings.
*TIP* Substitute 2 medium oranges, peeled and sectioned, for the canned mandarins.
Prep Time .. 20 minutes plus chilling.
EASY LEMON DESSERT
2 eggs, beaten
juice of 1 1/2 lemons
1 cup sugar
1 cup whipping cream
1/2 cup graham cracker crumbs
Combine ingredients and cook in a double boiler until thick. Allow to cool. Whip 1 cup cream. Fold into the lemon mixture.
Cover a shallow square glass pan with graham cracker crumbs, or alternatively, use a glass pie dish. Spread the lemon custard mixture on top.
Refrigerate until ready to serve. Cut into squares if a square pan was used, or wedges if served from a pie dish.
Variation: These can be served in custard cups for individual servings.
3 LAYER PRETZEL DESSERT
2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip
1 lg. pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) boxes frozen strawberries
FIRST LAYER: Mix dry and pat bottom of 9x13 inch pan. Bake at 350 degrees for 8 minutes.
SECOND LAYER: Beat sugar and cream cheese until creamy. Stir in Cool Whip. Spread over pretzels.
THIRD LAYER: Dissolve Jello in boiling water. Stir in frozen strawberries while Jello is hot. Put aside 15 minutes, then slowly pour over cheese mixture and refrigerate. May cut in half for smaller dish.
Makes 24 servings.
1 c. finely crushed vanilla wafers (22 wafers)
1/4 c. butter, melted
3/4 c. butter
2 (3 oz.) pkgs. cream cheese
1 1/3 c. sifted powdered sugar
2 tbsp. unsweetened cocoa powder
2 med. bananas, sliced (2 c.)
1 (4 oz.) container frozen whipped dessert topping, thawed
1/2 c. broken pecans or peanuts
For crust, in a mixing bowl stir together crushed wafers and the 1/4 cup melted butter. Press mixture onto the bottom of an 8x8x2 inch baking pan.
In a small mixer bowl beat together the 3/4 cup butter and cream cheese until smooth. Add powdered sugar and cocoa powder. Beat until smooth. Add egg and beat until fluffy.
Spread cream cheese mixture over crust. Arrange sliced bananas on cream cheese mixture. Spread the dessert topping over all. Sprinkle with nuts. Cover and freeze for 5-24 hours. Serves 16.
FOUR-DECKER MOCHA DESSERT
This top-rated four-layer dessert can be refrigerated or frozen.
1/2 c. butter
1 c. all-purpose flour
1 c. finely chopped peanuts
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 (4 oz.) carton frozen whipped dessert topping, thawed
1 (4 serving size) pkg. instant chocolate pudding mix
1 (4 serving size) pkg. instant coffee pudding mix
3 c. milk
In mixing bowl cut butter into flour until crumbly; stir in 3/4 cup of the peanuts. Press mixture evenly over bottom of a 13x9x2 inch baking dish. Bake in 350 degree oven for 20 minutes; cool.
Meanwhile, in small mixer bowl beat cream cheese on low speed of electric mixer until fluffy; beat in powdered sugar and half of the thawed whipped topping. Spread over crust; chill.
In large mixer bowl, combine both pudding and milk; beat with rotary beater 2 minutes. Spoon atop cream cheese layer in dish. Chill or freeze until firm, several hours or overnight. Top with remaining thawed whipped topping. Sprinkle with grated chocolate and remaining chopped peanuts. (If frozen, let stand 10 to 15 minutes before serving.)
Makes 16 servings.