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1197 - Nutty Banana Cheesecake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1197 - Nutty Banana Cheesecake #

(by Hannah Garman - friend)

Crust: 1 1/2 cups flour; 1 stick Parkay margarine (melted); 1/2 cup chopped
nuts
Filling: 1 - 8oz. Philadelphia cream cheese; 1 cup Domino's powdered sugar;
1 - 8oz. Cool Whip (thawed); 4 bananas sliced into coin shaped pieces; 2
(two) - 3.75oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; extra
Cool Whip and chopped nuts for the top

In a bowl add flour, melted Parkay--stir. Press the flour mixture into a
greased 9 x 13 cake pan. Sprinkle the chopped nuts evenly over the flour
crust. Bake at 375 degrees for 10 minutes or until lightly browned. Remove
from oven and cool completely. In a mixer add cream cheese and powdered
sugar--beat. Add the whole container of Cool Whip--beat. Spread cream
cheese mixture evenly on top of cooled crust. Place coin shaped banana
slices evenly on top of the cream cheese mixture. In a separate bowl add the
milk and both boxes of vanilla pudding mix--beat with a whisk until it starts to
thicken. Pour the pudding over the top of the bananas. Refrigerate for 2
hours, and then add more Cool Whip on top. Sprinkle more chopped nuts on
top of the Cool Whip. Refrigerate overnight.


 

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