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1637 N Hiatus Road, Pembroke Pines, FL 33026
(954) 437-9477
RECIPE OF THE MONTH
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1 1/2 cups graham cracker crumbs
1 1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 (8 oz.) softened cream cheese
1 (20 oz.) can crushed pineapple, VERY well drained
6 bananas
2 cups cold milk
2 pkg (4 serving size box) vanilla instant pudding
2 cups whipped cream or cool whip
1 cup toasted pecans
1 1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 (8 oz.) softened cream cheese
1 (20 oz.) can crushed pineapple, VERY well drained
6 bananas
2 cups cold milk
2 pkg (4 serving size box) vanilla instant pudding
2 cups whipped cream or cool whip
1 cup toasted pecans
| Method: Mix crumbs, 1/4 cup sugar and butter. Press into the bottom of a 13x9 baking pan or a 10-inch springform pan. Freeze for 10 minutes. Beat cream cheese and remaining 1 cup of sugar with an electric mixer until well blended. Carefully spread over the crust. Top this layer with the VERY WELL DRAINED crushed pineapple. Add 4 sliced bananas on top of the pineapple. Set aside. In another bowl, mix milk and pudding. Beat with a wire whisk for 2 min. or until blended. Stir in one cup whipped cream. Spread over banana layer. Top with remaining whipped cream. Chill for 5 hours. Just before serving, sprinkle with pecans and decorate with remaining banana slices. |
Past Recipes:
April: Macaroni and
Cheese
May: No-Bake
Chocolate Pie
Strawberry-
Banana Angel
Torte
April: Macaroni and
Cheese
May: No-Bake
Chocolate Pie
Strawberry-
Banana Angel
Torte
