Banana Cheesecake Dessert |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Jessica Simerly uses convenience items to create this layered crowd-pleaser that features cheesecake, bananas, and chocolate and caramel sauces. Once you serve this, you'll be asked to prepare it time and again, promises the New Castle, Indiana reader. Ingredients:
2 packages (21.4 ounces each) strawberry no-bake cheesecake mix |
3/4 cup butter, melted |
1/4 cup sugar |
3 cups cold milk |
1 can (8 ounces) crushed pineapple, well drained |
3 medium firm bananas, sliced |
1/2 cup chocolate ice cream topping, warmed, divided |
1/2 cup caramel ice cream topping, divided |
1 carton (8 ounces) frozen whipped topping, thawed |
1/3 cup chopped pecans |
maraschino cherries with stems |
Directions:
1. Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; stir in butter and sugar until crumbly. Press into an ungreased 13-in. x 9-in. dish.
2. In a large bowl,Beat milk and contents of filling packets on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Cover and refrigerate for 1 hour.
3. Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate topping and 1/4 cup caramel topping. Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set. Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. Yield: 16-20 servings.
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