 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 30 |
|
I received a booklet from Kraft Foods today which is called food & family and this is one of the recipes in it that I am posting here to try at a later date. Ingredients:
1 (18 1/4 ounce) package white cake mix, divided |
4 eggs, divided |
3 tablespoons oil |
2/3 cup brown sugar, packed, divided |
2 bananas, sliced |
2 (8 ounce) packages cream cheese, philadelphia, softened |
2 tablespoons lemon juice |
1 1/2 cups milk |
1 1/2 cups whipped topping, cool whip, thawed |
Directions:
1. Preheat oven to 300 degrees. Reserve 1 cup of the dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer (mixture will be crumbly). Press onto bottom and 1 inch up sides of a greased 13 x 9-inch baking pan; top with bananas.
2. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust.
3. Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping, Refrigerate leftovers (if there are any).
|
|