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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 24 |
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From the summer edition of Whats Cooking by Kraft. A no-bake recipe with a beautiful presentation. Cook time is chill time. Ingredients:
1 1/2 cups graham cracker crumbs |
1/3 cup margarine, melted |
2 (250 g) packages cream cheese, softened |
1 cup sugar |
1 (14 ounce) can crushed pineapple, drained |
6 bananas, divided |
2 cups milk |
2 (113 g) packages instant vanilla pudding |
2 cups cool whip, thawed and divided |
1 cup pecans, chopped |
Directions:
1. Mix crumbs and margarine and press onto bottom of a 13x9 pan. Freeze 10 minute.
2. Beat cream cheese and sugar until well blended. Spread carefully over crust. Top with pineapple. Slice 4 bananas over the pineapple.
3. Pour milk into a large bowl. Add pudding mixes and beat with wire whisk for 2 minute Gently stir in 1 cup cool whip and spread over banana layer in the pan.
4. Top with remaining cool whip. Refrigerate at least 5 hours.
5. Slice remaining bananas just before serving and arrange over dessert. Sprinkle with pecans. Store leftovers in fridge.
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