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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
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We had stopped in the Minneapolis area to see my husbands cousin. We had a nice afternoon with Bruce and Kathy. To top it off Kathy served us this cool and refreshing dessert. Thanks Kathy for a wonderful finish to our lovely day. Ingredients:
1 1/2 cups graham cracker crumbs |
1 1/4 cups sugar, divided |
1/2 cup butter, melted |
2 (8 ounce) packages cream cheese |
20 ounces crushed pineapple, drained |
6 medium bananas |
2 cups milk, cold |
2 (4 ounce) packages jello instant vanilla pudding mix |
2 cups cool whip topping, thawed and divided |
1 cup pecans, chopped |
Directions:
1. Mix 1/4 C sugar, butter and graham cracker crumbs into bottom of 9 by 13 pan.
2. Freeze 10 minute.
3. Beat cream cheese and 1 cup sugar until well blended.
4. Carefully spread cream cheese mixture over crust, top with pineapple.
5. Slice 5 bananas arrange over pineapple.
6. Pour milk into bowl, add pudding, beat with whisk 2 minutes or until blended.
7. Stir in 1 cup whipped topping, spread over banana layer.
8. Top with remaining whipped topping, sprinkle with pecans.
9. Refrigerate 5 hours, before serving, with last add banana slices on top just before serving.
10. Kathy drizzles chocolate sauce over the top too.
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