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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 10 |
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My Aunt sent me this recipe-she LOVES it. :) Sounds VERY rich! Can't wait to try it! Takes at least 3 hours chill time. ENJOY! Ingredients:
2 eggs, beaten |
1 cup sugar |
2 tablespoons flour |
1 teaspoon baking powder |
1 cup chopped dates |
1 cup crushed pecans |
4 large oranges, cut into cubes |
2 cups chopped almonds |
1 (12 ounce) package hershey's semi-sweet chocolate chips |
1 (12 ounce) package butterscotch chips |
1 (12 ounce) jar caramel ice cream topping |
6 ounces philadelphia cream cheese |
1/3 cup evaporated milk |
Directions:
1. Crust: Mix all ingredients together well and press into 13 x 9 baking dish. Bake at 300 degrees for 30 minutes or til golden brown. Let cool and then crumble crust onto a tray or sheet cake pan.
2. Place cubed oranges evenly over crust. Sprinkle almonds evenly over oranges. Then sprinkle chocolate morsels and butterscotch morsels over almonds. Set aside.
3. Place sauce ingredients in med. saucepan and bring to a boil. Cook about 2 minutes stirring constantly until mixture thickens & bubbles. Pour over morsels. If desired sprinkle on more chopped almonds. Cover and refridgerate at least 3 hours.
4. Just before serving slice 5 bananas evenly over top. Cover with a 12 oz. tub of Cool Whip. Garnish with chopped maraschino cherries and drizzle with Hersheys chocolate syrup. Cut into squares.
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