Banana Cream dessert
Ingredients:
- 3 cups graham cracker crumbs
- 1/2 cup butter, melted
- 3-1/2 cups cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 5 medium firm bananas, halved lengthwise and cut into 1/2-inch slices
- 1 can (20 ounces) crushed pineapple, drained
- 1 carton (20 ounces) frozen Cool Whip® whipped topping, thawed
- 1/3 cup chopped pecans, optional
- 2 (1.55 ounces each) milk chocolate candy bar, broken into squares
- Maraschino cherries, optional
Directions: Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired.
Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired. Yield: 16-20 servings.
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Raspberry Swirl Frozen Dessert
Ingredients:
- 2/3 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 5 teaspoons sugar
- FILLING:
- 3 eggs, separated
- 1/4 cup plus 1 tablespoon water, divided
- 1 cup sugar, divided
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 package (8 ounces) reduced-fat cream cheese
- 1-1/2 cups reduced-fat whipped topping
- 1 package (10 ounces) frozen sweetened raspberries, thawed
Directions:
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of an 11-in. x 7-in. x 2-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes. Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small mixing bowl; beat on high until soft peaks form.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.
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