Made this dessert for a staff lunch. Was pretty yummy and easy to do but would probably use real whipped cream the next time I did it...I just prefer that over cool whip. I also used chopped peanuts instead of walnuts as there was an allergy. The crust was a little thick for me but I don't think I measured out the ingreds for that part very well. Was still good though and pretty to look at when done. Recipe came from Brown Eyed Baker. Enjoy!
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
12 oz (1&1/2 blocks) of cream cheese
1/4 cup granulated sugar
8 oz Cool Whip topping. (I used a bit more than that)
For the Fruit & Toppings:
3-4 bananas, sliced
1 (20oz) can crushed pineapple, drained well
2 cups strawberries, hulled and sliced
8 ounces Cool Whip topping (I didn't really measure this)
1/2 cup walnuts, chopped (or whatever kind of nuts you like)
Chocolate syrup (I used my chocolate sauce found on this blog)
Maraschino cherries
Directions
1. Grease a 9x13 baking dish; set aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a singer layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped nuts, then drizzle with chocolate syrup. Top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.
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