Continuing the no-bake, refrigerator desserts -- a great way to cool off during this summer heat.
This week: No-Bake Banana Split Cheesecake
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust.
Top with pineapple.
Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.
Layer strawberries on top of pudding.
Top with remaining 1 cup whipped topping; sprinkle with pecans.
Refrigerate 5 hours.
Slice remaining 2 bananas just before serving; arrange over dessert and drizzle chocolate over the top.
This week: No-Bake Banana Split Cheesecake
- 1-1/2 cups graham cracker crumbs
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 2 pkg. (8 oz. each) cream cheese, softened
- 1 can (20 oz.) crushed pineapple, drained
- 2 cups sliced strawberries
- 6 medium bananas, divided
- 2 cups cold milk
- 2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
- 2 cups thawed Cool Whip Topping, divided
- 1 cup chopped pecans
- 1/2 cup Hershey's chocolate syrup
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust.
Top with pineapple.
Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.
Layer strawberries on top of pudding.
Top with remaining 1 cup whipped topping; sprinkle with pecans.
Refrigerate 5 hours.
Slice remaining 2 bananas just before serving; arrange over dessert and drizzle chocolate over the top.
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