Time 2h15m Yield 24 Number Of Ingredients 8 Steps:
Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined. Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.
Time 1h5m Yield 12-16 servings. Number Of Ingredients 10 Steps:
In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired., Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack. , If desired, garnish with whipped cream and a few banana slices.
Number Of Ingredients 8 Steps:
Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. In 15 x 10x 1 inch pan or cookie sheet, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined. Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.
Time 45m Yield 24 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack. To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners’ sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.
Time 1h30m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm. To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners’ sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
Time 30m Yield 16 serving(s) Number Of Ingredients 9 Steps:
Mix wafers and butter. Press firmly into bottom of 8x8 baking dish. Beat cream cheese and powdered sugar together. Gently fold in 1-1/2 cups of the Cool Whip. Spoon mixture over the crust; carefully spread to cover. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over the cheese mixture. Pour milk into a large bowl; add pudding mixes. Beat 2 minutes. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours.
Time 3h30m Yield 24 servings Number Of Ingredients 9 Steps:
Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Beat Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas. Beat pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.
Time 1h Yield 9 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°. Prepare brownie mix according to package directions; stir in 1/2 cup of peanuts. Pour into 9" square baking pan. Bake according to package directions. Cool completely. Slice 2 of the bananas; place in single layer over brownie. Whisk pudding mix into milk just until it begins to thicken. Gently fold in 2 1/2 cups of the Cool Whip. Quickly spread mixture over the bananas. Refrigerate 30 minutes. Sprinkle remaining peanuts over pudding mixture. Top with remaining Cool Whip. Grate chocolate evenly over dessert. Slice remaining banana and strawberries. Slice into 9 squares. Garnish each square with banana and strawberry slices.
