9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
rust Mix (from the Oreo dessert mix package) and margarine thoroughly
Mix pudding mix with cold milk at lowest speed of mixer for 3 minutes.
Remove mixer.
Fold in 1/2 cup whipped topping.
Slice banana into pie crust.
Pour in pudding.
Chill 3 hours.
Top with remaining whipped topping.
Mix 1 stick butter and 2 cups graham cracker crumbs and put in a 13 x 9 x 2-inch pan.
Beat the powdered sugar, 2 sticks butter and eggs no less than 15 minutes.
Spread mixture over crust and cover with sliced bananas, then spread 1 (No. 2) can pineapple and cover with large Cool Whip and sprinkle with chopped pecans and cut up cherries.
Refrigerate overnight.
Serves 12.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Preheat the oven to 450\u00b0F. Oil two baking or pizza pans; place in heated oven for 5 mins.
Place pizza crusts on heated pans. Spray with no stick cooking spray.
Bake pizzas 7 mins; remove from oven. Top with banana, strawberries and marshmallows. Bake about 4 mins or until crusts are browned and crisp. Drizzle with caramel topping.
br>(At this point, the dessert may be left covered in
br>2. Roughly chop the banana and mash it into the
Combine cracker crumbs and melted oleo.
Press into a 9 x 13-inch pan.
Mix confectioners sugar, softened oleo, eggs and vanilla together until fluffy.
Spread over crust; spread pineapple over sugar mixture, then arrange banana slices over pineapple.
Spread whipped topping over bananas.
Sprinkle with nuts and garnish with cherries, if desired.
Refrigerate.
So good you won't believe it.
un out of mixture can no longer make any more balls
Slice banana into 10 even slices.
Mix banana slices and cherries evenly in serving bowl with spoon.
(Be careful! You don't want to smash the fruit.) Garnish the fruit with the whipped topping.
(Whipped topping in a pressurized can is recommended to make the dessert look nicer.) If you want to make this dessert before the meal and have it ready to pull out after dinner, add a few drops of lemon juice to the bananas to keep them from getting brown and keep the dessert in the refrigerator.
bananas, line crust with banana slices (dip bananas into 2
Combine the first 5 ingredients; mix well.
Press onto bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Set aside to cool.
Finely chopped banana (1-1/4 cups).
Melt butter in large skillet over medium heat; stir in vanilla.
Add oats and brown sugar.
Heat and stir 5 minutes.
Set aside 3/4 cup oat mixture.
Press remaining oat mixture into greased 9-inch square baking pan.
Sprinkle banana over crust.
Melt chocolate chips and peanut butter together over low heat.
Pour and spread over banana.
Sprinkle with reserved oat mixture; press down lightly.
Chill 2 hours before cutting.
Store in refrigerator.
an; press firmly onto bottom. Bake for 5 minutes. Cool on
9-inch pan.
Bake
at
350\u00b0
Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
Sift flour and cocoa into a medium bowl. Stir in sugar. Make a well at center. In a separate bowl, whisk together milk, egg, butter and banana, then add to flour mixture. Add chocolate chips and stir until just combined. Avoid over-mixing.
Spoon mixture into cupcake liners. Top each with a banana chip to decorate. Bake 20 minutes, or until a skewer inserted at center comes out clean.