SANDRA'S TROPICAL BANANA SPLIT DESSERT

Prepared this decadent dessert this morning,
and now enjoying it this evening...

Servings: (9-12)

Prep: 20 Mins.

Chill Crust (Freezer): 10 Mins.

Chill Dessert (Frig): 4 Hrs.

INGREDIENTS:

Crust

4-1/2 graham crackers, crushed (equals about 3/4's cup of crumbs)

1/4 cup sugar

3 tablespoons unsalted butter, melted

Pudding filling

1 (5.1 oz pkg) Vanilla Instant Pudding

2 cups cold milk

1/2 teaspoon vanilla extract

Pudding filling toppings:

1 can (8 oz.) crushed pineapple, drained

1/4 cup coconut flakes

2 sliced bananas (plus 1 more banana for serving)

2 tablespoons prepared chocolate sauce in squeeze bottle (plus more for serving)

Whipped topping

1/2 cup cold, fresh whipped cream  + 1 tablespoon sugar + 1/2 teaspoon vanilla, whipped

1 (8 oz. pkg) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla extract

Just before serving - toppings

1 final sliced banana

1/4 cup chopped candied pecans

2 tablespoons chocolate sauce

METHOD:

Mix graham cracker crumbs, 1/4 cup sugar and butter; press onto bottom of 8" square glass baking dish. Freeze 10 min.

Meanwhile, prepare whipped cream in stand mixer with sugar and vanillla. When done whipping, add softened  cream cheese and remaining 1/4 cup sugar and whip with mixer until blended and smooth. Set aside.

In a medium bowl, beat pudding mixes and milk with whisk for 2 minutes. Spread filling carefully over crust; top with pineapple and coconut flakes. Slice 2 bananas; arrange over pineapple, and drizzle with 2 tablespoons of chocolate sauce.

Top with whipped cream mixture using an offset spatula.

Refrigerate dessert, covered with plastic wrap, for 4 hours to set and allow flavors to meld.

Heading to the refrigerator to set for 4 hours...

Slice the final banana just before serving. Cut dessert into squares to serve. Arrange banana slices over each dessert serving, drizzle with remaining 2 tablespoons of chocolate sauce, and sprinkle with chopped candied pecans. ~ Enjoy!

SANDRA'S NO-BAKE CHERRY YUM YUM

Truly, truly a ''yummmm...yummm" dessert

in both this cherry version ~ or the alternate blueberry option!

Servings: (12)

Prep Time: 15 mins

Refrigerate to set: Minimum of 4 hrs or overnight

INGREDIENTS

Crumb mixture:

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

Creamy mixture:

1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)

1 teaspoon vanilla extract

1/2 cup confectioners' sugar, sifted

1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

Filling:

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

Garnish:

2 tablespoons confectioners' sugar, sifted over top

METHOD

Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!