Banana Cream Dessert Recipes

BANANA PUDDING DREAM DESSERT

Steps:

• Mix the crushed Golden Oreos and butter. Press into the bottom of an 8x8" or 9x9" square pan. Chill 10 minutes.
• Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
• Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
• Top with remaining whipped topping and some additional crushed Oreos for decoration.
• Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
• Chill at least 2 hours before slicing and serving.

BANANA CREAM PIE BARS

Steps:

• Grind up Vanilla Wafer Cookies in a blender, until a fine crumb is reached.
• Mix crushed cookies and melted butter in a small bowl.
• Pour into the bottom of an 8x8 or 9x9 pan, lined with foil, for easier cutting and clean up.
• Place in the fridge for 10 minutes.
• Beat cream cheese until smooth.
• Add in sugar and beat for 2-3 minutes until smooth and creamy.
• Fold in the cool whip.
• Spread layer evenly over the top of the cookie crust.
• Add pudding mix to a large bowl, and pour in milk.
• Whisk for about 2 minutes until pudding starts to thicken.
• Fold in 1/2 cup of Cool Whip
• Pour pudding over the cheesecake layer and smooth top.
• Carefully spread remaining Cool Whip over the top and spread till smooth.
• Place in the fridge for about 3 hours before serving.
• Carefully lift edges of foil to remove the whole dessert, before slicing to make easier removal. Enjoy!

BANANA CREAM PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
• In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

BANANA-COCONUT CREAM DESSERT

Steps:

• Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

GRAHAM CRACKER BANANA CREAM DESSERT

Steps:

• Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired., Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired.

BANANA CREAM DESSERT

Steps:

• In a bowl, beat cream until soft peaks form. Add vanilla and continue beating just until stiff peaks form. Fold in 3/4 cup peanut brittle and the bananas. Spoon into individual dessert dishes. , Chill for 1 hour. Sprinkle with remaining peanut brittle and top each with a cherry.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA CREAM DESSERT

Steps:

• Mix together pudding mix and milk, whisking for about 2 minutes to combine well and thicken. Mix in whipped cream (if frozen soften in microwave or refrigerator overnight).
• Layer graham crackers, pudding mix, and bananas in rectangular pan. Refrigerate for a few hours or overnight and serve.

BANANA CREAM DESSERT

Steps:

• Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
• In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
• In another bowl, beat together cream cheese and sugar using a mixer on low speed.
• Using a rubber spatula, fold in the pudding until blended.
• Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.
• Cover and chill at least two hours.