Creamy Orange Topped Strawberry Banana Dessert Recipes

STRAWBERRY BANANA DESSERT

Steps:

• Layer banana slices and cake cubes in a 13-in. x 9-in. dish coated with cooking spray. Place strawberries over cake and press down gently. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

CREAMY ORANGE-TOPPED STRAWBERRY-BANANA DESSERT

Steps:

• Toss fruit with 2 Tbsp. orange juice in serving bowl.
• Beat dry pudding mix and remaining orange juice in separate medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP.
• Place fruit in individual bowls or ramekins. Spoon pudding mixture in centers. Sprinkle with zest. Refrigerate 1 hour.

CREAMY STRAWBERRY DESSERT

Steps:

• In a large bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes. , Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Transfer to a large bowl; stir in strawberries and milk. Refrigerate for 30 minutes or until partially set., Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares.

STRAWBERRY-BANANA SHERBET

Steps:

• Place strawberries in a large bowl. Using a potato masher, mash strawberries, and set aside.
• Place bananas and sugar in a medium bowl. Using the potato masher, mash until smooth.
• Add banana mixture to strawberries, and mix well. Stir in orange juice, lemon juice, and milk. Divide the mixture among four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9-by-13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours.

STRAWBERRY--BANANA DESSERT

Steps:

• 1. Cream butter and sugar. Add beaten egg yolks, nuts, vanilla, and drained pineapple. Beat egg whites till stiff, fold in. Set mixture aside. Dissolve jello in hot water. Add one tray ice cubes and stir constantly until jello begins to set. Set aside. Cover bottom of 8x10 pyrex cake pan with a layer of whole graham crackers. Pour in sugar and butter mixture. Add another layer of graham crackers. Top with jello. cover with whipped cream. Chill for 24 hours.