Banana Crackers Recipes

Steps:

• Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
• Using a fork, stir in Tabasco and banana.
• On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
• Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
• Bake 6-8 minutes or until lightly browned.
• Remove crackers with a spatula and place on a wire rack to cool.
• Repeat with second half of the dough.

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.

Steps:

• 1. Prepare the pudding as directed on the box, using the amount of milk indicated. 2. Cover the bottom of a 9-by-13-inch dish with crackers. Cover the cracker layer with sliced bananas, then cover the banana layer with prepared pudding. 3. Repeat layers with remaining crackers, bananas and pudding. 4. Spread whipped topping over the top and chill dessert at least 2 hours or until ready to serve.

Steps:

• In a bowl, beat pudding mix and milk on low speed for 2 minutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the graham crackers, bananas and pudding mixture. Repeat layers twice. Refrigerate.

Steps:

• Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
• Break graham cracker sheets in half to form squares.
• Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
• Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.