Banana Cream Supreme Recipe 365

Steps:

• Mix toghether graham cracker crumbs, margarine and sugar; mix well.
• Press crumb mixture onto flat bottom of Springform pan.
• In 2 quart.
• bowl whisk together sour cream and milk until blended.
• Add pudding mix; whisk until pudding is dissolved.
• Add whipped topping mixing until well blended.
• Spread half of filling over crust.
• Slice bananas; arrange over filling.
• Spread remaining filling over bananas.
• Grate pecans over top.
• Chill.
• To serve, remove collar from Springform pan; cut into wedges.

Steps:

• Chop graham crackers; place in a bowl. Add butter and sugar; mix well. Press crumb mixture onto flat bottom of springform pan. In a classic batter bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top. Garnish as desired with fresh fruit/mint leaves. To serve, remove collar from pan; cut into 12 wedges.

Steps:

• In a saucepan, combine 1/2 cup of butter, sugar, milk and chocolate chips.
• Bring to a boil over medium heat; boil and stir for 8 minutes.
• Remove from heat and cool completely.
• Meanwhile, melt the remaining butter; toss with cookie crumbs.
• Press into a greased 13x9x2-inch pan.
• Freeze for 15 minutes.
• Arrange banana slices over crust; spread with 1 quart of ice cream.
• Top with 1 cup of the chocolate sauce.
• Freeze for one hour.
• Refrigerate remaining chocolate sauce.
• Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans.
• Cover and freeze for several hours or overnight.
• Remove from the freezer 10 minutes before serving.
• Reheat the chocolate sauce.
• Cut dessert into squares; serve with chocolate sauce and whipped topping if desired.

Steps:

• Cream the cheese with milk until smooth.
• Stir in sweetened condensed milk and pudding mix.
• Fold in half of the whipped topping.
• Layer pudding, cookies and bananas in dish.
• Top with remaining topping.
• Chill.

Steps:

• Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
• Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip).
• Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.
• Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours.
• Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).

Steps:

• In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely., Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight. , Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.