Banana Robert Redford Recipes

Steps:

• Heat over to 350 degrees.
• Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
• In a medium size bowl, mix flour, walnuts and butter.
• Pat into prepared dish.
• Bake at 350 degrees for 15 minutes.
• Cool.
• In a bowl, beat cream cheese and sugar until smooth.
• Fold in half of the whipped topping.
• Spread over cooled crust.
• Prepare vanilla pudding using 2 cups of the milk.
• Spread over the cream cheese layer.
• Prepare chocolate pudding with remaining 2 cups milk.
• spread over the vanilla pudding layer.
• Spread remaining whipped topping over pudding.
• Refrigerate at least 2 hours or overnight.
• Sprinkle with nuts and chocolate curls.
• Cut into squares.

Steps:

• Mix flour, melted butter, pecans and press into a 9x13 glass dish sprayed with PAM. Bake at 350 degrees for about 20 min to brown then cool.
• Cream sugar and cream cheese, fold in 1/2 of cool whip. Spread of crust that is cooled
• Mix cold milk with both boxes of instant pudding and spread over creams cheese mixture. Cut up bananans and spread over pudding
• Top with remaining cool whip and more nuts. Can refrigerate 24 hours ahead.
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Steps:

• Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.
• Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust.
• Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
• Refrigerate for 6 to 8 hours before serving.

Steps:

• Stir the chocolate syrup and 5-spice powder together and set aside.
• In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F.
• In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately.
• Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey.
• Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint.

Steps:

• FIRST LAYER: Mix butter, sugar, and graham cracker crumbs together. Press into 9x13" pan. Bake at 350 for 15-20 minutes or until golden. Let cool completely.
• SECOND LAYER: Cream the confectioners' sugar with the cream cheese until smooth. Fold in the 8 oz. Cool Whip. Spread mixture over cooled graham crust.
• THIRD LAYER: Mix both pudding mixes with the milk until thick and smooth. Spread over previous layer.
• FOURTH LAYER: Top with remaining 8 oz. Cool Whip and sprinkle chocolate shavings on top. Refrigerate for 1 hour or freeze. If frozen, remove from freezer to thaw prior to serving.

Steps:

• Mix the flour, melted butter and crushed pretzels together and put in a 13x9x2 pan. Bake at 350°F for 15-20 minutes. Cool.
• Mix cream cheese, sugar and 4 oz. of Cool Whip together. Spread over cooled crust. Mix the puddings, and milk together. Spread over cream cheese mixture. Top with remaining (4 oz.) Cool Whip. Grate chocolate bar over Cool Whip.
• Refrigerate 3 hrs.

Steps:

• Melt butter; mix with flour and press into baking pan.
• Pour pecans over and press down.
• Bake 15 minutes at 350 degrees Fahrenheit.
• Cool.
• Mix cream cheese with confectioners' sugar and peanut butter.
• Mix well.
• Pour over crust.
• Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
• Beat well.
• Pour over peanut butter layer.
• Garnish with additional Cool Whip.
• Sprinkle with nuts and chocolate as desired.