Cherry Banana Dessert Recipes

Steps:

• Slice banana into 10 even slices.
• Mix banana slices and cherries evenly in serving bowl with spoon.
• (Be careful! You don't want to smash the fruit.) Garnish the fruit with the whipped topping.
• (Whipped topping in a pressurized can is recommended to make the dessert look nicer.) If you want to make this dessert before the meal and have it ready to pull out after dinner, add a few drops of lemon juice to the bananas to keep them from getting brown and keep the dessert in the refrigerator.

Steps:

• In a large bowl, combine the flour, baking powder, salt, suger.
• In a smaller bowl, mash the bananas.
• To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix.
• Add the wet mixture to the other dry ingredients in the large bowl and mix.
• Spray the baking tin with cooking spray (alternatively, grease tin with butter).
• Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes.
• Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

Steps:

• 1. Preheat oven at 350 degrees. Get a 4 quart glass, ovenproof, bowl. Take the cool whip out of freeze, and thaw.
• 2. Take the stick of butter, place in microwave to melt. Take the sleeve of graham crackers, and crush fine (I used a food processor).
• 3. Take the butter and graham crackers and mix until you can make a crust in the bottom of the 4 quart bowl.
• 4. Place in 4 quart bowl, and press down and make even on bottom of bowl.
• 5. Place in preheated oven for 10 minutes. Remove from oven, and let cool (about 30 minutes).
• 6. Take the cherries and place in food processor, and mix until puree.
• 7. After the crust have cool down, pour the puree cherries over the crust.
• 8. Take a spoon and smooth over the crust.
• 9. Take the vanilla wafers, and crush fine (I used food processor). Pour into a medium bowl. If you have one food processor, like me.
• 10. Take half of the crushed wafers, and pour over the puree cherries.
• 11. Take and smooth over the puree cherries.
• 12. Take the bananas, mashed them (I used a food processor), until creamy.
• 13. Pour the creamy bananas over the wafers.
• 14. Smooth out the banana . Add the rest of crushed wafers. Smooth out.
• 15. Take the banana pudding mix, and prepare as directed on box. Add vanilla extract.
• 16. Take and pour over the creamy bananas. smooth out.
• 17. Take the thawed cool whip, and place on the banana pudding, and smooth out. Place in refrigerator with cover, for 3 or more hours (I left my overnight). Refrigerator after each serving.