To crush graham crackers without a mess place the crackers in a sealable plastic baggie. Use a rolling pin and gently roll back and forth over the crackers until they are as crushed as you like.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Creamy Banana Dream Bars
Ingredients:
9 graham crackers, crushed
1 C sugar, divided
1/3 C butter, melted
2 (8 oz.) pkgs. cream cheese, room temperature
1 (20 oz.) can crushed pineapple, drained well
6 bananas, divided
2 C of cold milk
2 (3 oz.) pkgs. vanilla instant pudding and pie filling
2 C frozen whipped topping, thawed
1 C pecans, chopped
Preparation:
Place the graham cracker crumbs into a large mixing bowl.
Add 1/4 C of the sugar to the crumbs in the mixing bowl.
Pour the melted butter into the bowl and mix until well combined.
Press the crumbs evenly into the bottom only of a 13X9 pan.
Place the pan in the freezer for 10 minutes.
Place the cream cheese and remaining sugar into a mixing bowl.
Beat with an electric mixer until blended together well.
Spread the mixture over the crust evenly.
Spread the pineapple over the cream cheese mixture.
Slice 4 of the bananas and place the slices over the pineapple.
Pour the milk into a mixing bowl.
Sprinkle the pudding and pie filling powder into the milk.
Beat with a whisk for 2 minutes or until the powder is completely dissolved.
Stir in 1 C of the whipped topping until well combined.
Spread the mixture over the bananas in the pan.
Spread the remaining whipped topping over the pudding mixture.
Cover and refrigerate 5 hours.
Slice the two bananas and layer over the chilled cake.
Sprinkle the pecans over the entire cake.
Cut into 24 bars just before serving.
Makes 24 servings
Preparation Time: approximately 15 minutes
Total Time: approximately 5 hours 25 minutes