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Desserts :P YUMM

Heidi - posted on 01/31/2009 ( 2 moms have responded )

34

9

New Orleans Style Bananas





2 tbsp butter

¼ cup firmly packed brown sugar

4 teaspoons rum or Orange juice

2 large Bananas, sliced

1 pint vanilla ice cream



In a small pan melt butter. Add Brown sugar and rum or O.J. Cook 2-3 minutes-until mixture boils. Add bananas cook for 2-3 minutes. Serve hot over Ice cream.

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2 Comments

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Heidi - posted on 01/31/2009

34

9



 

















































Banana Split Cake



















MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.





BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.





POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator



 


 



























































































1-1/2 cups HONEY MAID Graham Cracker Crumbs





1 cup sugar, divided





1/3 cup butter, melted





2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened





1 can (20 oz.) crushed pineapple, drained





6 medium bananas, divided





2 cups cold milk





2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling





2 cups thawed COOL WHIP Whipped Topping, divided





1 cup PLANTERS Chopped Pecans





 






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Heidi - posted on 01/31/2009

34

9



Raspberry Turnovers





1 cup all purpose flour



½ cup butter, softened



1 tsp finely shredded orange peel



1/8 tsp salt



1- 3oz. Package cream cheese, softened



¼ cup raspberry preserves



Orange glaze (below)



Mix flour, orange peel salt and cream cheese, Cover and refrigerate for at least one hour.



Heat oven to 375*



Roll dough 1/8 thick on lightly floured surface. Cut into 2 ½ inch circles. Spoon ½ tsp raspberry preserves onto each circle. Moisten the edge on half of each circle with water. Fold dough over, press edges with fork to seal. Place 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes. Immediately remove from cookie sheet and drizzle with orange glaze.



 



Orange Glaze:



1 cup powdered sugar



1 tsp. Grated orange peel



2 tbsp orange juice



Mix until smooth and spreading consistency.



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