| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
15 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Margarine or butter, melted |
| 3 |
|
DOLE Bananas, sliced |
| 1 |
pk |
Cream cheese, softened (8oz) |
| 3 1/2 |
c |
Cold milk |
| 2 |
pk |
JELL-O Vanilla Flavor Instant Pudding & Pie Filling (4-serving size) |
| 1 |
cn |
DOLE Crushed Pineapple, drained (20 oz) |
| 1 |
pk |
COOL WHIP Whipped Topping, thawed (8 oz) |
INSTRUCTIONS
Prep time: 20 minutes. Refrigerating time: 3 hours.
MIX graham cracker crumbs, sugar and margarine in 13x9" pan. Press
evenly onto bottom of pan. Arrange banana slices on crust.
BEAT cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk. Add pudding mixes. Beat until well blended.
Spread evenly over banana slices. Spoon pineapple evenly over
pineapple mixture. Spread whipped topping over pineapple.
REFRIGERATE 3 hours or until ready to serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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