INGREDIENTS

INSTRUCTIONS

Heat oven to 350 F. Grease a 10 inch tart pan with removable bottom.
Lightly spoon flour into measuring cup; level off. In medium bowl,
combine 1 cup flour and brown sugar. Using pastry blender or fork,  cut
in margarine until mixture resembles coarse crumbs. Press in  bottom of
prepared pan. Bake t 350 F. for 14-19 minutes or until  light golden
brown. In small saucepan over Medium heat, combine  caramel topping and
1/4 cup flour; bring just to a boil. Cool;  refrigerate until very
cold. Just before serving, spread caramel  mixture over crust. Slice
bananas; arrange over caramel. In small  bowl, beat cream cheese and
sugar until fluffy. Fold in orange peel  and whipped cream. Spread over
sliced bananas. Sprinkle with slivered  almonds. Remove tort from pan.
Serve immediately. Makes 10 servings.  Tip: to toast almonds spread on
cookie sheet; bake at 375 F. for 5-10  minutes or until light golden
brown, stirring occasionally. Or spread  in thin layer in Microwave
save pan. Microwave on High for 3-4  minutes or until light golden
brown, stirring frequently.  Per serving; 410 calories, 6 g protein, 46
g carbohydrate, 23 g fat,  4- mg cholesterol, 230 mg sodium, 200 mg
potassium Pillsbury  Everyone's Favorite Foods Classic Cookbook #85, p.
89  NOTES : "This dessert combines bananas and caramel with a cream
orange-flavored topping. All favorite Mexican flavors."  Recipe by:
Pillsbury Everyone's Favorite Foods Classic Cookbook #85  Posted to
KitMailbox Digest  by Roberta Banghart <bobbi744@acd.net>  on Sep 17,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 416
Calories From Fat: 168
Total Fat: 19.2g
Cholesterol: 26.3mg
Sodium: 147.6mg
Potassium: 204.6mg
Carbohydrates: 54.3g
Fiber: 2.3g
Sugar: 14.4g
Protein: 7.3g