Bananadessertwraps Recipes
BANANA SPLIT DESSERT
Make and share this Banana Split Dessert recipe from Food.com.
Provided by Recipe USA
Categories Dessert
Time 2h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
- In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
- Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
- Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
- Refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 636.8, Fat 38.5, SaturatedFat 22.9, Cholesterol 76, Sodium 286.1, Carbohydrate 71.7, Fiber 2.5, Sugar 61.2, Protein 5.6
BANANA SPLIT DESSERT
OK, stop looking! This is heavenly! This was served at a restaurant's holiday party by my uncle and I have been approached by the owner to give them the recipe. You have to try this simple, yet WONDERFUL, dessert. The cream mixture is what makes this different and wonderful!
Provided by Kikimony
Categories Pie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine MELTED butter and Graham Crackers.
- Pat in bottom of 13 x 9 x 2 pan.
- Beat eggs on high speed 4 minutes (critical of time).
- Add powdered sugar, softened butter and vanilla and beat 5 minutes more on high.
- Spread over crumbs evenly.
- Chill for 30 minutes in refrigerator.
- Spread pineapples over cream mixture.
- Arrange bananas over the pineapples.
- Cover with Cool Whip.
- Sprinkle with nuts and then place a few cherries.
- Cover, refrigerate 6 hours or overnight.
Nutrition Facts : Calories 223.8, Fat 13.5, SaturatedFat 8.7, Cholesterol 40.9, Sodium 127, Carbohydrate 25.5, Fiber 0.9, Sugar 19.9, Protein 1.6
BANANA DESSERT WRAPS (PILLSBURY WINNER)
Another Pillsbury winner...credit goes to Heather Snedic who created this luscious dessert in the 2004 Bake Off.
Provided by DuChick
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F
- Spread coconut and pecans separately on ungreased cookie sheet.
- Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
- Increase oven temperature to 450°F
- Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
- In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust.
- Cut crust into 4 wedge-shaped pieces.
- Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge).
- Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
- Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana.
- Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
- Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
- To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired.
- Sprinkle coconut and pecans over top of each. Serve with ice cream.
Nutrition Facts : Calories 846.7, Fat 35.7, SaturatedFat 15.4, Cholesterol 16.7, Sodium 552.7, Carbohydrate 136.3, Fiber 8.5, Sugar 44.9, Protein 7.9
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