Fantastic Creamy Layered Banana Dessert Recipes

Steps:

• Prepare an 11 x 7-inch baking pan.
• in a bowl, mix all crust ingredients.
• Pat lightly into the baking pan.
• Refrigerate for 1 hour.
• Meanwhile, with an electric hand mixer, mix the cream cheese and icing sugar until well blended (about 2 minutes).
• Fold in (do not beat) 2 cups Cool Whip thawed topping.
• Remove the crust from the fridge; spread the cream cheese mixture evenly over the crust.
• Return back to the fridge.
• (At this point, the dessert may be left covered in the fridge overnight, and the last stage may be finished the next day if desided) Prepare the pudding mix on top of the stove in a heavy-bottomed saucepan, (be careful not to scotch the bottom) or it can be prepared in the microwave, (my prevrence is the microwave, as I always seem to end up with a scortched saucepan bottom) Leave sit in the fridge for 1 hour to thicken and cool.
• After 1 hour,slice the bananas into pieces.
• Remove the dessert from the fridge; place the banana slices evenly over the cream cheese layer.
• Gently spread the prepared pudding over the bananas.
• Top with 2 cups (or more) Cool Whip topping.
• Refrigerate for 2 hours before serving.
• Note: do not replace the pudding and pie filling with instant pudding for this dessert, it will not hold up, and will run all over when the dessert is sliced.

Steps:

• Prepare a large fancy glass bowl, trifle dish, or this can be made in dessert dishes as well.
• In a large mixing bowl, beat together the pudding mix and half and half cream for about 3 minutes.
• Add in the condensed milk and vanilla; mix until smooth.
• Fold in the thawed whipped topping.
• Layer the wafers on the bottom of the bowl.
• Then top with sliced bananas.
• Then top with pudding mixture.
• If desired, top or dollup with whipped topping, then sprinkle with crushed vanilla wafers.
• Delicious!

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in half of the whipped topping. Place nine graham cracker squares in an ungreased 8-in. square dish. Top with half of the pudding mixture and half of the banana slices. Repeat layers. Spread with remaining whipped topping. Cover and refrigerate for at least 1 hour before serving.

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

Steps:

• Prepare a 13 x 9-inch glass baking dish.
• In a microwave-safe bowl whisk milk with egg yolks, 1-1/2 cups sugar, and flour, microwave until thickened, removing and whisking a couple of times during cooking.
• Stir in butter and banana extract or vanilla until combined; let cool for 10 minutes (this can also be cooked on top of stove in a heavy-bottomed saucepan).
• Meanwhile arrange HALF of the wafer cookies evenly into the bopttom of the baking dish, then top with HALF of the banana slices and then HALF of the blueberries.
• Spoon HALF of the cooked pudding mixture over the berries.
• Repeat layers.
• Cover and refrigerate for 4 hours.
• In a bowl beat the 2 cups whipping cream until just slightly thickened, then add in powdered sugar and beat until soft peaks form.
• Spread over the chilled pudding.
• chill until ready to serve or serve immediately.
• Delicious!

Steps:

• Prepare a large clear glass trifle bowl or a large glass serving bowl.
• Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
• In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
• Using a serrated knife slice the cake into thirds horizontally.
• Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
• Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
• Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
• Repeat one more time ending with the Cool Whip mixture on top.
• Top with the reserved strawberry slices in decorative fashion.
• Refrigerate until serving.