Banana Breeze Pie

"My sister shared the recipe for this easy and delicious pie with me. My brother-in-law requests it for his birthday almost every year. It is a cool and creamy dessert that would be perfect for all of your upcoming warm weather get-togethers."

 

Crust:
1/3 cup butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup corn flakes, crushed
 
Filling:
8 ounce package of cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla

Bananas

 
To prepare crust:

In a small pan, over low heat, melt butter along with sugar and cinnamon; stirring mixture constantly until bubbles form around the edge of the pan.  Remove from the heat.  Add crushed corn flakes.   Mix well.  Press evenly in a 9" pie pan to form crust.  Chill.

To prepare filling:

Using a mixer, beat cream cheese until light & fluffy.  Add sweetened condensed milk.  Blend thoroughly.  Add lemon juice and vanilla.  Stir until mixture is completely combined and thickened. Pour into chilled crust. When ready to serve, top with sliced bananas. ENJOY!

Mini Cream Pies

"My Grandma's Cream Filling is the perfect custard for these mini cream pies.  To turn them into Easter desserts, just decorate with colored coconut and candy to make adorable Easter egg nests!"

To make Mini Cream Pies, first prepare Cream Filling (recipe follows).
 
Cream Filling:
2 cups milk

1/2 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour

3 egg yolks, beaten

2 Tablespoons butter

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.

Now spoon cream filling into:

6 mini graham cracker pie crusts (about 3-4 Tablespoons of cream filling in each pie crust)

To decorate mini cream pies with Easter egg nests:

Dye sweetened flake coconut with a few drops of green food coloring and mound coconut on top of cream filling and top off with malted milk Easter eggs.    

**The cream filling recipe can easily be doubled if you need a dozen mini cream pies. 

Pumpkin Cobbler

"If you are looking for a super easy, super delicious pumpkin dessert for your Thanksgiving dinner this year, THIS IS IT!  Maybe baking that traditional pumpkin pie intimidates you or maybe you just want something different this holiday.  No matter what your reasoning, you're only 5 ingredients away from a scrumptious finish to your holiday meal!"   

 

1-(30 ounce) can of Libby's Easy Pumpkin Pie Mix*

1-(14 ounce) can Sweetened Condensed Milk

3 eggs

1-(15.25 ounce) package Golden Butter or yellow cake mix

1 stick (1/2 cup) butter

whipped cream, if desired for topping

pumpkin pie spice or cinnamon, if desired for topping

 

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray.  Whisk together pumpkin, condensed milk and eggs until well combined.  Pour into pan.  Sprinkle cake mix evenly over pumpkin mixture.  Slice butter into 24 pieces and evenly space on top of cake mix.  Bake at 350 degrees for 45-50 minutes or until topping is golden brown and a knife inserted in the center comes out cleanly.  Allow to cool.  Serve with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon, if desired.  ENJOY!

  

 

*Pumpkin Pie Mix is pumpkin puree that has spices already added.  If you can't find it, you can substitute a 30 ounce can of Pumpkin puree + 2 teaspoons of pumpkin pie spice.

Caramel Apple Cheesecake Revisited

"When I was looking through recipes and trying to decide what I should make for my sweet Hubby's Birthday this year, I came across my post from three years ago for Caramel Apple Cheesecake.  I knew that it would be a great surprise if I made it for him and I was right, He loved it!  It was so yummy that I decided that I would share the recipe again.  If you need a delicious dessert recipe this Fall, this one is it."    

1 cup graham cracker crumbs (about 9 graham crackers from 14.4 ounce package)

3 Tablespoons sugar

1/2 teaspoon cinnamon

4 Tablespoons butter, melted
1- (21 ounce) can apple pie filling

Combine graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from the oven.  Spoon a single layer of apple pie filling on top of the crust and spread to within 1-inch of the edge of the pan.  

Turn oven temperature up to 450 degrees.  Prepare cheesecake layer.     

Cheesecake Layer

4- (8 ounce) packages of cream cheese, softened

1 cup sugar

3 Tablespoons flour

4 eggs

1 cup sour cream

1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over apple pie filling.

Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for at least 4 hours before removing rim of springform pan.


TOPPINGS
1- (12 ounce) jar caramel ice cream topping (We like to use Hershey's or Smucker's Hot Caramel.)
1- (4 ounce) package or 1 cup chopped pecans, toasted*

When ready to serve, top slices of cheesecake with heated caramel topping and toasted pecans.  

*To see how to toast pecans, please visit my Kitchen Know-hows page:

http://kandyskitchenkreations.blogspot.com/p/kitchen-know-hows.html



Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Cream Cheese Crescent Rolls

"I love when my Mom makes these yummy bars!  The cheesecake filling is so delicious and the cinnamon sugar topping adds just the right sweetness to the crescent roll crust.  I know that your family will love them too!"    

2 cans (8 ounces each) Pillsbury Refrigerated Crescent Dinner Rolls
2 packages (8 ounces each) cream cheese, softened
1 egg yolk
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.  In an ungreased 9x13 pan, spread 1 can of crescent rolls, sealing perforations to form bottom crust.  Cream together cream cheese, egg yolk, sugar and vanilla.  Spread mixture over crust.  Lay second can of crescent rolls over the top of cream cheese layer to form top crust.  Sprinkle with Cinnamon-Sugar Topping (recipe follows).

Cinnamon-Sugar Topping  
1/3 cup sugar
1/2 teaspoon cinnamon

Combine cinnamon and sugar and sprinkle over top crust.

Bake at 350 degrees for 20-30 minutes*.  Allow to cool and refrigerate.  Cut into squares and serve.  Refrigerate any leftovers.

*TIP:  My Mom recommends that you begin checking the bars after 20 minutes of baking to ensure that they don't get too browned.        

Chocolate Pudding Cups

"I have always loved chocolate pudding, but I've never made it from scratch.  So I decided to turn my Grandma's Cream Filling recipe into a delicious chocolate dessert.  It is yummy served in cups with a dollop of whipped cream and would be perfect poured into a pre-baked pie crust for a delicious chocolate cream pie."

 

2 cups milk

3/4 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour
1/4 teaspoon salt

3 egg yolks, beaten

2 Tablespoons butter

1 teaspoon vanilla extract
3 ounces Bittersweet Chocolate, chopped (from a 4 ounce bar)
whipped cream, if desired

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that pudding won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch, flour and salt.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter.  Cook and stir until butter is completely melted (2-3 minutes).  Remove from the heat and add vanilla and chopped chocolate.  Stir until chocolate is completely melted.  Divide pudding into 4 cups (1/2 cup each), cover with plastic wrap and refrigerate.  When ready to serve, add a dollop of whipped cream on top.  ENJOY! 



Pumpkin Cheesecake

"This cheesecake would be a delicious alternative to pumpkin pie this Thanksgiving!"

Crust:

2 cups gingersnap crumbs

3 Tablespoons butter, melted

Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:

2-(8 ounce) packages of cream cheese, softened

3/4 cup sugar
3 eggs

1 cup canned pumpkin
1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Increase oven temperature to 350 degrees.  With an electric mixer on medium speed mix cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 50-55 minutes.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream.  ENJOY!!!

Visit my MooseCreek Cheesecakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html  

Grandma's Pineapple - Vanilla Wafer Dessert Pudding

"As the name says, this delicious recipe is from my Grandma.  She makes it for many of our family gatherings.  It is so yummy with a creamy pineapple pudding layer sandwiched between vanilla wafer crumbs.  Try it for your next get together and I guarantee you it will be the hit of the party."   

 

1 cup milk
1 pound package of mini marshmallows
1 pint of whipping cream
1 (20 ounce) can of crushed pineapple, drained very well
1 (11ounce) box of vanilla wafers, finely crushed (2/3 of the crushed vanilla wafers will be used for the bottom crust and the remaining 1/3 of the vanilla wafers will be sprinkled on top.)

In a large saucepan over low heat, heat milk until scalding (before milk boils).  Add mini marshmallows and stir until melted.  Remove from the heat and allow to cool. 

In a mixing bowl, whip whipping cream until stiff peaks form.  Fold drained pineapple into whipped cream. 

To make the pineapple pudding, combine the cooled marshmallow mixture with the pineapple mixture. 

To assemble dessert, layer about 2/3 of the crushed vanilla wafers on the bottom of a 9x13 pan.  Pour the pineapple pudding over the vanilla wafers.  Sprinkle the remaining crushed vanilla wafers on top.  Refrigerate until ready to enjoy.

Grandma's Cream Filling

"This delicious almond custard is one of my family's favorite comfort foods.  My sister and I request that my Grandma make it for us often.  I love to eat it with sliced bananas!   

 

2 cups milk

1/2 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour

3 egg yolks, beaten

2 Tablespoons butter

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.  Refrigerate.

 

TIP:  This custard is delicious served alone or with sliced bananas.  It would also make a delicious filling for banana cream pie. 

 



Caramel Apple Cheesecake

"My Hubby created this delicious cheesecake years ago.  It brings together two of my favorite desserts, cheesecake and caramel apples.  It's a perfect Fall dessert!"    

1 cup graham cracker crumbs

3 Tablespoons sugar

1/2 teaspoon cinnamon

4 Tablespoons butter, melted
1- (21 ounce) can apple pie filling

Combine graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from the oven.  Spoon a single layer of apple pie filling on top of the crust and spread to within 1-inch of the edge of the pan.  Prepare cheesecake layer.

Cheesecake Layer

4- (8 ounce) packages of cream cheese, softened

1 cup sugar

3 Tablespoons flour

4 eggs

1 cup sour cream

1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over apple pie filling.

Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan.


TOPPINGS
1- (12 ounce) jar caramel ice cream topping (We like to use Smucker's Hot Caramel.)
1- (4 ounce) package of chopped pecans, toasted*

When ready to serve, top slices of cheesecake with heated caramel topping and toasted pecans.  

*To see how to toast pecans, please visit my Kitchen Know-hows page:

http://kandyskitchenkreations.blogspot.com/p/kitchen-know-hows.html



Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

New York Cheesecake

"This is my all time favorite cheesecake.  It's velvety smooth and so DELICIOUS!"



Crust

1-3/4 cup graham cracker crumbs

1/2 cup or 1 stick butter, melted

3 Tablespoons sugar

1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Spray 9-inch springform pan with non-stick cooking spray. Wrap outside of pan with foil (to keep water from water bath from leaking into pan). Combine crumbs, butter, sugar and cinnamon. Press onto the bottom and 2 inches up the sides of pan. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:
4 (8 ounce) packages of cream cheese, softened
1-2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon vanilla
2 eggs
3/4 cup heavy whipping cream

Preheat oven to 350 degrees. In large bowl of electric mixer, cream together cream cheese, sugar and corn starch until well combined; scraping down sides of mixing bowl often. Add vanilla. Beat in eggs, one at a time. Add cream. Mix ingredients until smooth. (TIP: Don't over mix filling. Just mix ingredients long enough to combine completely.) Pour into crust. Place cheesecake into a roasting pan. Pour enough water into roasting pan to come up the sides of the springform pan about 1 inch. Bake at 350 degrees for 1-1/4 hours. Remove from the oven and allow to cool on a cooling rack. Place in the refrigerator overnight. When ready to serve, remove rim of springform pan. Top with desired toppings and devour!

     

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Peach Praline Cheesecake

"I received pecan pralines for a gift one year so I used them to make this delicious cheesecake for one of my cousin's graduations that I helped to cater and everyone loved it."

Crust:

1 cup graham cracker crumbs

3 Tablespoons sugar

3 Tablespoons butter, melted
5-6 pecan pralines, crushed*

Combine crumbs, sugar and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and sprinkle with crushed pralines. Top with filling.

Filling:

3 (8 ounce) packages of cream cheese, softened

3/4 cup sugar
3 Tablespoons flour

3 eggs

1 (16 ounce) can of peaches, drained and pureed

1/4 cup Grand Marnier or Triple Sec (orange flavored liqueur)

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add pureed peaches and liqueur. Mix well. Pour over pralines and crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour and 5 minutes. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan. Top each slice of cheesecake with a slice of peach that has been macerated or soaked in orange liqueur and some crushed pralines.

*I have purchased Pecan Pralines at Savannah's Candy Kitchen. I have included a link to their site:
http://www.savannahcandy.com/product/Savannah-Original-Pecan-Pralines/

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Chocolate Kahlua Cheesecake

"I was asked to help cater one of my cousin's graduation parties a few years ago and this is one of the recipes that I made for her.  It was a hit!"

Crust:

1 cup chocolate wafer crumbs

3 Tablespoons sugar

3 Tablespoons butter, melted

Combine crumbs, sugar and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:

4 (8 ounce) packages of cream cheese, softened

3/4 cup sugar

4 eggs

1/2 cup sour cream

1 teaspoon vanilla
6 ounces semi-sweet chocolate pieces, melted
2 Tablespoons Kahlua or coffee-flavored liqueur

Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Blend in melted chocolate and Kahlua. Pour over crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and top with Kahlua Whipped Cream (Recipe follows).

Kahlua Whipped Cream
Mix 2 Tablespoons Kahlua into prepared whipped cream and top slices of cheesecake. ENJOY!

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Choose Your Topping Cheesecake

"This is a yummy recipe for cheesecake that you can top any way that you want to.  You can spoon on a fruit topping, slather on caramel or chocolate or simply eat it plain.  However you choose to top it, make it your own." 

Graham Cracker Crust

1 cup graham cracker crumbs

3 Tablespoons sugar

1/2 teaspoon cinnamon

4 Tablespoons butter, melted
 

Combine crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.
 

Cheesecake Filling

4 (8 ounce) packages of cream cheese, softened

1 cup sugar

3 Tablespoons flour

4 eggs

1 cup sour cream

1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and top with desired topping.

Suggested Toppings

Cherry pie filling

Blueberry pie filling

Peach Pie filling

Strawberry pie filling

Lemon or lime curd or pie filling

Caramel ice cream topping

Chocolate syrup or hot fudge topping

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Chunky Apple Cinnamon Mini Pies



"This recipe uses Chunky Applesauce for the delicious apple pie filling. It's an easy and quick way to make a fun hand-held dessert!"

24 ounce jar of Musselman's Chunky Applesauce

14.1 ounce package Pillsbury Ready made pie crusts (2 pie crusts)

4 Tablespoons butter, cut into 12 pieces

cinnamon

sugar

2 Tablespoons milk

Cut each pie crust into 6 circles using biscuit cutter, making 12 circles. (I used a large glass.) Place about 1-2 teaspoons of Chunky Applesauce onto pie crust circles. Sprinkle apples with desired amount of cinnamon and sugar. Top with 1 piece of diced butter. Fold pie crust over apples and use a fork to seal edges of pie crust. Place mini pies on a cookie sheet that has been sprayed with non-stick cooking spray. Brush tops of pies with milk and sprinkle with cinnamon and sugar. Bake at 350 degrees for 10-15 minutes or until crust is golden brown. Makes approximately 12 mini pies.

TIP: Make sure to not put too much applesauce on each pie crust circle or the pie crust won't seal correctly.

"A flaky crust filled with cinnamony sweet apples, YUM!"

"This recipe is a Taste of Home Contest Winning Recipe.

Banana Cream Pie

"I made this for my Sister's Birthday this month.  I made a homemade pastry cream and topped it with creamy vanilla whipped cream.  It turned out so YUMMY!"

"How SWEET it is!"

Frozen Pie Crust (I used Marie Callender's.)

Prepare frozen pie crust, following package directions.  Allow to cool completely. 

PASTRY CREAM
3/4 cup sugar
1/3 cup cornstarch
2-1/2 cups milk
4 egg yolks, beaten
2 Tablespoons butter
1-1/2 teaspoons vanilla

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in milk.  Cook and stir over medium heat until mixture is thickened and bubbly.  Reduce heat and cook for about 3 minutes more.  Remove from the heat.  Stir about 1 cup of the hot mixture into the beaten egg yolks and then return back to the pan.  (This will temper the eggs or bring them up to temperature slowly so that they won't scramble.)  Bring mixture back to a boil and cook for 3-4 minutes.  Remove from the heat.  Stir in butter and vanilla. 

To Assemble Pie:
5 medium bananas
1 pint of heavy whipping cream
1 teaspoon vanilla
1/4 to 1/2 cup powdered sugar, depending on how sweet you like your whipped cream

Slice 3 bananas and spread in prepared pie crust.  Pour pastry cream over bananas.  Cover pie with plastic wrap and place in the refrigerator for about 2 hours or until completely cooled.  When ready to serve, whip heavy whipping cream until soft peaks form.  Add powdered sugar and vanilla.  Continue mixing until cream is thickened and stiff peaks are formed.  Spoon whipped cream over pastry cream.  Slice remaining 2 bananas and layer on top of whipped cream.  Slice and Enjoy!

PIE PERFECTION!

Banana Fluff

Think Banana Split meets yummy layered pudding dessert!!! 

3-4 bananas

2 sticks or 1 cup butter, softened
2 cups graham cracker crumbs
2 cups powdered sugar
2 eggs or 1/2 cup egg-substitute (The original recipe calls for regular eggs, but for safety reasons I use pasteurized eggs or Egg-Beaters Original egg substitute.)
1 (16 ounce) can crushed pineapple, drained very well
1 (8 ounce) container non-dairy whipped topping, for example Cool Whip, thawed
1 (9 ounce) jar maraschino cherries, drained
1/2 cup package of chopped pecans
Chocolate syrup

Crust
Melt 1 stick or 1/2 cup of butter and mix with graham cracker crumbs.  Press into a 13x9-inch pan that has been sprayed with non-stick cooking spray.  Set aside. 

Filling
Prepare the filling by beating together the other stick or 1/2 cup of butter, eggs or egg substitute and powdered sugar until fluffy.  

To assemble dessert, spread filling over graham cracker crust.  Slice the bananas lengthwise and layer over filling.  Top with drained pineapple.  Cover with Cool Whip, nuts and cherries.  Refrigerate for 4 hours.  Before serving, pour chocolate syrup over dessert.

Wooo-woooo is right!

Bunny Banana Cheesecake

"I made this adorable cheesecake last Easter for my family.  It was a 'hoppy' ending to our holiday meal!"

Crust  

1-3/4 cups of graham cracker crumbs

1/4 cup sugar

1 stick or 1/2 cup of butter, melted

Preheat oven to 350 degrees.  Combine cracker crumbs, sugar and melted butter.  Set aside 1/2 cup of mixture to sprinkle on top of cheesecake.  Press remaining mixture in bottom and up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 10 minutes.  Remove from oven and allow to cool completely before filling.

Cheesecake Layer

1 (8 ounce) package of cream cheese, softened

1/2 cup sugar

1 (8 ounce) container of non-dairy whipped topping (Cool Whip), thawed and divided 

3-4 bananas, sliced

1-3/4 cup milk

1 (3.4 ounce) package instant banana cream or vanilla pudding mix

Beat cream cheese and sugar together until smooth. Fold in 2 cups of Cool Whip.  Place half of the banana slices on the bottom of the cooled crust and top with half of the cream cheese mixture. Arrange remaining banana slices on top and cover with remaining cream cheese mixture.  Whisk together milk and pudding mix.  Allow to sit for 2 minutes or until slightly thickened.  Fold in remaining Cool Whip.  Pour over cream cheese layer and spread evenly.  Sprinkle top of cheesecake with reserved 1/2 cup of crust mixture.  Refrigerate for 2 hours before serving.

TIP:  Of course you can eat the cheesecake without decorating it and it will be DELICIOUS!  The following directions will show you how I decorated the cheesecake for Easter, but you could decorate it for any holiday, including Birthdays.

Easter Decorations:   

I used the following ingredients to decorate my cheesecake, but feel free to use any Easter candy to decorate yours. 

Easter Marshmallow bunnies (Peeps)

malted milk eggs

Pastel sprinkles

To decorate the cheesecake, I stood 4 marshmallow bunnies in a circle in the center of the cheesecake, pushing down slightly to help them stand.  I then scattered the malted milk eggs around the bunnies and placed the pastel sprinkles around he edge of the cheesecake.   

Visit my MooseCreek CheeseCakes page to see more cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html