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Desserts - Banana Pudding with a New Twist — Cheese

  • 1 cup all-purpose flour
  • 1 stick butter, melted
  • 1/2 cup pecans, chopped
  • 1 (8-ounce) package cream cheese
  • 1 cup powdered sugar
  • 1 (9-ounce) container whipped topping
  • 2 to 3 bananas
  • 2 (3.3-ounce) packages banana cream instant pudding
  • 6 tablespoons sour cream
  • 3 1/2 cups milk
  • 1 teaspoon vanilla
  • 1 (8-ounce) can crushed pineapple, well drained
  • 10 ounces marble Cheddar cheese, shredded

Mix flour, butter, and chopped pecans; press into the bottom of a 9-x-13-inch glass baking dish. Bake at 325° for 20 minutes or until lightly browned. Cool completely.
Beat together cream cheese and powdered sugar; fold in whipped topping. Spread over cooled crust. Slice two or three bananas over cream cheese mixture. Mix pudding, sour cream, milk, and vanilla until thickened. Pour over bananas. Chill.
After mixture is chilled, spread drained pineapple and sprinkle with Cheddar cheese.
Yield: Nine to 12 servings.
Submitted By: Janice White
Washington Farmers Co-op
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