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Marysville Journal-Tribune
Home»Favorite Fare»Coconut banana pie, Strawberry cream pie, Banana rounds
Favorite Fare

Coconut banana pie, Strawberry cream pie, Banana rounds

By Melanie BehrensApril 6, 2017No Comments3 Mins Read

Unavailable.

Dessert is a wonderful thing!
Coconut banana pie
25 square shortbread cookies finely crushed – about 1-1/2 C
1-2/3 C flaked coconut, divided
1/3 C butter or margarine, melted
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-1/2 C cold milk
1 large banana, sliced
1 can (8 oz.) crushed pineapple in juice, well drained
1-1/2 C thawed whipped topping
1/2 C flaked coconut, toasted
Heat oven to 325 degrees. Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-in. pie plate. Bake 10 min. or until golden brown. Cool.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with toasted coconut.
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Strawberry cream pie
1-1/4 C graham cracker crumbs
2 TBS sugar
1/3 C butter, melted
3/4 C boiling water
1 pkg. (3 oz.) strawberry flavor gelatin
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
4 C fresh strawberries, divided
2-1/2 C thawed Cool Whip whipped topping, divided
Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-in. pie plate. Refrigerate until ready to use. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups Cool Whip to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 3 hours or until firm. Spread remaining Cool Whip onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie.
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Banana rounds
2 slightly overripe bananas
2 TBS sugar (you can substitute granulated Splenda, if you like)
1 tsp. cinnamon
¼ tsp. nutmeg
olive oil spray
Slice bananas into rounds, approximately ⅓-inch thick. In a small bowl, combine sugar, cinnamon, and nutmeg. Set aside. Spray a large skillet with olive oil spray. Warm over medium heat. Add banana rounds and cook for about 2-3 minutes.
During the last minute of cooking on the first side, sprinkle about ½ of cinnamon mixture over banana rounds. Flip the rounds, sprinkle with remaining cinnamon mixture, and cook about 2-3 more minutes, until bananas are soft and warmed through. Serve over ice cream. Serves 2.
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She said, “I did a push-up today. Well actually I fell down, but I had to use my arms to get back up – so, close enough. Now I need chocolate.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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