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)
Tuesday, April 13
