Banana Split Pudding Dessert

-

Crust

3/4 cup graham cracker crumbs
1/8 cup sugar
1/4 cup butter; melted

1. Mix and press firmly onto bottom of foil-lined 9x9 inch dish. Freeze for 10 minutes.

Filling

1 pkg. (8 oz.) cream cheese; softened
1/2 cup sugar
1 can (14oz.) crushed pineapple; drained
3 medium bananas; sliced (Save 1 banana for the topping.)
1 cup milk
1 pkg. vanilla pudding mix
1 cup thawed Cool Whip whipped topping
1/2 cup chopped pecans

1. Beat cream cheese and the sugar in a large bowl with a mixer on medium speed until well
blended.
2. Carefully spread the cream cheese mixture over crust.
3. Top with the drained pineapple.
4. Arrange most of the bananas evenly over the pineapple. (Save some for the top garnish.)
5. Pour milk into a large bowl; add the dry pudding and beat with a whisk for 2 minutes or until
well blended.
6. Gently stir in 1/2 cup of the whipped topping; spread evenly spread over the banana layer.
7. Top with the remaining whipped cream and sprinkle with pecans.
8. Cover and freeze for 2 hours.
9 Just before serving, garnish with the rest of the banana slices.


NOTE: Store leftover dessert in the freezer.

Comments

  1. UmmMmeAugust 19, 2008 at 3:51 AM

    This looks good and simple too. And this is my kind of blog!MashaAllah.Keep it up!

    ReplyDelete
  2. TammyAugust 19, 2008 at 11:04 AM

    This dessert does take a little longer to make but it is well worth it. God, it was awesome. Keep leftovers in the freezer and take out what you need.

    Hey sis...I visited your blog and really loved it. Anyway you can add my blog to yours? I'll do the same Insha'Allah

    ReplyDelete
  3. hazeraAugust 28, 2008 at 11:01 PM

    asalamualikum sister,
    this looks really good.what should we do with the pudding mix n milk.at which step this has to be added.plz guide.
    thanks

    ReplyDelete
  4. TammyAugust 29, 2008 at 7:57 AM

    wa alaikum salam

    Please look at steps 5 and 6.

    ReplyDelete
  5. Amira SheikhApril 8, 2011 at 9:06 AM

    this looks amazing I'm gonna try making it after i'm done exams...did you say keep it in the freezer? won't it just freeze?

    ReplyDelete
  6. AnonymousMay 22, 2011 at 5:19 AM

    sis where can i get this book?

    ReplyDelete

Post a Comment

Popular posts from this blog

Somali Cake

-
Image
This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
Read more

Shaah (Somali Tea) and Somali Sweets

-
Image
Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
Read more

A Step-by-Step Guide to Making Sambusa Wrappers

-
Image
I would first like to thank my wonderful neighbor Marium for showing me how to make this. Masha'Allah, she is such an expert that she is able to make 2 stacks of eight instead of 8 stacks of 2. This delicious Ramadan favorite comes out nice and flaky. Wrappers can be made in advance and frozen. Makes 32 large sambusa/samosa 5 cups flour + extra for rolling 2 ts. salt 1/2 cup oil + extra for rolling 2 cups water oil for frying 1. Combine all the ingredients in a large bowl. 2. Knead until a smooth dough is formed. 3. Wrap in plastic wrap and let rest for 30 minutes. 4. Knead for 2 minutes and then divide the dough into 16 pieces. 5. Press down each piece to form a 3 inch circle. 6. Coat the top with oil and sprinkle with flour. 7. Make 8 stacks with 2 in each stack. 8. Press down to try to keep them equal in size. 9. Flatten with a rolling pin until each stack is about 10 inches. 10. Heat a pan on low heat. 11. Place the stacked circles in the pan. (You don't want to cook the...
Read more