#3424 - Easy Banana Cream Pie

(by Shirley McNevich)

1 baked 9" pie crust
1/2 cup white sugar
1/4 cup cornstarch
2 cups whole milk
2 egg yolks
1/2 cup softened butter
1 TBSP vanilla
4 bananas
whipped cream OR thawed Cool Whip

Add 2 egg yolks to a small bowl--beat with a fork. In a saucepan over medium heat add 1/2 cup white sugar, cornstarch and milk--cook/stir until boiling. Use a spoon to add a little of the boiling milk mixture to the beaten egg yolks--beat with a fork, then slowly add the egg yolk mixture to the boiling milk mixture while stirring. Turn heat back a little and continue cooking/stirring until mixture thickens.
Remove from heat--add softened butter and vanilla--stir until mixed and smooth. Cool the mixture for 15 minutes. Peel 3 of the bananas and cut them into coin shaped pieces. Add the banana pieces to the milk mixture--stir carefully. Pour the milk mixture into the baked pie crust. Refrigerate until cold. When ready to serve spread whipped cream or Cool Whip over the whole top of the pie. Peel the last banana, slice it into coin shaped pieces and arrange them over the top of the whipped cream/Cool Whip.

#3301 - Pineapple Banana Dessert

(by Shirley McNevich)

1 - 3oz. box raspberry Jell-O
1 cup boiling water
1 cup pineapple juice
1 banana (peeled and sliced into coin shaped pieces)

In a bowl add raspberry Jell-O and boiling water--stir until dissolved. Add pineapple juice--stir to mix. Cool to room temperature, then refrigerate until it starts to thicken. When slightly thickened, add banana slices--stir. Refrigerate until cold.

#3203 - Sour Cream Banana Pudding

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1 large box Jell-O INSTANT vanilla OR French vanilla pudding mix
1 - 8oz. Cool Whip (thawed)
2 cups cold milk
1 - 16oz. box Nilla wafers
4 bananas
graham cracker crumbs (optional)

In a mixer add sour cream, Cool Whip, vanilla pudding powder and milk--beat on low speed until mixed, then beat on medium speed until thickened. Remove bowl from mixer. Peel the bananas and slice them into coin shaped pieces. In a large glass serving bowl keep repeating layers of Nilla wafers, then a thin layer of graham cracker crumbs, then the pudding mixture, then sliced bananas. Keep repeating layers until the last layer on top is sliced bananas. Refrigerate until cold.

#2691 - Creamy Buttermilk Banana Cake

(by Aunt Florence [Herman] Brosius)

1/2 cup softened butter
1 1/4 cups white sugar
2 eggs
1 cup buttermilk
1 tsp. baking soda
1 tsp. baking powder
2 ripe bananas (peeled and mashed)
a pinch salt
2 cups flour
1 tsp. vanilla

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda, baking powder, salt and vanilla--beat. Add buttermilk--beat. Add mashed bananas--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost as desired.

#2357 - Triple Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/4 cup canola oil
1 cup water
3 eggs
3 very ripe bananas (peeled and mashed)
3 bananas (peeled and sliced)
Frosting: 1 - 3oz. box Jell-O INSTANT banana cream pudding; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1 cup cold milk

In a mixer add canola oil, water and eggs--beat. Add cake mix--beat for 2 minutes. Add mashed bananas--beat until mixed. then beat for 2 minutes on medium speed. Pour batter into greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add banana cream pudding mix, milk and powdered sugar--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir. Arrange sliced bananas all over the top of the cooled cake. Spread frosting mixture carefully over the top of the bananas. Refrigerate until cold.

#2301 - Peanut Butter Banana Pie

(by Shirley McNevich)

1/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 beaten egg yolks
2 cups Reese's peanut butter chips
1 tsp. vanilla
1 banana (peeled and sliced into coin shaped pieces)
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)

In a saucepan add white sugar, cornstarch and salt--stir. Slowly add milk while stirring. Turn heat to medium--cook/stir until boiling, then cook/stir for 1 more minute. Remove from heat--measure out 1/2 cup of the cooked sugar mixture and add it to the beaten egg yolks--stir fast. Pour the egg yolk mixture into the remaining sugar mixture--stir well. Add peanut butter chips and vanilla--stir until chips melt and mixture is smooth. Cool mixture for 15 minutes. Slice banana and arrange pieces in the graham cracker crust. Carefully pour the sugar mixture over the bananas. Place Saran wrap over the top of the pie so that the wrap is touching the sugar mixture. Cool completely. Refrigerate overnight. Remove plastic wrap and frost the pie with Cool Whip before serving.

#2110 - Vanilla Fruit Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks (do NOT drain)
1 - 16oz. can Dole fruit cocktail (drained)
1 regular sized can mandarin oranges (drained)
2 bananas (peeled and sliced)
1 - 3oz. box Jell-O vanilla instant pudding

In a bowl add pudding mix powder and pineapple chunks with juice--stir. Add drained fruit cocktail and drained mandarin oranges--stir until mixed. Refrigerate until cold (preferably overnight). Just before serving, peel and slice bananas--add bananas and stir. If you don't wait to add the bananas they will turn brown.

#1995 - Banana Pineapple Delight

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.5oz. boxes Jell-O INSTANT vanilla pudding/pie filling
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar maraschino cherries (well drained)

In a bowl add graham cracker crumbs, white sugar and melted butter--mix. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. In a mixer add cream cheese--beat. Add both pudding mixes and slowly add milk--beat. Slice the bananas--place them evenly over the graham cracker crust. Pour the cream cheese mixture over the bananas. Spoon the drained pineapple evenly over the cream cheese mixture. Refrigerate for 3 hours. Remove from refrigerator, spread Cool Whip over the top and refrigerate overnight. Before serving, place drained maraschino cherries on paper towels. Once they are dry, slice each cherry in half and arrange them on top of the Cool Whip.

#1869 - Chocolate Peanut Butter Banana Bread

(by Shirley McNevich)

3 bananas (peeled and mashed)
1 1/2 cups flour
1/4 cup butter (melted)
1 beaten egg
1 cup white sugar
1/4 cup Jif peanut butter
1 tsp. baking soda
1 tsp. vanilla
1/2 cup Nestle's semi-sweet MINI chocolate bits

In a bowl add white sugar and egg--stir. Add melted butter--stir. Add baking soda and vanilla--stir. Add peanut butter--stir. Add mashed bananas--stir. Add flour--stir. Add mini chocolate chips--stir. Pour batter into a greased loaf pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#1859 - Strawberry Pineapple Dessert

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 16oz. can Dole crushed pineapple (drained but save the juice)
2 bananas (peeled and sliced into coin shaped pieces)
2 cups mini marshmallows
1 beaten egg
1 cup white sugar
1 - 4oz. Philadelphia cream cheese (softened)
2 TBSP flour
2 TBSP softened butter
1 envelope Dream Whip (made according to envelope directions)

Prepare Jell-O according to box directions. Cool it to room temperature, then refrigerate until it starts to gel. Remove Jell-O from refrigerator--add crushed pineapple, bananas and marshmallows--stir until mixed, then refrigerate. In a saucepan over low heat add beaten egg, white sugar, pineapple juice, flour and cream cheese--cook/stir until it thickens, then remove from heat. Add softened butter--stir until mixed. Cool to room temperature. Remove Jell-O from refrigerator--spoon the cream cheese mixture all over the top of the Jell-O, then refrigerate overnight. When ready to serve, spread prepared Dream Whip over the top.

#1635 - Layered Banana Dessert

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup Parkay margarine (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.75oz. boxes Jell-O vanilla instant pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, white sugar and melted Parkay--stir. Press the graham cracker into the bottom of a greased 9 x 13 glass baking dish. Evenly place the coin shaped banana pieces all over the graham cracker crust. In a mixer add cream cheese--beat. Add milk and both pudding mixes--beat until smooth. Spread the cream cheese mixture evenly over the banana pieces. Spoon the drained pineapple evenly over the cream cheese mixture. Spread the thawed Cool Whip on top of the pineapple layer. Refrigerate overnight.

#1578 - Pineapple Jell-O Salad

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box pineapple Jell-O
1 - 16oz to 20oz. can Dole crushed pineapple (drained--save the juice)
1 cup mini marshmallows
2 bananas (peeled and sliced into coin shaped pieces)
Topping: 1/2 cup of the pineapple juice; 1/2 cup white sugar; 2 TBSP flour; 1 - 8oz. Philadelphia cream cheese (softened and cubed); 1 envelope Dream Whip (made according to envelope directions)

Mix both boxes of Jell-O in the same bowl using package directions--let it cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add drained crushed pineapple, mini marshmallows--stir. Pour the whole mixture into a 9 x 13 glass baking dish. Refrigerate. In a saucepan over medium heat add pineapple juice, white sugar and flour--cook and stir until boiling, then cook and stir until it thickens. Remove from heat--add cubed cream cheese--stir until cream cheese is dissolved. Prepare Dream Whip according to envelope directions. When cream cheese mixture is cooled to room temperature, add the Dream Whip--stir. Remove baking dish from refrigerator--place banana slices on top, then spread the cream cheese mixture all over the top. Refrigerate until cold.

#1390 - Tutti Frutti Lemon Dessert

(by Shirley McNevich)

2 - 8oz. cans Dole pineapple chunks
1 - 16oz. can Dole fruit cocktail
2 TBSP lemon juice
1 - 11oz. can Dole mandarin orange slices
2 bananas (peeled and cut into coin shaped pieces)
1/2 cup Baker's angelflake coconut
a box and a half of 3.5oz. Jell-O instant lemon pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add pineapple chunks, fruit cocktail, mandarin oranges, coconut, lemon juice--do not stir yet. Sprinkle all of the pudding powder over the top. Carefully toss the mixture until mixed. Refrigerate until cold. Remove from refrigerator, add banana pieces--stir. Serve with Cool Whip on top of each serving.

#1389 - Frozen Fruit Salad

(by Shirley McNevich)

1 - 12oz. frozen orange juice (thawed)
1/2 cup lemon juice
2 - 8oz. cans Dole crushed pineapple (do not drain)
3 cups cold water
2 cups white sugar
4 bananas (peeled and cut into coin shapes pieces)
1 - 10oz. jar maraschino cherries (do not drain)

In a large bowl add thawed orange juice, lemon juice, crushed pineapple and its juice, water, white sugar--stir until mixed. Add sliced bananas and maraschino cherries with juice--stir. Freeze until it forms a slush mixture, then stir and serve.

#1386 - Strawberry Banana Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks
1 - 11oz. can Dole mandarin orange slices
1 - 3.5oz. Jell-O instant lemon pudding mix
1 cup (or more) fresh strawberry pieces
1 cup coin-shaped sliced bananas

Open the pineapple chunks and mandarin orange slices--drain but save the juice. Prepare the lemon instant pudding mix but substitute the saved juice for the milk on the box directions. In a bowl add drained pineapple chunks, drained mandarin orange slices and strawberry pieces--add the prepared lemon pudding and stir carefully. Refrigerate the mixture until cold. When ready to serve, remove from refrigerator, slice the bananas and add to the mixture--stir.

#1328 - Banana Tube Cake

(by Shirley McNevich)

2 1/4 cups CAKE flour
1 1/2 cups white sugar
1 TBSP baking powder
1 tsp. salt
1 cup mashed, ripe bananas
1/3 cup canola oil
1/3 cup water
5 beaten eggs yolks
5 egg whites
2 tsp. vanilla

In a bowl add cake flour, white sugar, baking powder and salt--stir. Use a spoon to make a "well" in the center of the flour. Place the mashed bananas, oil, water, beaten egg yolks, and vanilla into the well--use a spoon to mix until smooth. In a mixer add the egg whites--beat them until they form peaks. Add the beaten egg whites to the banana mixture--fold them into the batter using a spoon. Pour the batter into a greased 10" tube pan or bundt cake pan. Bake at 325 degrees for 60-65 minutes--test with a toothpick for doneness. Cool completely, then invert the cake on to a plate. Frost as desired or dust with powdered sugar.

#1310 - Evaporated Milk Banana Pudding

(by Shirley McNevich)

about 70 Nilla Wafers
1 cup white sugar
3 TBSP cornstarch
1/4 tsp. salt
2 - 12oz. cans Carnation evaporated milk (NOT condensed)
2 beaten eggs
3 TBSP butter
2 tsp. vanilla
5 ripe bananas (peeled and cut into coin shaped pieces)
1 - 8oz. Cool Whip (thawed)

Use a 2 1/2 quart glass bowl--use about half of the Nilla Wafers to line the bottom and the sides of the bowl with wafers. In a saucepan over medium heat add white sugar, cornstarch, salt, and the first can of Carnation milk--stir until cornstarch is dissolved. Add second can of Carnation milk--stir. Add beaten eggs--stir with a whisk. Add butter--stir and cook until boiling and the milk thickens, then turn heat to low and cook for one more minute. Remove saucepan from heat--add vanilla and stir. Let the mixture cool for 10 minutes. Pour half of the milk mixture on top of the wafers in the bowl. Spread half of the coin shaped banana pieces on top of the milk mixture. Make another layer with the rest of the wafers. Add the rest of the bananas to the rest of the milk mixture in the saucepan--stir. Spoon the milk/wafer mixture on top of the last wafer layer. Let is cool to room temperature, then refrigerate overnight. Top with Cool Whip before serving.

#1252 - Sour Cream Strawberry Salad

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 8oz. can Dole crushed pineapple (drained)
2 - 10oz. bag frozen sliced strawberries (thawed--do NOT drain)
1 cup boiling water
3 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to add)
1 cup chopped walnuts (optional)
1 pint Breakstone's sour cream

In a large pot add Jell-O and boiling water--stir until dissolved. Add drained crushed pineapple, thawed strawberries (and juice), sliced bananas and nuts--stir until mixed. Scoop half of the mixture into a 2 qt. casserole dish and refrigerate it for 2 hours or until firm. Remove from refrigerator, spoon all of the sour cream over the top and smooth it out. Scoop the rest of the strawberry mixture on top of the sour cream. Refrigerate overnight before serving.

#1197 - Nutty Banana Cheesecake

(by Hannah Garman - friend)

Crust: 1 1/2 cups flour; 1 stick Parkay margarine (melted); 1/2 cup chopped nuts
Filling: 1 - 8oz. Philadelphia cream cheese; 1 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 4 bananas sliced into coin shaped pieces; 2 (two) - 3.75oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; extra Cool Whip and chopped nuts for the top

In a bowl add flour, melted Parkay--stir. Press the flour mixture into a greased 9 x 13 cake pan. Sprinkle the chopped nuts evenly over the flour crust. Bake at 375 degrees for 10 minutes or until lightly browned. Remove from oven and cool completely. In a mixer add cream cheese and powdered sugar--beat. Add the whole container of Cool Whip--beat. Spread cream cheese mixture evenly on top of cooled crust. Place coin shaped banana slices evenly on top of the cream cheese mixture. In a separate bowl add the milk and both boxes of vanilla pudding mix--beat with a whisk until it starts to thicken. Pour the pudding over the top of the bananas. Refrigerate for 2 hours, then add more Cool Whip on top. Sprinkle more chopped nuts on top of the Cool Whip. Refrigerate overnight.

#1178 - Strawberry Sour Cream Jell-O

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 lb. frozen strawberries (thawed) or fresh sliced strawberries
1 - 20oz. can Dole crushed pineapple (drained)
2 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to use)
1 - 8oz. Breakstone's sour cream

In a bowl add Jell-O and boiling water--stir until dissolved. Add the strawberries, drained pineapple, and banana pieces--stir. Pour half of the Jell-O/fruit mixture into a 2 or 3 qt. casserole dish--let it cool to room temperature, then refrigerate the casserole dish until it starts to gel. Remove from refrigerator, add the sour cream as the next layer in the casserole dish, then pour the rest of the Jell-O/fruit mixture on top of the sour cream--refrigerate until very cold.