Thursday, March 9, 2017


1 graham cracker pie crust

4-oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup thawed whipped topping
1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) french vanilla cook and serve pudding mix
1 1/4 cups water
1 cup very well drained maraschino cherries
1 cup firm banana slices

Mix the cream cheese and powdered sugar in a large bowl until well blended. Fold in the whipped topping. Spread over the bottom of the graham cracker crust and place in refrigerator.

Mix the gelatin, pudding mix, and water in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until mixture just starts to boil. Remove from the heat. Allow to cool for 5 minutes. Stir in the bananas and cherries. Spoon mixture over the cooled cream cheese layer.

Cover and refrigerate pie for 4 hours or until set. Before serving, garnish with whipped cream/topping and maraschino or bananas, if desired. The pie below is covered with a decorative pattern of whipped cream and maraschino cherries. It is a file photo.

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