Banana and Strawberry Dessert
Let's make a Heavenly Banana and Strawberry Dessert recipe. You can make a lower-fat, lower-sugar (and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose! For best results, use the recipe below. Enjoy!
Let's make a Heavenly Banana and Strawberry Dessert recipe. You can make a lower-fat, lower-sugar (and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose! For best results, use the recipe below. Enjoy!
- Carbohydrate 54.8149452627027 g
- Cholesterol 21.1633333333333 mg
- Fat 16.1057306813213 g
- Fiber 3.9160000149409 g
- Protein 6.97417833333333 g
- Saturated Fat 6.42254380293093 g
- Serving Size 1 1 Serving (182g)
- Sodium 549.22062347988 mg
- Sugar 50.8989452477618 g
- Trans Fat 1.57319825304024 g
- Calories 383 calories
Step-by-step
- In a large mixing bowl, combine 2 cups flour, 2 sticks of melted margarine, and 1 cup chopped pecans. Mix until you have a "cookie" dough.
- Drop large spoonfuls of dough into a 13 inch by 9 inch by 2 inch Pyrex dish.
- Use your hands to smooth the dough out evenly over the bottom of the dish, getting to all corners, making a crust for your dessert.
- Bake the crust for 15 minutes in an oven that has been preheated to 400 degrees.
- Cool. (You may speed up the cooling process by placing the cooked crust in your refrigerator for about an hour--after it cools a bit initially).
- When the crust is cool, begin making the filling.
- In a large mixing bowl, mash 8 oz. cream cheese with a fork until smooth.
- Add a one-pound box of confectioner's sugar, and stir with the cream cheese until blended.
- Now, fold in the thawed 8 oz. carton of whipped topping.
- Next, add 4 sliced bananas and stir gently until combined.
- Pour this banana layer over the top of the cooled crust.
- Now, prepare your topping.
- Place 1 quart of washed, halved strawberries in a medium to large mixing bowl.
- Add in a 12.75 oz. carton of strawberry glaze.
- Stir gently to combine.
- Place this strawberry mixture on top of the banana mixture in your Pyrex dish.
- You will need to drop the strawberry mixture by spoonfuls and then gently smooth it our, in order not to disturb the banana layer.
- Cover the finished dessert with plastic wrap and place in the refrigerator at least 4 hours. (Overnight is better, for stability and for pretty serving pieces.)
- To serve, cut into desired squares and place on a dessert plate.
How do you know when a pressed dough crust is truly done baking? The visual indicator is the edges turning a distinct golden brown and the center losing its raw, wet sheen, which typically occurs around the fifteen-minute mark at four hundred degrees Fahrenheit. Allowing the baked base to reach room temperature before applying the dairy layer is critical; trapping residual heat beneath the cream cheese and whipped topping mixture will cause the fats to break and liquefy the structure. Mixing the confectioner's sugar thoroughly into the softened cream cheese prevents grainy pockets from forming in the filling. When folding in the whipped topping, use a wide spatula and gentle circular motions to retain air and prevent the dairy from deflating. Chilling the assembled dish for at least four hours solidifies the starches and fats, allowing clean cuts when portioning the dessert into squares. Overnight refrigeration yields an even firmer slice.
