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   No-Bake Banana Cheesecake

2-1/3 cups vanilla cookie crumbs, ginger snaps or graham cracker crumbs
6 Tbsp. butter or margarine, melted
1 envelope unflavored gelatin
1 cup milk
3 pkgs. (8 oz. each) cream cheese, softened
1-1/3 cups granulated sugar
1/2 cup egg substitute
2 tsp. vanilla extract
5 to 6 medium-ripe bananas
1 cup whipping cream
2 Tbsp. packed brown sugar
8 to 10 additional vanilla cookies or ginger snaps, halved, for garnish

Stir together cookie crumbs and melted butter until moistened. Press mixture onto bottom of greased 13x9-inch baking dish, spreading evenly. Chill pan in refrigerator or freezer while preparing filling. Stir gelatin into milk in medium saucepan. Heat; stir over medium heat for 2 minutes to dissolve the gelatin. Remove from heat; set aside. Beat cream cheese with granulated sugar, eggs, and vanilla in large bowl on medium speed with electric mixer until smooth and well-blended. Beat in gelatin until blended. Peel and chop 3 bananas; stir into filling. Pour mixture over prepared crust; spread evenly, making sure banana pieces are covered. Chill 6 hours or overnight until set. Beat cream on high speed of electric mixer until stiff; beat in brown sugar. Spread over cheesecake.  With sharp knife, cut cake into 15 pieces. Slice remaining bananas at serving time. Garnish each piece of cheesecake with banana slices and cookie half inserted into whipped cream topping. Makes 15 servings.

 


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