Banana Delight Dessert
2 cups of flour
1 cup chopped pecans
1 cup butter, melted (2 sticks)
1 1/4 cup whipping cream
4 oz cream cheese, room temperature
1/2 cup powdered sugar, sifted
1 large or 2 small bananas
3/4 cup whipping cream
2 Tbsp sugar
1/2 cup pecans, chopped and toasted
1/2 cup coconut flakes, toasted
Position an oven rack in lower third of the oven; preheat oven to 350 if using a metal pan or 325 if using a glass pan.
Spray a baking sheet with PAM and put the chopped pecans (from the Topping ingredients) on one end of pan in a single layer and the coconut flakes (also from the Topping ingredients) on the other end of the pan. Put into the oven to toast for about 8 - 10 minutes, watching closely near the 8 minute mark so they don't burn. Set aside for the topping.
For the crust, combine the flour, pecans, and melted butter in a medium bowl.
Pat the crust into a 9 x 13 inch pan.
Bake crust about 25 minutes, until light golden brown.
Let the crust cool completely.
For the filling, beat 1 1/4 cups whipping cream with the cream cheese and sugar until thoroughly blended. Spread over the cooled crust. Cover and chill.
Whip 3/4 cup cream until it begins to thicken. Add sugar and toasted pecans. Continue beating until soft peaks form.
Thinly slice banana and arrange over the pudding mixture (in pan).
Spread the whipped cream mixture over the bananas. Sprinkle with the toasted coconut.
Chill thoroughly before serving.
Pairs Well With
From my mother's recipe collection. You can change this dessert by substituting strawberries or raspberries for the banana slices, or by using a combination of fruits and berries.