Recipe 1163 - Cream Cheese Banana Pie
Recipe 1163 - Cream Cheese Banana Pie
(by Shirley McNevich)
1 Keebler 9" ready-made graham cracker crust (or make your own)
2 ripe bananas
1 - 8oz. Philadelphia cream cheese
2 cups milk
1 - 3.75oz. box Jell-O vanilla INSTANT pudding/pie filling
1/2 of a 7oz. bag Baker's angelflake coconut (toasted if you wish)
In a mixer add cream cheese and 1/2 cup of the milk--beat. Add pudding mix
and the other 1 1/2 cups milk--beat until smooth. Remove bowl from mixer.
Slice the bananas into coin shaped pieces--place all of the banana pieces
into the graham cracker crust. Pour the cream cheese mixture on top of the
bananas--use a spatula to even out the batter. Refrigerate overnight. Before
serving, add the coconut (untoasted OR toasted) by sprinkling it on top of the
pie.
Continue to:
Other Recipes:
- 1190 - Spinach Balls
- 1241 - Cornmeal Muffins
- 1029 - Hot Swiss Cheese Dip
- 1167 - Cream Cheese Drop Cookies 2
- 1066 - Pineapple Bread Cake
- 1048 - Cherry Pudding Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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