Banana Cream Squares Recipe 455

BANANA SQUARES

Steps:

• In a bowl, beat egg whites until soft peaks form and set aside.
• In another bowl, cream shortening and sugar.
• Beat in egg yolks and mix well.
• Add bananas.
• Combine flour and baking soda and add to creamed mixture alternately with milk, beating well after each addition.
• Add vanilla and fold in egg whites.
• Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350° for 45-50 minutes. Cool.
• If desired, garnish with a dollop of whipped cream and a few banana slices.

BANANA CREAM SQUARES RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. In 15 x 10x 1 inch pan or cookie sheet, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined. Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

BANANA CREAM SQUARES

Steps:

• 1. Preheat oven to 375. Spray a 13x9 baking dish with cooking spray.
• 2. In a medium bowl cut butter into cookie mix until mixture is crumbly. Reserve 3/4 cup of mixture for topping. Mix egg in remaining cookie mixture until incorporated. Press crumbs evenly in bottom of baking dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
• 3. On a cookie sheet place the reserved topping crumbs in a thin layer. Bake 8 minutes stirring occasionally or until light golden brown. Crumble into small pieces.
• 4. In a large mixing bowl beat cream cheese with electric mixer until smooth, add sweetened condensed milk, beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everthing is combined and fluffy.
• 5. Spread 1/3 of pudding mixture onto the cooled cookie base. arrange bananas in a single layer of pudding mix. Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the reserved cookie crumbs over the pudding.
• 6. To serve cut into 24 squares.

BANANA CREAM SQUARES

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
• In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
• In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.
• In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
• Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.
• To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

BANANA CREAM PIE BARS

Steps:

• COMBINE wafers and butter; press firmly onto bottom of 13x9-inch dish.
• MIX cream cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside.
• Cut bananas in slices;Arrange in a nice layer over the cream cheese mixture.
• POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute Spoon over bananas.
• Spread top with remaining whipped topping. Sprinkle evenly with chocolate.
• Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
• If you would like you can go ahead and use reduced fat Nilla waffers, cool whip, milk, and pudding. It was once part of the original recipe. You can also go ahead and treat yourself and use the full fat version of all the ingredients also, they both come out wonderful and rich.

BANANA CREAM SQUARES

Steps:

• 1. Preheat the oven to 350°F. In a large bowl, cut the butter into the flour and mix with a fork until the mixture is crumbly. Add 1/2 cup pecans and mix well. Place the mixture in a 9" x 13" baking dish that has been coated with nonstick baking spray. Bake for 15 to 20 minutes, or until light golden. Remove from the oven and allow to cool. In a large bowl, with an electric beater on medium speed, beat the cream cheese and confectioners' sugar until well combined. Add half the whipped topping; mix well. Pour over the cooled crust. Cut the bananas into 1/4-inch slices and arrange in a single layer over the cream cheese layer. In a large bowl, with an electric beater on medium speed, beat the pudding mix and milk until creamy. Spoon over the bananas and top with the remaining whipped topping. Sprinkle with the remaining 1/2 cup chopped pecans. Cover and chill for at least 1 hour before serving.