Cool Whip Recipes Cream Cheese Recipes Recipe For Banana

CREAM CHEESE BANANA PUDDING

Steps:

• In a large bowl combine milk and pudding mix according to package directions.
• In a small bowl stir together cream cheese and sugar until smooth.
• Stir into pudding mixture (I use the mixer).
• Fold in cool whip (I just stir it good).
• In a 13x9x2 inch baking dish layer half the cookies,half the bananas and half the pudding mixture.
• Repeat layers.
• Cover and refrigerate 2 hours.

CREAMY BANANA CREAM PIE

Steps:

• Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
• Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
• Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
• Slice bananas and arrange on top of cream cheese.
• Whisk pudding mix and milk.
• Mix in remaining Cool Whip.
• Spread on top of bananas.
• Refrigerate.

BANANA-CREAM CHEESE FROSTING

Steps:

• Blend milk and banana in blender until smooth.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy.

BANANA CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. , In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

CREAM CHEESE COOL WHIP FROSTING RECIPE - (3.8/5)

Steps:

• In a large mixing bowl, stir together softened cream cheese with the Cool Whip. Add the sugar, vanilla, and pudding mix, if using. Stir until all ingredients are thoroughly combined. If you would like a colored frosting, add several drops of food coloring and mix. Continue to add food coloring, stirring after each addition, until the frosting is the desired color. With a spatula, spread the frosting over your desired dessert, several tablespoons at a time. Once the entire surface is covered, use the spatula to smooth out the frosting and make sure it's evenly distributed over the surface. For an even more attractive cake, use a butter knife or spatula to create a wave-like design in the frosting. You can also spoon the frosting into a pastry bag (or a plastic storage bag with a small hole cut from one of the corners), and, with a frosting tip, squeeze frosting onto your dessert.

SAVANNAH BANANA PUDDING

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk, then gradually beat in remaining milk alternately with dry pudding mixes. Beat on low speed 2 min.
• Reserve 1/4 cup cookie crumbs; sprinkle remaining crumbs onto bottom of 13x9-inch dish. Cover with layers of bananas, pudding mixture and COOL WHIP. Sprinkle with reserved cookie crumbs.
• Refrigerate 3 hours.