Tuesday, June 10, 2008

Banana Coconut Cream Dessert

This recipe is begging for me to try.

It is one of those quick and easy desserts
you can control ingredients to make lower fat.

Looks yummy . . . will comment when I try it out.

If you make it before I do, please comment!

By the way, keep an extra box of Bisquick around!

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.

2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

High Altitude (3500-6500 ft) No changes.

This recipe comes from Betty Crocker.com . . . on my link listing

1 comment:

Anonymous said...

This actually sounds pretty good Gina and I love that it uses Bisquick...one of my favorites. Actually I check out the Betty Crocker site quite often - that and their Dinner Made Easy section. Here's one of my favorites:

2-Step Greens with Grapefruit Vinaigrette --

3 tablespoons olive or vegetable oil
2 tablespoons grapefruit juice, from sectioned grapefruits
2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

1 head leaf lettuce, torn into bite-size pieces
1 head escarole, torn into bite-size pieces
1 small head radicchio, thinly sliced
3/4 cup sliced red onion
2 pink grapefruits, peeled, cut into sections
1/2 cup pomegranate seeds, if desired

1. In tightly covered container, shake all vinaigrette ingredients until well blended.
2. In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds.

Just before serving, add vinaigrette; toss gently to coat.


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