2 c. Vanilla cookies or graham crackers
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 c. butter, melted
2 (8oz.) cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1 c. mashed bananas( 2 medium)
1 (8 oz.) carton sour cream
2 Tbsp. White creme de cacoa
2 Tbsp. dark rum
1-1/2 c, flaked coconut, toasted
Mix first three ingredients. Stir in melted butter. Press onto
bottom of 9x13" pan. Set aside.
In a large mixing bowl beat cream cheese, sugar and vanilla with
mixer until combined. Add eggs all at once. Beat on low speed
until combined. Stir in mashed bananas. Pour filling onto crust.
Bake for 30 minutes at 350 degrees.
In a small bowl, stir together sour cream, creme de cacao and rum.
Spoon sour cream mixture over filling. Bake 5 minutes more. Cool
in pan on wire rack. Cover and chill for 4 to 24 hours. To serve,
sprinkle with toasted coconut.
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