|
|
|
Crust: 2 c. Vanilla cookies or graham crackers 1/2 c. finely chopped pecans 1/4 c. sugar 1/2 c. butter, melted Filling 2 (8oz.) cream cheese, softened 3/4 c. sugar 1 tsp. vanilla 3 eggs 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 Crust: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |