Creamy Banana Pineapple Dessert

Posted on
I’m going to ‘excuse’ making this dessert because it has two kinds of fruit in it– bananas and pineapple.  And,…….cream……….. and nuts.

I didn’t plan to make anything like this today, but,…………..Megan and Steve came over and did a heck of a sweet thing for me (for us) today.  I made this for us to ‘sample’ and to send the rest home with them.

Tasting this took me back to the days when hubby’s mother would make it.  It’s interesting how certain things have a way of instantly ‘re-uniting’ us with those in our past–

Read through entire recipe before starting.


  • 1/2 cup (1 stick) butter, softened to room temperature
  • 1 cup all-purpose flour
  • 1/4 cup pecans, finely chopped


  • 1 of 8 oz. package of cream cheese, softened to room temperature
  • 1 cup of powdered sugar
  • 1 cup of Cool Whip or 1 cup of whipping cream (whipped up).  I used cream.


  • 4 ripe but firm bananas, sliced
  • 1 of 20 oz. can crushed pineapple, VERY WELL drained (with excess juice pressed out, but not dry)
  • 1 of 21 oz. can strawberry pie filling, very optional


  • 2-3 cups Cool Whip, OR 1 cup of whipping cream (whipped).  I used cream.
  • Chocolate syrup, for garnish
  • Chopped nuts, for garnish


  • Preheat panggangan to 350 degrees.   In a bowl, mix together the flour, chopped pecans and butter just until evenly blended.  Drop dabs of dough around bottom of a 9×13 inch glass Pyrex baking dish.  Bake at 350 degrees for about 20 minutes or until only slightly browned.  Cool completely, about 1 hour.  Drain the pineapple.


  • Mix together the cream cheese and powdered sugar until well blended.  Add 1 cup of the Cool Whip and mix together.  Spread this over the cooled crust.


  • Slice the bananas over the cream cheese layer, following with the crushed pineapple, and then dab the pie filling around on the top (optional).  Spread out as much as possible.


  • Spread enough whipped topping on top to cover; cover dish and refrigerate for overnight or 24 hours (an hour ourside on our very COLD porch worked, too!).  Before serving, garnish by drizzling chocolate syrup over the top.  Sprinkle with addition chopped pecans.

Below:  Here’s my ‘messy Marvin’ drizzling job.  Well,…. I hadn’t planned to take a picture of this and post it, but,………. oh well,………… the ‘drizzling job’ doesn’t affect the taste one little bit….

  • Cut into squares and serve.

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *