Banana Cheesecake Dessert

This recipe comes compliments of my July/August 2003 issue of Taste of Homes Quick Cooking magazine. I love these magazines and really need to renew my subscription. Most of the food they show us are the foods I grew up with, down home country favorites like Grandma used to make.

This dessert was really good and for the most part very easy to make. My only complaint was the crust...for whatever reason it stuck to the dish I made it in and I literally had to scrape it out to eat it. Not sure what I could have done to prevent it, suggestions are welcome!

Banana Cheesecake Dessert~
Source: Taste of Home/Jessica Simerly

Ingredients:
2 packages strawberry no-bake cheesecake mix
3/4 cup butter or margarine melted...I used butter
1/4 cup sugar
3 cups cold milk1 can (8oz) crushed pineapple, well drained
3 medium bananas, sliced
1/2 cup chocolate ice cream topping, warmed, divided...I used hot fudge
1/2 cup caramel ice cream topping, divided
1 carton (8oz) whipped topping, thawed
1/3 cup chopped pecans, I omitted
maraschino cherries with stems

Directions:
1.) Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into a ungreased 13x9 dish.

2.) In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for one hour.

3.) Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 of chocolate topping and 1/4 caramel topping. Spread with whipped topping.

4.) Refrigerate for 2 hours or until set. Before serving drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries.

Yield: 16-20 servings