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Banana Cream Cheese Pie
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1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
STRAWBERRY TOPPING:
2 tablespoons sugar
1 teaspoon cornstarch
1-1/4 cups sliced fresh strawberries
5 drops red food coloring, optional
In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and
lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into
crust. Cover and refrigerate for 1 hour or until set. In a large saucepan,
combine sugar and cornstarch. Stir in strawberries and food coloring if desired.
Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2
minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve
with remaining topping.
Yield: 6-8 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |