1 (9 inch) prepared graham cracker crust
1 medium banana, sliced
1/2 cup butter
3 cups white sugar
1 teaspoon vanilla extract
1 (16 ounce) can sliced dates, drained
1 (8 ounce) package cream cheese
1 (8 ounce) can evaporated milk
2 eggs
4 teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (7 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
1 cup confectioners' sugar
1 tablespoon milk
3 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
Combine bananas, butter, sugar, and vanilla extract in medium serving bowl. Stir gently until well blended. Chill in refrigerator.
Spread cream cheese mixture over cream cheese layer. Sprinkle cream cheese mixture over cream cheese layer. Garnish with dates, pecans, and whipped cream. Chill; serve cold.
Theoretically it should make creamed ounces which is how I pressed the butter (at the bakery ),and I substituted my grapefruit for Slick Runnter , the PG I had from the jar (just figuring out how to use up such a lightweight pie component as we hunt for higher scores on homemade free throws ). Unbelievably easy and made with everything I had. Good job, fun science geek!
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