1 (9 inch) pie shell, baked
1 (7 ounce) package cream cheese, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 egg whites
1 teaspoon vanilla extract
2 cups mashed ripe banana
1 egg white
1 cup flaked coconut
1/2 cup whipped cream for topping
1/2 cup whipped cream
1/2 cup white sugar for icing
1/2 cup chopped pecans
1/2 cup milk
1/2 cup chopped pecans
Preheat oven to 325 degrees F (175 degrees C).
In a large bowl, mix cream cheese, sugar and vanilla. Press mixture evenly into bottom of pastry shell. Press cake mix evenly over bottom of pastry shell.
Roll top over cake to press the cream cheese mixture down. Cut rim from top of crust. Press creamed mixture into bottom of pastry shell. Sprinkle top with cinnamon and 1/2 a tablespoon of milk. Press edges together halfway down the sides of the cake. Turn out onto a platter, cut foil wrappers over the edges to secure the steam vents, and press remaining cinnamon and 1/2 milk down gently on top of cake, pressing edges together gently.
Bake in the preheated oven for 15 to 20 minutes, or until center is firm, and the cake springs back when lightly touched. Chill 10 minutes before cutting.
To make frosting, stir together 1/2 cup whipped cream and 1 1/2 teaspoons of sugar in a small saucepan: heat over medium heat, and stir constantly until completely smooth. Remove from heat. In a medium bowl, beat egg white with a fork until soft peaks form. Gradually add 1 tablespoon sugar by gradually increasing egg weight, until blended. Keep stirring until thick; do not overbeat. Whisk in banana until both halves of the fruit are completely dissolved. Gradually drizzle cold water over fruit and topping.
In a medium glass or metal bowl, beat cream cheese mixture with 1/4 cup sugar until smooth. Add vanilla and cinnamon. Beat until all the sugar is completely incorporated into the creamed mixture.
Spread cream cheese mixture over pecan halves. Frost cupcakes using a long-lasting frosting spray. Let cool, then cut into squares.
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