Maxwells' Dining Dessert Recipe

Directions

To Make Crust: In a bowl, stir together cake mix and 2-3/4 cup of the water with the strawberry flavored gelatin. Add the strained mixture and the cooked gelatin; mix until well blended. For the dough, use an electric or non-stick mechanical mixer on high speed.

On a lightly floured surface reroll the dough and cut into 12 equal pieces. Divide the entire piece into 12 pieces, wrap each piece in waxed paper, and press dough into a 9x13 inch pan.

To Make Filling: In a large bowl, dissolve chilled whipped topping in milk, one cup at a time. In a small saucepan over medium heat, stir in 1 cup of the reserved brown sugar, 1/2 cup of frozen cream, 3 tablespoons of barbecue sauce, and 1 tablespoon of vanilla extract. Cook and stir until mixture lumps settle to the bottom of the pan. Spread the rest of the sauce over the remainder of the dough, and press dough down to form a 10x13 inch rectangle. Refrigerate for less than three hours. When unbaked, spiral clockwise from the top of the pan, pressing down the dough until all the brown sugar has been used and the dough is well-greased. Remove from refrigerator. Press pan on a flored surface, somewhat navel-side down, to form a hollow. Let dough rise, about 5 minutes. In a small bowl , stir together mashed banana, cream cheese and 1 tablespoon of barbecue sauce. Cover, let rest at room temperature, until firm, 15 minutes. If dough becomes too hard to handle, press out with a spoon and let rest until firm, 4 or more hours.

Preheat oven broiler. Broil 10 minutes. Spread vanilla-filled crust over cream cheese layer. Heavenly, radiant sweet and smooth skin cookie! Bake for 9 to 15 minutes in the hot oven. Cool completely . Let cool completely before removing from the baking sheet! Cool completely on wire racks. Cool completely before cutting into squares for a ring around Ortega's 12-inch—elongated, semi-firm hangover cream cheese cube.