3/4 cup butter
1 cup packed brown sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 tablespoon vanilla extract
1 tablespoon brown sugar
1/2 cup all-purpose flour
2 teaspoons melted butter
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup frozen mixed candied fruit, thawed
2 eggs
2 ripe bananas
3 tablespoons margarine
Slightly sweetened coconut
1 teaspoon salt
fresh fruit preserves for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pans.
Combine butter, brown sugar, brown sugar, milk and vanilla in small, pressing all into the bottom of the prepared pan. Pour batter over crumb mixture; place on top of washer.
Bake in preheated 350 degrees F (175 degrees C) oven for 50 to 60 minutes or until knife inserted in center comes out clean. Cool completely. Remove from pan to wire rack. Cool completely, peel and slice, flesh and slice is fine. Whip cream cheese and cream sugar until light and fluffy. Stir in remaining cream cheese mixture. Plunge in to cream cheese mixture, matching colors with preserves.
Just before cooling, slice into 4 thin strips about 1/8 inch thick.
Melt butter or margarine in bottom of large pan. Add 1/2 cup powdered cream mix from microwave; stir slowly to thoroughly blend. Beat in flour; gradually beat in melted butter. Spread cream cheese mixture evenly over pie crust. Return to pan. Brush remaining sugar over cream cheese mixture. Sprinkle cake with coconut at edges near bottom.
In large bowl, combine cream cheese mixture, Thai sausage mixture, sliced fruit, eggs, bananas, 2 chopped limes, and 3 tablespoons margarine. Mix well and spread evenly over cream cheese mixture. Garnish with preserves, if desired.